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I'm going to assume by 'pregnant', you mean 'carrying eggs', since fish are largely oviparous and do not get pregnant in the traditional sense. I believe it's a hobbyist fisherman thing to return fish to the water if they happen to be carrying eggs. Otherwise, at a commercial scale, this sort...

Merry Christmas! And what better way to celebrate than capping off a volume! Volume 22 will start uploading next Sunday, and more extra chapters will be uploaded around New Year, so I hope you look forward to it.

He appears to still be uploading them on Batoto's other mirrors. Amongst them, bato.si still works, though with random pages missing at times. Otherwise, he does upload to The Internet Archive whenever he completes an entire volume.

It looks absolutely scrumptious, and I wish I could try it myself.

So, Christmas is a week away, and I wanted to do something special, so here's my upcoming release schedule: Dec 21 - Usual New Chapter Dec 24 - Usual New Chapter Dec 25 - Bonus Merry Christmas Chapter Dec 28 - Usual New Chapter Dec 30 - Bonus New Year Chapter Dec 31 - Usual New Chapter Jan 1 -...

It's a very simple but effective dynamic. Niki wants what's best for her, while Kurita wants what's best for Yamaoka. If letting Niki close to him means he'll be more motivated to work, then she'll let her (even if it annoys her). It's pretty clear that Kurita is the better choice for Yamaoka...

"He's right, but he's a gigantic ass" pretty much sums up Kaibara's character. It does make things more dramatic (which is fun for me, as his translator), but he's definitely not someone you'd want to emulate. Honestly, he tends to remind me of Gordon Ramsay a lot, and the toxic kitchen culture...

Yup, I mentioned it in the last chapter's thread. Basically, even though Viz calls her Futaki, all other Japanese media pronounces her name as Niki, so I went with that for consistency.

A note about Niki Mariko's name. In the official Viz translation, her name is listed as 'Futaki Mariko'. This is an equally valid reading of her surname (二木). However, in all Japanese media where her name is spoken, it's always pronounced 'Niki', so that's what I'll go with.

Indeed, that's also true. Perhaps the most representative of this creativity is in the chapter where Yamaoka turns seabream into a salt-dried fish, offending Kaibara until he realises the flavour is astounding. That was another good chapter.

Lovely analysis! I agree, at least whenever Yamaoka gets involved, the concept of 'gourmet' is given a very human core. Kaibara doesn't appear in this chapter, but he works well as a sort of juxtaposition to Yamaoka's gourmet. When we think of Kaibara, we usually think of incredible technique...

Porridge is the more general term, and can describe gruel made from oats, barley, rice, or other grains. Congee is specifically rice porridge, and can vary in texture from starchy and chunky to light and watery. Okayu is a bit on the starchy side. Japan also has zosui, another kind of rice...

It's interesting that you point this out. Despite their similarities, Kanegi (金木) is actually a different, distinct character from Kanegami (金上). I believe Kanegi is an early version of the character that Kariya eventually recycled to become Kanegami in the future, like how Sawako (Vol5) would...

Oooh, a spoilery discussion. This'll be fun. I'll split my reply to two parts. The non-spoiler part, covering chapters up to this oyster showdown, and a spoilered part, covering chapters that come later. If anyone is reading along and doesn't want to be spoiled, DON'T CLICK the spoiler...

It seems he's more generous because this showdown involves an outside person who he's inadvertently wronged. He's usually more discreet with Yamaoka. Think back to the vegetable showdown, where he claimed his turnip dish was incomplete just so Yamaoka would have a chance to redo his dish.

That's very reassuring to hear. I've always worried that my Storytime Gourmet Notes sometimes get a bit too long-winded, but it's just so interesting whenever the manga touches on Japanese literary history or folk stories.

Soy sauce produced in the town of Tosa, in the Kochi prefecture. I didn't really look into it, but the context suggests it's made with traditional brewing methods.

Light, succulent, and when cooked in qing zheng, it takes on a light acidity from the ginger in the sauce. Texture-wise, it's very soft, though not flaky the way salmon or cod is. The fun part for me is cleaning off the flesh on the dorsal fin part. Very juicy, very delicious.

While I don't have a confirmed answer, I have some hypotheses. Baking the clay requires a very high temperature, which should be enough to kill off any bacteria. Secondly, the chicken itself is wrapped in lotus leaves before being covered in clay. The leaves are not eaten with the dish, so they...

I love maitake. It might be my favorite mushroom of the types I've tasted. I once made a mushroom soup using a whole head of maitake. Best mushroom soup I've ever had in my life.