Yeah, if I find a way to watch the rest, I will post here.
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Classical entertainment at its best! ^>^
btw do you plan on resuming watching this show? Basically, it’s just you, me and @plantron and he can’t catch the show anymore. 
Just let me know if you wanna discuss something in the show. 
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I never finished, mostly because my fellow viewers never could. But, today I felt like continuing my rerun of this lovely cooking show and hope some other passengers might join me if you can. ^>^
Ep 88 thoughts
Summary
Cute episode about sumo wrestler champion making me think of @RoseWagsBlue. this must be the 3rd or 4th episode about sumo wrestlers I feel. 
It’s a recurring theme in the series at least. In any case, the yokuzuna is at the age of getting married and of course, this, being Japan, everyone that isn’t getting married is getting involved in choosing the bride.
Thankfully, Ohara comes up with the idea of having the 3 proposed brides to make new year’s cuisine to test test culinary knowledge - which invites Kurita’s and Yamaoka’s opinions. Meanwhile, the live-in-daughter, at the sumo wrestlers live in training/housing, has feeling for the yokozuna and he’s got feelings for her.
Yamaoka saves the day, well Okaboshi as well, by helping her train to cook sweet black beans perfectly and to crash the food testing (with the help of the wife, who’s less dim about to the two’s real feelings).
In the end, feelings win over social standing and money, and the two gets happily betrothed.
Ep 89 thoughts
Summary
Kurita is asked to help her collegue at work, who’s written about a gyoza place. (you guessed it, she’s got the hots for the owner!)
Well, Kurita and Yamaoka get to taste the gyoza and then Yamaoka declares war on MSG! O_ O @latepatate lol had to tag you! XD
Well, a gyoza place with garlic only or even Chinese chives only filling wouldn’t survive in Sweden. Not to mention, a gyoza place with a VIP room in their restaurant : just what is that thing! 
Some New Vocab
化学調 MSG かがくちょう
se msg - Jisho.org on Jisho, but none are this exact phrasing used in the show by Yamaoka 
compare the closest:
化学調味料 かがくちょうみりょう chemical seasoning (esp. monosodium glutamate
or グルタミン酸ナトリウム
韮 にらChinese chives
Ep 90
Summary
Continues ep 89 with the stakes just increasing since Kaibara of course challenges Yamaoka through their preferred gyoza restaurants. (just get a room you two! or get under the bridge to duke it out, mano-e-mano? Since neither is up for that strenous challenge, we get pseudo insults about food instread! XD )
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Looks like they just (re?)uploaded episode 1 to that official youtube channel today. Maybe they’re planning to run through the whole show again starting from the beginning?
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That would be awesome. I think old school anime like this defo deserves being watched. But, it’s hard to compete with all the new and shiny stuff being produced, demanding people’s attention. Making it free to watch counters that.
Episode 91 thoughts
Yamaoka and Kurita are ordered to participate in a quiz show about food. Yamaoka is mostly there to slack off, while Kurita just can’t press the button fast enough. Meanwhile, rival paper Teito, is raking in points.
The other contestants are quick to brag about their culinary knowledge and that sort of snobbishness is sure to tick Yamaoka off. It’s an explosive situation bound to blow up! XD
Vocab in the beginning:
鱈 たら gadid (any fish of the family Gadidae, incl. cod, haddock, whiting and pollack)
Basically, the question what, which of these fishies’ eggs are most commonly used in bentos?
the (wrong) answer from the sports paper was:
Pacific cod: 真鱈 まだら Pacific cod (Gadus macrocephalus)
Haddock: ハドック or 小鱈 こだら or モンツキダラ
Whiting: ホワイティング (more names exist depending on variety of whiting)
Pollack: 介党鱈 すけとうだら (the correct answer which yamaoka gives)
Cod is the well known whitefish that restaurants serve. But, more and more are picking up on the issue with over fishing, especially of cod, and how there are multiple other local fish varieties that are equally good. I have defo watched Gordon Ramsay sing the praise of Pollock, but that is in recent years, though that certainly wasn’t about fish eggs. Comparatively, when this show aired and the manga was written, pollock had a poor reputation and still has.
雨降らし あめふらし sea hare
it’s these cute things! XD
not to be confused with the in very recent years discovered, the sea bunny! :3
As Yamaoka says, most people would not be eating eggs of a sea slug. Not the least, the wast majority of sea slug eggs are highly toxic and shouldn’t even be touched! 
They look like a strange colorful ribbon in swirl pattern usually.
more vocab:
鯔 ぼら striped mullet (Mugil cephalus); flathead grey mullet; black mullet 2. redlip mullet (Chelon haematocheilus)
Sounds like the issue with 鱈 たら gadid . it’s an inclusive fish term. I’ve found this to be the case for many Japanese words. I wonder what that’s about. There really are few examples I can come up with from my own language (Swedish) that function like that. “family of fish” names aren’t really used. There might be one exception: Röding (which is basically mountain lake/stream salmon, which are different from salmon you usually think of. They’re less pink/orange and they’re a lot smaller. But also, incredibly tasty! 
But there are several sorts of these “rödingar” out there. it’s not that specific usually in common dialogue.
Outside of that, I can’t really think of a situation where I could say cod (= torsk in Swedish) but acually meaning pollock (Alaska pollock in Swedish)?
Finally, it all explodes with the tasting of
鰡子 からすみ dried mullet roe
Yamaoka, of course, badmouths the food served at the show! XD (and kindly explains why it isn’t top notch! seasons - as it is with with many things from the sea due to the cycle of life down there!)
The look most people would wear, if someone suggested that the live TV broadcast they’re one, would get a follow up in 1 weeks time! Just like that!
Yamoka has the show man skills of a blunt samurai sword, it’s great for bludgeoning! ^^;
In any case, the counterplan is to serve squid liver, much in the same way as the dried mullet roe. Now something that IS tasty also in the middle of winter. Not sure it is in season as such? this episode is more about, what is NOT in season.
Episode 92 thoughts
Summary
So this episode is about deep-fried oysters. Now this is something I’d love to try in Japan. I have very little interest in trying raw oysters as they’re generally eaten, but, deep-fried sea food can rarely go wrong, imo. XD
In any case,
Yamoka brings the others out to lunch (or they stalk him to his favorite store), but it seems the chef is feeling really down. He’s worried about his food being too simple and mundane, compared to a recently celebrated Fr*ch chef. It’s a classic case of inferiority complex. But seriously, most chefs would still be able to deliver normal food, not serving food burnt to a crisp because he’s having some vague feelings of ineptitude. 
I’ve served 1/5 plates of food, burnt it, and now I’m gonna do the dishes instead rather than cook their food.
Time for explanations, while we never got to know if they ever had any lunch! O_O dun dun dun As for the Kaki-fry chef, he and the sweet waitress and the Fr*ench chef are all from the same small village in Sendai. Queue feelings of rivalry…over the same girl? well, not so far in this story, as it’s just some strange notion of our oyster-fryer chef to want to improve, even though he was quite taken with this sort of food.
I must confess that watching I realized something that I had completely misunderstood. Basically, Kaki-fry is a type of 洋食 - western food. Along with Curry rice, it’s food influenced by other countries.
Meanwhile, I though it literally meant western cuisine, like Italian food, or Greek food, made in genuine ways. In stead, I’s about Japanese fusion food. Dishes inspired from countries abroad, but being very Japanese in flavor and details. Like banana curry pizza really! XD
In any case, I do wonder about definitions here, since these dishes have been around for a long time now - so aren’t they just “Japanese” cuisine? Especially for kaki-fry, which I have never heard of being a thing outside of Japan. It’s just very “Japan” at the end of the day. XD
Okay, back to watching. Of course, Yamaoka can’t let things be, so he, Kurita and Tomi visit the French restaurant next: for fresh oysters. As usual, Yamaoka is there to make trouble! 
He’s brought his own drinks to the restaurant, which breaks most laws for how restaurants function. XD Let’s just ignore the legalities, which is on the restaurants side here, but Yamaoka is here to prove a point: white wine does not bring out the good flavors of fresh Oysters - but Japanese nihonshu does!
Well, this is another episode of “Yamaoka proves Japanese food culture/ sentiments are superior”, which is a is problematic theme in its nationalistic hues, expressed at various points in this show. I guess, it IS toned down (a little bit) by Yamaoka apologizing for his conduct, and explaining his main aim - getting Fr’nch chef to meet Kaki-fry chef for some wholesome encouragement! (well, apparently it was the Fr’nch chef that suggested sampling his food!)
Poor kaki-fry chef is completely starstruck from French chef’s appearance. Lol, but still manage to get it together to deliver some expertly made kaki-fry - finally!
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Episode 93 and 94
These episodes are both distinct but also related as the ending of ep 93 in the start of the story for ep 94.
Episode 93
Summary
In ep 93 Yamaoka is as usual picking a food fight regarding shark cuisine with a film maker, doing underwater footage of sharks. Due to circumstanes and a lot of bad attitude, the filmmaker refuse to eat shark or ray. Well, in episode 93 Yamaoka and Kurita brings the man on a culinary journey around japan, until they finally end up in a mountain village. It’s here that shark cuisine is the strongest, far away from the ocean. There’s a reason for that, that has to do with the natural amounts of ammonia (?) in the meat of shark, that makes is last longer than other fish. So, it became popular in the mountains, where fresh fish is scarce.
Several shark dishes later and the man is finally satisfied, and Yamaoka doesn’t get used as shark bait, lol, but as they’re finishing up their meal, 2 of the apartment heads that tagged along come up with their own idea: how about a competition regarding the ultimate ray dishes between Yamaoka and Kaibara. And so, the setting for ep 94 is set. dun dun dun
Episode 94
Summary
In episode 94, Kaibara is visiting Toujin Touyama, the famous potter, and borrows one of his works of art for his plating…only for Yamaoka to turn up after also with his head set on borrowing something from Touyama to plate his dish. They even go for the same colors.
like shark, rays also builds up ammonia during decomposition, and might need extra love for that taste and flavor to disappear.
It also seems Okaboshi’s little brother will be the chef making Kaibara’s dish, setting up for some awkwardness as he’s a friend of Kurita and Yamaoka…meanwhile, Yamaoka is struggling to come up with a good dish. Well, good thing Okaboshi’s a great food inspirator and chef and from serving Yamaoka and Kurita ray fins, Yamaoka finally has an idea for a dish based in French cuisine.
While father and son have chosen the same plating, the same French cuisine, they still end up with different dishes. Yamaoka’s twist is to use the wing of the ray, more specifically the end bits full of cartilage/bones. I will never quite get the Japanese fascination with eating stuff like chicken elbows and now, the bony parts you usually discard…but what do I know. ^^;
They also go for different species of ray: Yamaoka goes for red stingray 赤エイ, but I’m not sure what Kaibara used?
I love how Touyama force Kaibara and Yamaoka to realize their similarities over their differences, by pointing out they’ve chosen the same types of plates from him. Feels like Touyama was the real winner of this compo. XD