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Wakako-Zake
Chapter 47
: Ginger Pork
Chapter 1 : Salmon grilled with salt
Chapter 2
Chapter 3
Chapter 4
Chapter 5 : Hooba-miso yaki
Chapter 6 : Seared Mackerel
Chapter 7 : Zaru-doufu
Chapter 8 : Ankimo-Ponzu
Chapter 9 : Potato Salad
Chapter 10 : Sazae-no-tsuboyaki
Chapter 11 : Sora-mame
Chapter 12 : Chicken Karaage
Chapter 13 : Ham Katsu
Chapter 14 : Assorted Sashimi Platted
Chapter 15
Chapter 16
Chapter 17
Chapter 18 : Garlic Baked in Aluminum Foil
Chapter 19 : Hokke
Chapter 20 : Agedashi Tomato
Chapter 21 : Chawanmushi
Chapter 22 : University Sweet Potato
Chapter 23 : Horse-Meat Sashimi
Chapter 24 : Simmered Squid and Taro
Chapter 25 : Kakiage-Seafood Tempura
Chapter 26 : Namayuba- Raw Tofu Skin
Chapter 26.1 : Sake at Home
Chapter 26.2 : Celebratory Sake
Chapter 27 : Mapo Tofu
Chapter 28 : Shrimp Ahijo
Chapter 29 : Asparagus grilled on a Skewer
Chapter 30 : Steamed Clams with Sake
Chapter 31 : Grilled Eggplant with Miso
Chapter 32 : Boiled Hamo
Chapter 33 : Namerou
Chapter 34 : Roasted Gingko Nuts
Chapter 35
Chapter 36
Chapter 37
Chapter 38 : Grilled Salted Mackerel Pike
Chapter 39 : Offal Stew
Chapter 40 : Skewered Summer Veggies
Chapter 41
Chapter 42
Chapter 43 : Okonomiyaki
Chapter 44 : Sea Bream Boiled in Soy Sauce
Chapter 45 : Ebi-Mayo for Adults
Chapter 46 : Vinegared Octopus and Cucumber
Chapter 47 : Ginger Pork
Chapter 48 : Raw Ham
Chapter 49 : Horse Mackerel Nanbanzuke
Chapter 50 : Buttered Corn
Chapter 51 : Goya Chanpuru
Chapter 52 : Broiled Oysters
Chapter 52.5
Chapter 53 : Oden
Chapter 54 : Stingray fin
Chapter 55 : Chikuzen-ni
Chapter 56 : Yellowtail Sashimi
Chapter 57 : Grilled Mountain Yam
Chapter 58
Chapter 59
Chapter 60
Chapter 61
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Chapter 1 : Salmon grilled with salt
Chapter 2
Chapter 3
Chapter 4
Chapter 5 : Hooba-miso yaki
Chapter 6 : Seared Mackerel
Chapter 7 : Zaru-doufu
Chapter 8 : Ankimo-Ponzu
Chapter 9 : Potato Salad
Chapter 10 : Sazae-no-tsuboyaki
Chapter 11 : Sora-mame
Chapter 12 : Chicken Karaage
Chapter 13 : Ham Katsu
Chapter 14 : Assorted Sashimi Platted
Chapter 15
Chapter 16
Chapter 17
Chapter 18 : Garlic Baked in Aluminum Foil
Chapter 19 : Hokke
Chapter 20 : Agedashi Tomato
Chapter 21 : Chawanmushi
Chapter 22 : University Sweet Potato
Chapter 23 : Horse-Meat Sashimi
Chapter 24 : Simmered Squid and Taro
Chapter 25 : Kakiage-Seafood Tempura
Chapter 26 : Namayuba- Raw Tofu Skin
Chapter 26.1 : Sake at Home
Chapter 26.2 : Celebratory Sake
Chapter 27 : Mapo Tofu
Chapter 28 : Shrimp Ahijo
Chapter 29 : Asparagus grilled on a Skewer
Chapter 30 : Steamed Clams with Sake
Chapter 31 : Grilled Eggplant with Miso
Chapter 32 : Boiled Hamo
Chapter 33 : Namerou
Chapter 34 : Roasted Gingko Nuts
Chapter 35
Chapter 36
Chapter 37
Chapter 38 : Grilled Salted Mackerel Pike
Chapter 39 : Offal Stew
Chapter 40 : Skewered Summer Veggies
Chapter 41
Chapter 42
Chapter 43 : Okonomiyaki
Chapter 44 : Sea Bream Boiled in Soy Sauce
Chapter 45 : Ebi-Mayo for Adults
Chapter 46 : Vinegared Octopus and Cucumber
Chapter 47 : Ginger Pork
Chapter 48 : Raw Ham
Chapter 49 : Horse Mackerel Nanbanzuke
Chapter 50 : Buttered Corn
Chapter 51 : Goya Chanpuru
Chapter 52 : Broiled Oysters
Chapter 52.5
Chapter 53 : Oden
Chapter 54 : Stingray fin
Chapter 55 : Chikuzen-ni
Chapter 56 : Yellowtail Sashimi
Chapter 57 : Grilled Mountain Yam
Chapter 58
Chapter 59
Chapter 60
Chapter 61
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