Oishinbo - Vol. 10 Ch. 3 - Heart: The Spirit of Kimchi

[MangaDex]

 

[BippidiBoppetyBoob]

Sorry this one took a couple of extra days as I was under the weather this weekend. Hope everyone's enjoying the tenth volume so far!

 

[AgniZet]

Thanks for the update, and nice unexpected insight into Korean 1980s and possibly older culture.

 

[d_a_renoir]

Tomii just casually starting to smoke like that gave me a shock LOL, since that had looked like a formal dinner meeting. I guess maybe in Japan at the time that might be normal? I've never seen anyone smoke in a formal meeting like that around where I like/work. Smoking is considered part of the "casual session" and people do that only if the meeting is informal form the start or the super duper serious part of the business talk is done.

 

[BippidiBoppetyBoob]

Tomii just casually starting to smoke like that gave me a shock LOL, since that had looked like a formal dinner meeting. I guess maybe in Japan at the time that might be normal? I've never seen anyone smoke in a formal meeting like that around where I like/work. Smoking is considered part of the "casual session" and people do that only if the meeting is informal form the start or the super duper serious part of the business talk is done.

I don't know, honestly. Here in the US, in the 1940s and 50s, smoking at formal dinners was exceedingly common (so much so that there were usually quite fancy table lighters in the higher class restaurants and bars). I know that Japan never quite went through the same anti-smoking campaign that we did and it remains much more common to smoke there than it does here. I can't say for certain, but I'd be willing to bet though that in 1987 (when this volume was printed), it was socially acceptable to smoke at a business dinner in Japan.

 

[AstraLuna]

I instinctively winced when Tomii just smoked right in front of them.

My family makes our own kimchi and its pretty accurate to what this chapter showed. We do use fermented shrimp and oyster sauce in ours which gives it a deeper flavor. I'm pretty impressed by this manga's dedication to fully respecting and representing not just food, but the cultures of other countries.

 

[d_a_renoir]

My family makes our own kimchi and its pretty accurate to what this chapter showed. We do use fermented shrimp and oyster sauce in ours which gives it a deeper flavor. I'm pretty impressed by this manga's dedication to fully respecting and representing not just food, but the cultures of other countries.

The authors seem to do really good research about the food! There were a bunch of stuff that I had been curious about and when I looked them up they all tend to really check out in reality.