I don’t eat vegetables.

I eat anything that’s delicious.

If possible, I don’t want to eat with people I dislike.
I may go to company drinking parties, but I am strict about my private life.

In the past, people used to say that mackerel was a low-grade fish.

The balance between ease of preparation, simplicity of cleanup, and deliciousness.

As long as it’s good, anything is fine.

It’s really amazing that shiitake mushrooms can now be cultivated…

Shiitake mushrooms are really delicious, right?

I always make it a point to eat local specialties and regional dishes when I am on a business trip or traveling.

After the terrible purchase I made at the supermarket in the past, I only buy umeboshi that are made with just salt and shiso.
I order these daily ingredients through mail order.
I eat the umeboshi included in convenience store and supermarket bento without complaining.

I think there are quite a few hits and misses with shiitake mushrooms.
The deliciousness of fresh wood is seriously delicious.

Shiitake and maitake mushrooms are amazing, right?

I don’t really know because I haven’t eaten many delicious things.

I feel hopeless because all the pickled plums sold are only sweetened with things like honey and bonito extract.

Even though you got angry when I ate bonito with mayonnaise…

Shirow, you’re just saying the same thing that you mentioned at the beginning of making the ultimate menu, yet you feel a sense of rivalry.

Yamaoka, when he lets his guard down, ends up wrapping fugu roe with cabbage! Or spaghetti with sea urchin and salmon roe! He tends to go for luxury options anyway…

When I can add a salad, I do so without considering the price.

Shiitake mushrooms are all about freshness…

It may not be displayed in regular supermarkets, but…
There are also different varieties of shiitake mushrooms.
I guess the only product that clearly specifies the variety in the store is rice…

I don’t really like shiitake mushrooms, but I love maitake mushrooms.

I don’t like mushrooms.

I like maitake mushrooms, but when I look at them as a vegetable category, I can’t help but think they’re quite expensive for the amount you get… which makes me feel like a poor person.

I won’t touch half-off raw fish.

I feel like I’ve seen quite a few people who are really into shiitake mushrooms.

Recently, I read up to the marriage part, and I can understand why Yuuzan is called a tsundere.
Mr. Kurita is too kind.

I try not to choose things I’ve already eaten.
I prefer encounters over stability.
Thanks to that, there are many worthless encounters.

I hope kiwifruit mushrooms become more familiar to people soon.
At a level that becomes an essential ingredient for mushroom hot pot.

When reading old Sazae-san, they were treated in the same way as kazunoko and matsutake.

It seems that Shinjiro would say that high-quality ingredients are expensive ingredients.

In the case of Gourmand-kun, high-quality ingredients are synonymous with the best ingredients.

There was a story about being surprised that I eat something like beef tendon, which is like dog food…

I only have a preference for local and seasonal things.

I’ve heard that a long time ago, tuna belly wasn’t popular either, and food trends are truly fascinating.

I try to eat good things only occasionally.
If you get used to that, you won’t be able to eat places like Matsuya anymore.

Eggplants were extremely expensive during the Edo period.
The current value is 5,000 yen per piece.

I will never eat bird liver sashimi again.

Actually, there might be people who have secretly succeeded in cultivating matsutake mushrooms.

Around here, there was a big failure by Yamaoka Kurita in the past with his “spirit of hospitality,” so it has a convincing impact.

So, are matsutake and truffles just moderately priced mushrooms that aren’t produced in large quantities?

Obsession and the mind of a Buddha are completely opposite, right?

If Mr. Yamaoka isn’t involved, I can normally achieve wabi-sabi and hospitality, so the sermon isn’t really resonating, so to speak…

Matsutake mushrooms used to grow wild in the mountains during the early Showa period and were very inexpensive.
So, well, it wasn’t particularly valued.

The heroine has completely become a believer…

HOKUTO is amazing for providing a stable supply of maitake mushrooms.

I think matsutake truffles will continue to maintain a certain status, even if they are no longer considered luxury items, because their aroma is strong as a flavoring.

Matsutake mushrooms apparently have a “kind of straw-like smell” to foreigners who are not accustomed to them.

Matsutake mushrooms do not even grow without healthy pine trees, so the need for a pine forest as a prerequisite makes them very unsuitable for mass production.

I still don’t really get it when I eat snacks that taste like truffles.
It’s hard to understand before even thinking about whether it’s good or bad.

When it comes to representative ingredients whose value has changed, bananas come to mind.

This must be made by Kurita.

For Japanese people who typically do not eat meat or fat, eating toro (fatty tuna) feels like eating modern American food.

Do not confirm definitions right before the start.

I heard that truffles sometimes grow in parks in Tokyo.

Matsutake mushrooms were ridiculously abundant right after the war, and nobody was eating them.

I don’t mind because I like it, but I think mushrooms have a very unique texture to begin with.
The shape is strange.

It irritates me when people say I have strong preferences.

Honestly, I can’t help but think that the sushi at conveyor belt sushi places is awful, yet everyone still goes there…

Both fruits and vegetables have undergone excessive breeding improvements.
It has really changed a lot compared to what it was about 20 years ago.
As for bananas, one of the widely cultivated varieties has been ruined by disease.
It seems that another variety is circulating.

Kiwis honestly feel like a completely different thing than when I was a kid.
Wasn’t it a sour fruit that made your mouth pucker more?

Maitake mushrooms have prices that are out of whack due to farming.

Conveyor belt sushi wasn’t looking for high-class deliciousness from the start, so the taste is somewhat secondary…
That’s a classification of junk food.

I think enoki mushrooms have potential, but I can’t handle them.

I don’t want to eat very cold side dishes.

Wild enoki mushrooms are funny because they make you go “Who are you?!”

It is said that if you boil it too much in a pot or soup, the flavor will escape and the taste will decline, but I prefer to stew it thoroughly, so I cook it.

Ultimately, truffles grow in the nearby woods.
Does that mean the taste and aroma itself will lower in value?

Salmon is primarily found in conveyor belt sushi.

Don’t be stingy with olive oil.
Recently, prices have gone up and it’s tough, but cheap olive oil really smells like oil that’s not meant for consumption, and I can’t handle it…

Even if people say that conveyor belt sushi is cheap and bad, isn’t it actually returning to the original essence of sushi…? In other words, it’s invincible.

When you add shiitake mushrooms, everything tastes like shiitake mushrooms, so it’s not that I can’t eat it, but I don’t like it.
If it’s in chawanmushi or a simmered dish, I’ll eat it first.

Hitting a tree with a hammer to double the harvest is a bit too convenient…

I heard here that peppers and such have advanced through breeding and have long since disappeared from the list of disliked vegetables, so I looked it up.
In the top ranks, there are kale, celery, coriander, and bitter melon, and indeed, compared to those, bell peppers are nothing special…

You must definitely eat what the trusted store says, “We got some good stuff today.”

Sardines are super easy to catch and super delicious.

Not valuing being genuine.
It’s not shishamo, it’s capelin, which is totally irrelevant.
If it’s delicious, I’ll eat it.

I think delicious food and food that isn’t so great are in different categories, but does having a refined palate mean you can’t eat either one?

I wonder why mushrooms are so delicious.

There was a time when something called “baka matsutake” was attracting attention in cultivation.
I wonder what happened to that.

I am a gourmet, ho ho ho.
I can’t eat something as vulgar as that.
That usually results in a loss, right?

I feel like my health improves when I eat yogurt.
I try to eat yogurt every day.
It seems to suit my body.

Peking duck is delicious, but a big part of its luxury comes from the fact that it takes an excessive amount of effort to prepare this dish.

Everyone seems to be talking seriously about something.
I started to feel embarrassed that all I could think of was that gyudon is just something soaked in sauce.

Yuzan wasn’t born rich, you know.
I experienced poverty when I was young.

Maitake mushrooms are amazing, aren’t they?
A strong flavor that makes everything taste like maitake mushrooms.
It pairs perfectly with sugar soy sauce, chili, and garlic, among others.

Please, Yukari, delete it.

Shiitake mushrooms have such a strong flavor that they exist as one of the preferences in taste.

I love buna-shimeji mushrooms.
Cheap and delicious.

Matsutake mushrooms also require that there is not a dense growth of grass around the pines.
It seems quite difficult to grow from roots that are quite far from the trunk.

Maybe the vegetables sold at regular supermarkets are generally delicious?

The so-called legendary Chinese dessert, Sanbu Nian, doesn’t actually taste that special in reality…

Shimeji mushrooms have a high compatibility with pasta, but their value is not yet seen to be on par with porcini.

There was a story about burning mountains for a single dish in “Oishinbo” too.

But from Yamaoka’s perspective, since he can eat and drink on expenses, he wants to eat the most expensive things possible, right?

I noticed that maitake mushrooms have been really cheap lately, so I’ve been taking advantage of that.
Since it has a strong flavor, everything takes on a maitake flavor.

When it comes to Komatsuna, the umami flavor is a bit less.

I want to eat a fly agaric at least once before I die, but it seems dangerous to eat it when I’m weak, and I don’t want to jeopardize my health, so I’m troubled.

It feels like only natural shiitake mushrooms would be accepted, but you never know.

A dish is completed with some shiitake mushrooms thrown in a soy sauce broth.

In other words, today it seems we’re also thinking that we should face each other with sincerity, right around that point (not that we said such a thing…).

The fly agaric becomes a delicious mushroom without toxins when pickled in salt for a long time, right?
I wonder if it’s really worth going that far to eat it.

When it comes to napolitan and curry, it’s better to make it at home.

Why is the topic so heavily skewed towards mushrooms?

Then let’s lean towards the (expletive).

Mushrooms have such a consistently low price in any situation, it’s impressive.

It seems like it’s a story about how not everything can be considered good just because it’s natural.
It probably isn’t popular in this era.

That said, in another context, they might be criticizing shiitake mushrooms.

I love mushrooms, but
There is no disagreement that shiitake mushrooms are the king of mushrooms, at least in terms of versatility.

In “Oishinbo,” there was a scene where a Russian person who ate ikura said, “Isn’t it tastier than caviar?”
Well, no matter how far you go, it’s still fish roe, right? Caviar.
I also ate the beluga, and it seemed like there was value in the fact that the size of the egg particles was nicely uniform.

If you’re going to eat caviar, I’d rather buy tobiko for the same price.