Ｉ read Yoshiko Tatsumi ' Kateiryori no Sugata' (Bunkaashuppankyoku.)In the book's preface Tatumi writes about 'Hyakuren Jitoku(百錬自得)' It means that practice makes perfect.
I her book, there is togan(冬瓜) dishes in season now. They are kuzubiki(葛引き） and amazuzuke(甘酢漬け.)
I had togan no aoyuzufumi(冬瓜の青柚子風味) at my house.
