I think it is who I am that has made the way I cook. And the work I do. And I think it is because on the one hand I am a person who wants to learn and who wants to know and who wants to study. And so, I go into things in depth, and I want to understand. Even the people who eat the things don't care. I do. I want to know how did this dish come there and come about. And what were their lives, how did this kind of food happen. So, I wouldn't do it if I wasn't interested and I am, because nobody wanted me to do that. Nobody said, 'Can you tell us more?' But also, because I had this personality, or rather the attitude of an outsider who wanted to be accepted, who wanted my world to be accepted, to be loved. In a way it's my way of wanting to be loved. And so, if you like our dishes, you might like us. Also wanting my dishes to be known.