The book also contains many interesting descriptions, one such passage describes Japanese horseradish (wasabi) and salt having to be arranged side by side to accompany sliced raw fish, and vinegar also being a necessity when serving in the Shijo School, and so on.
また、四条流では刺身に添えるわさびと塩は接して並べる、酢も添えるべき……など興味深い記述も多い。