Chapter 1 Japanese Food Culture
Recipe: Tempura
Chapter 2 Kanto and Kansai Regional Cuisine - A Comparison
Recipe: Tsukimi Moon-Viewing Soba in Kanto-style Soup
Chapter 3 Dashi and Umami
Recipe: Dashi-maki Tamago (Rolled Omelet)
Chapter 4 Sushi
Recipe: Samon Chirashi-zushi (Salmon Scattered Sushi)
Chapter 5 The Origin of Yoshoku
Recipe: Tonkatsu (Breaded Pork Cutlet)
Chapter 6 Rice
Recipe: Tori Gomoku Meshi (Rice Cooked with Chicken and Vegetables)
Chapter 7 Chopsticks
Recipe: Miso Soup
Chapter 8 Japanese Noodles-Udon and Soba
Recipe: Homemade Udon Noodles
Chapter 9 Lunch Boxes - Bento and Ekiben
Recipe: Onigiri (Rice Balls)
Chapter 10 School Lunch
Recipe: Kare Raisu (Beef Curry with Rice)
Chapter 11 Regional Cuisine and B-Class Gourmet Cuisine
Recipe: Karaage (Fried Chicken)
Chapter 12 Food Culture and Values
Recipe: Nikujaga (Meat and Potatoes)
Chapter 13 Ramen
Recipe: Ramen noodles with Nitamago Seasoned boiled eggs
Chapter 14 Eel
Recipe: Oyako-don (Chicken and Egg Bowl)
Chapter 15 Okonomiyaki
Recipe: Okonomiyaki (Savory Pancake)
