Cuisine部 “Chanko”: Gastronomy in the book. [Chikarabito no Sekai (World of Sumo Wrestler) by The 33rd Kimura Shonosuke.]
Gastronomy in the book. What is “Chanko” ? The world of “Chanko” in Sumo.
Cuisine部 
未分類 筋トレの頻度: トレーニング変数としての頻度
週当たりの頻度は、トレーニング変数の一つです。筋力および筋量の増加に対するトレーニング頻度の影響についてまとめています。
Cuisine部 Inari Sushi: history, origin, and nutrition.
The origin, history, and cultural background of Inari sushi, which appears in Shibata Renzaburo's work, Gokeijin Zankuro, will be explained.
Cuisine部 “Toki” of Tofukuji-Temple, from Gokenin Zankuro
This article covers the "Toki" at Tofukuji Temple that appears in "Gokenin Zankuro" by Shibata Renzaburo. Explanation of the history related to Tofukuji Temple and vegetarian cuisine.
Cuisine部 Japanese Giant Salamander in Gokenin Zankuro
Japanese giant salamander in Shibata Renzaburo's work, "Gokenin Zankuro". A dish made with “Japanese giant salamander”, which is unheard of in modern times, will be featured.
Cuisine部 Yaozen in Sanya
"Yaozen in Sanya", which appears in Shibata Renzaburo's work, "Gokenin Zankuro", along with its cuisine.
Cuisine部 Boiled barley topped with grated “Jinenjo (yam)” .
From the meals in "Gokeijin Zankuro" written by Shibata Renzaburo, I would like to introduce "Mugitoro," a dish served with grated yam soup.