Kaisha to Shiseikatsu (Pre-Serialization) - Ch. 195

[MangaDex]

 

[kleoclie]

I got lazy making a custom credits page lol, anyway do your own research with the food mentioned

 

[KensouADV]

I have no idea what are those. But not sure if I can take anything with wasabi.

 

[donpom]

Thank you for your work releasing chapters!

But I will say it's turning unbearable to wait for a new chapter and it just turns out to be a few pages of an unremarkable travel diary. I know this manga didn't have much of a narrative to begin with but this is getting a little ridiculous lol. I really wonder what the author is thinking.

 

[synthubus]

Thank you for your work releasing chapters!

But I will say it's turning unbearable to wait for a new chapter and it just turns out to be a few pages of an unremarkable travel diary. I know this manga didn't have much of a narrative to begin with but this is getting a little ridiculous lol. I really wonder what the author is thinking.

nah the fact that it's just casual travel and relaxing is soooooo wonderful. it's just a sweet chill romance, as good as it gets

 

[PrivatePublic]

Huh. Bero-bero looks like jellied egg flower soup. I'd try that at least once.

 

[AzumaKeiichi]

Thank you for your work releasing chapters!

But I will say it's turning unbearable to wait for a new chapter and it just turns out to be a few pages of an unremarkable travel diary. I know this manga didn't have much of a narrative to begin with but this is getting a little ridiculous lol. I really wonder what the author is thinking.

Well… This is a Twitter short series, and the author made this himself/herself at his/her own pace without extra pressure.
So… let's just enjoy it!

 

[RatoMolhado]

"But our number one recommended dish would be Aki. Hope you like her. Not that I'm hoping for grandchildren or anything." Matsuri-mom, probably.

 

[Cosmism]

Huh. Bero-bero looks like jellied egg flower soup. I'd try that at least once.

In case you ever want to try it, I think it would be better with gelatin as the hydrocolloid/setting agent instead of agar-agar. Agar has really poor flavor release and has a melting point close to the boiling temp of water (85-95C iirc). Gelatin melts at slightly below internal body temp, so it'll slowly turn into soup in your mouth. (Which is why it's used for aspic.)