Tenkousaki no Seiso Karen na Bishoujo ga, Mukashi Danshi to Omotte Issho ni Asonda Osananajimi datta Ken - Vol. 1 Ch. 2 - Promise

[MiguelH224]

He won't ask why she's now a girl?

Wym "now"??

You're acting like she went thru a complete gender transformation out of the blue or something, she was always a girl from the start, he was the idiot that assumed she was a boy

 

[MiguelH224]

hmmm. Maybe he hasn't been brainwashed by pervy stuff or smth since he didn't have internet in the countryside?

The internet has absolutely nothing to do with gaining attraction towards someone attractive


What? Lmfao

 

[dbzclamp]

Why tf was he referring to Haruki as if she was a guy while he was talking to his sister???


That's so stupid, she's clearly a girl my dude 🤦🏾‍♂️

Pretty sure that's just the translation. Japanese uses a lot of gender-neutral words that English just doesn't have.

 

[essensue]

I guess it's only in Japan that there's a machine in public that washes all the rice for you. Never heard of that before, but that sounds awesome.

It seems strange it would be cheaper to use a coin machine to polish rice, rather than buy polished rice in the first place. But maybe there are a lot of supply routes for people to buy their rice as directly from the farmers as possible. But even so it seems to me the farmers would form a cooperative operating a facility just for it. It, again, would be produce cheaper results than an individual consumer using a coin machine to polish a very limited amount of rice at a time. Not living in a rice producing country, I must be missing some vital details in the whole scene, to justify such coin machines.

You're right in that it's largely a logistics issue and that in the countryside/sub-/ex-urbs you have incredibly cheap access to your neighbors' rice, but there's also more to it than that and it's not only about cost. For context, the prices we're talking about for the polishing machine are like 30lbs of rice per USD.

Quick rice lesson for those who aren't aware: All rice starts as brown rice after it's hulled. "Polishing" rice isn't washing it, but grinding off the bran and germ, leaving only tasty white carbs. Here are two large-scale and two small-scale reasons to polish rice:

• White rice tastes great and is crucial to a lot of japanese cuisine.
• White rice keeps a LOT longer than brown rice, because the first thing to spoil is the oils in the "brown" parts going rancid. We're talking about going from "brown rice keeps 6 months if you're lucky" to "white rice keeps for many years if you store it well."
• Although white rice keeps longer, the flavor does quickly change, and for many folks, fresher is better.
• Fancier public polishers allow you to control the level of polish and the ratio of brown-to-white rice in the final mix. Beyond the obvious advantages in adjusting flavor and texture, eating a blend of like 30% brown rice is a nice way to avoid vitamin deficiencies if you're eating farm-fresh, unfortified rice. Google beriberi.
• Bonus reason for polishing farm-fresh rice: Gets the bugs and shit off.

So basically, in addition to cutting out like 99% of processing and logistics chain and its attendant costs for locally-sourced rice, the final product is better. Closest western analog would be like, grinding your own coffee beans. But also like coffee beans, most people don't really care and rice polishers aren't worth the space they take up in the Big City.

So since these things are a huge part of rural life that are easy to be nostalgic for, it's easy to see why the kids from the boonies are like "Holy crap, rice polisher!"
Also, these kids' relatives are totally gonna send 'em bags of rice.