Bucatar Mas O Menos: The cuisine of Fusao Enomoto

Si gakonoBen woZuo tsutaMu De ha60Nian moyatsutekitaLiao Li Ren Sheng Huo noJi Da Cheng toshiteHe kaCan serumonoganaika? mata, Jin Xian Shi niDong iteiruRuo iLiao Li Ren niHe kaadobaisugadekinaika? Jing Yan shitaNian Yue noZhong deKao etakoto, Gan zitakotowoShu itemitamonodesu, shikashiShi Dai totomoniKao eFang moBian Hua shiteirutoSi imasu.

donoyouniShou keQu rukahaGe Ren Yi narutoSi imasugaHe kanoCan Kao ninarebaXi shiidesu.

mata, Liao Li noFen Liang moSi Liu deCan Kao Zhi desunodeZuo ruGuo Cheng deanataFang Zi Shen gaZi Fen noHao miniHe wasetekudasai.

The purpose of making this book is to leave something as a culmination of sixty years of cooking life. Also, can I give some advice to the young cooks who working now? I wrote down what I thought and felt during the years I experienced, but I think that the way of thinking has changed with the times.

I think each person will receive it differently, but I hope it will be helpful.

In addition, the amount of food is also a reference value in my own way, so please adjust it to your own taste in the process of making.