Texte vergleichen

Finde den Unterschied zwischen zwei Textdateien

Anzeige

Ansicht
Vergleichsgenauigkeit
Syntax

Verarbeitung

Moyashimon (2007) - S02E01 - Commie vs GotWoot

Erstellt Diff läuft nie ab
538 Entfernungen
394 Zeilen
477 Hinzufügungen
333 Zeilen
Commie
GotWoot
Sawaki?
Sawaki?
Kei.
Kei!
That's Kei.
That's Kei.
For real?!
Seriously?!
So he took a leave of absence from school to dress as a girl?
He took a leave of absence from the university to cross-dress?
Uh...
Well...
What are you doing?! Are you stupid?!
What the hell are you doing?! Are you stupid?
Well, you said you're going to turn this into your ideal store, but you never do anything about it.
You said you were going to remodel the shop, but you never even started!
Still, what you're doing will ruin this store!
You're going to end up trashing the place with the way you're going about this.
Wow. You've really done a number on this place.
Wow, what a mess.
This means you'll be closed for some time.
I guess the shop will be closed for a while.
Well, even if the store takes a break,
Well, even if the store's closed,
we'll be fine since we can still make money from the bar in back.
we'll make ends meet with the bar we're running.
But you understand, don't you?
The funny thing is...
A liquor store is not merely a place to sell liquor.
liquor stores originally weren't just for selling bottles of sake.
He's still a microbe monster.
He's a microbe monster as usual.
Long time, no see! Moyashimon here!
Long time no see! This is Moyashimon!
This story is about a boy at an agricultural university who can see microbes,
This is the tale of Sawaki Souemon Tadayasu, an Agricultural University student who can see microbes.
Sawaki Souemon Tadayasu, and his friends.
Sharing the stage are his friends and us microbes—a minimalist story!
We microbes will also pop in with our own minimalistic theater presentations!
Let's get brewing again!
We're gonna brew up some fun again!
It's autumn, a very busy season for both farmers and microbes!
Let's brew!
Livestock coming through! Please make way!

The Itsuki Research Group's fermentation lab has finally opened!

They'll be making all sorts of fermented foods here.
It's autumn, a very busy season for both farms and microbes.
We'll brew you!
Livestock coming through!
Itsuki-sensei?
Priority passage requested!
My yogurt tastes quite good.
It's just about time for Itsuki's seminar to start up its fermentation cellar.
Huh? Sensei?
They make all kinds of fermented products here.
That's strange. Could've sworn I just saw him.
We're gonna brew!
Was this stairway always here?
Professor Itsuki?
I'd rather not go down there by myself.
My yogurt is delicious.
What the hell's wrong with you?
Hey, Professor?
You shouldn't whip somebody like that!
Weird...
Shut up! This guy's getting it for spreading that stupid rumor!
I know I caught a glimpse of him.
I still can't forget about what I saw you two doing that night during the spring festival!
Has there always been an opening here?
Get over it, dumbass!
I don't want to go down there alone.
And you told people about what I did while I was blitzed, didn't you?!
You idiot! You idiot!
You're not supposed to really swing a whip at people like that!
Shut up!
He deserves it for spreading stupid rumors, even after all this time!
I still have my doubts about what you two did that night during the Spring Festival!
Are you that stupid?!
Besides, you told everyone what happens when I get drunk, didn't you?!
Do you like raw meat?
Do you like raw meat?
Th-That's ridiculous!
N-Not at all!
Don't lie to me!
Don't lie to me!
Damn.
Oh my.
Uh, according to my investigations,
Um, I ran a survey and found out that the rumor mutated as it spread.
scattered rumors of that Spring Festival night point to the conclusion that a drunken Hasegawa
Now they're saying that Hasegawa-san was drunk, got carried away, and came on to Misato-kun.
forced herself upon Misato in the heat of a moment.
Did you tell everyone it's not true?
And did you deny them?
Well, no. I didn't know the truth either.
Well, no... I don't know the truth, so...
Aya-chan!
Aya!
Do you know anything about the rumor concerning Hasegawa-san and Misato-kun?
What do you think of those rumors about Hasegawa and Misato?
Well, I can't really tell you.
Oh, I really can't say.
I'll tell them! I'll go tell them!
I'll tell her! I'll go tell her!
Oh, Sensei! I was looking for you!
Oh, Professor! I was looking for you earlier!
You were? I'm sorry.
You were? Sorry about that.
Long time no see.
Hey, guys!
You're Yuuki-kun, right?
You're Yuuki, right?
Yeah.
Yuuki?!
I'd heard rumors, but...
So this is what his transformation looks like.
Isn't he cute?
He's Sawaki's girlfriend now!
No, no, no...
Anyway, is the liquor store okay?
Yeah, they're remodeling now.
I came here to help out until they're done.
Sorry for all that ruckus the other day.
Actually, I was more surprised by your outfit.
Yeah.
Yeah.
Well, everyone, if we can get right to it, let's split into the rice team and the soybean team.
Yuuki?
We'll use the soybeans for soy sauce and miso,
I heard about this. So that's your new look!
and I was thinking of polishing the rice to make sake.
Doesn't he look adorable?
Now, which team would everyone like to work on?
Now he's Sawaki-kun's girlfriend!
Beans!
No. Just no.
Support for the bean team!
Is it okay to ditch the shop?
Leader for the bean team!
Yeah. It's being remodeled now, so I came here to help in the meantime.
Why does everyone want to work with the soybeans?
Sorry for the fuss last time.
Wait, doesn't polishing rice usually involve using a water wheel to grind the rice for several days with a millstone?
We were just shocked to see you in that getup.
Pretty much.
Let's get down to business and divide up into teams for rice and soybean.
The soybean team will work on making soy sauce and miso. The rice team will polish rice and brew sake.
Now, who wants to do what?
Soy!
Soy!
Soy team cheerleader!
Soy team supervisor.
Why are all of you choosing soy?
Isn't rice polishing where you grind it for a few days with a pestle and a water-wheel?
What?!
What?!
Sorry, Oikawa. We'll leave the rice to you.
Sorry, Oikawa. We're counting on you!
No! You're a man, aren't you?! Trade me!
I don't wanna! Switch with me! You're men!
Men don't want to do it either!
I'm a man, but I refuse! Polishing rice by hand takes days!
How long do you think it takes to polish rice by hand?!
The pestle the professor brought should've been a hint. Clueless first-years who didn't get it should be on the rice team!
That mallet in the professor's hand means the uneducated first-years belong on the rice team!
Just go refine rice!
Come to ricey, baby!
We aren't using pestles.
We won't be using the mallet.
It's for making rice cakes for school events.
This is for making New Year's rice cakes.
We're off to see the rice polishers, so have fun!
All right, we'll head to the rice mill now.
Thank goodness we won't be polishing rice by hand.
Take care of the rest.
Yeah, that would've been rough.
Thank goodness we don't have to polish that rice by hand!
Hey.
That would definitely be exhausting.
Did you take time off school to work at Hiyoshi Liquor Store?
Hey...
No, not really.
Did you take a leave of absence so you could work at Hiyoshi's liquor store?
Then was it to dress up like a girl?
No, that's not why.
Something like that.
Then, so you could dress like a girl?
Kei, putting it that way will cause misunderstandings.
That might be closer to the truth.
Explain to her what you're doing.
Hey, you're going to give people the wrong idea.
Basically, I'm just exploring all the possibilities.
Shouldn't you give a clearer explanation?
You've been thinking about quite a lot, huh?
Well, I guess you could say I wanted to try all kinds of new things.
That's right!
So you had a lot of things on your mind, huh?
Six hyou, or 360 kg, of brewing rice was harvested this year.
Yeah.
I'm planning on using all of it to brew sake.
By the way, this year we harvested six bales, or 360 kilograms of brewing rice,
What about the polishing ratio?
which is why I thought we'd use it all to make sake.
Given how much we have, forty percent would be too extreme.
What polishing ratio should we use?
Let's make it somewhere around fifty.
Well, we can't expect 40%, with the amount we have.
That's more than enough! That'll be daiginjou sake!
Let's try for 50%.
That's more than good enough!
A 50% polishing ratio would give us Daiginjou sake!
Polishing ratio?
Polishing ratio?
The "polishing ratio" in terms of making Japanese sake
It refers to how much was lost in the process.
is the percentage of rice that is polished away to produce rice suitable for making sake.
The opposite, huh?
We say "polished," but it's actually the opposite.
So why do we polish rice?
That's what we call the percentage of rice that gets polished away.
Basically, polishing it makes the sake taste better.
That is the opposite.
The core of the rice contains a lot of starch, which is what's really important for brewing sake.
So, why do we polish the rice down?
Brewing rice has a larger core than cooking rice!
In short, polishing the rice leads to better tasting sake.
We use pre-polished rice to brew our sake since our family doesn't own any rice fields.
The white core of a rice grain is high in starch,
This will be my first time seeing a polishing machine close up. I can't wait!
and that is what we value when making sake.
What do you think, Yuuki-kun?
The white core is larger in brewing rice than in rice used for eating.
The introduction of vertical rice polishing machines like these made it easy to polish rice to any degree desired.
The other nutrients surrounding the white core
Yeah, so in a way, ginjou sake wouldn't have been possible without this invention.
produce several flavors when made into sake,
Polishing off half of the rice really turns sake into an extravagance.
so it's sometimes called the sake's "bitterness."
That is correct. I've met people who said they don't want to drink daiginjou sake.
Wow...
They say that it's a wasteful luxury to throw away more than half of the valuable crop as rice bran.
We don't have our own rice paddies at our brewery,
But I think of it differently.
so we purchase rice that's already been polished and use it to make our sake.
No one would wear diamond jewelry without first refining and cutting it from the ore.
So this will be my first time seeing a rice mill.
Well, you could say both daiginjou and diamonds are luxury items,
I'm so excited!
but I propose a question to you, one that can be asked of humans as well.
What do you think, Yuuki?
Is it wrong to praise something that shines more brightly after it's polished?
Thanks to the creation of these upright rice mills, we can polish away as much of the rice as we want.
Indeed, there's normal sake that's delicious, and only stuck-ups would drink daiginjou exclusively.
Yes.
I think any sake is fine as long as you enjoy it.
In a way, if these hadn't been invented,
But to give a rebuttal as a man working in the agricultural industry,
we wouldn't have Ginjou sake.
we're not just simply throwing it away.
But polishing away half of the rice?
We are sincerely grateful for the harvest and show our appreciation through our craft.
Sake sure is a luxury item.
That's what brewers do, and I believe that's the way agriculture should be.
Indeed it is, in fact,
I'm back!
I have met many people who said they don't want to drink Daiginjou sake.
Oh, welcome back.
They believe that polishing away and discarding more than half of that hard-earned rice harvest
What happened?
and valuing the Daiginjou sake that gets made with it is overindulgent.
We've been steaming soybeans in here all day.
But you know what I think?
We had to soak them in water before steaming them, so they got ridiculously heavy!
Nobody would wear a diamond ring with the pure, uncut diamond.
I should've chosen the rice team.
You may think, "So you're saying both diamonds and Daiginjou sake are overindulgent luxury items,"
Are Misato-san and Kawahama-san in the cellar?
but anyone can reword another's opinion.
Huh? Yeah, they are!
Is it wrong to admire something that gains its shine by being polished?
They're both getting all hot and steamy in front of the steamer.
Still, common sake can be delicious as well,
The hole in the wall is blocked off.
and people who only drink Daiginjou can be somewhat disagreeable.
Hey, Oikawa.
I think people should just enjoy drinking all types of sake.
Ah, yes!
However, if I may offer a rebuttal as a man of agriculture...
We do not simply throw anything away.
We give thanks for the bounties we harvest, and respond through our deeds.
I believe that both brewers and farmers should do this.
We're back!
Oh... Welcome back.
Whoa...
What happened to you?
We've been in this cellar steaming soybeans the whole time.
You have to soak the beans in water before steaming them, so they're really heavy.
I should've gone with the rice team.
Are Misato and Kawahama in the cellar?
Huh?
Yep. They're by the steamer, steaming along with the beans.
That opening is blocked by stuff.
Oh, hey, Oikawa.
Yes?
There's some yeast on my desk on the second floor.
There's some yeast on my desk on the second floor.
Could you go get it?
Mind grabbing it for me?
It's faster to go down the hall rather than the front entrance.
It's faster to go through the hallway than to go outside.
Okay.
Got it.
I wonder if Hasegawa doesn't know about that opening?
I wonder if Hasegawa-san knows about the hole.
It couldn't've been my imagination, right?
I couldn't have just been imagining it. I know what I saw.
I know I saw it.
Well, whatever.
Oh, well.
I'll figure it out sooner or later.
I'll find out eventually.
Time to get pumped up for brewing!
Brewing, huh? How exciting!
We microbes have been torn into three kingdoms and face our doom in the intestines!
The microbes have now divided into three nations, and those within the intestines are exhausted.
But we shall fight on for the sake of our pride!
But we continue to fight because we are proud microbes!
Now is the time for us to take arms and fight as soy sauce and miso,
Now is our time to proceed toward battle as soy sauce and miso,
to conquer the intestines and remake the flora in our image!
suppress those within the intestines, and make the intestinal flora our own.
So Tadayasu, Oikawa, Hasegawa-san, Mutou-san, or anyone else, deliver us unto glory!
So, whether it's Tadayasu, Oikawa, Hasegawa, or Mutou, let us brew in battle!
Charge!
Forward, men!
Pipe down!
Shut up.
Who are you talking to?
Shut what up?
Oh, um...
Oh... Uh...
By the way, Oikawa doesn't know that Tadayasu can see microbes.
By the way, Oikawa still doesn't know that Tadayasu can see microbes.
Everyone else does, though.
All the other members know, though.
Did you find them?
Did you find it?
Yeast for miso, soy sauce, and sake.
The yeast for soy sauce, miso, and sake.
Yeah, the labels were helpful.
Yes. They were labeled.
Is it okay, Tadayasu?
Are you okay with keeping secrets from Oikawa, Tadayasu?
You're still keeping it a secret from Oikawa.
We had something for crushing beans?
We got a machine to grind the beans?
The one in the farm resource center worked, so I brought it.
The one in the agricultural museum was working, so I brought it over.
Mutou, should I bring in the roasted wheat, too?
Mutou-san, should I bring the barley flour too?
No, you can take it straight to the malt cellar.
No, just take it straight to the incubation chamber.
The soy sauce is in malt cellar 1.
Take the soy sauce yeast there as well.
This is great. You're all hard workers.
It's nice to see everyone hard at work. I'm impressed.
Well done.
But you'll tire yourselves out if you're working this hard so soon.
But if you work this hard from the start, you'll never last.
Preparing soy sauce and miso takes four days and four nights of nonstop work, after all!
Preparing soy sauce and miso takes four days and four nights of endless work.
Four days and four nights...
Four days and four nights?
When I'm dressed like this? I have class!
In these clothes?
Borrow clothes from Haruka-san.
But I have classes!
Get the most obscene-looking ones you can find.
Borrow clothes from Haruka.
I-I'll put up with being dirty.
The sexiest ones you can get.
It's because Oikawa hates bacteria.
I'll endure it in my dirty clothes, thanks.
I have an idea! Can you let us use the baths in your co-op dorms?
Oikawa's a sterile woman, after all.
Oh, that could work!
I know!
We do have showers here,
Let us use the baths in your student-run dorm!
but since you'll be staying over, we should take a nice, relaxing bath together.
Oh, that might be a good idea.
Whoa, Hazuki-chan, your skin is so nice!
There are showers here, too, but since you're staying over anyway,
Your skin is much smoother, Mutou-san!
it'd be nice to have a long soak with all the girls.
But the real surprise is you, Yuuki-kun.

It's like you're really a girl.
Wow, Hazuki, your skin is gorgeous!
Whoa, what are you doing? Please stop!
Oh, come on, yours is much smoother, Mutou!
Oh, come on.
But the real surprise is Yuuki.
You've gone this far. Just grit your teeth and show us!
He really looks like a girl.
...is probably what those girls would do.
What are you doing? Please don't!
We won't let them use the bath for something like that!
Oh, why not?
Why would Kei be there?
You've come this far, so you should be prepared to show us!
Are you off in cuckooland?
Just do it.
Those useless virgins.
They're just going to do it anyway. It's what women do.
They're so stupid.
It's impure.
Sawaki, you're gonna go back to the lab instead of your apartment, right?
That's why I won't lend my bath to them.
Huh? You guys aren't coming too?
Why is Kei with them?
Hasegawa-san already left because she had business to take care of.
Is that even right?
My shift's at six. I'm gonna sleep.
Stupid virgins.
I'm at my limit too.
They really are idiots.
We're leaving everything to you.
Sawaki, you're going back to the cellar instead of the apartment, right?
Enjoy your harem.
What, you guys aren't coming back?
But watch out.
Hasegawa said she had something to do and went home.
I've heard conversations get really dirty when girls are by themselves.
I'm on duty starting at six. I gotta sleep.
It's better to keep your mouth shut than to embarrass yourself by pretending to know it all.
I've had all I can take, too.
Did you pick that up from late-night anime? Or just your delusions?
The rest of today is all yours, Sawaki.
Let's pop it!
Enjoy being surrounded by girls.
Yeah, let's pop it!
Just be careful.
Tadayasu, Oikawa, and the others will be coming around every few hours to stir up the batch,
I heard the dirty jokes are really dirty when it's only women around.
so we should get nice and koji over these four days!
You're better off playing innocent than pretending you get it and humiliating yourself.
After that, the batch gets thrown into a cask along with salt water,
Did you learn that from some late-night anime,
and the fermentation of the koji mold will diffuse throughout the mixture.
or your own fantasies?
Over the course of a year, enzymes in the koji mold create moromi, which is basically soy sauce.
It's gonna burst!
Now take the prepared moromi and run it through pressing, pasteurization, and sediment removal.
Yeah! It's gonna burst!
This results in standard soy sauce, the "thick" kind.
Tadayasu, Oikawa and the others come to stir up the rice every few hours,
A real necessity in any Japanese kitchen!
so now we spend four days developing malt in all this rice!
Japanese food can't stand without it!
After that, salt water will be poured into the barrel,
Soy sauce that isn't pasteurized is called "raw" soy sauce.
and the yeast fermentation becomes long-term secondary fermentation.
This kind of thick soy sauce retains the most authentic soy sauce flavor.
The enzymes produced by the yeast
By the way, "light" soy sauce isn't called light because it has a lighter taste but because it has a lighter color.
spend almost a year producing unrefined mash,
The sodium content is actually about two percent higher.
which becomes soy sauce.
So only the color is light!
The completed mash is pressed, pasteurized, and allowed to settle,
You guys sure talk a lot.
and then it becomes the standard soy sauce, "dark soy sauce."
Oh, done with your shift, Sawaki?
Definitely a must-have in any Japanese kitchen.
You can't even begin to make Japanese food without this!
And the mash that isn't pasteurized becomes "pure soy sauce."
This dark variety best preserves the original soy sauce flavor.
By the way, "light soy sauce" has a paler color than standard soy sauce,
but the taste is not weaker.
In fact, it has a 2% higher salt content.
So it's only the color that's lighter?
You guys spare no details...
Oh, Sawaki, are you off duty now?
Yeah.
Then, let's go to the break room.
Like Professor Itsuki said,
if you work too hard now, you'll never last.
Just be careful.
I heard the dirty jokes are really dirty when it's only women around.
Well, it should be okay if Kei's there.
What will?
Oh...
Mutou fell asleep?
Yeah, I think she had too much to drink again.
The Itsuki seminar really is fun.
It has nothing to do with our classes, though.
Really?
Yeah, but the professor's so overzealous.
He's always exaggerating, like...
"Miso is the world's greatest masterpiece of solid fermentation!"
It is true that a lot of the fermentation done in Asia is solid fermentation.
Even with sake.
Western liquors are primarily made by fermenting fruit juices and other liquids,
but many Asian liquors originate from non-liquid products.
You mean sake wasn't originally a drink?
There were some types that weren't.
People used to put grain and yeast in a pot,
ferment the mixture without adding water, and eat it.
You sure know a lot, Yuuki.
My family does own a brewery, after all.
They're having a pretty serious conversation...
Oh, yeah! One time...
I went to visit an awamori distillery.
Their awamori was classified for sale based on alcohol content.
The window to the interior of the tank was marked
indicating what brand it would become if water was added to that point.
I thought it was sort of funny how simple the technique was.
Wow!
But when I thought about it, it made sense.
Once it's distilled, awamori has a really high alcohol content.
Wow, I didn't know they add water after it's already finished.
I'm pretty sure you're not alone.
Is it the same with sake?
Yeah.
Yeah.
So the sake sold in stores is diluted with water?
Then let's go to the lounge.
Well, after it's brewed, sake has an alcohol content of around 20%.
As Itsuki-sensei said, you'll exhaust yourself if you work this hard so soon.
Other than undiluted sake, the types sold in stores are around 15%.
Watch out.
Y-Yeah, but...
I've heard conversations get really dirty when girls are by themselves.
Wow, I didn't know that.
Well, I guess it'll be fine since you'll be there too.
There used to be a law that sake with alcohol content higher than 15%
What'll be fine?
was taxed increasingly higher in accordance with increasing percentage.
Huh? Mutou-san fell asleep?
But now, tax laws have changed, so as long as the alcohol content is less than 22%,
Yeah, seems like she drank too much again.
the tax applied is always the same.
It's fun to hang out with Itsuki's seminar students.
Wow...
This has nothing to do with academics, though!
Wait.
Is that so?
I just thought of something really mean.
Yeah, but he's so energetic and always exaggerates everything.
Undiluted sake with 20% alcohol content and sake that's diluted to 15% have the same tax rate now, right?

So what's the point of diluting it?
"Miso is the is the crown jewel of solid fermentation and we should all be proud of it!" is something he'd say.
Wouldn't adding water inflate the cost?
Well, a lot of fermented food in Asia is solid-fermented to begin with.
A lot of people who love sake interpret it that way,
Take liquor. Europeans mainly use liquids like fruit juice for fermentation,
but undiluted sake with 20% alcohol content is strong stuff.
while Asian liquor originates from the fermentation of solid items.
Really?
Huh? Liquors weren't beverages from the start?
Not all of them.
They would put grain and koji into a pot or something, ferment it without adding water, and eat it.
Oh, you know a lot about this, Yuuki-kun.
My family runs a brewery, after all.
Their conversation is surprisingly normal.
Oh yeah, I visited an awamori distillery the other day.
They had a lineup of different awamori for each level of alcohol content.
There were marks on the tank next to where I could see inside.
Those marks basically showed how much water was added for each brand.
I found it funny that it's so simple.
Oh?
But when I thought about it, it became obvious,
especially since distilled awamori can have a really high alcohol content.
Oh, I didn't know they add water after they're done.
I'm sure you're not the only one.
Is sake like that too?
Yeah.
Yeah.
So, even though the 15% alcohol content was set by the tax laws,
Then sake sellers are basically selling diluted liquor?
if you look at it the other way, it still has that familiar, strong sake flavor.
Well, right after sake's made, it's about twenty percent alcohol.
Of course, now, each brewery adjusts the dilution based on their own tastes.
Aside from what is sold undiluted, sake is typically around fifteen percent alcohol.
I-I can't even keep up.
B-But... I see.
This goes beyond serious into just plain difficult.
Back in the day, the tax code imposed additional taxes
If everyone sold only unprocessed sake, it would raise the bar for all sake made in Japan.
on sake for each percentage point above fifteen percent.
What were Misato and Kawahama talking about?
The law has changed since then, so now there's a flat tax on sake that has an alcohol content under twenty-two percent.
I get it...
Huh? I just realized something really fishy.
At this rate, there's hardly a place for you here.
The twenty-percent undiluted sake and the usual fifteen-percent sake
That's not the problem.
are taxed equally under the current law, right?
Are you talking to yourself again?
Then why are they still adding water?
Uh... No, I...
Aren't they just inflating the volume?
Oh, Sawaki!
Many people, especially sake lovers, interpret it that way,
Drink! Drink!
but the truth is that the twenty-percent undiluted sake is pretty tough to drink.
No, I'm underage, so...
I see.
You're no fun!
Yeah! Even though the fifteen-percent alcohol content was undoubtedly brought about by the tax code,
Oh, man, now you're soaked!
on the flip side, it's become the familiar concentration for sake.
Want to borrow clothes from Hasegawa?
Well, right now, each brewer decides the best tasting concentration for themselves...
Uh, I'll pass...
I-It's at the point where I can't follow this conversation anymore. It's gone completely over my head.
Actually, it's late anyway.
What happened to what Misato-san was talking about earlier?
I think I'll head back to the store.
I see.
I don't think things will get brewing anytime soon.
That's not what I mean.
Talking to yourself again?
Oh, no...
Sawaki! Drink, drink!
I can't. I'm underage.
What? That's no fun!
Oh no! Your dress got soaked!
Do you want to borrow Hasegawa-san's clothes?
That's a little...
It's getting late, so I think I'll head back to the shop.
Will you be okay like that?
Will you be okay like that?
Sure. See you tomorrow.
Yeah. See you tomorrow.
Sawaki, here's fine.
Sawaki, I can take it from here. See you.
See you.
Yeah, take care.
Okay. Take care.
Oh, Yuuki-kun already left?
Oh!
He did, but you can probably still catch up.
Yuuki left already?
He forgot to take his headdress since Mutou-san was wearing it.
Yeah.
Yuuki-kun!
But he couldn't've gone too far yet.
Yuuki-kun!
He forgot his hairpiece.
Mutou was wearing it.
Yuuki!
Yuuki!
Huh?
Not there?
No. I wonder why...
It's the yeast from the sake that Mutou spilled.
Oh well, too late now.
Tomorrow I'll—
Sawaki, you knew about it?
About what?
The opening!
Did Yuuki leave through there?
Huh?
Huh?
Hey, how do you open this wall?
Gone?
I was just thinking the boxes aren't where they were before.
Yeah. I wonder where?
You know...
It's yeast from the alcohol that Mutou-san spilled.
Sometimes I feel like I'm being kept in the dark about something.
Oh well, I can return it tomor—
That kind of thing really makes me mad.
Sawaki-kun, did you know about that?

Huh? About what?

The hole! Did Yuuki-kun go down there?
What?
Hey, how do you open up this wall?
Uh, I was just thinking the boxes were arranged a little differently.
You know,
I get the feeling that there are things everybody but me knows about.
And quite frankly, stuff like that really pisses me off.
Microbe Theater Returns!
Microbe Theater Returns!
Hi! A. oryzae here!
Hey, it's us, A. oryzae! Now that the series is back...
As the new series begins...
...Microbe Theater has returned as well!
Our Microbe Theater is back, too!
For the celebratory first episode, we'll explain what "Moyashiya" is,
In episode one, we'll explain the term "Moyashiya," the origin of the name "Moyashimon."
which is where "Moyashimon" came from.
A "moyashiya" is a kind of factory that's indispensable in making fermented products.
Moyashiya is where starter koji, indispensible for making fermented foods, are made.
Wait a minute!
Wait a second!
Oh, S. cerevisiae.
Oh, S. cerevisiae.
Even alcoholic drinks originate from fruits and other products that we yeasts have brewed!
Liquor originally came from us yeasts brewing stuff like fruit.
That's true, alcohol naturally results from your guys' efforts,
Certainly, you guys made liquor naturally,
but then some people showed up who made sake from rice that we brewed,
but some humans happened to use rice we brewed for liquor,
and from then on, they began to use malt.
and people started using us, the koji mold.
Then, after some trial and error,
After much trial and error, humans created starter !
the humans discovered "mold-starters."
And the shops where these starters were sold came to be called moyashiya.
Factories that produced these mold-starters for sale came to be called "moyashiya."
Oh, by the way, the word "moyashi" comes from the way the koji mold spores spread,
By the way, the "moyashi" part comes from "moeru," meaning "to sprout,"
originating from the word "moeru", used to refer to the sprouting of plants.
from the way the malt microbes' spores stretch out like flowers sprouting.
Moe!
Sprouting!
Moe!
Gespeicherte Diffs