These days, the Internet is so advanced that it is overshadowed by teaching something directly. When it comes to cooking, of course, there is no guarantee that I will find a recipe that makes the "it" I want to make "delicious." In the flood of recipes. Regardless of generation, I always think that 'teacher-teacher' is very important. It reduces trial and error and prevents self-esteem from falling amid repeated failures. It makes you go straight without going back and allows you to know many ways to do better without failure. So I'm like that to someone, and the teachers I'm taught are like that to me. Even now, I always enjoy learning from someone. Therefore, when I visit Korea, I always break down my busy schedule and learn some things that I lack. For example, flower cakes. Even so, it is very embarrassing to teach this glutinous rice cake, which is called mochi in Japanese, because it is too easy to make. Even though everyone exclaimed, "Wow~" when you put out a pretty cut cross-section so that strawberries can be seen. It is this strawberry glutinous rice cake that produces too much result compared to the effort. This glutinous rice cake, which can be easily made using a microwave, was made with mugwort powder, and it became a more delicious glutinous rice cake full of mugwort scent. It's also a way to enjoy strawberries in this unusually tasteless land, but sugar that meets strawberries creates moisture, so let's eat them deliciously as soon as possible.