Chapter 74
Coming Soon
Chapter 73: Roasted Roe
23 October 2023
Chapter 72: Sausage
23 October 2023
Chapter 71: Pickled Firefly Squid
22 October 2023
Chapter 70: Kushikatsu
22 October 2023
Chapter 69: Pickled Root Vegetables
19 May 2022
Chapter 68: Fried offal
1 April 2022
Chapter 67.5: Mother-daughter Sake
23 March 2022
Chapter 67: Macaroni salad
1 January 2022
Chapter 66: Chilled Tomatoes
13 December 2021
Chapter 65: Soy Greens
9 May 2021
Chapter 64: Spare ribs
4 March 2021
Chapter 63: Century Egg Tofu
13 January 2021
Chapter 62: Squid shiokara
27 December 2020
Chapter 61: Wing-wrap Gyouza
15 June 2020
Chapter 60: Grilled Shishamo
4 June 2020
Chapter 59: Green pepper shredded pork
3 June 2020
Chapter 58: Kinpira Gobou
28 May 2020
Chapter 57: Grilled Mountain Yam
23 January 2020
Chapter 56: Yellowtail Sashimi
1 January 2020
Chapter 55: Chikuzen-ni
22 October 2019
Chapter 54: Stingray fin
27 September 2019
Chapter 53: Oden
24 September 2019
Chapter 52.5
15 September 2019
Chapter 52: Broiled Oysters
20 July 2018
Chapter 51: Goya Chanpuru
20 July 2018
Chapter 50: Buttered Corn
20 July 2018
Chapter 49: Horse Mackerel Nanbanzuke
20 July 2018
Chapter 48: Raw Ham
20 July 2018
Chapter 47 : Ginger Pork
27 February 2018
Chapter 46 : Vinegared Octopus and Cucumber
24 February 2018
Chapter 45 : Ebi-Mayo for Adults
24 February 2018
Chapter 44 : Sea Bream Boiled in Soy Sauce
24 February 2018
Chapter 43 : Okonomiyaki
24 February 2018
Chapter 42 : Seafood Croquette
24 February 2018
Chapter 41 : Liver Pâté
24 February 2018
Chapter 40 : Skewered Summer Veggies
24 February 2018
Chapter 39 : Offal Stew
24 February 2018
Chapter 38 : Grilled Salted Mackerel Pike
24 February 2018
Chapter 37
24 February 2018
Chapter 36 : Chicken skin with Ponzu sauce
24 February 2018
Chapter 35 : Cheese Tempura
24 February 2018
Chapter 34 : Roasted Gingko Nuts
24 February 2018
Chapter 33 : Namerou
24 February 2018
Chapter 32 : Boiled Hamo
24 February 2018
Chapter 31 : Grilled Eggplant with Miso
24 February 2018
Chapter 30 : Steamed Clams with Sake
24 February 2018
Chapter 29 : Asparagus grilled on a Skewer
24 February 2018
Chapter 28 : Shrimp Ahijo
24 February 2018
Chapter 27 : Mapo Tofu
24 February 2018
Chapter 26.2 : Celebratory Sake
24 February 2018
Chapter 26.1 : Sake at Home
24 February 2018
Chapter 26 : Namayuba- Raw Tofu Skin
24 February 2018
Chapter 25 : Kakiage-Seafood Tempura
24 February 2018
Chapter 24 : Simmered Squid and Taro
24 February 2018
Chapter 23 : Horse-Meat Sashimi
24 February 2018
Chapter 22 : University Sweet Potato
24 February 2018
Chapter 21 : Chawanmushi
24 February 2018
Chapter 20 : Agedashi Tomato
24 February 2018
Chapter 19 : Hokke
24 February 2018
Chapter 18 : Garlic Baked in Aluminum Foil
24 February 2018
Chapter 17 : Fresh spring rolls
24 February 2018
Chapter 16 : Yakisoba
24 February 2018
Chapter 15 : Kani-miso
24 February 2018
Chapter 14 : Assorted Sashimi Platted
24 February 2018
Chapter 13 : Ham Katsu
24 February 2018
Chapter 12 : Chicken Karaage
24 February 2018
Chapter 11 : Sora-mame
24 February 2018
Chapter 10 : Sazae-no-tsuboyaki
24 February 2018
Chapter 9 : Potato Salad
24 February 2018
Chapter 8 : Ankimo-Ponzu
24 February 2018
Chapter 7 : Zaru-doufu
24 February 2018
Chapter 6 : Seared Mackerel
24 February 2018
Chapter 5 : Hooba-miso yaki
24 February 2018
Chapter 4 : Fried Gyoza
24 February 2018
Chapter 3 : Dashimaki-Tamago
24 February 2018
Chapter 2 : Yakitori
24 February 2018
Chapter 1 : Salmon grilled with salt
24 February 2018