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Throughout Monster Musume: Everyday Life with Monster Girls are various instances of meal preparation ranging from gourmet to standard household.

The following is a list of these instances as they appear in the series and possible links to recipes for their creation.

Dietary Variations[edit | edit source]

Carnivore/Meat Eater[edit | edit source]

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Carnivores are beings anatomically and physiologically adapted to eating animal tissue, whether through predation or scavenging. As a result of their diet, carnivores typically have teeth adapted to tearing and shredding their food.

Herbivore/Vegetarian[edit | edit source]

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Herbivores are beings anatomically and physiologically adapted to eating plant material like plants, algae and photosynthesizing bacteria, as the main component of their diet. As a result of their plant diet, herbivores typically have teeth adapted to rasping or grinding their food.

Omnivore[edit | edit source]

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Omnivores are beings anatomically and physiologically adapted to eating both plant and animal matter. Herbivores generally have twice as many taste buds as omnivores, while omnivores have over twenty times as many taste buds as carnivores.

The 5 S's of Japanese Cooking[edit | edit source]

In traditional Japanese cooking there are 5 basic seasonings that are essential for most dishes. They are: (listed in order of lightest to strongest flavour) Sugar (SATO (砂糖)), Salt (SHIO (塩)), Vinegar (aka Sour)(SU (酢)), Soy Sauce (SEUYU (醤油)), and Miso Paste (MISO (味噌)).
The way these seasonings are remembered is by associating them with the "s" row of the hiragana/katakana alphabet; Sa(さ), Shi(し), Su(す), Se(せ), So(そ). (Sugar (SATO (砂糖)), Salt (SHIO (塩)), Vinegar (SU (酢)), Soy Sauce (SEUYU (醤油)), and Miso Paste (MISO (味噌))

The order that these seasonings are introduced into the dish is as follows:

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1. Sugar: Sweet taste is difficult to penetrate through other tastes. Due to this adding sugar first is usually advisable and allows more flexibility if the cook needs to adjust the sweetness with other ingredients. If salt or soy sauce is added before sugar, it becomes very difficult for the sweet taste to seep through the food, due to the opposing tastes.

2. Salt: Salt is added at the early stage of cooking because of its strong permeation and high absorption nature. It is not only for flavoring but to pull moisture from vegetables and get rid of the smell in fish. It’s often used in defining the taste of the cooking.

3. Vinegar: Having vinegar come after salt is important, especially for vegetables as the vinegar will not seep in if there is too much moisture in the vegetables.

4. Soy Sauce/Miso Paste: Soy Sauce and Miso Paste are among the last ingredients to be added in a dish as the quality of both are susceptible to heat and will be ruined if heated for too long.  

Featured Foods[edit | edit source]

Egg Breakfast (Chapter 1)[edit | edit source]

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Boiled Eggs
Eggs and Bacon
Egg Omelet


White Rice Gruel (Chapter 13)[edit | edit source]

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Centorea's Home Cooking (Chapter 21)[edit | edit source]

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Egg and Tuna Sandwiches
Vegetable Salad
Fruit Salad


Dinner Party (Chapter 25)[edit | edit source]

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Fresh Mushroom Pasta
Bread Pudding
Hearty Fish stew
Fish and Chips
Carrot and Watercress Salad
Vegetable Tempura
Fried Catfish
Fish Humburg Steak made from Catfish and Bean Curd


Onsen Food (Chapter 31)[edit | edit source]

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Stingray and Fish Left-Overs Full Course Meal (Chapter 35)[edit | edit source]

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Fish Dumplings with Cream Sauce
Bouillabaisse Soup
Baked Stingray and Herbs
Fried Stingray on Vegetables
Stingray Boiled in Soy Sauce


Carrot Soup (Chapter 44)[edit | edit source]


Iron-filled Menu (Chapter 51)[edit | edit source]

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Spinach and Banana Smoothie
Liver pate and Baguettes
Cooked Hijiki
Spinach Omelet
Sauteed Liver


Salad Menu (Chapter 56)[edit | edit source]

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Sponge Cake (Chapter 59)[edit | edit source]

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Milk Pudding (Volume 14)[edit | edit source]

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Blood Cuisine (Chapter 59.5)[edit | edit source]

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Liver Stir-Fry
Blood Sausage
Liver Pesto


Roast Chicken (Chapter 60)[edit | edit source]

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Snake Kebabs (Chapter 60)[edit | edit source]

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Rome Cuisine (Chapter 62)[edit | edit source]

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Yakiniku (Chapter 64)[edit | edit source]

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Gallery[edit | edit source]

Trivia[edit | edit source]

  • Miia is currently being taught to cook by Kimihito, she herself claiming that it would help her look better as a wife in his eyes. However, her cooking is outright terrible, and on at least two occasions has given people food poisoning. Suu, due to her unique biology, is the only person who can eat it without any ill effects. Because of this, Kimihito has banned her from cooking until she reads a cookbook. The reason for her horrible food is that, being a carnivore, she has 1/25 - 1/50 sense of taste sensitivity that humans have. Therefore, even when she taste tests what she makes, she can't tell if it's bad or not.
  • The term "Herbivore Men" or "Grass-eater Men" (草食(系)男子, Sōshoku(-kei) danshi) is a term used in Japan to describe men who show no interest in getting married or finding a girlfriend and/or have a non-assertive/passive, indifferent attitude toward relationships.
  • The term "Carnivorous Women" is a term used in Japan to describe women who take the initiative, and make the first move when it comes to dating.


Items and Terminology
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