Isekai Izakaya "Nobu" - Vol. 8 Ch. 47 - Recommendation

[MangaDex]

 

[SingingMellowBird]

SHIP MUST SAIL!

 

[Toastility]

IT'S TOO CUTE

 

[Yankun]

Izakaya Nobu, where the frequent customer is also part of the menus.

 

[lowarctic]

they leaning into the shipping now

 

[riflow]

Where's that blushing frog emoji when you need it lol

 

[CapnBoozilla]

Gosh, this went on hiatus for so long I barely remember moments that they're flashing back too.

Sigh Guess I gotta reread. What an absolutely torturous thing to have to do oh nooo 🤷‍♂️

 

[parkourse]

absolutely get hitched

Gosh, this went on hiatus for so long I barely remember moments that they're flashing back too.

Sigh Guess I gotta reread. What an absolutely torturous thing to have to do oh nooo 🤷‍♂️

truly a terrible fate

 

[DanYHKim]

Nobu's always has fresh vegetables, even in winter. They have fresh and edible seafood even in summer. That must be quite a mystery to the customers (maybe part of the 'witchcraft' rumor), who would normally be reduced to the contents of the root cellars in the winter, and only dried and salted fish in summer. Refrigeration (and a global shipping network) have revolutionized what is even possible in food for our times.

The New Yorker had an article recently on this:

In 2010, the open‐data activist Waldo Jaquith decided to make a cheeseburger from scratch, using only agrarian methods. He and his wife had just built a home in the woods of Virginia, where they raised chickens and tended to an extensive vegetable garden. . . .

At this point, Jaquith gave up. The problem wasn’t labor but timing. His tomatoes were in season in late summer, his lettuce ready to harvest in spring and fall. According to the seasonal, pre-refrigeration calendar he was trying to follow, Jaquith would have needed to make his cheese in the springtime, after his dairy cow had given birth: her calf would be slaughtered for the rennet, and the milk intended to feed it repurposed. But the cow that provided his beef wouldn’t be killed until the autumn, when the weather started to get cold. If Jaquith turned the tomatoes into ketchup and aged his cheese in a cellar for six months, until the meat, lettuce, and wheat bun were ready, he could maybe, possibly, make a cheeseburger from scratch. But practically speaking, he concluded, “the cheeseburger couldn’t have existed until nearly a century ago.”

 

[DanYHKim]

Hans needs a hat. He can't be in the kitchen with his hair all out like that.

It must be a strange thing to teach modern hygienic standards and practices, and then foodservice standards, to a 17th century type guy. For that matter, I wonder what he makes of things like piped gas and water and the HVAC thermostat.