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SOME TALES AND COOKING OF JAPANESE FOODS The difficulty in cooking traditional Japanese food outside the country is attributed to three primary reasons. First, the materials available for Japanese cooking are very limited. The second is lack of knowledge. The third is that traditional Japanese recipes are often unnecessarily cumbersome, which can be significantly simplified. Our objective is to overcome these difficulties through exchange of information and by exploring new innovative ideas without sacrificing quality. The site is not a mere collection of recipes of Japanese cooking, but will cover broader subjects, like history, science, gardening, and health benefits, all to understand Japanese food more deeply and enjoy better. Let us cook some Japanese food and enjoy it. If you have a question, don't hesitate to ask by email, although a prompt answer is not guaranteed. If I cannot answer someone may do research to find out the answer. By exchanging information and wisdom, we will find many friends at a long distance. That is really a fun part of trying something interesting. Medical and health researches have revealed special benefits in Japanese foods because of superior longevity of Japanese population. The benefits of Japanese tea are mentioned most often, but we believe many other Japanese foods contribute to the health of people. The site is expected to grow by the effort of the organizer and the reader's contribution. Participation from Japan is very welcome, although we are bound to communicate in English language. Sho Nakamura email: nakamura.2@osu.edu