The large tatami ballroom created at the Onsen Inn has a large stage.
Towards that stage, five rows of tables line up vertically.
If it's a regular ballroom, I'd just sit there wearing an agura, but I thought my legs would hurt because people in this world are basically a culture of sitting in chairs, so I made it a digging ceremony.
And I pulled a fuzzy futon into a loose seat with an elbow hanging.
Now you'll be able to take your time, just like sitting in a chair.
Meals are served to each basin instead of the other.
Apart from that, we also have a large plate of dishes that we all eat.
This is the size of a large ballroom that can accommodate about 300 people, but this time it was decided to use only one row in the middle because there are not so many people.
The rest of the table is removed and folded into a digging ceremony, making it a normal, large space.
The meal made it Japanese-style this time.
I got almost the same kind of soy sauce called bean soy sauce in "City of Sang" in the Earl of Helsing territory, so I could use it to increase the variety of dishes.
The bean soy sauce (soy sauce) itself has a rather intense flavour and is tough to use as is, but it could be diluted with water and added a small amount of alcohol and vinegar to make it a reasonable soy sauce.
I think the sashimi and other flavors are delicious enough.
Speaking of which, I'd like to make some Ponzu next time too...
I knew you wanted to enrich the seasoning.
I thought I'd start a 'seasoning project'...... well let's take it slow later.
Well, the menu, as a rice dish first, made 'cauldron rice'.
I made it simple with chicken, carrots and taco.
It was picked from bamboo groves found in the inviolable realm.
I used a thin bamboo octopus, which is said to be sagittarius.
Plus "Demon Bamboo", previously collected in the forest of "Demon Bamboo", is also included.
This is a kind of spiritual fruit, a spiritual vegetable to be exact.
Supposedly has a magic healing effect and a fatigue healing effect.
The juice made my favorite Sanhei juice.
I think Sanhei Juice was originally a local dish in Hokkaido.
Stock is taken with kelp, salt juice of fish such as salmon, herring, tara and hockey and root vegetables such as diced, carrots and potatoes boiled together.
The stone hunting pan is similar, but it is true that the stone hunting pan was miso tailored and the sapphire juice should have been the difference between saltiness.
This time I used "Red Mass" and "River herring" salted and added dice, carrots and potatoes.
And the odds are...
I. "Salted Fish Eggs" from the famous product of "City of Sang"...... so-called Numerous Sons.
II. "Sweet Braised River Herring," which can also be described as its mother.
This was caught in the Manazon River by the Octi of 'Spirit Ground Octopus' in a single or eight fishery.
III. "White Fried Tartar Sauce with River Shark Meat".
I made a white fried river shark to try and eat, and it was delicious.
It was moderately elastic and juicy. It goes well with tartar sauce.
By the way, the tartare sauce was finished using boiled eggs, onions, vinegar and parsley, etc. because the mayonnaise was ready. I think I can do it well.
I think I have a sauce to go further up the mayonnaise. I only have a feeling everyone will be happy.
IV. Likewise, the river shark shark shark fin was used to make "The appearance of shark fin stewed".
This is something that I managed to successfully reproduce with all kinds of nuts and vanilla on a soy sauce base.
Particularly large was that it could be thickened by a single chestnut flour.
As a matter of fact, I was successful in making single chestnut flour.
I feel like there might be chestnut flour in this world as well, but I haven't found it so far, so I decided to make it myself.
Actually, it's surprisingly easy to make.
I had asked my clarity aunts from "Mana Hakiriant" to make this.
One-chestnut flour originally seemed to be extracted from the roots of a plant called katakri, but can be easily made from potatoes.
This time I made it out of a lot of potatoes.
I used to make chestnut flour when I was in the original world, wasting my time greening in the sun and throwing away old, but buoyant potatoes.
Turn the skin and put the dried grated in a cosy cloth and apply to the water to remove and precipitate the juice.
Discard the supernatant, add clean water and let it precipitate again, and discard the supernatant.
Repeat this about three times and dry to make clean chestnut flour.
By the way, scraping down potatoes was so handy with the river shark skin.
It was razzling and the wasabi and potatoes could easily be rinsed off.
If it was commercialized as planned, it would be quite popular.
I'm going to stick it on a board with a handle to make it easier to use and commercialize it.
I didn't make it this time, but I also wanted to make a Chinese bowl because I had single chestnut flour.
Wouldn't it be popular? I mean... I just want to eat... You like it, broth...
V. I also tried to prepare a prototype of "Kamaboko" using river shark rinds.
I have wasabi and soy sauce, so I will have them eaten with 'board wasa'.
I mean... I wanted to eat myself.
VI. Likewise, river shark rinds were used to make "Chikuwa" as well.
"Chikuwa" is surprisingly easy to make.
It's easy to put the rind on the stick, broil it on fire, and then pull the stick out.
Two kinds were prepared: one with cucumber and one with cheese.
VII. Also included is "Squid Soy Sauce Grilled", which is the same as it is made in Mr. Mac's Aika grill stall in "City of Sang".
I even dared to add "Grilled Squid in Soy Sauce".
In this country, squid seems to only be eaten by people without money, but it's so delicious that they wanted to try it.
VIII. "Grilled River Clams in Butter Soy Sauce" was also prepared.
This was the "Itemmer's Labyrinth," an aside of "The Doctor of Tools," which was farmed by "Righteous Claw Marks," which was transferred to the "Fairy Fisheries" aquaculture pond.
They're big and they're delicious.
Bake, butter and soy sauce would be great!
IX. I also tried to prepare "Sashimi" for once.
I may be resistant because I don't have a raw food culture, but I'm trying to get them to challenge me.
This time I prepared the sashimi of the 'Red Mass' that I'm farming. I have prepared a fat spot, so I think it will taste delicious with a salmon feel.
Fresh squid was also used as a sashimi and served as two kinds of assortment.
In the meantime, this time, I'm going to see a reaction with just these two species.
X. I could also make "Assortment of Cold Slaves and Hot Leaves".
I was getting soybeans, so I had my 'Mana Hakiriant' clammy aunts make them.
I taught him how to make tofu in general, and he tried to make tofu, but after a trial and error, he finished the tofu.
I like silk tofu, but so far it feels like cotton tofu.
Still enough, though.
And by being able to make tofu, the soup leaves were also made.
I'm so glad I got my favorite hot leaves!
After all, you want tofu and hot leaves for Japanese meals.
Later, we also prepared some large dishes for everyone to share and eat.
XI, "Assorted Coloured Tomato and Leaf Vegetables Salad"
I prepared three kinds of sauce, although this is what I like to have eaten separately.
"Mayonnaise", "Aurora Sauce" just mixed with ketchup in mayonnaise, and "Tartar Sauce" also used on white fries.
By the way, tomatoes are colorful and beautiful because they are arranged with all the specialties of "City of Sang".
XII. "Assorted Shallow Pickles"
They salted cucumbers, diced carrots, and made shallow pickles.
I really wanted to make 'Pickled Nuka'.
There is also a nuka, so you can also make a nuka floor.
However, if the nuka floor is not done, it does not taste good, so I decided to drop it off this time.
In the future, I will also devise and make "pickled nukes".
You want a delicious' pickled nuke '.
Yes! Let's do a lot of pickling......
You like pickles......
Do the Pickle Project! Might be good!
Pickles seem to be widespread in this world as well, but including that, let's make a variety of pickles and do a pickle store......
Well, let's think about this later! Looking forward to it!
XIII. I also prepared "Buffalo Demon Steak".
For those who wanted to eat meat, it was prepared by cutting to one mouth size as a large dish dish.
This time, I made "Wasabi Soy Sauce".
I think it's refreshing and delicious to eat.
XIV. "Fried Chicken"
I also made this for people who want to eat meat.
It is deep-fried with chestnut flour, so it feels like deep-fried dragon fields.
Crispy fried and delicious, isn't it?
It's accompanied by lemons, of course.
I'm a fried lemon pie!
And he's a "glad to have a girl call”!
Perhaps this' Fried Chicken 'will be the most popular menu of this time.
Especially the kids, I think they absolutely love it.
I worked hard to make Japanese food, but surprisingly, you get this stuff.
I'm also thinking about adding fried chicken to the new menu in the stall as a "fried stick from" by stabbing it on a skewer in the future.
XV. As a dessert, we prepared an assortment of watermelons and melons.
This is what I was sowing before, and it's been harvesting from time to time for a long time now.
The beverage prepared 'ale beer' chilled in the kink, 'red beer' with tomato juice in it, 'dwarf wine' bought from inside the dwarf, 'what sparkling wine' divided by carbonation.
The children were provided with 'fruit juice' and 'milk'.
The 'grape juice' of the wine grape called 'Dwarf Concord', which was specially divided among the dwarves, was also prepared in small quantities.
By the way, as a wine offering, I also prepared a small amount of 'Dwarf cheese', which the Dwarves divided for me.