Tofu and Water

A Battle of Flavors!!

The Heart for Sushi

The Exceptional in The Unexceptional

The Pride of a Chef

The Sound of Oil

The Secret to Dashi

The Freshness of Vegetables

The Taste in Her Memories

The Value of Patience

A Fish That's Alive

The Depth of Soba Tsuyu

The Ingredients of Japan

The Fundamentals of Knifework

The Memories in The Menu

The Fish of Legend

Life with Chuka Soba

The Magic of Charcoal

The Originality in Wagashi

The Power of Claypots

The Rules of Cuisine

The Miracle of Soy Sauce

The Subtleties of Public Relations

The Source of Her Singing Voice

The Succulence of Beef

The Consequence of Having Lunch

The Power of Direct Flame

The Elegance of Women

The Ingenuity for Travel

The Qualities of Liquors

The Breadth of The Dining Table

The Firmness of Udon

The Qualifications of a Chef

The Taste of Tea

The Bustle of a Festival

The Production of Miso

The Fragrance of Bamboo

The Pinnacle of Craftsmanship

The Secret in The Spices

The Appeal of Stink

The Taste of Beef Hotpot

Salads and Beauty

A Heart for Thoughtfulness

Freshness and Speed

The Zoni of Tokyoites

Eggs and Frying Pans

The Coming of a New Spring

The Delicacies of Midwinter

To Season with Sharpness

The Consommé of Japan

Around the offices of Tozai News, Shiro Yamaoka has a reputation for being over-blunt, under-ambitious, and generally an all-around slacker. So why has he been given the important job of coming up with the "Ultimate Menu" to celebrate the newspaper's 100th anniversary? Because he possesses qualities his other colleagues don't: an exquisitely discerning palate, an encyclopedic knowledge of food and drink, and a masterful touch in the kitchen.
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(Source: Viz Media)