Sure, here is the extracted text: — Deliciousness 3 You two are really my sons, aren’t you! Wow, it smells nice! I grilled mackerel. I’m bringing it over now. Is this our food? Hmm, it smells quite good. Do Greeks use olive oil in their cooking, which values light? Olive oil is also widely used in French and restaurants, and in Japan, olive trees are extremely vulnerable to winter frost, so there are reasons for the use of Greek oil brought to Africa. Is that lemon oil? This has ingredients. No, this is an irresistible aroma. This guy’s power dynamics. Olive oil and Thai grilled meat. Yes, I grilled fish. I’m bringing it over now. Ms. Cecily is highly skilled in cooking with a combined effort. In our modest culinary talent, the master knows how to produce oil. The fish specialist was on the phone thinking about this oil. They especially excel as major seaside hubs. This is the feed oil they can place in a moment, to serve. 177 — Deliciousness 3 Gyan Island is a rare self-conscious type in the West. I thought of octopus as I became accustomed. Eggs were mainly for the people from Europe East. However, the octopus was only served thickly. This is truly prepared for their approach with the oil. 175 — Please note that Japanese text extraction from images may not always be perfect due to various factors such as image quality and text complexity.
I also like how Ukyou Amihara starts to mock sirloin and short ribs after eating harami for the first time and finds it so delicious.
>>1
It’s me in elementary school eating harami for the first time…
Back when this was serialized, the smell of olive oil was equated with being stinky, like the company president.
Even when I tried to look cool eating it with bread, I had no idea where the deliciousness was.
>>2
Did you mix soy sauce with balsamic vinegar?
In our mouths
Just a little.
It doesn’t match.
Even now in the Reiwa era, the smell of Nissin Oillio’s olive oil is faint.
The Italian olive oil that appears in this manga costs about three times as much.
In “Oishinbo,” it says, “In French restaurants, there are sommeliers, who are wine experts, so if you consult with them…”
I felt the era in the conversation where it was assumed that the readers did not know about the existence of sommeliers.
It seems like there are only silly conflicts, but it’s treated like a gourmet introduction book from the bubble era.
Now everyone is using extra virgin olive oil.
>>8
The certification standards are different between Japan and Europe…
>>23
Japan is quite laid-back, you know…
And even now, it’s as lightly seasoned as the early episodes of Oishinbo.
The smell and high price are because they use unripe olives, not because they are unrefined.
What is it? I just brought the meat to room temperature. From a modern perspective, it’s almost like a different world gourmet; it has similarities to the early “Oishinbo.”
Isn’t unrefined olive oil still somewhat rare?
>>11
Virgin~ is unrefined.
>>18
I see.
That would look quite common.
>>18
It’s different, but…
>>74
It’s not wrong, but…
I feel that it’s likely that it won’t suit the Japanese palate because it’s expensive, has a bad smell, and is spicy.
Do they really pour a lot of olive oil on it?
In the past, it seemed that foreigners referred to octopuses as devil fish and disliked them.
In Judaism, there are foods that are prohibited, but along the coast, not only in Italy and Greece but also in Spain and France, they are consumed.
>>14
Because it’s basically about foreigners (Americans).
In the episode about sandwiches, the thin ham sandwich was ridiculed to death by Americans, saying things like “This is why Japanese hotels…!” but the British can be angry about it!
There are discussions that seem overly harsh, but back then, the minimum standards for cooking were lower, and there were probably a lot of things that really made you want to say harsh things.
>>15
The original inspiration for Yōzan, Rosanjin, was also harshly criticizing French cuisine.
A few years later, it is said that a reform in French cuisine began with young chefs during a rather poor period.
French restaurants have started to become no different from ordinary Japanese eateries.
Even if there is a wine list, sommeliers and tasting rituals are often omitted.
In Kawahara Izumi’s manga, someone was not used to olive oil and ended up having an upset stomach.
Aren’t you eating a lot in the first place!?
It’s a type of superfood, so it’s better to consume it every day.
Fish is quite expensive.
I feel like I can’t win against an octopus, but some people might be able to.
>>22
Is it the Japanese sense of soy sauce?
That’s definitely soul food.
Even at the supermarket, we couldn’t find any foreign-style pasta, so Dad made it with the olive oil he had.
Balsamic vinegar is one example, but the Italian palate is quite unique.
They say that vegetables are better when they’re bitter.
>>27
But I think I am close to the Japanese.
>>36
It’s completely different from the Japanese people who pour their heart and soul into making vegetables sweet.
>>81
Japanese people cherish the bitterness of fukinoto (butterbur shoots).
Only children are happy with sweet vegetables.
>>87
Huh? Never eat new onions again…!
>>87
Modern Japanese people only eat wild vegetables at standing soba shops.
>>99
Aren’t you going to eat things like sticky rice or tempura…?
>>87
It’s the same with bread, but people who say things like “Japanese people make everything sweet” are really annoying.
>>107
It can’t be helped; consumers are not easygoing and keep complaining.
>>111
There are varieties of the same vegetable that are marketed for their sweetness and others that are not.
“Those who don’t understand tend to take everything lightly, but I’m different, you know?” That kind of thing is just off the mark.
>>118
Goro-chan was saying something about spinach.
It’s frustrating that the taste I hated as a child seems to be delicious.
>>27
A certain level of bitterness is probably better for vegetables, after all.
The era when the company owner was still a person of character.
There are imported products that are spicy, but I don’t know any that have such an odor.
>>29
I’ve just gotten used to it.
It’s like natto for foreigners.
“Umami is also a warning bell.”
There is a retro movement stance that says to those who are floating on the bubble, “There are delicious things in the countryside and domestic areas too!”
>>30
It was originally a manga that served as an antithesis to mass production and mass consumption.
It may be portrayed a bit too negatively.
When I watch Italian cooking videos, I can’t help but think that they pour and pour while cooking, and then pour again once it’s done.
It’s not just the smell, there’s also something spicy about it, right?
>>34
Bitterness and spiciness are usually good for health, so it’s better to have them.
It seems that oyster sauce is still only distributed in some areas, so they were calling it “oyster oil.”
There are times when grandma and others say they can’t eat because it smells like beef.
I think the difference in smell is quite significant between modern people and those in the past.
But generally, it’s around the beginning of the story.
I kind of like the part where Yamaoka argues back after being unreasonable pressured by the station chief and it turns into a dispute…
The roast must be delicious as well…!
“That said, since we’re here, let’s savor some grilled meat. The balance of fat and lean is splendid. Ever since I tried this, I’ve found it ridiculous to eat things like loin or kalbi. The cut of meat is called harami, which is the diaphragm of the cow. Harami? If Katsuyama says that much, it must be exceptionally delicious.”
In an episode featuring Yamanashi wine, the wine expert said they didn’t know there was such wine in Japan.
Isn’t that a bit outdated… just saying?
>>42
In cooking manga, one can only think that it’s just how it is for everyone other than the protagonist to be useless.
In this near half-century, Japanese food has changed remarkably, truly.
I think there are countries with rich food cultures and histories that surpass Japan, but when it comes to a country that has dramatically changed so much, I believe Japan is truly unique.
Europe gives off an image of liking something sour.
>>44
It’s too large to lump it all together.
I’ve heard that Greeks really drench their food in olive oil.
If you’re not used to it, it can be at the level of causing a stomach upset.
The early Heisei period was still a terrible time compared to now… There was a lot of deception, pesticides, wastewater, and exhaust gases, and it was really bad.
“That’s abuse of power!”
“Idiot! You’ve been lazy all the time, so work at least today!”
“That’s right! As a salaryman, if my boss says to die, then I should die!”
Three people having a silly exchange like this…
Even now, the flavor of olive oil varies significantly depending on the type.
The expensive ones from Italy have a quite strong smell and taste, which seems to divide preferences.
If cheap, I would use a lot of that green-tasting olive oil.
Italy has completely different cultures between the north and the south.
Even in Italy, the food culture is completely different between the north and the south.
No one eats risotto in the southern region where they don’t grow rice.
What would be the most unreasonable category when the range is too broad?
Is it Chinese food after all?
>>54
Western cuisine
>>60
Even things that are only eaten by Japanese people born in Japan are considered Western food…
>>62
It means that the cuisine developed in Japan is based on Western cooking.
>>62
I thought that Japanese cuisine influenced by Western food was called Western food.
Sensibly, Neapolitan pasta is considered Western cuisine, but carbonara is not.
Even refined olive oil is quite expensive now, isn’t it?
IOC certified extra virgin olive oil easily exceeds 6,000 to 7,000 yen.
Yay!
Olive oil, you know.
Pouring it in a vulgar manner.
These days, you can find risotto at any restaurant, even in the south.
Are you thinking that only Japan is in the 21st century while Italy is somehow stuck in the 19th century?
I squeezed the olives, but honestly, only a little bit came out.
They usually eat kale, which is the main ingredient of Aojiru.
I like smelly olive oil, but I don’t want to think about the calories.
Mr. Kurita was too cute in the early days.
>>64
I think it’s too much of a change, but I guess people change from being a fresh graduate to being in their 30s and 40s.
The term “soul food” doesn’t actually mean that, but it was misused like that since back then.
Five fish is too much to eat.
Expensive olive oil has a grassy smell.
There are also some spicy ones that have a tingling sensation, right?~~
I want to buy early-picked and spicy ones at a low price.
Dobo
Dobo
When I watch a program showcasing local Italian restaurants…
I’m eating a dish piled high with a sauce emulsified in a huge pot full of olive oil.
Even if we think it’s different from the Showa era, our perception is still completely detached from reality.
Is there any point in buying expensive olive oil? [Comparison] Gen’s Kitchen SUIJIBA
>>76
It was helpful.
Well, the vibe is different depending on the country, you know?
The conclusion itself doesn’t seem to have changed much even now, when you say that this round…
There is also pomace oil, right?
The baguette eaten with stinky and spicy olive oil is delicious.
The diagram below shows a classification based on acidity, with (1) to (4) being virgin olive oils and (5) to (9) including refined olive oils. Virgin Olive Oil: (1) Extra Virgin Oil: acidity 0.80% or lower (acid value 1.6 or lower) (2) Virgin Oil: acidity 2.0% or lower (acid value 4.0 or lower) (3) Ordinary Virgin Oil: acidity 3.3% or lower (acid value 6.6 or lower) (4) Lampante: exceeding acidity 3.3% (acid value 6.6); those with defects in aroma or taste even if 3.3% or lower; unsuitable for direct human consumption due to refining process and industrial use (5) Refined Olive Oil: acidity 0.30% or lower (acid value 0.6 or lower), refined from virgin olive oil (especially (4)) without changing fatty acid composition (6) (Pure) Olive Oil: acidity 1.00% or lower (acid value 2.0 or lower) (7) Crude Olive Pomace Oil: oil extracted from olive pomace using solvents, for refining process and industrial use (8) Refined Olive Pomace Oil: refined from (7) without changing fatty acid composition for food use, acidity 0.30% or lower (acid value 0.6 or lower) (9) Olive Pomace Oil: a blend of (8) and virgin olive oil, acidity 1.00% or lower (acid value 2.0 or lower), not allowed to be labeled as pure. *IOC: International Olive Council *Virgin Olive Oil is oil obtained from the fruit of the olive solely by mechanical means or other physical methods, without undergoing processes other than washing, decanting, centrifuging, and filtering.
Elaborate and delicious dishes are nice, but there are times when you just want to eat something familiar.
Personally, I found pure oil to be more user-friendly than extra virgin.
In Italy, basically, the further north you go, the more butter is used, and the further south you go, the more olive oil is used.
>
Hmm, you googled well.
>>86
Hmph… it’s not that great.
In the past, there were olive oils that smelled so strongly of organic solvents that they felt like industrial products, but recently, they all have good quality.
“Nowadays, Japanese people have an unsophisticated mindset that they should refine everything. They don’t even realize that they’ve lost the heart to cherish things as they are, which is why they’re earning disdain from the international community.” The absence of such exchanges shows they’re quite subdued…
>>92
There was a similar story happening in front of this.
Is it that smelly… When you pour olive oil on hot pasta, the smell bursts out.
The scent is fruity and has a nice smell.
After all, if you put too much oil on it, you can’t eat it.
In both “Oishinbo” and “Ajikko,” the treatment of beef tendon as a hidden ingredient at a low price makes me feel the change of the times.
>>96
Because of that gourmet manga featuring it, the price has gone up!
>>96
The president of the company, bonjiri, has also become something I often see at supermarkets before I knew it.
Cheap olive oil has a smell like this.
It’s delicious even with its unique flavor when used as a seasoning.
I understand Moko’s feelings.
Isn’t extra virgin olive oil meant to be drizzled directly on food?
Finally, cheap extra virgin has come out at the discount supermarket.
I hope this year won’t have a poor harvest either…
>>103
I see… I wonder if there’s something nearby if I look around…
“Ajikko is often misunderstood today, but even back then it used life hacks that portrayed knowledge that wasn’t particularly new as if it had some novelty.”
This is the kind of thing that comes with work-related manga, but…
One reason for getting an upset stomach when traveling to areas that use olive oil seems to be this.
Anyway, the oil is intense.
The so-called pure olive oil is probably too refined and different.
That one over there is really tough, and if you carelessly put it on the fire, it burns because the oil has low purity.
Olive oil comes in various types.
Strong and weak scents are used differently depending on the dish.
Extra virgin olive oil isn’t necessarily the best.
It took me 30 years to realize this.
>>108
That’s quite a lot…
It’s something that can only be agreed upon when it’s said to be like miso or soy sauce for Japanese people.
>>109
If you’re looking to match the types, the sauce from the Kansai region seems close.
Hehehe, even though it’s spring, there are some uncultured nameless ones who don’t eat rapeseed blossoms.
I wish they would realize that they are both saying extreme things.
It’s almost the season for taranome, so I’m looking forward to wild vegetables.
I’ve heard that people from countries where they don’t touch soy sauce at all feel a soy sauce smell when they come to Japan and I wonder if it’s just a matter of getting used to it.
>>115
Star anise from Taiwan, olives from Italy, and soy sauce from Japan.
If you’re not used to it, there is a sense of strange taste.
The oxidation level and the lingering aroma of olives are different things.
To be frank, the authentic olives don’t suit the taste of Japanese people.
I recently learned that olives cause soil destruction at an incredible rate.
The rugged land with exposed Mediterranean-style rock is said to be influenced by olives or something like that.
For some reason, I found that the cheaper ones fit my palate better than black olives or higher-end products.
The olive oil heated and infused with garlic aroma is delicious.
Chicken shoulder meat is still relatively cheap, but I guess it will become expensive.
Also, the fish scraps are expensive.
>>125
It used to be almost free, didn’t it?
>>128
Beef tendon and chicken skin.
There used to be something called “vui” that was almost free back in the day.
I like the spicy olive oil from Saizeriya.
Five fish and one octopus are quite a hearty meal.
It’s not really related to the thread image, but it seems that during the Edo period, Japan’s soy sauce was known in European countries via the Netherlands.
Is extra virgin olive oil the one you pour over salads and carpaccio?
It’s more about the scent than the taste.
Just twenty years ago, chicken skin was 20 yen for 100 grams at a nearby supermarket.
Now, if it’s 100 grams for 100 yen, it has risen to the point where it’s quite cheap.
I heard that ketchup originally referred to fish sauce.
Extra virgin has a strong smell, doesn’t it?
If you buy pure olive oil in Japan, it has a neutral oil flavor.
I mistakenly thought that olive oil was something like vinegar in this story.
>>137
It feels somewhat close if it’s a strongly flavored olive oil.
Because everything tastes like olive when poured over food.
If you are using it for frying, pure olive oil is fine; using extra virgin is a waste because the aroma will disappear with heat.
The evaluation of the scraps after cleaning has really turned into something lowly…
In my city, you can buy chicken skin for as much as around 80 yen.
Meat varieties also have quite a regional difference, don’t they?
What’s good about Ahihwo?
The oil container was just placed on the dining table with a thud, and I was like, what do I do with this?
I saw people eating various things around.
>>144
It’s like that eating garlic oil.
>>148
It’s just like soy sauce, seriously.
It’s the same as when you put soy sauce on it, everything tastes like soy sauce.
I still don’t understand the goodness of olive oil.
I still understand cilantro better.
Pure oil is fine for cooking.
If you understand coriander, then you must understand the goodness of olive oil, right!?
If you don’t understand, just go to Saizeriya.
In the early days of gyudon, I was simmering beef tendon, but people kept saying it smelled bad, and I was like, “Huh?!”
The simmering time is impressive, but was the quality of the tough meat really that bad in the past?
>>150
Aren’t you boiling it down?
>>150
No one thinks the thick smell of boiling sinew and raw meat coming out is a pleasant smell.
The level of exaggeration depicted in this manga is three times more than reality.
I had been mentally compensating that being a gourmet and having a keen sense of smell made me sensitive to such odors.
The Western-style restaurant doesn’t know how to make al dente spaghetti.
What does “al dente” mean? I was asked.
When Kurita was cute like a little girl.
>>154
When the owner was the owner.
>>159
Before Director Koizumi was a brown-noser.
That person was sent to France because they didn’t even flatter the publisher.
I heard that in America and Germany, people dislike pasta that is not cooked al dente because they are unfamiliar with it, resulting in mushy noodles.
Extra virgin retains its flavor.
If said negatively, it smells.
Countries like Italy and Greece press olive oil from olives that are not fully ripe and still green, resulting in a fresh and peppery olive oil.
In Spain, olive oil is extracted from fully ripened black olives, resulting in a mild olive oil.
Ripe olives yield more oil and are cheaper, so for beginners, Spanish olive oil is recommended.
>>161
I think black olives are easier to get along with.
I ate too much fish and octopus!
It might seem normal now, but back then, who ate entrails until it became popular? What is offal stew anyway?
That’s amazing!
I can finally tolerate it by adjusting the flavor with salt and lemon.
In a Showa-style way of speaking, it’s not olive oil but olive oil (yu).
If the purpose is health benefits, you should choose early-harvest green olives that are high in polyphenols, which tend to be more bitter and pungent.
I always think that the olive in my martini is really annoying.
>>169
I wonder if I can’t make an order without that kind of thing.
Mr. Yamaoka is ruthlessly criticizing even though the steakhouse says salad oil is fine…
Is it not salad oil now?
>>170
I think it’s the shop’s taste.
There might be places with beef fat, olive oil, and canola oil.
I’ve made steak a few times, but I was denying salad oil and using beef tallow for both.
The salad oil on the steak might be a bit lacking in aroma…
Isn’t it a good story?
This is good, just like this.
The type of oil used for steak can change depending on the desired level of doneness.
Mokomichi consumes it to the point where it becomes a joke.
I usually use Saizeriya, but the olive oil from Shodoshima that I received was too strongly scented and too spicy, making it impossible for me to use. I wonder if Italians eat that level in large quantities…
If the flavor isn’t strong, there’s no health benefit, and there’s not much point in specifically choosing olive oil.
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