Abstract

Herbs are medicinal plants and vegetables. They can also be used as spices when dried. The author, who is in his 80s, introduces the rich wisdom and delicious eating habits of the author, who incorporates health and deliciousness into daily life, and the slow life of Mitsuyo Kitamura, along with carefully selected recipes from the kitchen garden of his own home in Kamakura.

Author’s Information

Food culture researcher, herb and olive oil researcher. Born in Kyoto Prefecture in 1939. Graduated from Hope College in Michigan, USA. During his time studying abroad in the USA, he encountered herbs and developed an interest in food culture. In 1994, he left his position as a Spanish professor at Aoyama Gakuin University, where he had taught for 29 years, to devote himself to the study of food culture. (This data was published at the time this book was published.)