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Wakako-Zake
Volume 2 Chapter 41
: Liver Pâté
Volume 1 Chapter 1 : Salmon grilled with salt
Volume 1 Chapter 1
Volume 1 Chapter 2 : Yakitori
Volume 1 Chapter 3 : Dashimaki-Tamago
Volume 1 Chapter 4 : Fried Gyoza
Volume 1 Chapter 5 : Hooba-miso yaki
Volume 1 Chapter 6 : Seared Mackerel
Volume 1 Chapter 7 : Zaru-doufu
Volume 1 Chapter 8 : Ankimo-Ponzu
Volume 1 Chapter 9 : Potato Salad
Volume 1 Chapter 10 : Sazae-no-tsuboyaki
Volume 1 Chapter 11 : Sora-mame
Volume 1 Chapter 12 : Chicken Karaage
Volume 1 Chapter 13 : Ham Katsu
Volume 1 Chapter 14 : Assorted Sashimi Platted
Volume 1 Chapter 15 : Kani-miso
Volume 1 Chapter 16 : Yakisoba
Volume 1 Chapter 17 : Fresh spring rolls
Volume 1 Chapter 18 : Garlic Baked in Aluminum Foil
Volume 1 Chapter 19 : Hokke
Volume 1 Chapter 20 : Agedashi Tomato
Volume 1 Chapter 21 : Chawanmushi
Volume 1 Chapter 22 : University Sweet Potato
Volume 1 Chapter 23 : Horse-Meat Sashimi
Volume 1 Chapter 24 : Simmered Squid and Taro
Volume 1 Chapter 25 : Kakiage-Seafood Tempura
Volume 1 Chapter 26 : Namayuba- Raw Tofu Skin
Volume 2 Chapter 27 : Mapo Tofu
Volume 2 Chapter 28 : Shrimp Ahijo
Volume 2 Chapter 29 : Asparagus grilled on a Skewer
Volume 2 Chapter 30 : Steamed Clams with Sake
Volume 2 Chapter 31 : Grilled Eggplant with Miso
Volume 2 Chapter 32 : Boiled Hamo
Volume 2 Chapter 33 : Namerou
Volume 2 Chapter 34 : Roasted Gingko Nuts
Volume 2 Chapter 35 : Cheese Tempura
Volume 2 Chapter 36 : Chicken skin with Ponzu sauce
Volume 2 Chapter 37
Volume 2 Chapter 38 : Grilled Salted Mackerel Pike
Volume 2 Chapter 39 : Offal Stew
Volume 2 Chapter 40 : Skewered Summer Veggies
Volume 2 Chapter 41 : Liver Pâté
Volume 2 Chapter 42 : Seafood Croquette
Volume 2 Chapter 43 : Okonomiyaki
Volume 2 Chapter 44 : Sea Bream Boiled in Soy Sauce
Volume 2 Chapter 45 : Ebi-Mayo for Adults
Volume 2 Chapter 46 : Vinegared Octopus and Cucumber
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Volume 1 Chapter 1 : Salmon grilled with salt
Volume 1 Chapter 1
Volume 1 Chapter 2 : Yakitori
Volume 1 Chapter 3 : Dashimaki-Tamago
Volume 1 Chapter 4 : Fried Gyoza
Volume 1 Chapter 5 : Hooba-miso yaki
Volume 1 Chapter 6 : Seared Mackerel
Volume 1 Chapter 7 : Zaru-doufu
Volume 1 Chapter 8 : Ankimo-Ponzu
Volume 1 Chapter 9 : Potato Salad
Volume 1 Chapter 10 : Sazae-no-tsuboyaki
Volume 1 Chapter 11 : Sora-mame
Volume 1 Chapter 12 : Chicken Karaage
Volume 1 Chapter 13 : Ham Katsu
Volume 1 Chapter 14 : Assorted Sashimi Platted
Volume 1 Chapter 15 : Kani-miso
Volume 1 Chapter 16 : Yakisoba
Volume 1 Chapter 17 : Fresh spring rolls
Volume 1 Chapter 18 : Garlic Baked in Aluminum Foil
Volume 1 Chapter 19 : Hokke
Volume 1 Chapter 20 : Agedashi Tomato
Volume 1 Chapter 21 : Chawanmushi
Volume 1 Chapter 22 : University Sweet Potato
Volume 1 Chapter 23 : Horse-Meat Sashimi
Volume 1 Chapter 24 : Simmered Squid and Taro
Volume 1 Chapter 25 : Kakiage-Seafood Tempura
Volume 1 Chapter 26 : Namayuba- Raw Tofu Skin
Volume 2 Chapter 27 : Mapo Tofu
Volume 2 Chapter 28 : Shrimp Ahijo
Volume 2 Chapter 29 : Asparagus grilled on a Skewer
Volume 2 Chapter 30 : Steamed Clams with Sake
Volume 2 Chapter 31 : Grilled Eggplant with Miso
Volume 2 Chapter 32 : Boiled Hamo
Volume 2 Chapter 33 : Namerou
Volume 2 Chapter 34 : Roasted Gingko Nuts
Volume 2 Chapter 35 : Cheese Tempura
Volume 2 Chapter 36 : Chicken skin with Ponzu sauce
Volume 2 Chapter 37
Volume 2 Chapter 38 : Grilled Salted Mackerel Pike
Volume 2 Chapter 39 : Offal Stew
Volume 2 Chapter 40 : Skewered Summer Veggies
Volume 2 Chapter 41 : Liver Pâté
Volume 2 Chapter 42 : Seafood Croquette
Volume 2 Chapter 43 : Okonomiyaki
Volume 2 Chapter 44 : Sea Bream Boiled in Soy Sauce
Volume 2 Chapter 45 : Ebi-Mayo for Adults
Volume 2 Chapter 46 : Vinegared Octopus and Cucumber
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