Although Japanese love meat－actually people are quite inclined to meat than fish－Japanese traditional food culture is invariably based on fish. As simplicity is always the main idea of Japanese culture, fish as well is to be prepared simply; grilled, poached or steamed using simple seasonings－hardly fried, thus Japanese food is considered healthy.
She is wearing “Kapppougi” (割烹着, かっぽうぎ). “Kappougi” is a kind of apron. It was invented in Japan and is designed to be worn on top of a kimono.
“肝油” (かんゆ, Kan yu) is cod liver oil. This is a nutritional supplement derived from the livers of cod fish.
There are two reasons for this. One reason is to make the gift easy to carry by wrapping it in a cloth, and the other reason is to use the purple color to show his gratitude.
This is called “Furoshiki” (風呂敷, ふろしき). It is a square-ish cloth used to wrap, carry and store items. Although it is a simple cloth sheet, it was widely used in Edo Period (1603 to 1867 year) as it can wrap things of various shapes and sizes.