Japanese

Cooking Class for Men Index
	1st: January 9 Meuniere of sole fish, Boiled spinack, Miso soup with taro		2nd: January 16 Finely chopped horse mackerel, Boiled-up taro, Clear soup of horse mackerel
	3rd: February 6 Omelet, Pork soup, Marinated Japanese radish and carrot		4th: February 20 Chinese-style fried rice Marinated bean sprouts Pork and leek soup
	5th: March 6 Gyouza Mustard marinated rape flowers Clam soup		6th: March 20 Inari-sushi The flavor sauce sprayed on the fried mackerel Clear soup
	7th: June 5 Hard boiled rice Fried sardine Clear soup of water shield		8th: June 19 The grilled sardine The vinegar dish The color of Soumen noodle and sea grass
	9th：July　3 Grilled egg plant Udon noodle Japanese style salad		10th: July 17 Ja-ja noodle Golden yellow corn soup marinated squid with Chinese hot pickles
	11th：August 21 　 Kimuchi Bokkumu Chinese salad 　　　Ume perilla soup		12th：September 18 　 Grilled beef with sesame sauce vegetable pickles 　　　Green pepper marinated with dried bonito powder
	13th:Sept. 22 Spicy Curry Homemade pickles Rasshie		14th: October 16 Autumnal Mackerel Marinated radish and carrot Miso soup
	15th:Nov. 21 Fried chicken Namuru Corn soup		16th: January 15, 2000 Hot sherbet tofu Fried pork vinegared turnip and persimmon

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