1. Ukunambitheka: Kumnandi futhi kumnandi, kuyavuselela futhi kunciphisa amafutha, kushelele futhi kunambitheka kwangempela kwaseJapane.

2. Indlela yokugcina: Gcina esiqandisini emazingeni okushisa angu -18°C.

3. Isikhathi sokuphila: Izinyanga eziyi-12.

4. Imiyalo: Ilungele ukudliwa ngemva kokuvula isikhwama.‌

5. Ilungele zonke izimo zokudlela, njenge-barbecue, i-hot pot, nasekuseni, ijatshulelwa ngabantu bayo yonke iminyaka.

6.Itholakala ku-wakame seaweed ekhule emanzini ahlanzekile asogwini, yonke i-frond esiyikhethayo ingumongo wemvelo — ihlanzekile ngokuphelele futhi ingenazitho.

7.Ngemuva kwezinqubo eziningi zokuhlanza nokususa ukungcola, kwenziwa ngokucophelela nokulawulwa kwekhwalithi okuqinile, kukhiqiza umkhiqizo ohlanzekile futhi ophephile ukuze uthole ukuthula kwengqondo.

8.Kukhiqizwa umkhiqizi oneminyaka ecishe ibe ngu-20 yokukhiqiza ukudla kokuthunyelwa phesheya, oqinisekiswe amazinga omhlaba wonke okuphepha kokudla i-BRC ne-HACCP, nokulawulwa okuhlanzekile kuyo yonke inqubo. Ibhodlela ngalinye lihlolwa ngokuqinile ngaphansi kwamazinga ekhwalithi yokuthunyelwa phesheya, okwenza ukusetshenziswa kube nokuthembeka okukhulu.