There are "two types of pleasure" that we get from the living things that we use as food. The first is "active pleasure", which we feel when deciding on what to eat while appreciating the season that yielded the food and the scent it gives off. The other is "passive pleasure", which makes us feel impressed by the interesting shape and beauty of the living things that will be our food.
What living things should we eat and how should we eat them? These are very personal experiences and preferences, and they are related to our memories, the climate, seasons and culture of the places in which people have lived. Why was the stuff in front of you attractive to you? Contemplating the reason helps you to be aware of the existence of things other than yourself.
 

 
食材とされる生き物から得られる「二つの喜び」。
それは、季節を感じ、鼻に抜ける香りを想像しながら料理を決めていく「能動的な喜び」と、
食材とされる生き物が持つ、興味深い形状と美しさに感動する「受動的な喜び」。
どんな生き物を、どのように食するのか。
それは、とても個人的な記憶と好みの話でもあり、その場所の風土、季節、文化に関わることでもある。
何によって惹かれたのか。
その理由を観察することは、目の前の存在を知ることでもある。