A Mid-level (Middle-aged) Office Worker’s Laid-Back Industrial Revolution in Another World

"Huh?"

Teto is happy as he cheeks the dough happily.

"This... looks black, but it's delicious.

Taylor says in surprise, too.

"Hmm, Takeo, brilliant!

In Wang says as he finishes eating the dough and rinses the tea.

"Yep. I don't use any animals or fish (...) so I was wondering if King Jen could eat this.

"Hmm... you got me worried.

But basically, Buddhism doesn't have the idea that you shouldn't wear a carnivore?

"Huh? Really?

"Uhm.

In the commandments, there is a thing called the Five Commandments, but there is only a saying of non-killing and immorality in them.

Therefore, the interpretation of diet and marriage varies from region to region.

There are some verses that have historically been part of me since I passed on to Japan for not wearing a carnivorous wife belt... but mostly by the time Meiji begins.

Besides, Buddha is getting married and leaving a trail to go home.

If the commandment is not to drink... it is forbidden to drink.

"... do you drink Japanese?

"Oh I wouldn't mind Japanese Buddhism (...).

I'm not even going to let Sandalwood or anyone else sober, because there's a Shinto.

There's gonna be some 'sake' in the offering over there, right? Buddhism wouldn't have taken root if it had regulated everything.

Religion is what guides people.

It is also necessary to preach teaching strictly, but it is one of tolerance to broaden the interpretation if people in that area can be happy.

Besides, the training monks have a thing called the Ten Commandments.

This prohibits abstinence, sobriety and other things that can hinder training.

If you officially become a monk, some bondage will come off.

"Really?

Oh, if you say so, it's the monks in training in Mount Bee and Mount Takano you've been watching and listening to well.

"Um, the believers are doing their best.

That's why I don't mind bringing anything!

"Yes, but let me be somewhat careful.

"Uhm.

So, what's going on today? Did you just bring the dough?

"Actually, I had a consultation.

"Hmm.

Takeo used to say to me, 'I see, I hear, I think', but...

You don't seem to be in the world (...) tacheologically, do you?

"Yes. I don't know how to manufacture it rather than it doesn't seem to.

Actually, as you can see from this dough, you can now get soybeans and beans.

"You'll have a hard time getting these beans in this country, too... so, what's up?

"Lord Jen, how do you make 'Bitter Juice'?

"I see... you make tofu.

You do throw away the bitter juice in this world.

Don't you know Takeo?

"I think the bitter juice came about some of the products that make tofu

... Surely my grandfather put salt in soy milk when he was in a soy milk pan and said, 'Homemade tofu is delicious!' I also feel like he said... because he was a child, he lacks accuracy right away.

"Takeo, that's the right thing to do.

"Huh?"

"Bitter juice is the superior juice you can do when producing salt if you say so quickly.

"Yeah?"

Takeo thought it was an "unexpected place".

"Right... Takeo, will you make a note?

You should explain how to make it easily.

Prepare 5 l of beautiful sea water and simmer over high heat until about 20% of the quantity is reached.

By the way, about 280 g of salt can be dissolved in 1 l of boiling water.

The sea water was the same in this world, with a salt concentration of about 3.4%.

Takeo takes notes hard.

"When boiled further, the seawater begins to cloud, but once this is filtered and the filtered seawater is boiled further, salt begins to form, but the moisture other than this last boiled salt becomes' bitter juice ', which is a tofu coagulant.

The ingredients are mostly sodium but magnesium as a coagulant.

"Saltwater in saturation... has a limit of about 28%... is the salt content of the bitter juice about 25%?

"The concentration around it will be determined by the production side of the bitter juice.

What I'm saying will be the easiest way to manufacture (...).

"Okay. I'll think about it later here.

"Um, and...

Excessive consumption of bitter juice can cause health hazards such as diarrhoea and visceral diseases. It is not advisable to drink directly.

It is a mechanism whereby coagulation begins by using about 20 ml of bitter juice for 1 l of soy milk and heating the mixture of soy milk and bitter juice to an extent that it does not boil.

"I see."

Takeo nods as he takes notes.

"Takeo, I want some thick fried chicken.

King Jen is coming for a treat.

"I like soy sauce and shoga for thick frying, but it looks like it would go well with sake.

"Uhm.

Takeo, do you think you can make soy sauce?

King Jen asks.

"As things stand, I think it will change depending on whether we can create rice koji.

"Takeo, how are you going to get the koji?

"... there's natto fungus on the edge of the koji, right?

"Takeo, that's different.

Koji bacteria are koji bacteria, and natto bacteria are natto bacteria.

Where should I correct the wrong knowledge that way... well?

Koji can be taken from love. Sometimes when Koji bacteria arrive in a good state in rice rice inlet, black bacterial masses can be formed.

This is Koji.

Natto bacteria are attached to rice straw, and if you add boiled soybeans, Natto makes them.

And about 35 degrees mixed with steamed rice (...) and cultured for about 30 hours becomes rice koji.

By the way, do you know how to make miso in a taceo?

"Prepare in the proportions of soybean 1, rice koji 2, and salt 1 and simmer the soybeans like this time in soy milk.

Add rice koji and salt inside the boiled soybeans hot and mix while crushing the soybeans.

Once mixed well, put the salt on top in a barrel to prevent air from entering, then cover and weigh for about 10 months to complete.

"The overview fits.

... do you suggest I try that for now?

"Am I wrong?

"No, it fits... but the way it's manufactured should give you a lot of discarded parts.

If you put salt on it, you'll get mold on the top. You'll need to throw away every salt on top when you eat it.

"I see.

By the way, what stage can you do soy sauce by any chance?

"Hmm.

It is made at the bottom of the barrel when removing miso after 10 months.

So don't mix it up when you remove it (...). "

"Well, I'll speak to you again by then.

"Hmm. Miso and soy sauce are one of the things I look forward to.

"Yes.

As for rice, I decided to try two ways to get it from my neighbor (...).

"Well... I hope it works out.

King Jen gave him a subtle look.