At that time, the preservation and distribution, among other factors, were likely not comparable to how they are now.

In the past and now, some places will show it and some places won’t.

Eels and pacific saury eat their internal organs, don’t they?

Originally, wasn’t offal cuisine something that was eaten privately in places that do butchering?

There was also a story that beef tendons are cheap because no one wants them.

It seems that in the past, depictions of organs and sinewy meat were often portrayed as being virtually worthless in this era’s comics.

I wouldn’t say it’s a complete oddity, but it’s like some kind of unusual meat that isn’t proper.

The current price reflects its popularity for being delicious.

The name “hormone” comes from the fact that it’s something discarded, so it definitely was treated as a delicacy.

Tripe is considered soul food, right?

In other words, food for slaves.

There used to be plenty of good things that were cheap in the past.

Now, everything is either expensive and good or not that great, but it all comes at a high price.

At least in the 1980s when I was in elementary school, liver was commonly served in school lunches.

Feeling the era that the thread’s anonymous user mentions doesn’t really matter much.

Is it the delicious butter one?

The deep-fried Tatsuta-style liver was popular in school lunches.

The school lunch liver was discontinued due to O-157.

I don’t know when it started.

Well, it seems rare that a store buys an entire cow and then throws away the organs.

After a hunt, the internal organs are the first to be eaten.

Offal spoils quickly, so without refrigeration technology, it can’t be helped.

I wonder if refrigerated trucks existed in the era of the image (they probably would have been expensive even if they did).

The Italian offal street food looks really delicious, and I want to try it at least once.

I have a principle of beating up anyone who boasts about the origin of “horumon” being from the word for something that was thrown away when it comes to offal dishes at drinking parties, but it seems like it really was something that was discarded in the past.

I still think that offal is something to be eaten casually in places like standing bars.

I don’t think it’s strange at all since they say it’s not used in first-class establishments.

First, the freshness of the liver itself has improved, and it seems that the cooking methods to remove the smell are well known.

I like stories about town gourmet like this, but now that I think about it, it’s the complete opposite of the teachings of Umiyama.

Or is UmiYama secretly eating by himself, enjoying the local gourmet?

It’s too lame for my son to know and act like he doesn’t.

Trippa

They were selling things like kotetsu-chan normally back when “Delicious in Dungeon” was serialized.

Many people say they disliked liver when they were children or still dislike it now, but…

Since I liked liver, which includes characteristics that were perceived as annoying quirks by people I disliked since elementary school.

I think we can’t understand each other.

It feels like the price of harami and similar items has been rising sharply lately.

Wasn’t Kotetsu-chan quite smelly when it was first released?

The level of school lunches started improving around the 1990s.

The school lunches in the 80s had so many mysterious dishes that were seriously crazy in terms of nutritional balance and made no sense.

Seseri was sold for about the same price as the current liver.

Does this guy, or rather, Boss Tomii, understand French too…?

I think saying “I’ll throw it away” is a figure of speech.

It’s not like we’re buying a whole cow and butchering it ourselves anyway.

If it has a proper taste, I’ll slurp ramen and take a bite out of a hamburger, you know, Yūzan.

The intestines are eating the path of poop, right?

A favorite episode from Volume 1.

I wonder if you, Ouyama, hide your identity and go to a diner in the downtown area.

Is it “internal storage” and not “internal organs”?

I don’t know where it is, but America is advanced.

The French serve frog legs in high-end restaurants, but I don’t think it’s that impressive, so it’s a difference in culture.

It’s a sad era when offal is more expensive than poor-quality meat.

I’m surprised that Tommy can understand French normally.

I can’t really think of offal dishes as high-end cuisine in Japanese food…

It’s a common people’s food, and it’s the same in France.

Livers are not really treated like offal and seem kind of independent.

Speaking of which, I might have never eaten skewered type of motsunabe.

We have grilled beef tripe, though.

The preparation of offal dishes has become very common, and the oddly smelly intestine dishes have really decreased.

I also learned about harami from Oishinbo.

Tomi and the department head, as well as Nakai-san, are skillfully understanding English and replying in Japanese.

I was surprised to see on NHK that in France, they eat pig intestines every day.

It’s usually not French cuisine, I guess.

Certainly, if we were to speak by the standards of that time, if a European were to say “You don’t know how to eat meat!” there would be no words to respond.

I should have remembered the origin of this store, but I forgot where it was.

In the past, when it was troublesome to process, I basically threw away things that couldn’t be eaten.

Even now, it hasn’t changed, so the heads of cattle and pigs are mostly discarded or repurposed for non-food uses, taking only the cheek meat and ears.

Well, in the case of cows, there was also mad cow disease.

As you can tell from reading “Jyarinko Chie,” the reason we only ate offal in the downtown area was because these wealthy folks didn’t eat those parts, and they were cheap.

The reason Black people ate mostly fried chicken during the plantation era was that they were given scraps with unwanted organs and fatty skin, which led them to come up with delicious ways to cook it, and it feels similar to that.

I didn’t come across much in the way of offal dishes in France, as I had said.

Beef offal… is it okay to sell?

When reading a French book, I come across parts I’ve never seen in the supermarket, so it’s truly a different culture.

According to the Japanese Yakiniku story, after the war, there were impoverished Korean residents in Japan who were struggling.

The Korean Residents Union reportedly instructed a barbecue restaurant to serve offal.

The sign with black letters on a yellow background is associated with the Korean General Federation of Labor.

As it spreads that it’s delicious, demand increases and prices go up…

The reason KFC had bone-in chicken is that the meat around the bone was relatively cheap.

I wondered what the kidneys looked like, so I Googled it, and their appearance is quite difficult to describe.

In Italian cuisine, you often find tripe simmered in tomato sauce, right?

It’s delicious but spicy.

The story about throwing things was written by Katsuichi Honda in a 1980s Japanese language textbook.

When you dig into the topic of offal culture, it leads to sensitive discussions…

Beef tripe is often chopped up and stewed with tomatoes, right?

Motsu dishes are mostly eaten at restaurants rather than at home.

I’m not so into hormones to that extent, but there was a time when I encountered an incredibly smelly one.

Ah, is this it? I ended up with someone I dislike!

Isn’t “hormones” just way too broad?

The radiator grille of a BMW is called a kidney.

Cultures are different.

It’s not about throwing things; it’s about hormones like male hormones.

The general term for dishes that boost male hormones and other hormones when eaten is “hormone cuisine.”

Sunagimo-kun is delicious, but for some reason, it’s always cheap.

I persistently tried liver in the elementary school lunch.

Dressed, fried, and simmered in tomato sauce, it finally became delicious.

Fish entrails are served even at high-end restaurants, but that’s not the case for beef, pork, and chicken.

The need for preparation is something we all have in common.

In the 90s, hormones were considered something that only people who were in the know would eat.

I feel that there has always been a belief in kote-chan and liver.

When you think about it, it’s about as much as grilling offal for yakiniku… house organ dishes.

If NHK was broadcasting how to make German sausage

There is a boy who sticks his finger into the bloody pork before it’s made into sausages and tastes it.

The culture is different.

The hormone sold in stores can be very hit or miss, so it’s better to go to a proper restaurant.

It’s funny how someone from a country that used to dismiss internal organs as ignoble still holds onto that habit.

Recently, there are rumors that a specialty restaurant for braised dishes is becoming popular, or maybe not.

To showcase their reckless bravery as a professional wrestler.

Eating raw meat at a barbecue restaurant was common.

In Italy, it’s considered cheap food for the common people, so they don’t really know how to eat meat either.

If you cook stew meat now, considering the gas expenses, it looks quite like a high-end dish.

I wonder if fuel was cheap during the bubble era.

It must be since the development of freezing technology.

I wonder if foreigners would enjoy stew made with soy sauce or miso flavor.

Isn’t it only about a hundred years ago that the French aristocracy started eating offal dishes?

Sea urchin or fish sperm.

In the past, things like offal used to be sold for prices that were almost garbage, but lately I look at the prices and they’re over 100 yen per 100 grams, what’s going on?

It’s the same with making ramen broth, but the ingredients that are simmered for a long time.

It’s rational to boil it in large equipment at the factory before distributing it.

When I watch the preparation videos of the hormone yakiniku restaurant, they’re just washing and washing and washing everything like crazy.

When it comes to beef, it’s still better to eat regular good quality meat, so it makes you wonder, “Is this really high-end?”

I happened to buy chicken livers before, but naturally the feeling of touching the innards was very strong and it was mentally difficult.

When minced and added to the curry, it was incredibly delicious.

It seems like braising with Japan’s unique soy sauce, sake, and mirin would make offal delicious, but I haven’t heard of it much.

French cuisine gives the impression of challenging the limits of what can be eaten.

Isn’t the delicious-looking liver paste from Oishinbo?

An episode about a bar serving butter peanuts.

The liver yakitori from the supermarket I ate before.

The taste and texture were at a level that felt like being forced to eat poop, but I wonder if delicious liver would be different.

Personally, liver is easier to eat when it is fried.

The sashimi is so delicious.

Germany used everything without wasting any from blood.

The taste of liver aside, the texture when it’s cooked is quite a matter of personal preference, isn’t it?

In this country, it’s more delicious when the blood is flowing, like with rabbits, so the culture is really different.

The French people say that if it doesn’t smell like a beast, it’s not meat.