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Wakako-zake
(1/10) [English] Source Deer (#15181031 / 13 chs)
(2/10) [English] Source Fox (#15051524 / 74 chs)
(3/10) [English] Source Koala (#15011900 / 67 chs)
(4/10) [English] Source Koala (#15158122 / 78 chs)
(5/10) [English] Source Bee (#15132576 / 66 chs)
(6/10) [English] Source Duck (#401342 / 66 chs)
(7/10) [English] Source Horse (#29017 / 68 chs)
(8/10) [English] Source Rabbit (#378439 / 59 chs)
(9/10) [Indonesian] Source Deer (#15202596 / 1 chs)
(10/10) [Indonesian] Source Duck (#15123372 / 1 chs)
(1/59) Vol.1 Ch.1 : Vol.1 Chapter 1: Salmon grilled with salt
(2/59) Vol.1 Ch.2 : Vol.1 Chapter 2: Yakitori
(3/59) Vol.1 Ch.3 : Vol.1 Chapter 3: Dashimaki-Tamago
(4/59) Vol.1 Ch.4 : Vol.1 Chapter 4: Fried Gyoza
(5/59) Vol.1 Ch.5 : Vol.1 Chapter 5: Hooba-miso yaki
(6/59) Vol.1 Ch.6 : Vol.1 Chapter 6: Seared Mackerel
(7/59) Vol.1 Ch.7 : Vol.1 Chapter 7: Zaru-doufu
(8/59) Vol.1 Ch.8 : Vol.1 Chapter 8: Ankimo-Ponzu
(9/59) Vol.1 Ch.9 : Vol.1 Chapter 9: Potato Salad
(10/59) Vol.1 Ch.10 : Vol.1 Chapter 10: Sazae-no-tsuboyaki
(11/59) Vol.1 Ch.11 : Vol.1 Chapter 11: Sora-mame
(12/59) Vol.1 Ch.12 : Vol.1 Chapter 12: Chicken Karaage
(13/59) Vol.1 Ch.13 : Vol.1 Chapter 13: Ham Katsu
(14/59) Vol.1 Ch.14 : Vol.1 Chapter 14: Assorted Sashimi Platted
(15/59) Vol.1 Ch.15 : Vol.1 Chapter 15: Kani-miso
(16/59) Vol.1 Ch.16 : Vol.1 Chapter 16: Yakisoba
(17/59) Vol.1 Ch.17 : Vol.1 Chapter 17: Fresh spring rolls
(18/59) Vol.1 Ch.18 : Vol.1 Chapter 18: Garlic Baked in Aluminum Foil
(19/59) Vol.1 Ch.19 : Vol.1 Chapter 19: Hokke
(20/59) Vol.1 Ch.20 : Vol.1 Chapter 20: Agedashi Tomato
(21/59) Vol.1 Ch.21 : Vol.1 Chapter 21: Chawanmushi
(22/59) Vol.1 Ch.22 : Vol.1 Chapter 22: University Sweet Potato
(23/59) Vol.1 Ch.23 : Vol.1 Chapter 23: Horse-Meat Sashimi
(24/59) Vol.1 Ch.24 : Vol.1 Chapter 24: Simmered Squid and Taro
(25/59) Vol.1 Ch.25 : Vol.1 Chapter 25: Kakiage-Seafood Tempura
(26/59) Vol.1 Ch.26 : Vol.1 Chapter 26: Namayuba- Raw Tofu Skin
(27/59) Vol.1 Ch.26.1 : Vol.1 Chapter 26.1: Sake at Home
(28/59) Vol.1 Ch.26.2 : Vol.1 Chapter 26.2: Celebratory Sake
(29/59) Vol.2 Ch.27 : Vol.2 Chapter 27: Mapo Tofu
(30/59) Vol.2 Ch.28 : Vol.2 Chapter 28: Shrimp Ahijo
(31/59) Vol.2 Ch.29 : Vol.2 Chapter 29: Asparagus grilled on a Skewer
(32/59) Vol.2 Ch.30 : Vol.2 Chapter 30: Steamed Clams with Sake
(33/59) Vol.2 Ch.31 : Vol.2 Chapter 31: Grilled Eggplant with Miso
(34/59) Vol.2 Ch.32 : Vol.2 Chapter 32: Boiled Hamo
(35/59) Vol.2 Ch.33 : Vol.2 Chapter 33: Namerou
(36/59) Vol.2 Ch.34 : Vol.2 Chapter 34: Roasted Gingko Nuts
(37/59) Vol.2 Ch.35 : Vol.2 Chapter 35: Cheese Tempura
(38/59) Vol.2 Ch.36 : Vol.2 Chapter 36: Chicken skin with Ponzu sauce
(39/59) Vol.2 Ch.37 : Vol.2 Chapter 37: French Fries
(40/59) Vol.2 Ch.38 : Vol.2 Chapter 38: Grilled Salted Mackerel Pike
(41/59) Vol.2 Ch.39 : Vol.2 Chapter 39: Offal Stew
(42/59) Vol.2 Ch.40 : Vol.2 Chapter 40: Skewered Summer Veggies
(43/59) Vol.2 Ch.41 : Vol.2 Chapter 41: Liver Pâté
(44/59) Vol.2 Ch.42 : Vol.2 Chapter 42: Seafood Croquette
(45/59) Vol.2 Ch.43 : Vol.2 Chapter 43: Okonomiyaki
(46/59) Vol.2 Ch.44 : Vol.2 Chapter 44: Sea Bream Boiled in Soy Sauce
(47/59) Vol.2 Ch.45 : Vol.2 Chapter 45: Ebi-Mayo for Adults
(48/59) Vol.2 Ch.46 : Vol.2 Chapter 46: Vinegared Octopus and Cucumber
(49/59) Vol.2 Ch.47 : Vol.2 Chapter 47: Ginger Pork
(50/59) Vol.2 Ch.48 : Vol.2 Chapter 48: Raw Ham
(51/59) Vol.2 Ch.49 : Vol.2 Chapter 49: Horse Mackerel Nanbanzuke
(52/59) Vol.2 Ch.50 : Vol.2 Chapter 50: Buttered Corn
(53/59) Vol.2 Ch.51 : Vol.2 Chapter 51: Goya Chanpuru
(54/59) Vol.2 Ch.52 : Vol.2 Chapter 52: Broiled Oysters
(55/59) Vol.2 Ch.52.5 : Vol.2 Chapter 52.5: The Shinkanshen Bar
(56/59) Vol.3 Ch.53 : Vol.3 Chapter 53: Oden
(57/59) Vol.3 Ch.54 : Vol.3 Chapter 54: Stingray fin
(58/59) Vol.3 Ch.55 : Vol.3 Chapter 55: Chikuzen-ni
(59/59) Vol.3 Ch.56 : Vol.3 Chapter 56: Yellowtail Sashimi
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(1/10) [English] Source Deer (#15181031 / 13 chs)
(2/10) [English] Source Fox (#15051524 / 74 chs)
(3/10) [English] Source Koala (#15011900 / 67 chs)
(4/10) [English] Source Koala (#15158122 / 78 chs)
(5/10) [English] Source Bee (#15132576 / 66 chs)
(6/10) [English] Source Duck (#401342 / 66 chs)
(7/10) [English] Source Horse (#29017 / 68 chs)
(8/10) [English] Source Rabbit (#378439 / 59 chs)
(9/10) [Indonesian] Source Deer (#15202596 / 1 chs)
(10/10) [Indonesian] Source Duck (#15123372 / 1 chs)
(1/59) Vol.1 Ch.1 : Vol.1 Chapter 1: Salmon grilled with salt
(2/59) Vol.1 Ch.2 : Vol.1 Chapter 2: Yakitori
(3/59) Vol.1 Ch.3 : Vol.1 Chapter 3: Dashimaki-Tamago
(4/59) Vol.1 Ch.4 : Vol.1 Chapter 4: Fried Gyoza
(5/59) Vol.1 Ch.5 : Vol.1 Chapter 5: Hooba-miso yaki
(6/59) Vol.1 Ch.6 : Vol.1 Chapter 6: Seared Mackerel
(7/59) Vol.1 Ch.7 : Vol.1 Chapter 7: Zaru-doufu
(8/59) Vol.1 Ch.8 : Vol.1 Chapter 8: Ankimo-Ponzu
(9/59) Vol.1 Ch.9 : Vol.1 Chapter 9: Potato Salad
(10/59) Vol.1 Ch.10 : Vol.1 Chapter 10: Sazae-no-tsuboyaki
(11/59) Vol.1 Ch.11 : Vol.1 Chapter 11: Sora-mame
(12/59) Vol.1 Ch.12 : Vol.1 Chapter 12: Chicken Karaage
(13/59) Vol.1 Ch.13 : Vol.1 Chapter 13: Ham Katsu
(14/59) Vol.1 Ch.14 : Vol.1 Chapter 14: Assorted Sashimi Platted
(15/59) Vol.1 Ch.15 : Vol.1 Chapter 15: Kani-miso
(16/59) Vol.1 Ch.16 : Vol.1 Chapter 16: Yakisoba
(17/59) Vol.1 Ch.17 : Vol.1 Chapter 17: Fresh spring rolls
(18/59) Vol.1 Ch.18 : Vol.1 Chapter 18: Garlic Baked in Aluminum Foil
(19/59) Vol.1 Ch.19 : Vol.1 Chapter 19: Hokke
(20/59) Vol.1 Ch.20 : Vol.1 Chapter 20: Agedashi Tomato
(21/59) Vol.1 Ch.21 : Vol.1 Chapter 21: Chawanmushi
(22/59) Vol.1 Ch.22 : Vol.1 Chapter 22: University Sweet Potato
(23/59) Vol.1 Ch.23 : Vol.1 Chapter 23: Horse-Meat Sashimi
(24/59) Vol.1 Ch.24 : Vol.1 Chapter 24: Simmered Squid and Taro
(25/59) Vol.1 Ch.25 : Vol.1 Chapter 25: Kakiage-Seafood Tempura
(26/59) Vol.1 Ch.26 : Vol.1 Chapter 26: Namayuba- Raw Tofu Skin
(27/59) Vol.1 Ch.26.1 : Vol.1 Chapter 26.1: Sake at Home
(28/59) Vol.1 Ch.26.2 : Vol.1 Chapter 26.2: Celebratory Sake
(29/59) Vol.2 Ch.27 : Vol.2 Chapter 27: Mapo Tofu
(30/59) Vol.2 Ch.28 : Vol.2 Chapter 28: Shrimp Ahijo
(31/59) Vol.2 Ch.29 : Vol.2 Chapter 29: Asparagus grilled on a Skewer
(32/59) Vol.2 Ch.30 : Vol.2 Chapter 30: Steamed Clams with Sake
(33/59) Vol.2 Ch.31 : Vol.2 Chapter 31: Grilled Eggplant with Miso
(34/59) Vol.2 Ch.32 : Vol.2 Chapter 32: Boiled Hamo
(35/59) Vol.2 Ch.33 : Vol.2 Chapter 33: Namerou
(36/59) Vol.2 Ch.34 : Vol.2 Chapter 34: Roasted Gingko Nuts
(37/59) Vol.2 Ch.35 : Vol.2 Chapter 35: Cheese Tempura
(38/59) Vol.2 Ch.36 : Vol.2 Chapter 36: Chicken skin with Ponzu sauce
(39/59) Vol.2 Ch.37 : Vol.2 Chapter 37: French Fries
(40/59) Vol.2 Ch.38 : Vol.2 Chapter 38: Grilled Salted Mackerel Pike
(41/59) Vol.2 Ch.39 : Vol.2 Chapter 39: Offal Stew
(42/59) Vol.2 Ch.40 : Vol.2 Chapter 40: Skewered Summer Veggies
(43/59) Vol.2 Ch.41 : Vol.2 Chapter 41: Liver Pâté
(44/59) Vol.2 Ch.42 : Vol.2 Chapter 42: Seafood Croquette
(45/59) Vol.2 Ch.43 : Vol.2 Chapter 43: Okonomiyaki
(46/59) Vol.2 Ch.44 : Vol.2 Chapter 44: Sea Bream Boiled in Soy Sauce
(47/59) Vol.2 Ch.45 : Vol.2 Chapter 45: Ebi-Mayo for Adults
(48/59) Vol.2 Ch.46 : Vol.2 Chapter 46: Vinegared Octopus and Cucumber
(49/59) Vol.2 Ch.47 : Vol.2 Chapter 47: Ginger Pork
(50/59) Vol.2 Ch.48 : Vol.2 Chapter 48: Raw Ham
(51/59) Vol.2 Ch.49 : Vol.2 Chapter 49: Horse Mackerel Nanbanzuke
(52/59) Vol.2 Ch.50 : Vol.2 Chapter 50: Buttered Corn
(53/59) Vol.2 Ch.51 : Vol.2 Chapter 51: Goya Chanpuru
(54/59) Vol.2 Ch.52 : Vol.2 Chapter 52: Broiled Oysters
(55/59) Vol.2 Ch.52.5 : Vol.2 Chapter 52.5: The Shinkanshen Bar
(56/59) Vol.3 Ch.53 : Vol.3 Chapter 53: Oden
(57/59) Vol.3 Ch.54 : Vol.3 Chapter 54: Stingray fin
(58/59) Vol.3 Ch.55 : Vol.3 Chapter 55: Chikuzen-ni
(59/59) Vol.3 Ch.56 : Vol.3 Chapter 56: Yellowtail Sashimi
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