Let’s add some mirin too.

You don’t have to bury it in the ground…

If you leave it unattended, won’t the composition change?

Soba dipping sauce is a fermented food, isn’t it?

Isn’t a refrigerator not enough for temperature control?

https://shop.ninben.co.jp/blog/shoku/6509/?srsltid=AfmBOoqhml2txe_l8q2YXX8-YIW7SZcGJ7hpQ8iDpGfnDocYIi5TG3zO

If it’s homemade, it goes in the fridge, but if you want to store the amount used in a store, it might be quicker and more efficient to bury it in the ground, even in the late Showa period, to make a larger quantity.

Isn’t it good to keep it in the refrigerator?

Those who say “refrigerator” should think about whether they would prefer to be buried in the ground or put inside a refrigerator if they were a return.

I read up to the noodle soup.

On the contrary, what is the change at the Mizuno Cluster level for whiskey that has been properly aged?

The temperature in the refrigerator might be a bit low for fermentation and aging.

I don’t use katsuobushi.

In the era of the manga in the image, there was no internet or anything like that…

This ridiculously huge refrigerator for putting in that damn big bottle is not only expensive but also has outrageous electricity costs.

A refrigerator that can maintain a constant temperature can preserve cleanliness and safety, right?

There is no more salted fish…

One must not underestimate the decrease in temperature changes underground.

Looking back, I really think it’s a great story.

Many young people are doing their best, while older men are cheering them on.

I feel like the conclusion was that Inspector Nakamatsu issued the business license on his own because he enjoyed the soba.

There is no issue with the current way of making it, so this is fine.

In the first place, long-established businesses find significance in maintaining the taste created by traditional methods, and it is nonsensical to change it without reason.

Typically, the change that occurs with neglect is whether the acid becomes a lactone or the lactone becomes an acid.

If you leave water at room temperature for three weeks, won’t it inevitably go bad?

It’s said that if you dilute sake with water and let it sit overnight, it becomes smoother.

I wonder if the alcohol reacts nicely.

This story is quite early, so the electronic devices have lower performance than now.

When doing business, one must not forget that using machines costs money.

I wonder if the corners will smooth out after burying it for about three days, even for a nameless one.

It’s also got plenty of sugar in it.

Isn’t a refrigerator good enough in the first place? As long as it can maintain a certain low temperature, it doesn’t necessarily have to be a refrigerator, right? That’s where the discussion ends.

I remember hearing something about wine aging in a cave.

Is there really such a big difference between something that is mixed right away and something that has been rested?

When molecules in the liquid bond together and grow larger, the surface area that touches the tongue decreases, resulting in a smoother texture.

This young person is seriously incredibly talented because they’ve mastered soba making through self-study from the beginning…

Is this guy not going to come out anymore after just this story?

The PDF posted above says that the composition of microorganisms hasn’t changed, doesn’t it…?

The broth of Yabusoba is extremely thick, so bacteria can’t easily thrive in it.

It was a pleasant story that if a promising young person can inherit the traditional tsuyu that has been continued since the Edo period, then even the one showing it would be happy to share.

You won’t change, so just go to sleep quickly.

I’m overflowing with the vitality to quit my job and run a street stall.

That’s just too cute for a junior.

Let’s add some diesel too.

It’s well dissolved, or rather, it’s a syrup, so I’m using a yabu-style (bamboo) sauce to add it in.

Oishinbo: The Depth of Soba Dipping Sauce 1985/1/30

You have quite a talent.

It’s good, right? A single bite and it’s theft! says the inspector.

“This guy is a thief! He stole the sauce over there!” was a witty remark that seemed like something a police officer would say.

Aren’t you going to change?

I was wondering if it’s not good to just pack pre-made things from the start, but when I actually tested the taste, there was a significant difference…

Not reading the PDF that was provided.

Even after being pointed out many times by other anonymous users about what is written, they still continue to say irrelevant things without reading it.

There is no medicine for fools.

Saying that it’s unscientific unless it’s in a refrigerator is, on the contrary, the mentality of a primitive person.

I also remember the eel one from a similar time period.

The broth had issues, but the noodles were perfected to a level that even Shirou acknowledges through self-study, showing immense talent…

As a result of the diligent research by the inventors, it was discovered that by applying high-pressure treatment during the production of a “kaeshi soy sauce,” which normally takes one week to produce a mellow and well-balanced soy sauce with the saltiness removed, it is possible to produce “kaeshi soy sauce” with the saltiness removed in a shorter time. Thus, this invention was completed.

In other words, if you mix soy sauce and sugar and apply pressure in an electric pressure cooker, you can make a sauce.

Should I post it on Cookpad?

Isn’t it scary that the refrigerator can stop working during a power outage?

The idea that stir-fried rice can be made fluffy by floating it in the air rather than directly frying it is more nonscientific, right?

But I like that theory.

I don’t really understand how to make a return, but it feels a bit scary that it’s being created like this, where the taste of the soy sauce settles and becomes delicious.

I think you can tell that commercially available soy sauce has a strong smell and taste when it is just opened, which is what is referred to as being in a sharp state.

Science is not just about machines.

You probably don’t understand, but…

I could only read up to “Kikkoman Thank You.”

Well, to put it bluntly, it’s in a state where the freshness has declined to a degree that suits human preferences.

This is the first appearance episode of Inspector Nakasato, who is in the top ranks not only of the Reiwa compliance issues in “Oishinbo,” but also the Heisei compliance issues.

That’s not going to happen.

But for some reason, that’s what happens according to the craftsman’s rule of thumb.

It is a science born from the legacy of an enormous number of absurd trials.

What made you think to eat that konjac?

Fruits can ripen after being picked.

Putrefaction and fermentation are seriously the history of cooking.

Even so, it’s still common in recent years for experiential rules and such to be clearly established as “this is how it is!”

After all, it’s no good if it’s not a soy sauce base, even if you serve it with sauce.

In the early episodes, Japanese French cuisine was unapologetically referred to as imitation by the chefs.

There was an episode where I made them eat stew to convey the understanding of the deliciousness of the innards.

I can’t remember anything beyond that.

Mr. Yamaoka is quite supportive and very generous toward young people who are hardworking and have solid dreams.

I like the thread picture, but I also like talking about omelets.

Fermentation systems are just a product of coincidence, aren’t they?

Worcestershire sauce made from vegetables and fruits stored together.

Kurita-san from the early days is really cute.

Konjac probably, like many others, seems to have originated from China, but I wonder how it took that shape from a potato…

Is there anyone writing from the past?

If it’s a hassle, water is fine too.

Ash was a universal chemical substance, and in reality, that’s mostly true.

I think there were definitely times in the past when people just tried adding ash for the time being.

Well, it may be strange, but I guess I’ll just try eating it a bit…? I think there have always been fools like that in every era.

People from the past were really good at noticing things like soy sauce, weren’t they?

I wonder if it was just something that was randomly mixed together.

Konjac was brought over from China.

In China, it is now a minor ingredient that is quietly produced in a remote mountain village.

I saw it in a food documentary by Tencent in China narrated by Kazuhiko Inoue.

I really like this story because the owner of the famous shop is stylish too…