This book is a discussion on food by Rosanjin, a renowned gourmet. Here, regarding "natto ochazuke" (rice with natto and tea), it says, "If the mixing is poor, the flavor of the natto won't come out." Rosanjin preferred a light touch of salt, but ultimately, soy sauce is the safest bet. Regarding chawanmushi (savory egg custard), "Those in Tokyo generally have too much egg, and the texture is too firm, making them uninteresting." He preferred the chawanmushi of "cheaper places like Kyoto." "The egg should be thin, and when you hold the bowl, the egg should gently sway." This, he says, is a dish "devised by the stingy people of Kyoto." More informative than gourmet shows, perhaps... The condition is as shown in the photos. Please understand that this is a used item.