Chapter
Vol.02 Ch.38
- Vol.1 Ch.1 : Salmon grilled with salt
- Vol.1 Ch.02
- Vol.01 Ch.03
- Vol.01 Ch.04
- Vol.01 Ch.05 : Hooba-miso yaki
- Vol.01 Ch.06 : Seared Mackerel
- Vol.01 Ch.07 : Zaru-doufu
- Vol.1 Ch.8 : Ankimo-Ponzu
- Vol.1 Ch.9 : Potato Salad
- Vol.1 Ch.10 : Sazae-no-tsuboyaki
- Vol.1 Ch.11 : Sora-mame
- Vol.1 Ch.12 : Chicken Karaage
- Vol.1 Ch.13 : Ham Katsu
- Vol.1 Ch.14 : Assorted Sashimi Platted
- Vol.1 Ch.15
- Vol.1 Ch.16
- Vol.1 Ch.17
- Vol.01 Ch.18 : Garlic Baked in Aluminum Foil
- Vol.01 Ch.19 : Hokke
- Vol.01 Ch.20 : Agedashi Tomato
- Vol.01 Ch.21 : Chawanmushi
- Vol.01 Ch.22 : University Sweet Potato
- Vol.01 Ch.23 : Horse-Meat Sashimi
- Vol.01 Ch.24 : Simmered Squid and Taro
- Vol.01 Ch.25 : Kakiage-Seafood Tempura
- Vol.01 Ch.26 : Namayuba- Raw Tofu Skin
- Vol.01 Ch.26.1 : Sake at Home
- Ch.26.2 : Celebratory Sake
- Vol.2 Ch.27 : Mapo Tofu
- Ch.28 : Shrimp Ahijo
- Ch.29 : Asparagus grilled on a Skewer
- Ch.30 : Steamed Clams with Sake
- Ch.31 : Grilled Eggplant with Miso
- Ch.32 : Boiled Hamo
- Vol.02 Ch.33 : Namerou
- Vol.02 Ch.34 : Roasted Gingko Nuts
- Vol.02 Ch.35 : Cheese Tempura
- Vol.02 Ch.36 : Chicken skin with Ponzu sauce
- Vol.02 Ch.37
- Vol.02 Ch.38 : Grilled Salted Mackerel Pike
- Vol.02 Ch.39 : Offal Stew
- Vol.2 Ch.40 : Skewered Summer Veggies
- Ch.41
- Ch.42
- Vol.02 Ch.43 : Okonomiyaki
- Vol.02 Ch.44 : Sea Bream Boiled in Soy Sauce
- Vol.02 Ch.45 : Ebi-Mayo for Adults
- Vol.02 Ch.46 : Vinegared Octopus and Cucumber
- Vol.2 Ch.47 : Ginger Pork
- Ch.48 : Raw Ham
- Ch.49 : Horse Mackerel Nanbanzuke
- Ch.50 : Buttered Corn
- Ch.51 : Goya Chanpuru
- Ch.52 : Broiled Oysters
- Ch.52.5
- Ch.53 : Oden
- Ch.54 : Stingray fin
- Ch.55 : Chikuzen-ni
- Ch.56 : Yellowtail Sashimi
- Ch.57 : Grilled Mountain Yam
- Ch.58 : Kinpira Gobou
- Ch.59 : Green pepper shredded pork
- Ch.60 : Grilled Shishamo
- Ch.61 : Wing-wrap Gyouza
- Ch.62 : Squid shiokara
- Ch.63 : Century Egg Tofu
- Ch.64 : Spare ribs
- Vol.3 Ch.65 : Soy Greens
- Vol.3 Ch.66 : Chilled Tomatoes
- Vol.3 Ch.67 : Macaroni Salad
- Vol.3 Ch.67.5 : Mother-Daughter Sake
- Vol.3 Ch.68 : Fried Offal
- Vol.3 Ch.69 : Pickled Root Vegetables
- Vol.3 Ch.70 : Kushikatsu
- Vol.3 Ch.71 : Pickled Firefly Squid
- Ch.72 : Sausage
- Ch.73
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Chapter
Vol.02 Ch.38
- Vol.1 Ch.1 : Salmon grilled with salt
- Vol.1 Ch.02
- Vol.01 Ch.03
- Vol.01 Ch.04
- Vol.01 Ch.05 : Hooba-miso yaki
- Vol.01 Ch.06 : Seared Mackerel
- Vol.01 Ch.07 : Zaru-doufu
- Vol.1 Ch.8 : Ankimo-Ponzu
- Vol.1 Ch.9 : Potato Salad
- Vol.1 Ch.10 : Sazae-no-tsuboyaki
- Vol.1 Ch.11 : Sora-mame
- Vol.1 Ch.12 : Chicken Karaage
- Vol.1 Ch.13 : Ham Katsu
- Vol.1 Ch.14 : Assorted Sashimi Platted
- Vol.1 Ch.15
- Vol.1 Ch.16
- Vol.1 Ch.17
- Vol.01 Ch.18 : Garlic Baked in Aluminum Foil
- Vol.01 Ch.19 : Hokke
- Vol.01 Ch.20 : Agedashi Tomato
- Vol.01 Ch.21 : Chawanmushi
- Vol.01 Ch.22 : University Sweet Potato
- Vol.01 Ch.23 : Horse-Meat Sashimi
- Vol.01 Ch.24 : Simmered Squid and Taro
- Vol.01 Ch.25 : Kakiage-Seafood Tempura
- Vol.01 Ch.26 : Namayuba- Raw Tofu Skin
- Vol.01 Ch.26.1 : Sake at Home
- Ch.26.2 : Celebratory Sake
- Vol.2 Ch.27 : Mapo Tofu
- Ch.28 : Shrimp Ahijo
- Ch.29 : Asparagus grilled on a Skewer
- Ch.30 : Steamed Clams with Sake
- Ch.31 : Grilled Eggplant with Miso
- Ch.32 : Boiled Hamo
- Vol.02 Ch.33 : Namerou
- Vol.02 Ch.34 : Roasted Gingko Nuts
- Vol.02 Ch.35 : Cheese Tempura
- Vol.02 Ch.36 : Chicken skin with Ponzu sauce
- Vol.02 Ch.37
- Vol.02 Ch.38 : Grilled Salted Mackerel Pike
- Vol.02 Ch.39 : Offal Stew
- Vol.2 Ch.40 : Skewered Summer Veggies
- Ch.41
- Ch.42
- Vol.02 Ch.43 : Okonomiyaki
- Vol.02 Ch.44 : Sea Bream Boiled in Soy Sauce
- Vol.02 Ch.45 : Ebi-Mayo for Adults
- Vol.02 Ch.46 : Vinegared Octopus and Cucumber
- Vol.2 Ch.47 : Ginger Pork
- Ch.48 : Raw Ham
- Ch.49 : Horse Mackerel Nanbanzuke
- Ch.50 : Buttered Corn
- Ch.51 : Goya Chanpuru
- Ch.52 : Broiled Oysters
- Ch.52.5
- Ch.53 : Oden
- Ch.54 : Stingray fin
- Ch.55 : Chikuzen-ni
- Ch.56 : Yellowtail Sashimi
- Ch.57 : Grilled Mountain Yam
- Ch.58 : Kinpira Gobou
- Ch.59 : Green pepper shredded pork
- Ch.60 : Grilled Shishamo
- Ch.61 : Wing-wrap Gyouza
- Ch.62 : Squid shiokara
- Ch.63 : Century Egg Tofu
- Ch.64 : Spare ribs
- Vol.3 Ch.65 : Soy Greens
- Vol.3 Ch.66 : Chilled Tomatoes
- Vol.3 Ch.67 : Macaroni Salad
- Vol.3 Ch.67.5 : Mother-Daughter Sake
- Vol.3 Ch.68 : Fried Offal
- Vol.3 Ch.69 : Pickled Root Vegetables
- Vol.3 Ch.70 : Kushikatsu
- Vol.3 Ch.71 : Pickled Firefly Squid
- Ch.72 : Sausage
- Ch.73
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