Genkai Dokushin Joshi (26) Gohan - Vol. 4 Ch. 27

[MangaDex]

 

[ITSigno]

Andy from An-san Translations joined us at ToruScans so he can focus on the parts he likes best while our team fills in the gaps (and he helps us with some of our other series).

 

[ikito97]

hope An-san will cook her home country food next time

 

[andyarc1995]

Hey people, as signo said, I will be moving to the TS part of the series from now on instead of doing everything, for some time I wanted to stop being a solo scan because it can be draining sometimes but I didn't want to let the series go to a scan that hogs series (coughKDTcough) or become a paywalled series. Good news is, the translation will be better and the quality improves. In regards of the discord, I decided to delete it so you should join Toru's discord instead.

Said that, I hope you like the chapter. See you next month hopefully.

 

[MasterPannya]

 

[ITSigno]

I'm turning Japanese. I think I'm turning Japanese. I really think so.

What some good rice does to a mf.

 

[Seetee]

Thank you for the translation!

 

[undeed]

If you don't want the konbini ones, just go to an onigiri shop/restaurant.
It will be a bit more expensive, but the size will be bigger.
And they're made fresh.

 

[jackjack9]

This chapter is making me hungry for onigiri.

 

[ntn9713c]

We can fix her guys!

 

[ciera]

Thanks for the release

 

[Gunlord500]

Holy BLESSED

An-san is TOO CUTE and TOO PURE

Thanks for the translations Toru and An-san.

 

[BryanPliskin]

An-san and ToruScans, now this is a duo i wasn't really expecting

 

[JVick]

Is Japanese rice really that good ? Each time it comes up in a manga it's hyped like the food of gods. I'm more used to the cheap basmati rice that end up like some sort of glue paste.

Hey people, as signo said, I will be moving to the TS part of the series from now on instead of doing everything, for some time I wanted to stop being a solo scan because it can be draining sometimes but I didn't want to let the series go to a scan that hogs series (coughKDTcough) or become a paywalled series. Good news is, the translation will be better and the quality improves. In regards of the discord, I decided to delete it so you should join Toru's discord instead.

Said that, I hope you like the chapter. See you next month hopefully.

Based, thanks for the work.

 

[So-chan]

I'm not crying, you're crying.

 

[TooOldForThis]

Personally, I'd go with "non-lethal" for An's shirt. (https://dic.pixiv.net/a/不殺)

 

[ITSigno]

An-san and ToruScans, now this is a duo i wasn't really expecting

Andy I used to work together at Waifus with Salsa on Asuperu Kanojo. The scanlation community is kind of a small world.

 

[Mweeheehee]

Is Japanese rice really that good ? Each time it comes up in a manga it's hyped like the food of gods. I'm more used to the cheap basmati rice that end up like some sort of glue paste.


Based, thanks for the work.

depending on where you live, the types of rice you have access to really varies. Numbers wise, southeast asia (vietnam in particular) actually eats more rice than Japan per capita, even bulk aggregate numbers iirc, but short/medium grain rice is not actually the common type there- usually long grain/jasmine types. Within Japan, rice eating is continuously dropping because of western food trends, despite rice cultivation being a big, legally protected legacy issue (tho some of this is currently really f'd because of a really wild buyback/monopoly system for the national "cooperative" system that is causing a major rice shortage/inflation). But the quality differential is very much a thing- Japan definitely has hyper specific selective breeding that leads to desired strains, etc. And even things like how much the rice is polished is taken to account- many wholesale rice stores that sell to daily walk in customers do not polish off the bran until the rice is purchased at store. Now, whether or not all these things factor into how it tastes, quality, etc can be a matter of subjective opinion- unless you have spent a lifetime and your cultural habits and tastes were formulated around such things, it can be difficult to tell the difference, especially if you are not paying attention. That being said- most often the only type of "medium" to short grain rice you can get in the west (and particularly US) that is labeled "asian" is hybridized "calrose"- which Japan refuses to carry on principle (tho with the tariff/shortage/"deals" currently in the world, that may actually change now). It suits general needs, but I imagine it is not what people would consider "good" rice in Japan, if the hype around hoshihikari/akita rice, etc is anything to judge by, but again, subjective.

If the basmati you have is ending up as glue/paste, it's being cooked wrong or it is of lower quality =D Basmati has a lower amylopectin to amylase ratio compared to short grain/medium grain japonica/sinica rice strains (which makes those stickier), so ideally it should be fairly separate, distinct, fluffy grains. Again- most domestically produced stateside/western basmatis are not aged- which makes a difference in the result when it comes to cooking. Good, aged basmati will have a much more distinct flavor and will be more separated if cooked correctly.

 

[ITSigno]

Within Japan, rice eating is continuously dropping because of western food trends, despite rice cultivation being a big, legally protected legacy issue (tho some of this is currently really f'd because of a really wild buyback/monopoly system for the national "cooperative" system that is causing a major rice shortage/inflation)

I've gotta be honest, the price gouging is a much bigger factor in the change of eating habits than western food trends. Rice used to be (comparatively) cheap. As much as Japanese people love rice (many would argue that a meal isn't a meal unless it has rice), economic pressures forcing people to seek cheaper alternatives is the big driver in reduced consumption.

 

[JVick]

[...]

Thanks for the in-depth explanation, guess it's a skill issue from my part.

I saw some tweets from Japan the other day about the price of rice, no wonder they are switching to something else.