Isekai Izakaya - Izakaya Nobu in the Ancient Capital of Aethelia - Episode 11: Mayonnaise is an essential ingredient in omusoba. ......

Isekai Izakaya: Izakaya Nobu in the Ancient Capital of Aethelia" (hereafter "Nobu") is a work based on the recently popular theme of otherworldly things and food. The owner of "Izakaya Nobu" is located on a desolate street in Kyoto, but somehow the front entrance of the restaurant is connected to the medieval European-style otherworldly city of Aethelia, the ancient capital of Japan. Nobuyuki Yazawa, the proprietor, and Shinobu Senke, a waiter, run the restaurant for the residents of this other world.

People from all walks of life, including guards, craftsmen, merchants, and aristocrats, come to "Nobu" to relieve their fatigue of the day with good sake and snacks. ...... The story depicts a scene similar to that of Japanese businessmen drinking at an izakaya.


Episode 11 begins with a scene in which Holger, a master blacksmith, is looking at Taisho's knives. He praises the knife, saying, "This luster, this sheen, this sharpness, it's out of this world. Efha-chan, who was nearby, answered honestly, "No." Holger continued, "This knife is very sharp, and the luster of it is out of this world. Holger continued, "Look at the cut of this sashimi. It's really beautiful, isn't it? There is no sign of being crushed. There is no sign of being crushed, which proves the sharpness of the knife. I have never seen a knife as sharp as this one. Hearing Holger's words, Tyshaw seemed slightly troubled. Eefa-chan says, "Without it, Mr. Tyshaw can't make sashimi," and Holger rushes to Tyshaw and says, "I'm sorry," and hands the knife back to him.
When I saw that Holger was wildly putting wasabi on tuna with his bare hands instead of using chopsticks when eating "tuna sashimi," I suddenly remembered that when I used to work part-time at a restaurant, I had to knead powdered wasabi, and I had to mix a large amount of green powder with water using my bare hands. The irritation from the wasabi would come into his hands during this process, so if anyone reading this has the opportunity to knead a large amount of powdered wasabi (which seems unlikely), I would recommend using gloves and a tool for mixing the wasabi.


Lorenz, the glass artisan meister, arrives later. As soon as he comes in, he says, "Oh, you're the Shinobu I've heard so much about. Hans told me about this store." and "Are you Hans' father by any chance?". It seems that he is Hans' father who is a guard. The two men, childhood friends who know each other well, always seem to be at each other's throats. They start arguing about which dish they ordered, grilled sweetfish or grilled hokke, is tastier. However, unlike Hans, who appears to be a quiet man, Lorenz, who seems to have a bit of blood on his hands, does not seem to be much like him. ......


By the way, every time Aefa eats "Nobu's" makanai, a variety of dishes come out and look delicious. This time, "Omusoba" is a dish that is often found in izakaya and is one that I sometimes want to eat. However, Eefa said she didn't have much of an appetite for Omusoba. Shinobu-chan and Taisho, who knew that Eefa wanted to feed her hungry siblings, prepared a separate dish for Eefa's siblings, which is a very rare human touch these days.
Moreover, when I saw Holger and Lorenz, who were behind the scenes saying that they would eat the food instead of me, become quiet after being scolded by Eefa-chan, I thought again that "Nobu" was a work that made me feel the atmosphere of the old downtown area.


The second half of the live-action part, "Nobu + PLUS," is a corner where cookery researcher Kyuta Kijiji arranges and actually cooks dishes that appeared in the main story. This time, without any particular arrangement, Kijima introduced "Omusoba" which he thinks is delicious. The key point this time was to warm up commercially available yakisoba noodles in the microwave for one minute in advance to make the noodles easier to break apart. I always found it difficult to loosen cold noodles fresh out of the refrigerator when making yakisoba, so I would like to try this next time I make yakisoba.

This time, I thought the main dish would be fish-based, but in fact, "omusoba" was the main dish. However, these days I sometimes want to eat good fish. So tonight, I want to enjoy "Satsuma Shiranami" mixed with "Minami-Alps Natural Water Sparkling" shochu highball with "Smoked Octopus" made from Hokkaido's Mizudako (octopus) as a snack.


(Editorial department: Yona Yona Hunter)


(c) Otherworldly Izakaya: Izakaya Nobu in the Ancient City of Aethelia Production Committee

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