Beans are relatively cheap.

I never want to eat it again.

In the modern era, where things known only to a few can be shared with the entire world in an instant,

While it may increase in value due to scarcity, it is a place that cannot decrease in value because it is discarded.

>>10

It’s more expensive than beef short ribs at any supermarket you look at.

Beef brisket is about 200 yen, while beef tendon starts from 300 yen…

I wonder if you can cook in a short time now with a pressure cooker or something.

It might be time to realize the deliciousness of human flesh.

>>12

Because they are everywhere.

I still know the cheap hormone cuts.

It’s chire (pork spleen), you know.

In a word, it’s bad…

There are still business opportunities in what is being discarded.

I mean, recently there have been stores that buy household waste oil, and it’s just confusing.

Beef tongue was even cheaper.

In other prefectures, it was just a type of offal.

Well, the value of a product can change completely depending on whether there is a distribution channel or not.

In areas where anglerfish are not distributed, they are still sold for a pittance.

What are the best meats and offal in terms of taste and price?

Chicken, huh…?

Things like neck meat used to be thrown away in the past…

Mimiga has spread moderately, but Chiraga hasn’t at all, probably due to appearance issues.

It is said that during the Edo period, the fatty part of tuna was thrown away.

>>21

At that time, it felt too wasteful to throw it away.

I started eating it like in a negima hot pot.

I’ve seen things like chicken offal sets at the supermarket.

Isn’t it still in the cheap category?

In the era when distribution was poor, it is said that many sea urchins were crushed in fishing villages to create something resembling an egg omelet as a substitute for chicken eggs.

Thanks to the advancement of refrigeration and freezing technology, even perishable organs can now be stored for long periods…

I’ve never thought that the stew meat smells bad while cooking it.

>>26

It’s not about using waste materials; it’s because it’s now being distributed as a product that proper processing has been put in place.

>>37

I used to run a butcher shop, but I didn’t really handle the processing.

Once I had accumulated enough, I sold the frozen ones I had drawn out.

I’ve cooked it myself before, but it didn’t smell bad.

I was boiling it three times in a salad meal…

If you label anything and everything as rare, it can fetch a price even for areas that were previously discarded…

>>28

Rare unnamed

Please pass it on to your future spouse.

I wonder how much the gas bill is.

It might be about time for the leftover food from top-class restaurants to start being priced.

I wonder if pressure cookers didn’t exist back then.

The illustration in the thread is said to be from a manga published in 1986.

It was 39 years ago.

>>33

I wasn’t born…

Pink slime is similar to sinew and scraps.

It got crushed because of its appearance.

Considering the cost and effort of simmering for two days, it’s better to buy expensive meat from the start!

>>35

Recently, it seems that the preservation is good, so you can eat it normally without simmering for two days.

Chicken shoulder meat is cheap.

Due to the high prices, the meat section in supermarkets is expanding in size.

Surprisingly, it tastes good even when grilled.

You can make it tender without using a pressure cooker or simmering for two days, right?

I think the widespread dissemination of cooking and preparation methods and the development of cooking utensils are significant.

There’s no way I can simmer it for three days.

In the past, it was cheap not only due to changes in demand but also because it was not pre-processed.

It’s become more expensive because a lot of prep work is done in advance now.

If we deliver the same things as before, it will definitely result in complaints, so we can’t provide them.

3 to 6 hours should be enough.

Beef tendon costs about 150 yen now, right?

>>46

That’s quite cheap.

Now, there are times when it is even more expensive than cutting off.

Discard the first batch of simmering liquid, and then just simmer it as is, and it will become sufficiently tender.

Isn’t the chicken too strong?

Properly prepared and thoroughly simmered beef tendons are delicious.

It’s hard to believe that the beef tendon curry I used to make cheaply can’t be made without targeting sales on beef tendons…

The back fat and bones essential for ramen have also become more expensive.

First, the definition of “sujiniku” has changed significantly.

It was supposed to be a genre that has parts that cannot be used as meat.

Recently, it’s been about shin meat.

Due to the demand for char siu related to ramen, the price of pork belly has skyrocketed, reaching levels comparable to loin.

The cheapest beef nowadays is probably regular thinly sliced meat.

Something thin that looks like it would be on top of a beef bowl.

>>56

The parts that can be obtained from one cow are being used everywhere.

Is the price simply determined by the amount of meat?

Recently, even packaged motsu doesn’t smell at all.

In the early parts of Oishinbo, there was a scene where a foreign chef said, “Our country can cook animal entrails deliciously, but Japan can’t!” and Yamaoka introduced offal dishes from a downtown izakaya.

>>58

The story ends by saying it can’t compare to how they eat meat over there.

>>62

A whole leg of prosciutto was sent from the chef, wasn’t it?

The balance of win and loss is good, isn’t it?

It seems that in a few years it will be around 100 yen.

It seems that wild boars that eat crops from the fields or good food are tastier.

According to that reasoning, when it comes to human flesh, would it be that those who are foodies or vegans with particular dietary preferences are tastier than ordinary people?

>>60

Mr.’s response

Hormones used to be cheap a long time ago.

>>61

Just from the name, that’s for sure.

>>63

The origin comes from “things to be thrown away.”

>>81

Stop believing that rumor already!

>>83

I just found out that it’s a rumor for the first time…

>>81

What hormones release is just something a certain shop in Osaka says on its own.

There is no such record or evidence…

In the past, when distribution and storage environments were not good, creatures or parts with higher fat content were less durable and thus were avoided.

I’m feeling better now, so I can enjoy delicious fat!

If the refrigeration technology and distribution are weak, that’s the first place to start going bad.

It seems to be a part that gets thrown away because the toro spoils quickly.

A few years after the events in the image, the liberalization of beef imports occurs, and suddenly the price of meat drops.

Since the parts other than meat do not have a price, we did not import them.

The price of meat has dropped, but other cuts remain unchanged.

Domestic beef tendon is quite expensive, but delicious! Foreign products are still beyond my skill…

Before the liberalization of beef.

I have cheap food.

It’s tuna scraps.

>>72

Ara has started to charge a decent price now, hasn’t it?

Kama-toro… discarded or eaten by poor students while picking at it…

Thanks to the pressure cooker, there’s no need to simmer for two or three days anymore.

Thanks to the electric pressure cooker, it has become even more reasonable.

I don’t think there is any benefit in arguing about things that happened nearly 40 years ago.

It’s a lie that chicken bones are expensive.

100g is not even 50.

It can’t be helped since there are costs just to get it into distribution.

During times when such things are not well-maintained, you can find hidden gems like this.

The power of a pressure cooker is amazing, isn’t it?

When on earth did it come out?

>>80

I’m going to make a whole onion soup, so I’ll throw in a whole raw onion and add consomme and water.

After heating for 30 minutes in the pressure cooker, the onions melted down completely, losing their shape.

>>80

It’s been around for a long time, but the main market has been for institutional services like school lunches.

Home use began to spread around the 1980s.

Don’t say that while he’s seriously eating dog food or his meal…

>>82

Don’t look at the bulletin board while eating.

>>82

The origin of this episode was that I was simmering sinew meat for dog food in the first place.

>>82

Yamaoka left the dog he rescued at the company and was feeding it meat scraps.

The office stinks! That’s what I’m saying.

In Ajikko, there is a price limitation rule for okonomiyaki.

They were using cheap sinew meat…

Beef tendon was a less-known minor ingredient, but since the deliciousness of katsu udon has spread, it now costs the same as regular meat udon.

If bean sprouts become a big trend, will they also drop to around 100 yen?

Well, if demand goes up, it’s only natural for prices to increase.

They treat beef tendon like a savior of gyudon shops because it’s cheap, but where did the labor costs and utility costs for simmering it for three days and nights go?

>>95

The image in the thread is something Yamamoto did personally, and it is not for sale.

>>95

Isn’t the main meat at a gyudon restaurant usually sliced beef?

It wasn’t from hormone balance or hormones…

>>98

Maybe that’s correct.

I think it was used based on the image of stamina…

It seems that the “electric” in electric bran comes from being stylish.

>>98

Well, it’s pretty much the same meaning as it is.

It seems to be used with the image of being the source of life power.

Yoshinoya is the meat around the neck area.

>>100

I feel like I can’t get much quantity from the neck, but should I cover it with numbers?

Was the offal stew from Oishinbo in volume 1?

It’s still very early…

I’ve heard that the meat of dairy cows has a really strong milky smell, I wonder what that’s like.

About ten years ago, beef tendon was still cheap, so it can’t be said that it’s entirely the fault of “Oishinbo.”

I think it’s more due to the spread of recipes through the internet to the general public.

I want to try the 500 yen beef that Manager Tomii mentioned.

>>107

It seems like it will be half-hearted in that price range.

>>109

A 500 yen bill from the Showa era is worth about 1000 yen in today’s currency value.

>>107

If it’s around 500 yen for 100g, you can still buy it normally now.

I was watching a video and a German person mentioned that there were foods they used to eat but don’t see anymore, and I thought that in some countries, there are things that people have stopped eating.

The changes in food are interesting, aren’t they?

>>110

Baumkuchen, huh?

>>110

In Europe and the United States, I think that if food ingredient costs rise sharply, even traditional foods might disappear due to the significant disparity.

In Japan, eels and whales are a bit pricey, but if you splurge, you can manage to eat them, right?

The 9th volume featuring the thread image has several stories that are occasionally discussed on the bulletin board…

>>112

Is the pasta in its fifth year the one for cheating?

>>119

That’s right.

>>112

A story about the worst piece of trash in the history of Oishinbo that features pasta.

It’s a volume that’s worth reading because there’s also a story where Tommy, unusually, is a good person, revealing a sad past…

>>112

Pickles

Buddha Jumps Over the Wall

Beef tendon

Guts sashimi

Trash

Fried egg?

Foolish son

Ding.

I don’t understand only Japan and the U.S.

>>146

A story criticizing chemical seasonings.

During the tasting of soup, Japanese people find the soup with plenty of chemical seasonings delicious.

The story of Jeff, an American, and Mr. Black, who felt that the one not included was more delicious.

Before the liberalization of beef, the ranking was clearly beef > pork >>>>>> chicken.

It’s not food served at a beef bowl restaurant, it’s a meal served in between stories at a storytelling session.

Read the original work properly.

Yoshinoya is amazing, isn’t it?

They’re making a profit selling gyudon at that price.

>>116

Well, they went bankrupt.

>>126

It’s a typical example of poor management to expand too many stores and then be unable to keep up with repaying the borrowed funds used for that expansion, so you can still go bankrupt even if you’re making a profit…

>>116

The selling point of Yoshinoya was that you could get that luxurious beef bowl at this price!

Well, there were various things, and it collapsed once.

Around 2012, I was eating a lot of beef tendons, but they were 48 yen.

The domestic ones were over 100 yen.

The price per gram of chicken drumsticks is really cheap, but considering the amount of bones, I’m not sure if it’s expensive or cheap.

>>120

In the current market, compared to domestic chicken breast, if it’s about 30 yen for 100g, even considering the bones, it’s barely equivalent.

Considering the edible portion, I think the low price line is about 20 yen, but I haven’t seen that, and I haven’t seen 30 yen for a long time either.

Since it became known that even kasu is delicious, it has skyrocketed in price.

>>122

Yamaoka’s sweetfish?

I think the black sashimi was the liver of a butterfish, but nowadays you can see butterfish liver quite commonly.

>>125

It melted quickly, so it was a privilege for fishermen these days.

Now that distribution has improved,

Are the brain and lungs, which are representative of parts that don’t make money, still not products?

>>127

There’s something called mad cow disease.

>>127

The brain might be impossible, but isn’t the lung a part that is light and fluffy?

Was it the hamburger that focused too much on the meat and the bun didn’t match?

Is the reason you don’t eat it because it’s too extravagant and doesn’t taste like home cooking?

>>129

I was fed up with only being served dishes that you would find in restaurants when all I wanted was to eat ordinary home-cooked meals.

>>129

The story is that the balance between the patty and the buns was off, resulting in a low level of completion for the hamburger.

Even if the evaluation of being “bad” is extreme, I felt it was persuasive.

>>137

When general people tried the poorly balanced burger, they said, “It’s kind of different.”

>>129

A story about a person who only explains everything when invited to a dinner and absolutely refuses to eat, and how someone struggles to make them eat.

>>144

I remember most of the others, but I don’t remember this one.

>>148

This is the time when I introduced Buddha Jumps Over the Wall to the Japanese.

Volume 9 is a golden hardcover…?

Is the Japan-U.S. rice showdown a reunion of friends over meals?

I used to get bonito belly for free.

Beef tallow and sinew meat offal… It used to be very cheap to buy, but it has become quite expensive now.

I think it’s hypocritical to say that a part that was previously ignored becomes popular and therefore we’ll make it expensive because it’s a rare part!

>>141

If demand goes up, prices will also rise.

There is not a single element of deception.

>>141

It means that the amount isn’t significant since it’s a part that can be discarded.

Even if demand increases, it doesn’t mean that supply will increase.

When using a pressure cooker, braised pork, sinew, and offal tend to be too soft or break apart, as they can’t stop at that perfect balance.

If it’s an oni muscle, it’s still cheap now.

No matter how much I boil or grill it, it won’t become tender.

A poorly balanced hamburger makes you think, “Isn’t it better to eat this as a hamburger steak instead of a hamburger?”

>>149

Right now, how it looks is more important than the taste.

>>149

The reason I don’t really like Mos Burger is this.

>>160

Eating a Mos Burger at Mos Burger is for amateurs.

The “cheeseburger” there is the best.

The oil residue was incredible.

It wasn’t originally something with a high production volume, but it became popular as it started appearing in supermarkets, and then it skyrocketed in price and disappeared in an instant.

When I see the meat section at the supermarket, I wonder why chicken breast and liver (usually with the heart attached) are cheaper than the other options.

Will it not become delicious no matter how I cook it?

>>154

The preparation is necessary, and because many people are not fond of the smell of liver, it is generally unpopular.

>>159

Also, it’s got a strong flavor, so there aren’t many variations in the cooking.

>>159

Even if they are nutritious, chicken breast and thigh are much easier to prepare and overwhelmingly tastier…

>>154

Liver paste takes some effort to make, but it’s delicious.

I’m troubled about how to use my heart.

>>154

Chicken breast is less popular simply because it is drier compared to thigh meat.

The difference in popularity simply translates to a difference in price.

>>172

Not popular doesn’t mean it’s not tasty, right?

In Ramen Discovery, there was an episode where the chashu was so delicious that it was actually a bad episode, but hamburgers are like the original story.

The specialty store for chicken wings, a soul food of Nagoya, is honestly not cheap.

Isn’t it because handling the lever is a hassle?

In the neighborhood, fish scraps are still really cheap.

The discount store around Lamutrial Dylex is strong for absorbing the local fish market.

>>164

It’s surprisingly cheap for parts that can only be thrown away considering the hassle of transportation when they’re not fresh enough to eat.

Chicken liver is delicious when properly prepared and stir-fried with garlic and vegetables.

Chicken hearts are also delicious.

There are no longer any ingredients being sold at the prices they once were in this world.

Once it can be put in the mouth, it costs a certain amount.

>>167

The crusts of bread.

>>169

I used to give them out for free, but I stopped doing that because it brought in homeless people.

Even if it’s just 10 yen, it’s important to set a price.

The price of fish really varies by region…

Fish scraps are basically worthless, no matter how you put it.

It’s not always there, but…

My personal last hope is chicken gizzard.

>>168

Was it like this after the Jeff?

In market and supermarkets in regions that treat fish like holly and bream as underutilized, they are extremely cheap.

>>168

The variety of initial ideas is amazing, regardless of the quality.

>>179

Books with colorful spines tend to be more popular.

Fish scraps are delicious… too delicious…

Ah, is that what the president said about the Japan-US flavor showdown, questioning whether foreigners can understand taste, and only Black and Jeff realized it was all about chemical seasonings?

The bloodline of tuna can still be bought at an unbelievable price.

This morning, it was 50 yen for 800 grams.

The side dishes at the lever are cheap and kind to the poor.

Chicken breast tenderloin is gradually rising in status, and it’s becoming a problem.

Shout that it’s drier and tastes bad.

>>187

Isn’t chicken tenderloin more expensive than breast meat for some time now?

I don’t know how cheap it was in the past, but…

The scraps of sea bream might be a bit difficult to eat, but everyone knows they’re delicious.

It’s delicious, but difficult to eat, so it’s still cheap for that reason.

I was using the crusts of the bread as fish food.

Since my parents’ house only had volumes 1 to 7 of Oishinbo.

I was surprised when I read ahead as an adult.

Stir-frying chicken meat, skin, heart, and gizzard in the fat from the skin and seasoning it with soy sauce is delicious.

Fish scraps are basically just being sold as something better than throwing away parts that are typically discarded.

You can probably still buy wild grasses or carp at throwaway prices, right?

It’s better not to share that cheap and delicious food with everyone…!

Rather, since chicken tenderloin is such a limited cut, why was it so cheap?

Hatsu is low in fat and has a chewy texture, so despite being attached to the soft liver, it might actually be tastier not to cook them together, which could be a reason for its lack of popularity.

Home pressure cookers are the best~!