The book introduces a variety of recipes including boiled geese skin, ushioni (boiled in salted water) of goose, fish cakes, grilled poultry (pheasant), sliced raw poultry (pheasant), prawn served on a boat-like plate, salted sea-cucumber entrails, ushioni of sea bream, and marinated jerry fish.
雁の皮煎・潮煎、カマボコ、鳥（雉）の焼き物・刺身、エビの舟盛り、このわた、鯛の潮煮、クラゲの和え物など、多彩な料理が紹介されている。