3-Line Diary #70: The Importance of Finding 'Concrete Ways to Avoid Additives'

In Japanese cuisine, you can easily make additive-free dishes just by adding kombu or straining bonito flakes, but
I had convinced myself that I had no choice but to use
things like Chinese-style or consommé-style 'non-Japanese soup bases'.

However, when I learned that I could substitute these with
things like 'onion, celery, and brown rice' shio-koji or 'green onion, ginger, and black koji' shio-koji,
the shock of realizing that things like amino acids, high-fructose corn syrup, various extracts, unnecessary salt, flavorings, preservatives, antioxidants, sweeteners, and stabilizers would disappear from my cooking was immense lol

With herb fasting, the idea is that 'if you eat toxins, you can just flush them out,' but
if you can avoid taking them in to begin with,
and if it makes your food easily and deliciously better,
isn't it a no-brainer to take advantage of that?
For me, that was koji.