Papa's Cooking - Oneshot
- Thread starter MangaDex
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Enjoy oneshot "Papa's Cooking" by Oono Kousuke
Author twitter: https://twitter.com/kousuke_oono/
You may know the author from <The Way of the Househusband>
Check out other cool oneshots by author: https://mangadex.org/search?author=Oono%20Kousuke
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Daikon, Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Compared to other radishes, daikon is milder in flavor and less peppery. When served raw, it's mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavor similar to cooked turnips.
The Sakurajima radish or Sakurajima daikon is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.
Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. Sakura shrimp are loved for their unique taste and sweet smell, and are widely consumed in washoku (Japanese traditional cuisine), being used in dishes such as chawan-mushi (savory steamed egg custard with seasonal ingredients), and even as an accent for pastas and salads.
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavor. Anchovies also have a fifth taste, called umami, a savory taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil.
THis is Lamb Terrine i think
https://culturecheesemag.com/recipes/spiced-lamb-terrine/
A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by renowned 19th century chef Auguste Escoffier, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
The pig feet... is apparently good. I think there was a video by Best Ever Food Review Show youtube channel where they ate pig feet, i cant find the video atm if anyone got the link let me know i'll update it here
Author twitter: https://twitter.com/kousuke_oono/
You may know the author from <The Way of the Househusband>
Check out other cool oneshots by author: https://mangadex.org/search?author=Oono%20Kousuke
Looking for Redrawers, JP TL
Join our discord: https://discord.gg/AmgtaYu
Daikon, Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Compared to other radishes, daikon is milder in flavor and less peppery. When served raw, it's mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavor similar to cooked turnips.
The Sakurajima radish or Sakurajima daikon is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.
Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. Sakura shrimp are loved for their unique taste and sweet smell, and are widely consumed in washoku (Japanese traditional cuisine), being used in dishes such as chawan-mushi (savory steamed egg custard with seasonal ingredients), and even as an accent for pastas and salads.
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavor. Anchovies also have a fifth taste, called umami, a savory taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil.
THis is Lamb Terrine i think
https://culturecheesemag.com/recipes/spiced-lamb-terrine/
A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by renowned 19th century chef Auguste Escoffier, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
The pig feet... is apparently good. I think there was a video by Best Ever Food Review Show youtube channel where they ate pig feet, i cant find the video atm if anyone got the link let me know i'll update it here
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The reaction faces are great lmao
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No wonder the artstyle looks familiar, he is the House husband yakuza's author lol
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Those reaction faces. LOL
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I see, i see. I get it
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SHOKUGEKI NO PAPA.
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Love the art. Love the stepdad and the kid. Great duo.
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"May fortune be with you"
LMAO
LMAO
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lol
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Excellent stache, sir o7
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