As It Should Be: Yoshiko Tatsumi's Longevity Dining Table

Known as the creator of the "Soup of Life," chef and essayist Yoshiko Tatsumi has continued to communicate the relationship between food and life in numerous media outlets.

What is the secret behind her health, which has allowed her to reach 100 years of age?

For the first time, the author, an apprentice of Yoshiko Tatsumi, reveals a year's worth of her meal plans! Includes daily recipes the couple ate, as well as food essays that reveal the secrets of longevity.

[A Year's Worth of Yoshiko Tatsumi's Meal Plans Revealed for the First Time!] The author, who lived with Yoshiko Tatsumi for over a decade, reveals for the first time the meal plans she wrote down for breakfast, lunch, and dinner over the course of a year. This is the only book that lets you see the meals she actually ate.

[79 Extensive Recipes, Organized by Month] From seasonal dishes to Yoshiko's favorite classics, this book is packed with recipes you can start making today for yourself or someone else. It also includes recipes from the menu records.

[The author, who shared his meals and sleep, shares the secret to his longevity in an essay] This book contains an essay written specifically for the book by apprentice and author Chikako Tsushima. You can learn in detail about the master's attitude toward food, including the techniques he used to grow ingredients in his garden and the ingredients he used daily.

This book unravels the "source of life" through the eating habits of Master Tatsumi himself, who is still active at over 95 and will reach 100 years old in 2024.

[Table of Contents] ● Chapter 1: Recipes for Longevity Over 12 Months ■ Basic Menu First Dashi Stock / Second Dashi Stock / Dried Niboshi Dashi Stock ■ Mutsuki [January]: The Different Tastes of the Vibrant Nanakusa Kayu Sautéed Beef / Boiled Greens and Potatoes / Steamed Odamaki Rolls / Roasted Tofu / Saffron-Stewed Chinese Cabbage and Cod / Onion Soup ■ Kisaragi [February]: The Most Important Delicious Rice Kayaku Gohan (Vegetable Rice) / Steamed Lotus Leaf / Boiled Lentils / Instant Sauerkraut / Yellowtail and Daikon Radish / Mackerel Meunière ■ Yayoi [3 [Month] Hearty gomoku sushi for any day Steamed Chinese cabbage and pork / Stir-fried rape blossoms / Two yacon palate cleansers / Butterbur miso / Whitebait with egg / Ainama seaweed with vegetable sauce ■Uzuki [April] A mole on your mouth will provide a lifetime of sustenance Bamboo shoot and sea lettuce miso soup / Simmered conger eel / Tuna and ark shell with vinegar and miso dressing / Simmered bamboo shoot and chicken wings / Chinese-style lettuce, green onion, and crab / Simmered sardines with plum ■Satsuki [May] The comfort of green peas Beans and rice / Simmered pork loin with grated daikon radish / Sea bream marinated in kelp / Green peas Paysanne / Teriyaki Turnip / Pudding ■ Minazuki [June] Listening to the Voices of Things: Plum Work Carrot Salad / Tatsumi-Style Sandwich / Sautéed Squid and Scallops / Vinegared Horse Mackerel / Pork Belly Roast Pork Style / Stir-fried Bell Peppers ■ Fuzuki [July] Unforgettable Flavors from Everywhere Cucumber Soup / Spaghetti with Tomato Sauce / Sesame-Grated Carrots and Green Beans / Vinegared Hijiki Seaweed / Salted Mulukhiya / Kelp and Soybean Simmer ■ Hazuki [August] Are You Eating Properly, Teacher? Sautéed Shrimp / Hibiscus Crab / Simmered Wood Ear Mushroom and Beef Tendon / Vegetable Tempura / Mustard-Pickled Cucumber / Plum Juice / Tokoroten (Sweet Jelly) ■ Nagatsuki (September) - The Benefits of Cooking Sweetened Pacific Saury / Lotus Root Dumpling and Green Vegetable Soup / Chicken Mizutaki / Glazed Small Onions / Eggplant with Mustard / Potato Croquettes / French Toast ■ Kannazuki (October) - Gateau Marron and Chestnut Ash Chicken Sukiyaki / Simmered Sweet Potato and Squid / Onion and Myoga with Egg / Seafood with Saffron Rice / Turnip with Thick Sauce / Gateau Marron ■ Shimotsuki (November) - A Small Challenge to Know Salt and Wind Marinated Mushrooms / Stewed Beef / Steamed Daikon Radish / Bean Salad / Winter Melon, Shiitake Mushroom, and Deep-Fried Fried Food / Apple Cake ■ Shiwasu (December) - A Place to Express Love Potato Gratin / Ground Meat Pâté / Codfish Chiri (Cooked Cod) / Daikon Radish Bettara Pickles / Watercress and Carrot Salad / Paella

● Chapter 2 - Diet for Living to 100 Dietary Life in Your 80s The Morning of the First Day Living Together / From the Garden to the Dining Table Ingredients / How to Prepare Daily Meals / Beef Dish Requests / The Medicinal Benefits of "Green Onion Velouté" / The Power of Dried Shiitake Mushrooms / Supporting Life with Miso / The Carrot and Apple Combination / Super Meal: The World's Best Functional Food Diet for People in Their 90s and Beyond Supplementing Nutrition with Soup of Life / Walnut Trees Planted in Iiyama / A Dining Table Connected to the Future

Chapter 3: The Meal Diary That Supported the Professor July 12, 2009 - July 31, 2010

[Column] The Professor's Occasional Voices 1-3 ・Home Cooking "For You" ・The Life Behind the Things ・Preparing to Remain Resilient, No Matter What Comes or Happens