Actually, I feel that Sukiyaki and Shabu Shabu are being abandoned by everyone nowadays… Various dishes are being featured in magazines and on TV, but recently, Sukiyaki and Shabu haven’t been a topic of discussion. This is because, in a world where delicious things are plentiful, Sukiyaki and Shabu Shabu have lost their appeal… They aren’t capturing the feelings of young people or even those with a preference for high-end dining.
Shabu-shabu is currently reaching its peak of prosperity…
And there is currently no room for the flavor of sukiyaki to fade…
Curry can’t enjoy sukiyaki or shabu-shabu, huh?
So sad…
Dry beer as well.
In other words, it means I wasn’t abandoned.
That’s good, that’s good.
It’s thanks to the efforts of the managers who came up with ways to not be abandoned.
Both sukiyaki and shabu-shabu are dishes created in a time when meat-eating culture was not yet established, so they discard the goodness of the meat.
Here is the extracted text: “` Delicioussoup⑤ Earlier, there was a customer at Gyumatsu criticizing Sukiyaki. I also agree with what that man said. Both Sukiyaki and Shabu-shabu are dishes that take Japanese culinary culture for granted, and they definitively lack the ability to bring out the flavor of the meat. Sukiyaki is overly sweet and has a heavy taste that kills the flavor of the meat, and the taste of the meat is drowned in a large amount of broth, just like Unabara Yuuzan. “`
>>7It seems like they might also deny things like potato stew.
>>280What is the difference between imoni and tonjiru?
>>288Do you want to talk about that?
>>280Imoni is eating sweet potatoes with the delicious flavor of beef, so isn’t it the other way around?
I don’t really have an image of sukiyaki as something to eat out.
Shabu-shabu is delicious because the shabu-shabu restaurant put in a lot of effort, yeah.
>>8Isn’t it the case that sukiyaki has become so established that you can eat it at a beef bowl restaurant in winter, just under a different name?
>>86In the first place, the seasoning of beef bowl is exactly like that of sukiyaki.
In reality, it hasn’t been abandoned; in fact, it’s popular among Westerners who are known for their love of meat.
While there is an issue with grilled meat being too strong, I feel that sukiyaki and shabu-shabu are also quite strong in their own right.
I think sukiyaki has managed to brand itself with a luxurious atmosphere quite well.
Since beef bowl shops have become standard, they regularly introduce sukiyaki-style menus…
It was established as a cooking method to deliciously prepare food somehow.
There’s no crossing that line = it’s a sweet deal, after all.
I think sukiyaki is very popular at home, even if eating outside is another matter.
>>14It’s popular, but rarely available to eat.
The beef for sukiyaki is expensive…
It’s only natural to feel a sense of crisis wondering if it’ll be alright to keep going like this with such old things…!?
It looks like a plain text that has been completely messed up by a collage.
I don’t need sugar, the rice’s sweetness is enough.
>>17But the sweet and salty seasoning goes well with rice.
>>33Nikujaga is delicious…
Thanks to the fact that various broths have been made for shabu-shabu.
Those who think that meat, which only pairs well with sweet and spicy flavored plain rice, is that delicious must have poor taste!
>>20Poor taste, delicious delicious.
>>38Beef bowl is good.
>>41The beef bowl isn’t that strong in flavor, so it hasn’t really become a substitute.
Is there any duplication?
Sukiyaki
Shabu-shabu
Teriyaki
For now, just put it out for foreigners!
>>22Japanese Takoyaki is delicious!
>>22G loves black people, and they also like shabu-shabu?
I basically just had an image of teriyaki and sukiyaki being rich in flavor.
>>49Is it a foreign player from the Giants?
>>49(Is it a black giant fan…?)
You’re just bad at shabu-shabu if you’re throwing away the flavor of the meat.
>>23As expected, should I just eat it raw and let the steam pass through…?
Isn’t the current way of selling and eating shabu-shabu a result of the store’s efforts to innovate?
Sukiyaki is delicious…
Even back then, there were cynics who criticized other people’s meals to act knowledgeable…
If the general image of shabu-shabu at that time was pants-less shabu-shabu, then it could lead to such opinions.
>>28If Yamamoto is saying something like this while imagining no-pants shabu-shabu, he’s really clueless, isn’t he?
>>28I think the picture in the thread is from about ten years before the no-pant shabu-shabu.
Shabu-shabu is thriving in chain restaurants, which is good, but I have the impression that sukiyaki isn’t as commonly talked about anymore.
I used to think of it as a symbol of the feasts of old, but I feel like for recent generations, it’s become grilled meat.
>>30Steak and Mapo Tofu have spread in Japan, allowing us to casually enjoy the delicious taste of meat.
It may have been an era where merely saying “meat = delicious!” wasn’t enough, and there was a desire for finer meat dishes and delicacy.
I don’t have the impression that the way of making sukiyaki or shabu-shabu is old-fashioned.
Sukiyaki gives the impression of being something that families eat together at home.
>>35Since I’m not the type to really enjoy the texture of meat, it’s fine to compare with meat that’s easier to assess.
The mushy gluten is yummy!
Is that just sugar, soy sauce, and egg that tastes good? Shut up, you amateur, and be quiet.
Shabu-shabu feels like a way to enjoy cheap pork deliciously.
Add green onions, green onions.
I think shabu-shabu is delicious, but…
I wonder what Yuuzan thinks about white sukiyaki.
The ease of making it with just hot water, pork, and ponzu is its selling point.
I feel that shabu-shabu shifts the focus not on discarding the flavor of the meat, but on enhancing the flavor of the meat even further.
>>47If it’s a seasoned soup, rather than losing the meat’s umami, the flavor actually seeps into the meat.
Kuhh! No matter how interesting the shape is, what about the way it’s cooked!! If it’s burnt, that’s not going to work!! No, as Mr. Imada said, it’s not burnt. Yes, it’s just the right amount of cooking. If you pour water like that, all the flavor from the meat will flow out! Here, the water! Ah…!? Mr. Imada, just a little bit of effort, please. Instead of the flavor of the meat flowing out, it actually seeps into the hamburger. That’s right, it’s not just plain water, it’s seasoned soup!
Shabu-shabu peaks before you eat it.
When you actually eat it, you go “hmm…”
>>48That’s probably because I’ve never eaten anything delicious.
>>52Stop being a pain like the character Emu from Oishinbo.
Shabu-shabu is a healthy menu where you can eat plenty of meat and vegetables.
Shabu-shabu is often offered as an all-you-can-eat option, adding to its sense of value.
Sukiyaki can be served as a fast food item on the menu in a sukiyaki style for the time being.
Denying trends gives off a certain kind of sophistication.
>>54Was sukiyaki and shabu-shabu trending at that time?
Yakiniku feels more mainstream, while this feels more minor.
Some time ago, NHK aired a documentary about a high-end tempura restaurant going out of business.
The chef said that tempura has become less familiar to Japanese people, unlike sushi, but well, udon shops and tempura rice bowl chains are still pretty common.
>>59Tempura on its own feels a bit inadequate.
It feels like you could just add flavor to the hot water for shabu-shabu, doesn’t it?
Was it just about kombu broth when they were doing this story in Oishinbo?
There were no elements that were abandoned from the start.
At one point, there may have been a sense of crisis, but it’s just that later I was able to properly establish my position.
Well, it’s not really a strange story or anything.
>>62Well, for now, the anonymous just wants to bash “Oishinbo”…
>>62I don’t think it was anything that warranted a sense of crisis at the time, though…
I was simply lamenting as a prelude to the conversation.
>>62Was sukiyaki and shabu-shabu like this back then?
When I think about shabu-shabu, the thought of going commando crosses my mind about 5% of the time, and I seriously believe that’s a significant issue.
Sutya…
Does shabu-shabu mean that you can capture the flavor of the meat by having udon as the final dish?
At that time, the shabu-shabu broth was really just kelp broth.
There’s no red chige broth, so of course they’ll turn away.
It seems that adding various seasonings to shabu-shabu broth was quite an invention.
There was a talk that somewhat developed dining out is divided into high-end and low-end routes.
Sukiyaki has gone upscale, while the low-end version is a variation of gyudon restaurants.
Shabu-shabu has a strong feeling of being a low-end all-you-can-eat option.
Since “Oishinbo” itself is a quite old manga, considering the historical context at the time of its serialization, many of Yamaoka’s concerns are quite understandable, and there are also many instances where companies managed to overcome those issues through their efforts in later times.
>>74Thanks to being beaten up every time something happened, the chemical seasoning has evolved tremendously.
>>74The issue of soy sauce degradation was resolved approximately 20 years after it was published…
Shabu-shabu is essentially a vegetable dish with meat as a bonus.
It’s annoying to have a sense of crisis about not being lifted up, despite disliking being featured on TV.
>>76It’s the Japanese people who are at fault.
>>76I think that not being included in the variety shows on television and not being elevated are two different things.
Ultimately, looking down on it as just manga can also benefit the manga artists in the end.
If you’re going to season sukiyaki, I don’t think you need expensive meat.
>>80If you have a dull palate that can’t distinguish flavors even with a strong seasoning, it wouldn’t be a struggle, but most people aren’t like that.
>>80The texture of the meat and the thickness.
>>80What’s the reasoning behind that?
Sukiyaki made with expensive meat is completely different from sukiyaki made with cheap meat.
>>80I think it’s a happiness that you don’t feel a difference between high-quality meat and cheap ones.
Even the deliciousness of the meat in the curry is noticeable, so there’s no way that just soy sauce, mirin, and sugar can mask the flavor.
Even when it comes to sukiyaki, the way it’s made differs quite a bit between Kanto, Kansai, and other regions, so it’s hard to say definitively.
To be serious, “Oishinbo” is a manga that was drawn in the 1970s.
Shabu-shabu was invented only 20 years ago at that time.
In a way, I feel that hot pot dishes are something I want to eat leisurely, so they don’t have the convenience of fast food.
If you seriously start saying that it’s seasoning to mask the taste of cheap meat, I would be surprised…
There is a problem with sukiyaki being too sweet.
I wonder if the sweetness has been toned down in this era.
>>94You can just adjust it yourself…
>>94When I first used Ebara sukiyaki sauce, I thought it was so good!
Sukiyaki made with marbled meat is extremely delicious.
However, the quantity cannot be eaten.
Aren’t you going to let me eat real sukiyaki and shabu-shabu, Yamaoka?
>>98They were introducing Rosanjin’s sukiyaki.
>>103Shabu-ski is half-hearted! That’s what it feels like.
>>98“Let me eat Shabushabu.”
They even let me enjoy a delicious hot pot that completely understood the heart of the perverted teacher…
>>98They will serve you Shabuski, which takes the best parts of sukiyaki and shabu-shabu.
>>110Is it the one you dip in seasoned broth and enjoy shabu-shabu?
Well, you’re way ahead of your time!
At that time, the pesticide issue was such that the regulation list was loose, and in practice, you could use just about anything, as much as you wanted.
You shouldn’t read it with your current feelings.
There was an incident where herbicides from a golf course flowed into a river, resulting in the mass death of living creatures.
Beef cutlet is better than sukiyaki or shabu-shabu, right?
Sukiyaki is incredibly delicious, isn’t it?
I think that compared to when sukiyaki and shabu-shabu were depicted, they have rolled down from the position of “delicacy.”
>>102The pinnacle of the current delicacies is eel.
>>102Due to the increase in restaurants where you can enjoy sushi, tempura, and pork cutlets at reasonable prices, there may be people who can’t even grasp the image of the word “delicacy” from that time.
They say that it’s ruining the deliciousness of meat, but Japanese people still don’t understand the true deliciousness of meat that well, so it remains quite popular.
>>107On the contrary, what would be good?
>>108After all, it’s meat sushi…
>>108Steak… is not good.
It’s an era where restaurants that serve raw meat on a hot iron plate are trendy.
>>107What do you start eating when you understand the deliciousness of meat?
>>111Like red meat steak, like Americans do.
>>118Did you say that as a joke?
I wondered if that’s not what you were trying to say.
It’s one or the other, right…?
>>107That’s someone who talks carelessly without even having their own answer prepared.
Shabu-shabu has successfully transformed into a popular meat dish, while sukiyaki has become somewhat of a home-cooked meal.
There are things like sukiyaki-style grilled meat.
Grilled meat coated in sauce, eaten with egg.
Yakiniku King was doing it.
Sushi is awesome.
If only there had been no-pants sukiyaki during the bubble era, things wouldn’t have come to this…
Sukiyaki is a feast that you can make at home without any failures.
Sweet and savory flavors are said to be universal, yet it’s a way of eating meat that is relatively common everywhere…
The abuse of sugar destroys the different flavors that each individual possesses and completely distorts their essence.
Modern cooking, which suggests that simply adding sugar makes it delicious, indicates an extreme decline in taste perception.
Since this is a commentary from the 60s, it feels like those who dislike adding sugar to meat will probably continue to dislike it.
>>122I wonder if it felt like the pineapple in sweet and sour pork.
You will start eating with just salt and pepper.
>>123Are you a Material Tribe?
>>123When I look at a salad, I feel that ultimately, when it comes to the taste of the ingredients, it leads to this point.
If you make it well, it’ll be fine, so well…
Those who are critiquing “Oishinbo” now are generally missing the point.
>>126It’s hard to discuss it when it’s framed by the standards of mass media coverage.
>>134Doing things by the standards of the media will inevitably make everything worse.
There is content that expresses hate in all directions.
In the last ten years or so, haven’t hot pots been more popular and shabu-shabu has faded a bit?
>>129Shabu-yu is super popular, isn’t it…?
>>129Hahaha, it seems there are still ignorant country folks who don’t know about Shabu-You…
>>129No way!? It’s been shabu-shabu’s reign for the last decade or so.
Although it is said to be a reflection of the times, it wasn’t necessarily that it was hitting the core issue at that time.
It’s a manga that normally features abusive remarks, extreme opinions, and misinformation.
Let’s try making it according to a cooking book from decades ago that was once at Book Off! I made old-fashioned sukiyaki, but it wasn’t really delicious.
The amount of sugar is just outrageous!
>>132Tasty!
COOKING Delicious delicious white sukiyaki is a unique sukiyaki that has been passed down in the Chikugo region of Fukuoka. Among many types of eel, the sugar in this sukiyaki has a fragrant sweetness, making it incredibly tasty! Chicken, especially with gizzard and other offal, adds rich nutrition. Of course, it’s delicious made with beef or pork too!! Ingredients include eggs, shirataki noodles, itokon, napa cabbage, green onions, kinome, enoki mushrooms, shimeji mushrooms, carrots, deep-fried tofu, bean sprouts, harusame noodles, chicken, sugar, and soy sauce. When preparing the chicken, it’s best to cut the meat into slightly thicker slices!!
1. Ingredients: Meats and bean sprouts, red vegetables, dried ingredients, and seasonings are prepared. Sauté them in a frying pan over high heat. You can eat them this way, but if you want to stir-fry eggplant, that might be difficult.
2. Evenly sprinkle the seasonings at the bottom of the pot and use a generous amount of sugar.
3. Wrap the contents in the frying pan; it’s like pan-fried noodles.
4. As the sugar dissolves, the juices from the meat seep out, simmering gently, making it delicious!
5. Once poured over the greens, prepare accordingly.
6. Sprinkle plenty of bean sprouts. Mix or scatter the bean sprouts while making sure to include 1-3 pieces of meat.
7. Lightly mix the greens with water, and the ingredients will pass through nicely.
Definitely give me 3 sets of that refined dish!
Large tofu + medium deep-fried tofu is really good!! It’s very delicious, but not really suited for a diet! Ah!
Well, like putting meat soaked in a sauce of sugar and soy sauce into an egg and eating it.
Honestly, I think it’s a super junky dish.
It’s almost the same as a hamburger.
>>133Usually, when you have eggs, it’s mostly for grilled meat.
Shabu-shabu has become completely normal to be done with broth instead of water, like in the past.
>>136I feel like there used to be a distinction between mizutaki and ajitaki (dashi-taki).
Nowadays, having flavored soup is just normal.
>>143I prefer the former; I really like sesame sauce.
>>136Wasn’t it common to use kombu and such for broth back in the day?
Was it something that was done with water…?
>>156I’ve never seen shabu-shabu that doesn’t use kelp broth, except for soup-based dishes.
>>164Using kombu broth already makes it a type of soup, doesn’t it?
>>188That’s not right.
All-you-can-eat shabu-shabu is basically just a hot pot…
I haven’t eaten sukiyaki or shabu-shabu recently…
Especially, sukiyaki is not very popular now.
>>142No…
It’s very popular for inbound tourism too…
>>146Hmm.
>>151Not liked (especially without basis).
Hmm… (to slip up while speaking)
>>151?
Shabu-shabu chain restaurants have really increased a lot, haven’t they?
If the soup has flavor, it’s a hot pot!
>>148Is sukiyaki not a hot pot!?
>>148Don’t say things that don’t make sense.
Well, eating sukiyaki with a raw egg is not really essential or a standard practice, right…?
Isn’t there?
>>150It’s a classic, isn’t it?
Shabu-shabu chains are increasing at a pace that rivals conveyor belt sushi.
Sukiyaki is best enjoyed with a larger family, otherwise the effort and cost outweigh the deliciousness.
Isn’t the media usually portrayed as the villain in Oishinbo?
>>155Mr. Yamaoka is in the media…
>>161What Mr. Yamaoka is doing is the ultimate menu that identifies the essence of erosion and discovers something that will be remembered in history!
Other media publish superficial and vulgar articles written to ride the wave of the excited gourmet boom!
There’s nothing but differences!
>>155Isn’t Yamamoto-san in the media?
>>155It’s the main character, but…
When it comes to shabu-shabu, it used to be Dontei, but now it’s all been devoured by Shabuyo.
I once had good meat sukiyaki taken by my dad.
I didn’t think the flavor of the meat would be overshadowed by the sauce…
Isn’t the popularity of Shabuyo just on the bulletin board?
>>166It’s crazy that the store can be maintained just because of its popularity here!
>>166Ordinary citizens are doing it too.
>>166“The popularity of the bulletin board does not validate the theory that public unpopularity exists.”
>>166The idea that the world is different is a state of fully believing the media’s bias.
I would like you to consider that even dishes with the same name can be prepared in completely different ways now and in the past.
In other words, it means that it’s come down from a feast to everyday meals.
>>169It’s like sushi.
I can empathize with this sense of crisis.
And it’s thanks to the people who actually provided that sense of crisis that it didn’t turn out that way.
Happily ever after.
It’s a manga that campaigns negatively by saying there are no decent people working for the newspaper company, right…?
I feel that the technique of being careful not to let the flavor escape by soaking the meat in hot water for too long has become widespread and has formed the foundation for the current popularity of shabu-shabu.
That’s exactly why I’m saying that if they improve it, it will be good, as they’ve mentioned the reasons for not being able to gain popularity in the work…
>>175I understand that improvements are necessary because it’s a manga, but it hasn’t evolved even after several decades…
>>182Well… I haven’t seen the broth that’s loaded with sugar like an idiot anymore…
>>175Moreover, the sukiyaki and shabu-shabu in this work are treated as dishes from a high-end specialized restaurant.
I am shocked that sukiyaki and shabu-shabu are being criticized like this.
It’s not good in the current situation…
In the past, shabu-shabu was about dipping incredibly thinly sliced meat into boiling water to eat, so I think there was definitely room for improvement, and that’s how we got to where we are now.
>>184Shabu-Yo’s meat is really thin…
Back in the time of the thread image, it was before the major ponzu sauce boom, so it was genuinely far less varied than it is now.
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