My cooking theory doesn't seem to be taking shape easily. So I think I'll have to plan to make a list of contents and ask you to choose some out of them if you like in the near future.

• Overview (Oct 01 1995, English: Feb 08 1998)

• Chapter 1 Materials technology
  • 1.a. Natural salt(Tennenen)
    • Appendix Saltwater nutrition (Umi no sei)
  • 1.b. Soy sauce(Syouyu)
  • 1.c. Japanese liquor(Sake) (Nov 17 1996)
  • 1.d. Tangle weed (Konbu)
  • 1.e. Sweet sake (Mirin)

• Chapter 5 Facilities(Tools) technology
  • 5.a. Draining container (Zyliss) (Jun 09 1996)
  • 5.b. Freezing container (Sep 23 1996)
  • 5.c. Kuri-Kuri-Bouzu (Oct 26 1996)
  • 5.d. Vitacraft (Multi-layered pan) (Dec 23 1996)