In Port Town, people rarely use oil, and their main intake of seasonings usually comes from the sugar in beets and the spiciness of chilis. Moreover, there are two kinds of chili here: one that isn't spicy, used mostly for adding color, and the other that is spicy, used for seasoning. Therefore, the consumption of chili is the largest in their lives, followed by sugar. Cabbage, radishes, seafood, soy sauce, miso, etc., are common in their diet, along with staples like millet, millet, tofu products, and potatoes.
By comparison, the daily lives of people inland seem much more colorful and diverse.
