Here's the Japanese cover for Volume 36. I actually don't have either the back cover or inner sleeve illustration. I am sorry. If anyone has them for Vol. 36, feel free to post it.

>>282245788
I have a hard time describing it. It is sort of tart and sour and works well with lettuce and other greens. I also like it with fish and salty flavors in general. It is a vital part of sushi, though the rice vinegar they use is pretty mild. It balances a lot of stuff including fat and overt sweetness. Tons of sauces are vinegar based, including various hot sauces, barbecue sauces, ketchup, mustard, etc.