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Oishinbo
Volume 1 Chapter 1 : Tofu and Water
Volume 1 Chapter 2 : A Battle of Flavors!!
Volume 1 Chapter 3 : The Heart for Sushi
Volume 1 Chapter 4 : The Exceptional in The Unexceptional
Volume 1 Chapter 5 : The Pride of a Chef
Volume 1 Chapter 6 : The Sound of Oil
Volume 1 Chapter 7 : The Secret to Dashi
Volume 1 Chapter 8 : The Freshness of Vegetables
Volume 1 Chapter 9 : The Taste in Her Memories
Volume 2 Chapter 10 : The Value of Patience
Volume 2 Chapter 11 : A Fish That's Alive
Volume 2 Chapter 12 : The Depth of Soba Tsuyu
Volume 2 Chapter 13 : The Ingredients of Japan
Volume 2 Chapter 14 : The Fundamentals of Knifework
Volume 2 Chapter 15 : The Memories in The Menu
Volume 2 Chapter 16 : The Fish of Legend
Volume 2 Chapter 17 : Life with Chuka Soba
Volume 3 Chapter 18 : The Magic of Charcoal
Volume 3 Chapter 19 : The Originality in Wagashi
Volume 3 Chapter 20 : The Power of Claypots
Volume 3 Chapter 21 : The Rules of Cuisine
Volume 3 Chapter 22 : The Miracle of Soy Sauce
Volume 3 Chapter 23 : The Subtleties of Public Relations
Volume 3 Chapter 24 : The Source of Her Singing Voice
Volume 3 Chapter 25 : The Succulence of Beef
Volume 3 Chapter 26 : The Consequence of Having Lunch
Volume 4 Chapter 27 : The Power of Direct Flame
Volume 4 Chapter 28 : The Elegance of Women
Volume 4 Chapter 29 : The Ingenuity for Travel
Volume 4 Chapter 30 : The Qualities of Liquors
Volume 4 Chapter 31 : The Breadth of The Dining Table
Volume 4 Chapter 32 : The Firmness of Udon
Volume 4 Chapter 33 : The Qualifications of a Chef
Volume 4 Chapter 34 : The Taste of Tea
Volume 4 Chapter 35 : The Bustle of a Festival
Volume 5 Chapter 36 : The Production of Miso
Volume 5 Chapter 37 : The Fragrance of Bamboo
Volume 5 Chapter 38 : The Pinnacle of Craftsmanship
Volume 5 Chapter 39 : The Secret in The Spices
Volume 5 Chapter 40 : The Appeal of Stink
Volume 5 Chapter 41 : The Taste of Beef Hotpot
Volume 5 Chapter 42 : Salads and Beauty
Volume 5 Chapter 43 : A Heart for Thoughtfulness
Volume 5 Chapter 44 : Freshness and Speed
Volume 6 Chapter 45 : The Zoni of Tokyoites
Volume 6 Chapter 46 : Eggs and Frying Pans
Volume 6 Chapter 47 : The Coming of a New Spring
Volume 6 Chapter 48 : The Delicacies of Midwinter
Volume 6 Chapter 49 : To Season with Sharpness
Volume 6 Chapter 50 : The Consommé of Japan
Volume 6 Chapter 51 : The Power of Beef
Volume 6 Chapter 52 : The Ultimate Etiquette
Volume 7 Chapter 53 : A Red from The Earth
Volume 7 Chapter 54 : Ice Cream and Love
Volume 7 Chapter 55 : The Tea Master and His Strawberries
Volume 7 Chapter 56 : The Finesse in Fingers
Volume 7 Chapter 57 : Soybeans and Nigari
Volume 7 Chapter 58 : A Fish from The Wild
Volume 7 Chapter 59 : Egg Yolks and Egg Whites
Volume 7 Chapter 60 : The Plight of The Boxer (Part 1)
Volume 7 Chapter 61 : The Plight of The Boxer (Part 2)
Volume 8 Chapter 62 : Yum Cha (Part 1)
Volume 8 Chapter 63 : Yum Cha (Part 2)
Volume 8 Chapter 64 : Salt Peanuts (Part 1)
Volume 8 Chapter 65 : Salt Peanuts (Part 2)
Volume 8 Chapter 66 : The Natto of Love
Volume 8 Chapter 67 : The Sweetfish from Home
Volume 8 Chapter 68 : Broth and Noodles (Part 1)
Volume 8 Chapter 69 : Broth and Noodles (Part 2)
Volume 8 Chapter 70 : Broth and Noodles (Part 3)
Volume 8 Chapter 71 : The Skills of The Heir
Volume 9 Chapter 72 : The Essentials of Hamburgers (Part 1)
Volume 9 Chapter 73 : The Essentials of Hamburgers (Part 2)
Volume 9 Chapter 74 : His Reason for Not Eating (Part 1)
Volume 9 Chapter 75 : His Reason for Not Eating (Part 2)
Volume 9 Chapter 76 : The Ricebowl of Reunion
Volume 9 Chapter 77 : A Black Sashimi
Volume 9 Chapter 78 : His Pasta After 5 Years
Volume 9 Chapter 79 : The Japan-America Palate Showdown
Volume 9 Chapter 80 : Beef of The Highest Quality
Volume 9 Chapter 81 : The Homecooking of The Newlywed
Volume 10 Chapter 82 : The Yokozuna's Request
Volume 10 Chapter 83 : The Specialty of The Resort House
Volume 10 Chapter 84 : The Spirit of Kimchi
Volume 10 Chapter 85 : Kusu
Volume 10 Chapter 86 : The New Year's Meal and The New Bride
Volume 10 Chapter 87 : Resolve and Mountain Yams
Volume 10 Chapter 88 : A Distaste for Milk
Volume 10 Chapter 89 : A Blessing from The Sea Breeze
Volume 10 Chapter 90 : The Modesty of Dried Foods
Volume 10 Chapter 91 : Fried Chicken
Volume 11 Chapter 92 : Ice in Midsummer
Volume 11 Chapter 93 : The Decadence in Fish (Part 1)
Volume 11 Chapter 94 : The Decadence in Fish (Part 2)
Volume 11 Chapter 95 : The Hong Kong Cooking Showdown (Part 1)
Volume 11 Chapter 96 : The Hong Kong Cooking Showdown (Part 2)
Volume 11 Chapter 97 : The Hong Kong Cooking Showdown (Part 3)
Volume 11 Chapter 98 : Desserts and a Dream
Volume 11 Chapter 99 : A Longing for Tonkatsu
Volume 11 Chapter 100 : Fond de Veau (Part 1)
Volume 11 Chapter 101 : Fond de Veau (Part 2)
Volume 12 Chapter 102 : The Taste of Summer Heat
Volume 12 Chapter 103 : To Expand on Tradition
Volume 12 Chapter 104 : The Point of Gold
Volume 12 Chapter 105 : Brown Rice VS White Rice (Part 1)
Volume 12 Chapter 106 : Brown Rice VS White Rice (Part 2)
Volume 12 Chapter 107 : The Flower of Tofu
Volume 12 Chapter 108 : Japanese Curry (Part 1)
Volume 12 Chapter 109 : Japanese Curry (Part 2)
Volume 12 Chapter 110 : Piping-Hot Xiao Long Bao
Volume 12 Chapter 111 : Emergency Food
Volume 13 Chapter 112 : The War for Whaling (Part 1)
Volume 13 Chapter 113 : The War for Whaling (Part 2)
Volume 13 Chapter 114 : The War for Whaling (Part 3)
Volume 13 Chapter 115 : The War for Whaling (Part 4)
Volume 13 Chapter 116 : The War for Whaling (Part 5)
Volume 13 Chapter 117 : Cooking and Painting
Volume 13 Chapter 118 : A Gentle Vinegar
Volume 13 Chapter 119 : Refreshing Somen
Volume 13 Chapter 120 : An Abalone Extravaganza
Volume 13 Chapter 121 : Garlic Power
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Full Chapter
Volume 1 Chapter 1 : Tofu and Water
Volume 1 Chapter 2 : A Battle of Flavors!!
Volume 1 Chapter 3 : The Heart for Sushi
Volume 1 Chapter 4 : The Exceptional in The Unexceptional
Volume 1 Chapter 5 : The Pride of a Chef
Volume 1 Chapter 6 : The Sound of Oil
Volume 1 Chapter 7 : The Secret to Dashi
Volume 1 Chapter 8 : The Freshness of Vegetables
Volume 1 Chapter 9 : The Taste in Her Memories
Volume 2 Chapter 10 : The Value of Patience
Volume 2 Chapter 11 : A Fish That's Alive
Volume 2 Chapter 12 : The Depth of Soba Tsuyu
Volume 2 Chapter 13 : The Ingredients of Japan
Volume 2 Chapter 14 : The Fundamentals of Knifework
Volume 2 Chapter 15 : The Memories in The Menu
Volume 2 Chapter 16 : The Fish of Legend
Volume 2 Chapter 17 : Life with Chuka Soba
Volume 3 Chapter 18 : The Magic of Charcoal
Volume 3 Chapter 19 : The Originality in Wagashi
Volume 3 Chapter 20 : The Power of Claypots
Volume 3 Chapter 21 : The Rules of Cuisine
Volume 3 Chapter 22 : The Miracle of Soy Sauce
Volume 3 Chapter 23 : The Subtleties of Public Relations
Volume 3 Chapter 24 : The Source of Her Singing Voice
Volume 3 Chapter 25 : The Succulence of Beef
Volume 3 Chapter 26 : The Consequence of Having Lunch
Volume 4 Chapter 27 : The Power of Direct Flame
Volume 4 Chapter 28 : The Elegance of Women
Volume 4 Chapter 29 : The Ingenuity for Travel
Volume 4 Chapter 30 : The Qualities of Liquors
Volume 4 Chapter 31 : The Breadth of The Dining Table
Volume 4 Chapter 32 : The Firmness of Udon
Volume 4 Chapter 33 : The Qualifications of a Chef
Volume 4 Chapter 34 : The Taste of Tea
Volume 4 Chapter 35 : The Bustle of a Festival
Volume 5 Chapter 36 : The Production of Miso
Volume 5 Chapter 37 : The Fragrance of Bamboo
Volume 5 Chapter 38 : The Pinnacle of Craftsmanship
Volume 5 Chapter 39 : The Secret in The Spices
Volume 5 Chapter 40 : The Appeal of Stink
Volume 5 Chapter 41 : The Taste of Beef Hotpot
Volume 5 Chapter 42 : Salads and Beauty
Volume 5 Chapter 43 : A Heart for Thoughtfulness
Volume 5 Chapter 44 : Freshness and Speed
Volume 6 Chapter 45 : The Zoni of Tokyoites
Volume 6 Chapter 46 : Eggs and Frying Pans
Volume 6 Chapter 47 : The Coming of a New Spring
Volume 6 Chapter 48 : The Delicacies of Midwinter
Volume 6 Chapter 49 : To Season with Sharpness
Volume 6 Chapter 50 : The Consommé of Japan
Volume 6 Chapter 51 : The Power of Beef
Volume 6 Chapter 52 : The Ultimate Etiquette
Volume 7 Chapter 53 : A Red from The Earth
Volume 7 Chapter 54 : Ice Cream and Love
Volume 7 Chapter 55 : The Tea Master and His Strawberries
Volume 7 Chapter 56 : The Finesse in Fingers
Volume 7 Chapter 57 : Soybeans and Nigari
Volume 7 Chapter 58 : A Fish from The Wild
Volume 7 Chapter 59 : Egg Yolks and Egg Whites
Volume 7 Chapter 60 : The Plight of The Boxer (Part 1)
Volume 7 Chapter 61 : The Plight of The Boxer (Part 2)
Volume 8 Chapter 62 : Yum Cha (Part 1)
Volume 8 Chapter 63 : Yum Cha (Part 2)
Volume 8 Chapter 64 : Salt Peanuts (Part 1)
Volume 8 Chapter 65 : Salt Peanuts (Part 2)
Volume 8 Chapter 66 : The Natto of Love
Volume 8 Chapter 67 : The Sweetfish from Home
Volume 8 Chapter 68 : Broth and Noodles (Part 1)
Volume 8 Chapter 69 : Broth and Noodles (Part 2)
Volume 8 Chapter 70 : Broth and Noodles (Part 3)
Volume 8 Chapter 71 : The Skills of The Heir
Volume 9 Chapter 72 : The Essentials of Hamburgers (Part 1)
Volume 9 Chapter 73 : The Essentials of Hamburgers (Part 2)
Volume 9 Chapter 74 : His Reason for Not Eating (Part 1)
Volume 9 Chapter 75 : His Reason for Not Eating (Part 2)
Volume 9 Chapter 76 : The Ricebowl of Reunion
Volume 9 Chapter 77 : A Black Sashimi
Volume 9 Chapter 78 : His Pasta After 5 Years
Volume 9 Chapter 79 : The Japan-America Palate Showdown
Volume 9 Chapter 80 : Beef of The Highest Quality
Volume 9 Chapter 81 : The Homecooking of The Newlywed
Volume 10 Chapter 82 : The Yokozuna's Request
Volume 10 Chapter 83 : The Specialty of The Resort House
Volume 10 Chapter 84 : The Spirit of Kimchi
Volume 10 Chapter 85 : Kusu
Volume 10 Chapter 86 : The New Year's Meal and The New Bride
Volume 10 Chapter 87 : Resolve and Mountain Yams
Volume 10 Chapter 88 : A Distaste for Milk
Volume 10 Chapter 89 : A Blessing from The Sea Breeze
Volume 10 Chapter 90 : The Modesty of Dried Foods
Volume 10 Chapter 91 : Fried Chicken
Volume 11 Chapter 92 : Ice in Midsummer
Volume 11 Chapter 93 : The Decadence in Fish (Part 1)
Volume 11 Chapter 94 : The Decadence in Fish (Part 2)
Volume 11 Chapter 95 : The Hong Kong Cooking Showdown (Part 1)
Volume 11 Chapter 96 : The Hong Kong Cooking Showdown (Part 2)
Volume 11 Chapter 97 : The Hong Kong Cooking Showdown (Part 3)
Volume 11 Chapter 98 : Desserts and a Dream
Volume 11 Chapter 99 : A Longing for Tonkatsu
Volume 11 Chapter 100 : Fond de Veau (Part 1)
Volume 11 Chapter 101 : Fond de Veau (Part 2)
Volume 12 Chapter 102 : The Taste of Summer Heat
Volume 12 Chapter 103 : To Expand on Tradition
Volume 12 Chapter 104 : The Point of Gold
Volume 12 Chapter 105 : Brown Rice VS White Rice (Part 1)
Volume 12 Chapter 106 : Brown Rice VS White Rice (Part 2)
Volume 12 Chapter 107 : The Flower of Tofu
Volume 12 Chapter 108 : Japanese Curry (Part 1)
Volume 12 Chapter 109 : Japanese Curry (Part 2)
Volume 12 Chapter 110 : Piping-Hot Xiao Long Bao
Volume 12 Chapter 111 : Emergency Food
Volume 13 Chapter 112 : The War for Whaling (Part 1)
Volume 13 Chapter 113 : The War for Whaling (Part 2)
Volume 13 Chapter 114 : The War for Whaling (Part 3)
Volume 13 Chapter 115 : The War for Whaling (Part 4)
Volume 13 Chapter 116 : The War for Whaling (Part 5)
Volume 13 Chapter 117 : Cooking and Painting
Volume 13 Chapter 118 : A Gentle Vinegar
Volume 13 Chapter 119 : Refreshing Somen
Volume 13 Chapter 120 : An Abalone Extravaganza
Volume 13 Chapter 121 : Garlic Power
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Mugiwara325
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