Isekai Ryouridou

Sunset - It is six moments down.

In the separate room closest to the cook, we were supposed to eat faster than our guests.

Large, horizontal tables are lined up with two legs, where as many as fifteen people sit.

Seven Kamadu numbers from Moribe, four Kamadu numbers from Castle Town, and four hunters from the Sauti family joined.

The majority are people by the woods, but there is no appearance of fear in the Varcus faction.

The dishes at the heart are waiting for their appearance as they are sloppily arranged on the table next door. Few dishes fell flavor when cooled over a large number of items, so some of them were in a state where the lid was covered and warmed with a charcoal heat maintainer.

"The chef kept his face hidden, so let me just introduce you to this one name."

Varcus, who also had a blurred and unpretentious look today, said so in a calm tone.

"This is Turtumai, who's putting together a cooking assistant."

A long, shallow, dark-skinned old man lowers his head inadvertently.

He has long, half-white dark hair and is tied behind his neck. Skinny, narrowed eyes are black, and a squiggly face is missing something called emotion. The color of my skin is so dark brown that I can't beat the people by the woods, so maybe it really contained Sim's blood.

"Next door, Siri-Low."

This is your little, laid-back daughter.

Long brown hair is raised upwards, eyes are pale, and skin is yellowbrown. Perhaps a people of the pure west. My age is no different than mine, and my eyes are impressive with a strong light.

"Plus next door, Bozzle. They are all my disciples who keep their cooks in Silver Star Hall."

It was a big man who couldn't beat Dan-Rutim, who had been stuck in the smoking room almost a day.

And this would be the people of the south. He has a rugged brown hair and beard with slightly larger green eyes, and his white skin is reddish and reddish in the day. It's a tough look that reminds me of the architect Aldas, who used to be a regular customer. Even the people of the South, where there are many small humans, sometimes these big men exist.

"Now let's give it a taste before the dish gets cold because of it. I couldn't prepare a very satisfactory amount, but forgive me"

"Yeah, one bite at a time is enough for me to taste"

Waiting for the Moribe people to finish their pre-meal greetings, we just decided to split the dishes.

First, an appetizer.

Before the rare dishes served on the wood plates, Dan-Rutim said, "Hmm!" and raise a loud voice.

"Is this the dish with live fish! I never thought I'd have a day to eat something like this!

"Yeah, I hope it fits your mouth"

What I prepared was a carpaccio of river fish like Ivana.

It soothes with dressing, along with hot rohioi and raw aria. The dressing is also specially tailored for this dish. The basics are mammalian vinegar and lettuce oil, where they add pico leaves and myrmu, lemon-like sealed fruit juice, tingly spicy chit fruit, and shim Laurier's sesame herbs.

Rohioi has a tougher bitterness and spiciness than I know Luccola, so it's a lot easier to eat by passing it through the water.

River fish fillets also have a thin, half-mouth size finish.

By the woods, of course, there is no such thing as the habit of eating meat raw.

Therefore the people of the Ai-Fa and Luu families were neither pleased nor happy instead of reluctant.

Serving on this occasion is also a very small amount.

"Hmm, it tastes really strange."

The facades of the escort, who did not have to wait for the dishes of the Varcus faction, were all taunted with their whispering appetizers in one bite.

The Sauti family men and others who came and joined us with Dari-Sauti with the sunset are chewing riverfish with their eyebrows in eight letters.

"This appetizer is also a fish dish"

And, the dish that was twinkled by Vulcan is turned only under Kamado's turn.

Looking at the contents, I was supposed to round my eyes.

A plate of palm-sized ceramic had a really boring dish on it.

"If it was meant to be, this is one name for nine. There were seven of us, so we only had to prepare one at a time."

"Really? No, nothing wrong at all"

It was just an incredible dish.

The thin fabric of one centimetre square is just filled with a paste with a light colour.

The dough was probably cooked with a thin noodle of fuwano. The thickness could only be about a millimeter or two.

The paste is probably a mince of fish meat because it brands it a fish dish - but to look at it all, it just looks like an opaque jam. There are some kind of seedy grains around, and they are shining brightly.

"Okay, I'll take it"

It may have been rude, but I let you eat that dish by hand.

Then, even though it was such a decent dish, the taste and aroma, which were really complex, spread in my mouth after just one bite.

"... your appetizer was also a raw fish."

"Yes, I chopped Lillione's fish coarsely and worked it up with tau oil, leten oil and aloof pulp, plus salfal vanilla. On the fuwano dough beneath, you have carons of milk fat and panam honey."

Does Lillione mean the same Ivana fish I used?

Besides, Salfal must be vanilla like that mustard. Since it is not so spicy, I'm sure I use it without adding moisture.

But the mustard-like fragrance is firmly at the core of the fragrance.

The saltiness of the tau oil and the acidity of the aloe linger there, and the oil of the leten produces a smooth texture.

And I like the fuwano dough baked by Paris.

Although it still had a much simpler taste than the baked dish of vanilla and caron milk that I had previously tasted, it's still a combination that I can't think of.

"When I heard that Lord Asta was going to use raw lilyone in an appetizer, I decided to choose this dish too."

Varcus said that in a quiet voice.

"Fish dishes will probably be rare because even banners shouldn't be able to eat fish.... But no matter how you had the habit of eating carons raw, you may feel somewhat averse to fish raw foods. If it was meant to be, the first appetizer to eat would be a hot fish dish."

"Huh? So why did Varcus choose this dish as an appetizer?

"So that's because I heard Lord Asta chose to cook raw food. We have decided that if both cooks serve raw food dishes together, it may well mislead the people of Banaam as to whether it is the fashion of Genos."

After being distracted for a moment, I asked him to bow his head.

"There is no apology. I did so at my discretion."

I knew it was the illegible Jen at the bottom of my belly.

So - I wonder how my prepared carpaccio tasted. When did it happen, all the plates of the Vulcas were empty.

"It was delicious. It also felt like Pico and Chitto's spiciness were bumping into each other, but it seems that no cook exists in Genos who can season raw fish so accurately."

but Varcus, of course, the three cooking assistants remain faceless.

So, these Kamadoku people are also less interested in raw fish food, so they don't have to make very clear decisions.

Early on, we'll get to the next dish.

"Hey, it's Asta. I don't suppose you're going to let me eat you properly like this until the end?

And, Dan-Rutim comes up with an anxious voice.

"Yes, after this, I'm going to serve a few pieces together.... That's okay, isn't it, Varcus?

"Yeah, we'll leave it up to everyone to eat"

So first I decided to separate the juice dish from the poitan dish.

The lid of your iron pan is removed, and various aromas fill the room.

This juicy dish never surprised anyone.

But when Poitan dishes are served, he says, "What is this?" Dan-Rutim's voice echoed.

"No way, is this the Poitan? You don't look a little poignant, Asta!

"Yes, that's Poitan and Fuwano, then refined with Kimmus eggs and Leten oil."

I can't help but be surprised by Dan-Rutim. Everyone was to be amazed at the first sight of this dish anyway, both the Ai-Fa and the people of the Lew family and the Rayna-Lew people.

It was Pasta with Poitan and Fuwano, which I was able to complete in nearly a month.

Both Poitan and Fuwano are similar to flour, but not flour itself. Specifically, the addition or subtraction of gluten that grabbed viscosity and inflation seemed to be slightly different from the flour I knew.

Poitan flour gets so bumpy when cooked as it is, it doesn't solidify just in water. The fuwano powder is too viscous instead of baking it up quite a bit. I've been struggling to blend these two kinds of flour dressing together so that I could tailor them into noodles.

(Actually, I wanted to make buckwheat noodles)

But it ended in failure.

No, it took a long time to create something closer to udon than pasta, but the people by the woods lacked the qualities to eat it.

It is not about taste. How could they not "rinse the noodles"?

"How the hell am I supposed to eat this?" and Ai-Fa and others have asked me with a truly sad face.

So I remembered that there was only one person I knew who couldn't make noodles. He is a classmate of returning children in middle school.

He lived in some sort of South American country until that year and had no experience eating noodles. When I went out to the ramen shop with him like that, he said the same words with the same eyes as Ai-Fa.

He too, after a while, could have mastered how to rinse the noodles, but the people by the forest have worse minutes than him. This one didn't even exist in the habit of using chopsticks.

Well, as for the chopsticks, I was able to handle them so well that I managed to have dinner that day, even though I struggled.

But it won't be a great deal of difficulty to guide everyone on the forest side from how to hold chopsticks to how to rinse noodles. I'm going to throw away the chopsticks and sip every single sip along the way, such as Donda-Lou.

So, there is still a part of Castle Town that I don't know about food culture, but at least I've never seen noodles in Accommodation Town as well as by the woods. Then I knew I wouldn't be able to make a product of the udon because of it.

That's why I decided to serve pasta as a first step.

Pasta allows you to eat noodles without even having them. Dishes like forks seem to exist only in the castle town, but if you cut into a wooden spoon, you can prepare substitutes. So I figured I couldn't root out the noodle eating habit first.

As long as you grasp the combination of Poitan and Fuwano, there's nothing difficult about making the pasta itself. It just takes a lot of work there.

Combine the two kinds of powder with the eggs, a small amount of leten oil and salt, sprinkle until smooth, and then let sleep for a few hours to skip moisture. Then sprinkle with beating powder and flatten, then skip more moisture and then cut into noodles. If the cross section is going to stick, you can sprinkle the punch powder again. This completes the fine raw pasta. The excess can also be made into dry pasta by simply drying it as is.

This time, I decided to serve that raw pasta with a cream sauce.

The ingredients are Nanar for the horseradish, Tino for the cabbage, Jagal mushrooms for the bunnasimeji - and Thick Cut Bacon for Giva Rose Meat with Smoked Techniques obtained from Michele.

The cream sauce is made with salt and pico leaves, as well as seagrass stock and nutmeg pasta.

After further dispensing, pour down the gamma cheese powdered.

I heard the banners were dealing with Karon's dairy, so I chose this cream pasta from a few menus.

So, the juice is Minestrone.

It is a vegetable-rich soup based on tomato-like tarapa.

The ingredients used are Aria, Chacci, Nennon, Tino, Zucchini, Paprika Ma Pra, Mushroom Mushroom, and Giva's Bowel Meat.

This one uses smoked fish stock instead of bouillon, salt and pico leaves, herbs like Laurier, Mammalian fruit liquor, and also tau oil and sugar with a concealed flavour.

The tarapa-tailored soup has been made many times before, so this dish could be accepted by the Ai-Fas without any problems.

The problem is the pasta in the cream sauce.

I didn't seem to get one well for the Lou family men right now, but how about in front of the escort - and when I sneaked up on him, Dan-Rutim just said, "Uhm!" He had just raised his voice.

"This meat is delicious! The flavor is as loose as the dried meat I used to get from the Lew family, and yet delicious as regular meat!

"That's above all.... How about Poitan?

"Hmm, this guy's just a little hard to eat. I'm not complaining about the flavor, but when it sticks, it slips off the wooden spoon."

They seem to have learned how to eat from Morn-Rutim, which is there by the way, but it doesn't work overnight. Is stress around here also a major factor that is repelled by the men?

"Is that right, after all? So how about this way of eating?"

From my conversation with Raina-Lou during the day, I was preparing a thinly baked poiton. I thought the pasta alone would cause dissatisfaction with the amount of carbohydrate consumed, and the poitan powder was precisely preparing the excess.

When I practiced eating pasta and ingredients with him, Dan-Rutim's expression of joy was raised on his face.

"Oh, this is delicious! This friggin 'poiton is definitely better this way too!

"Really? I think it would be better if I ate it normally."

"It may not taste the same, but it's still sexually appropriate to eat it right away! Would it be better if the food was cheeky all over your mouth?

"That's your father's preference.... Ah, but it might be delicious to eat baked Poitan with this juice"

The father and daughter of the Rutim family were indeed eating soothingly.

The face of the Vulcan faction - about half of it - had changed its expression.

It's Siri-Low, the girl in the west, and Bozzle, the big man in the south.

"This is - it's delicious. This is the first time I've ever had a dish like this."

In a wild voice, Bozzle said so.

Its tough face has a fierce look of surprise.

Siri-Low, who sat next to him, is more silent.

The expression has become somewhat harsh.

"Especially this meat! Is this the meat of Giva that you hear rumors about?... This meat is smoked with vanilla, right?

"Yes, it's smoked meat with more emphasis on flavor than preservativeness"

"This meat is delicious. The intestinal stuffed meat of the juice is no less delicious. I didn't know such fine ingredients had been overlooked for decades... no, it's a hat off."

I was concerned about Siri-Low's silence, but the bozzle seemed to have a Jagal-like temperament that I had never really conceived.

"... was it alleged to be Lord Asta of Fa's house? Is this really a dish made in Poitan?

And it was the long-time old man Tartumai who spoke that way.

They use a trident dish and wrap it around without any problems and eat pasta.

"Yes. To be precise, I use Fuwano and Poitan in a ratio of about seven to three. And it's a dish with Kimmus' eggs and Leten's oil."

"Really? This is a dish like a chaska."

"Chaska?"

"It's a cereal that can be picked along Sim's mountain. In the mountains of Sims, you eat shaskas thinly."

"Really? So are the Sims also equipped to soak up and eat these dishes?

"You will if you eat with hot juice. This is how baked or boiled chaskas are rolled up and eaten."

Is this old man, after all, Sim's blood muscle?

Then there will be a multitude of humans west, south and east beneath the Varcus.

So - the Vulcus was sitting quietly on the chair.

And behold, all the plates which this one offered are empty.

"Is that it? Have you finished eating everything already?

"Yes, it was delicious"

Varcus stares back at me with the same green eyes as Bozzle.

"If you can, I hope you eat this dish before the fever escapes, Lord Asta"

"Oh, I'm sorry"

While I was dealing with Dan-Rutim, these women had already finished their taste.

Until just now, the obscure faces, such as Raina-Lou and Tour-Din, look as serious as the day they once did a taste comparison with Varcus.

So I decided to hurry up and finish the juice and fuwano dishes.

Juice is a familiar milky white soup.

I guess I also use caron's milk and plenty of vanilla. It has a really complex scent.

Fuwano dishes were shaped like twisted bread.

However, the shades are slightly pink. It is painted with a transparent sauce and glows brightly.

First, I decided to have some caron milk soup.

I was going to consolidate my preparedness for that - but I knew I was going to be amazed.

Varcus' main rule, which was suppressed in appetizers, is fully demonstrated.

It has an extremely complex taste.

I wonder how many different kinds of vanilla they use. It's spicy, bitter, and sour.

But it is sweeter than that, and it has plenty of flavor.

This sweetness would be brought from caron's milk or milk fat or sugar.

Taste is naturally brought from meat, vegetables and numerous seasonings.

When I tried to capture the contents with a wooden spoon, I was able to capture caron meat and chum chum.

Karon's meat was incredibly soft.

I guess it's the flesh of the torso, not the flesh of the feet. Even softer than the caron meat in Naudis' cooking, the fibers unwind without having to chew.

Besides, I like the texture of chum chum when it comes to taco.

The loose fiber of meat teased the chum chum, as if that was the meat body that was going to make the mistake.

In addition, three mushrooms and two vegetables sank in the soup.

It's a combination of shiitakemodoki, kikuragemodoki, mushroom modoki, shima when daikon, and potato when chatching.

They all have great texture.

Shiitakemodoki, returned with water, is as good a bite as fine meat.

Kikurage modoki is colicky, mushroom modoki is mochi - the taste smudged Shima and Chacchi are soft on the verge of boiling down, and if you mouth it, it integrates with the soup immediately.

Intuitively I thought so, I'm sure this is going through the heat differently for each ingredient.

Meat and vegetables are simmered to near the limit of fiber collapse, while mushrooms and chum chums are regulated by fire to take advantage of the texture. I intrigued each of the ingredients and researched how much heat should be added, I guess the result is this.

And after all, what is notable is the oddity of flavoring.

Even the bitterness has been added this time, but it has not broken the equilibrium at all. If I got rid of this bitterness, even the sweetness, spiciness and acidity left over would storm apart and everything would be ruined - I didn't feel that way.

(oh...... what a strange flavor, this guy is)

Cooking with caron milk and vanilla has had the opportunity to eat many times before. I ate some of Jan's stuff the other day, Roy's, and Timaro's.

Wouldn't it be this flavor they were looking for?

What was missing from their dishes is available in this dish, and what was extra in their dishes has been removed from this dish.

I didn't even think this dish was delicious from the bottom of my heart, but it just seemed like it to me.

"... the juice takes its stock from the bones and seagrass of Kimmus and six different herbs. Caron's breast is soaked in a blend of Mammalian vinegar and fruit liquor."

"Is it vinegar pickled meat? The meat itself didn't taste sour."

"Fruit liquor has a higher ratio than vinegar. The acidity must be dissolving in the broth."

I knew it was something I didn't think I'd cook.

I decided to lay my hands on the fuwano dish while I held my irresistible blurring all over my chest.

It's like a pink twisted roll.

I thought it was a lot of strange shape, and I observed it a lot, and it turns out that it's not just twisting fuwano fabric, it's a combination of several stringy fabrics in a three-knit fashion.

The surface was painted with a transparent sauce, so I decided to have it in a knife and fork-like dish instead of a clue.

Inside the fabric, translucent milky white chips were trimmed with considerable density.

When I grabbed with anticipation, the unexpected taste spread in my mouth.

This scent, which is fluffy and soaked in the nose, is that of the grace of the sea.

As for the sensation, it's close to shrimp.

Um, I guess they use crustacean dried food like cut open sweet shrimp.

"That was paired with the fuwano dough with the marole body and crusted shell, baked after it melted in dried fish stock. It's the pulp of minmi that's all over the dough."

"Minmi? Is Minmi, um, an expensive fruit of Jagal?

"Yes, it's not sweet minmi before it ripens"

A minmi is a very expensive peachy fruit.

I really thought this chip would be the crustacean like Mallory, but it was completely unpredictable.

But this did seem to be seasoned on the fuwano dough itself.

Minmi's fruit is just creating a puffy bite.

So I finally realized that this fuwano dish had a more delicate texture than what I normally baked. The dough is so soft that it can be chewed without teeth.

If it had not contained minmi fruit, it might have been as comfortable as eating a chunk of powder.

But they never noticed its unique texture until they cautioned.

Plus, the transparent sauce applied to the surface - perhaps with some oils and milk fat - neutralizes the powderiness and creates a smooth throat swallow.

And its flavour, besides the slight salt gas coming out of the stock of dried fish, is not very strong either. However, the fragrant flavors of crustaceans only delight the nose.

It was a dish with a gentle and delicate taste, unlike juice dishes.

"... You don't use vanilla in this dish, do you?

"Yes, because using vanilla for all dishes doesn't give you time to rest your tongue"

Saying, Vulcus rose loosely.

"You also have three dishes left to cook. Finish your taste before time flies."