Aka sakamoto's dailies, “and food”, originated in the japanese islands and has evolved to become a unique japanese dish. In the production of japanese cooking, fresh materials, cutting and fine cutting are required, and artisticization is displayed, with emphasis on the harmony of the four “colours, scents, tastes and instruments”, especially not only taste, but also visual enjoyment. And it's natural, tasteful, diverse and fine. In addition, materials and techniques emphasize seasonality. When it comes to japanese cooking, many people think of sushi, raw fish chips, or very sophisticated displays of stone-bearing cuisine like art. Japanese cooking features focus on the original taste of nature, which is unquestionably the primary spirit of japanese cooking. Its cooking methods, which are very delicate, are based on the preservation of the original taste of the food, in the form of high soup, condiments and cooking, which have been prepared slowly for hours. ...