Toshikazu Kamei is a ‘chef of the soil and water’ who researched vegetable growing and water quality at university. He grows the vegetables himself and uses water that goes well with the dishes. Having prepared data on the water that goes best with each ingredient, he blends different kinds to achieve the right hardness and pH. The formula in the name is the deadline, set by his wife, for his becoming independent by age 37, and the plus one is his apology for missing it by a year.