Isekai Ryouridou

Then a few hours later, half of the five moments downstairs - half an hour until sunset - our cooking was delivered to the nobles' waiting room.

The cook is instructed to wait until the dish has been tasted. The hunters were talking about having dinner when we got back to the settlement, so we decided to try Timaro and your food at that time.

"This one will be accompanied by two assistants. Please share your opinions without abomination."

Timaro, on a separate room table close to the cook, said so in a serious tone.

This one is seated by four Kamadoku, with Ai-Fa and Rudd-Lou holding back as escorts. Ziza-Lou and Gazran-Rutim were serving as escorts outside the door.

"As you do, you should have it from an appetizer. But this... seems to me to be a familiar dish too"

"Yes, this time we have prepared the first dishes served to the people of Castle Town"

It was about an evening of harmony between the nobles and the chiefs, who, together with Timaro, kept the cook.

Timaro nods "I see" in front of a plate of wood served with appetizers.

"But of course, not everything is the same as it was that day, is it? Then it's not worth tasting."

"Yes, I intend to make an effort to finish the same dedication then in a better way"

This was the first time that Malstein and Polearths had ever spoken of my cooking. Then it would be most desirable for the noblemen of the king's capital to eat these as well, to determine my skill. That's how I decided to dedicate myself.

So the appetizer was "Gigo's Dry Kiki Hanging".

It's a dish with a dip of dried kiki when the plum is dried, chopped into clamsticks that resemble a yapotato.

I use Guigo raw, so I can't really arrange it.

Therefore, I was adding as much finesse as I could think of to the dried kiki.

Back then, I melted dried kiki with soup stock and tau oil, but this time I use seagrass and dried fish stock. It was not only seasoned with tau oil, but also made of sugar, mammalian vinegar and lethen oil, which dissolved loosely in a way closer to dressing than dipping.

And yet another hassle, on a chopped gigo, is placing a semi-ripe egg of Kimmus.

Crush the yellow body of the egg, which is finished by the way, and enjoy it while you tease it to the gigo.

Layer the gigo, hang the dried kiki dressing, and place the semi-ripe eggs on top. Plus scattering the Hoboi fruit similar to the white sesame seemed to make it look pretty good.

Timaro crushes the semi-ripe egg with a spoon, then splits it into small plates for the assistants. The prepared dish was for one serving, so they split it it into small pieces and challenge the tasting.

Once again, Timaro, who mouthed the dish, nodded loosely, "Hmm."

"With the addition of Kimmus eggs, the refreshing texture of the raw gigo seems to stand out. Also, the flavored juice seems like a great blend of sweetness, saltiness and acidity."

"Thank you. It's a great honor to say that to Timaro."

"Yeah. As an appetizer, let's start with good enough. I want the nobles to understand the strangeness of this delicate flavoring."

With that said, Timaro has looked right at me.

"If you don't mind, my prepared dishes, too. It's only a dish in the fashion of Castle Town, so it may not be in the mouth of people by the woods."

"Yes, then, I'll have it"

Timaro's prepared appetizer was a dish painted on thin fuwano dough, like a jam of uncharacteristic character.

The red jam shines brightly, exudes a truly complex scent of vanilla. Blocking my nose also makes me look like a sweet treat, but I'm sure I'm not.

The shape of the fuwano fabric is round and about four or five centimeters in diameter. Timaro had prepared it for two servings, so I decided to have Tour-Din and Raina-Lou and Limi-Lu and half of it.

Rimi-Lou, who had had a bitter experience with Timaro's cooking before, had his eyebrows down a lot, but when a small plate was delivered by Raina-Lou, he threw the dish into his mouth just to say no.

And as you chew that dough cum, the angle of the brow is restored to its usual shape.

At the end of the day, he smiled brightly, and Rimi-Lou said, "That tastes strange!," he remarked well.

So when I brought the dish to my mouth, it did spread a strange flavor.

The body of the red jam was talapa. It must be stewed with various ingredients added to the tarapa. What was felt outside of vanilla was the texture of the nutty Lamampa fruit and the soft sweetness with the fruit, as well as the feel of a thick oil.

Tarapa, in circulation in the castle town, has a strong acidity and sweetness. It even adds fruit to it, so the impression was that the sweetness was on the front.

However, considerable salt gas is also felt, and the animal stock is flavored. Plus, I also use multiple herbs, so it was pretty spicy.

Also, the base fuwano seems to be made of caron fat and milk fat, so adding even your flavorful texture was quite incredible and enjoyable.

"... how about it, Lord Asta?

"Yes. It tastes very strange. I don't feel like I can eat a bit, but I think it's a very handy dish"

"What do you mean you can't eat? I'd like to have a candid opinion, if possible, without decorating the words."

"Huh? That's right...... if you dare, you might find the oil a little bit harsh. Is this the oil of Leten?

"Yeah, you add a lot of leten oil when you simmer tarrapa."

"I think people by the woods don't really use Leten oil in this way, so that makes them feel a lot extra"

"Right. It would probably taste better if you weren't wet!

After a nod to Limi-Luu's words, Timaro turned his eyes toward Thur-din.

"What about Lord Tour-Din? How would you feel about it?

"Huh? Well, I thought the... fuwano dough was delicious. Is this fried and grilled with milk fat?

"Yes, because the flavor of milk fat is also essential for this dish"

"Really... if you weren't using vanilla, it would be a sweet finish"

Timaro remained silent when Tour-Din smiled.

"Now let's get to the next dish. Next, the juice dish."

What I prepared was a "tau oil-tailored giva soup", a royal road on the main road.

Is the difference from before where I use plenty of Jagal mushrooms? As for vegetables, Aria, Chacchi, Nenon and Ghigo stayed put, adding more Ma Ghigo when it comes to Onda and Satoimo when it comes to Moyashi and no longer using Pra when it comes to peppers.

And the other thing that makes a big difference is that we also use seagrass and dried fish stock here.

Because seagrass and dried fish delivered from Wang Du are quite expensive products, they are only used around the forest when feasting. By using them at all costs, I was able to assemble the ideal flavor.

Of course, I also use plenty of Giva meat, so the stock is also removed from there. I also used Nyatta's distillery liquor, similar to the sake from Jagal, and for me this was the finest thing I could think of myself.

"This… seems to be out of step with the depth of flavor"

Timaro was also keeping an eye on me, stating so.

"Even though it's about the salt gas of tau oil that can be called flavor, it's surprisingly rich in flavor... then you won't even be asked if you don't use vanilla. No, it's a brilliant arrangement."

"Oh, thank you, I'm afraid."

It was still unsettling for me for Timaro to express that much upright favor.

The cooking assistants lined up on the left and right also rinse the soup with sensitivity. One of them eventually said, "Oh?" He raised his voice.

"What is this one? Is it fuwano fabric?

"Ah, yes. Wrapped in chopped meat with fuwano dough and simmered with other ingredients. It's my hometown, and it's a reference to what was called a wonton."

I used a wonton at a dinner party before, so I left it there too.

Though I am proud to say that it is a finish that I can put my chest out without a wonton, wonton will not interfere with that finish either.

"This juicy dish… seems to be quite spicy"

and Raina-Lou, who mouthed Timaro's juicy dish, said so.

"But it's not that hard to eat, and I feel like I can't think of any fine work myself.... Ah, you better watch out for the rimi"

"Okay -" Rimi-Lou said, shuddering soup on the spoon, "from screaming all the time.

I also checked that it did have quite a bit of spiciness.

The colour of the soup is cream, and even though it is obvious that it is based on caron milk, it has quite a bit of corn spiciness. If you eat too much, you're going to get sweaty.

Now, the scent feels sweeter like cinnamon. Plus, I guess I use plenty of sugar, honey, etc. It is a complex hybrid of sweetness and spiciness.

Incidentally, the ingredients were in a lineup of skinned kimus meat, diced sesame seeds, zucchini chang, soy tau fruit, and paprika ma-pla.

"I think you could have asked for more intense spiciness not only from the fruit of the chit, but also by using the leaves of the ira, how about it?

"Right. It's definitely vibrant. Hopefully, you'll feel like you want to eat while resting your tongue with fuwano or something"

"Really?... How about Lord Tour-Din?

"Oh, su, excuse me. Seems a little too spicy for me too… I can't really feel it to other flavors…"

"Really?" Timaro dropped his shoulder a lot.

Hi Timaro, as much as he cares about me, he seems to care about Tul-din's reaction.

Either way, I don't even know when the call will be made, so I will solemnly proceed with the tasting.

The next contribution is fuwano cuisine.

What I prepared was "okonomiyaki" and what Timaro prepared was "black fuwano cheese dough".

"Okonomiyaki" had quite a few hands on the dough.

Until now, all I had to do was mix the grated gigo in the poitan powder dissolved in water and cook it with vegetables and giva meat, but I couldn't deny that it felt somewhere too rustic, so I tried to be creative.

First, to melt the dough, we decided to use seagrass and dried fish combined stock again, plus salt and eggs.

The use of seagrass and dried fish was not so much snagged by the people of Wang Du, its seller. It's just that those stocks were very user-friendly for me.

Whatever it was, it made it possible to dramatically improve the fabric of Poitan.

The ingredients didn't even come up with a very novel idea, but let me add Mallory for now.

Mallory is also a dry product delivered from the king's capital. This is a crustacean that resembles an Ama shrimp, so we decided to put it back in water before adding it along with Gibba's rose meat and Tino. Needless to say, it was the result of being aware of something called a mixed okonomiyaki of pork and shrimp.

And another thing, whispering is also adding something called heavenly.

Deep-fried Poitan dough in Leten oil. The crisp texture and the flavour of the oil offal increased the completeness of the okonomiyaki.

Flavoring is classic, with uster sauce and mayonnaise. Previously, I also used marl, etc. which was further salted and fried, but I used the same crustacean marole over the ingredients, so I decided to give it a discount this time.

"I see. Using Giva Meat and Mallory at the same time seems to be quite a bold attempt... but it doesn't seem to have turned out badly"

Timaro, that's what he said.

"The condition of the fabric seems to be remarkably improved. However, if I were you, I would want to add another flavor with vanilla."

"Really? Vanilla wasn't in my idea."

I feel like reproducing my home-cooked dishes, so the sense of arranging them there with ingredients unique to Genos is thin.

If we turn more consciousness there, can we cross another wall?

"This dish tastes strange, too."

and Raina-Lou, who was eating "Black Fuwano Cheese Dumplings," said that.

The shape is the first dough that seems to be sold even in the stalls of the Inn Town. However, the black fuwano is used as the name suggests, in shades of dark gray.

When I cut that black fuwano dough apart, it's filled with melted cheese and various ingredients. The ingredients were chamchams with chopped eneons and octopus, and jagged mushrooms like kaentake, which were all together in melted cheese.

So, various herbs are also used in this dish.

Only vanilla similar to cumin and lemongrass could discern me, but I'm sure I've used a couple of other things besides that. It was still unfamiliar to me that cheese would use this much vanilla for the subject's dishes.

"Even in Castle Town, the dish" buckwheat "taught by Lord Asta has become popular, but it is difficult to use black fuwano alone. The light texture of the black fuwano is considered compatible with this dish and is used."

After stating so, Timaro looked back again at Tour-Din.

"... Lord Tour-Din, how about that?

"Ah, yes. Does this fabric have any fruit in it? When you eat only the dough, you feel something unique."

"It's the fruit of Hoboi and Tau that you've worked into the dough. And we add just a little bit of lamb juice."

"Hoboi and tau fruit, and lamb juice... I see..."

"... Is Lord Tour-Din only interested in fuwano fabrics?

And, finally, Timaro seemed dissatisfied, letting his mouth hang.

"Also, I'm sorry," Thur-din bows his head.

"Neither the first dish nor this dish was used in a way that I did not know how to use Fuwano, so I could not originally express my thoughts as well as Asta or Raina-Lou..."

Although we've also been a lot immune to something called Castle Town cooking, it's still not enough to let go and feel "delicious". Once we reached the realm of Vulcus, we would just be impressed, but it was difficult to comment on this kind of occasion.

In the meantime, I can start tasting my next dish.

My dish was "Giva's Cold and Warm Vegetable Salad" and Timaro's dish was "Mommy's Braised Dish".

"Giva's Cold and Warm Vegetable Salad" hasn't changed the content that much. It is a simple finish, with boiled vegetables topped with Giva rose meat washed with water after passing the heat through. Vegetables were also added to the original Tino, Nennon and Aria, Nanar for horseradish, and Tinfa for new ingredients, cabbage.

However, the flavoring changed dramatically.

I used a flavoring that resembled Ponzu soy sauce before, but this time I used a hobo that resembled sesame seeds to try to reproduce the sesame style dressing.

Hoboi grates thoroughly and adds sugar and salt, tau oil, mammalian vinegar, lettuce oil and myrmu to it. Aside from identifying each portion, there's nothing difficult about it. Hoboi is so rich in flavor that I was able to create quite a satisfying dressing.

The texture is thick and the flavoring accentuates the sweetness slightly. Until now, I had only made sour dressings, so the Raina-Lou and Rimi-Lou were surprised at first, but when they had a tasting, they gave me a very satisfying smile.

"Hmm. Looks like Hoboi's flavor is being fully utilized. This could be a popular flavor in Castle Town."

"Speaking of which," Timaro added after stating so.

"I think we've already started using Hoboi's oil in Lord Varcus's shop."

"Oh, did you find a way to squeeze oil from Hoboi"

"Yes, the people of Jagal, who had previously visited the castle town, told the disciple of Lord Varkas how to do so. It's your orders to make the Hoboi usage widely known, so you'll need to reveal the method."

If Hoboi oil is similar to sesame oil, I would have liked to use it.

"Well that, too, will be the story of the people of the King's capital since they left Genos. I'd like to have another look at the ingredients that came from a land called Baldo."

As I nodded to Timaro's words, I fed him an odd dish called 'Simmered Mammalian Cuisine'.

Mammalia is an ingredient for fruit wine and vinegar. This was the first time I saw that body used for cooking.

However, Mammalia does not retain the prototype. It is a dish of stewed vegetables with pastes of reddish brown fruit. The animal stock was also clear, but no meat was found in the ingredients, and the vegetables were carefully simmered to ten varieties.

Seasoning is dominated by Mammalian acidity with grapey flavors.

Plus, they probably use mammalian vinegar. Sweetness is also added with sugar and honey, and a slight but earthy bitterness is also felt. Maybe he was using vanilla like the cardamom I use in my curry.

If this had been a few months ago, I might have had a mouthful of it. That's how complex and unfamiliar it tastes.

However, it is interesting to note that when you mouth the ingredients, each creates a different impression. Though chatch, gigo, etc. do not seem to go very well with this kind of acidity, chang, etc. which is surprisingly easy to eat and has a firm flavor, was quite an odd finish.

Trying to see how everyone is doing, the two youngsters are getting a lot of tears. I seem to have come here and hit a bad taste. Still, it was Tour-Din and Limi-Luu, who had eaten properly for splitting into small plates and kept the woodland lesson of "leaving no food behind".

That is how it is finally the main dish, the meat dish.

My dish was "Fried Gibba's Dragon Field" and Timaro's dish was "Grilled Caron".

Deep-fried Ryuda is a deep-fried dish made from single chestnut flour rather than flour.

Of course I'm not fuwano either, I'm finishing this dish with chatch powder extracted from chatch. Sprinkle chatching powder on a loin of Giva flavored with pickled sauce and fry crispy with Giva lard.

This was also decided to add the arrangement with the sauce of the superior.

What I devised was a sauce with kell roots that tasted similar to ginger.

Mix the minced kell root with the distilled liquor of sugar, tau oil, mammalian vinegar and gnatta and simmer gently, while adding the thickening with chatch flour. Hang it on the fried oiled dragon fields and it's done.

The mix is a raw vegetable salad with Tino, Aria and Nenon, with a sober mommy vinegar based dressing there.

Since extraction of chatch flour is a bit of a hassle, both in the woodland and in commerce in the boasting town, it was a dish that never lost as much as popularity, although it did not produce the appearance of "giva cutlets" or fried yakiniku.

"Uhm. This one tastes extraordinarily better, too. It seems to use ingredients that are as flavorful as Kerr's roots"

Both Timaro and his two assistants had an impressive face.

And as I thank you, I will also try Timaro's meat dish.

At first glance, it is a lump of meat without any grubbing.

It has a flat mound shape about 10 cm in diameter and is shaped like a hamburger. On top of it was hung a fragrant sauce with a strangely bright green.

Rimi-Lou, who has also had the experience of seeing painful eyes in a former meat dish, has that meat chunk on him as he lowers his brow butt a lot again.

Then the thick, broiled surface tore and began to eject a thick and massive amount of gravy from it.

"Wow, wow," he said in a hurry, Limi-Luw poking the spoon.

Then, the meat mass, which was as thick as three centimeters, was broken up with it.

"Wow, the plate is going to be full of fat!

Rimi-Lou finally threw a split chunk of meat into his mouth in a hurry.

That little mouth chews the meat all over the place, and it swallows right up.

Rimi-Lou looked back at the fleshy Raina-Lou with a decent face.

"Hey, I ate so much, it's gone soon"

"Huh? If you don't bite well, you're gonna hurt your stomach?

While stating so, Raina-Lou also ate meat, from the same plate as Rimi-Lou.

The face also eventually gives the same expression as Limi-Luu.

"That's true. The only thing that needs to be chewed is the burnt on the surface, which seems to have melted inside...... wasn't this contents, meat?

"No, it's all made of caron meat only."

Timaro was moving around his nose with a tingle. I guess the reaction of Raina-Lou and the others was satisfactory.

Me and Tour-Din, who can't eat food from the same plate, cut it in two beforehand, and then carried it to your small plate.

This one, too, has a weak release of oil. From the cut cross section, the molten fat and gravy flood.

But by breaking that meat chunk from the middle, I understood who this meat dish was.

This was a dish that was shaped by layering multiple pieces of caron meat thinly cut to the limit.

From the cross section we see a layer of meat as thin as paper.

The gap between the meat and the meat is filled with fat and gravy.

Moreover, the centre of the meat was bright pink and rather rarely finished.

(Wow. It's a lot harder than hamburger)

When I cut the meat with a spoon, I gently dropped the oil and then mouthed it.

Firstly, the scent of vanilla used in the sauce and the scent of the baked surface fall out into the nose.

When I chewed the meat while enjoying it, I did have the feeling that it would dissolve when I did, except for the part with the baking color on the surface.

The impact of the fat is amazing, but it also disappears without much aftermath. Like the steamed cooking I had previously had, it never caused me the discomfort of eating chunks of fat either.

"We use meat on your back that is close to Caron's shoulder for your dishes. Shops that handle such fine meat won't even exist in Castle Town."

"Amazing. The taste of meat is firm, but it will no longer melt"

"Yeah, we're slicing the meat thinly to the extreme for you to enjoy the texture."

Then Rimi-Lou, who was eating the rest of the meat full of it, said, "This is delicious!" He raised his voice.

"The meat dish you fed me a long time ago is also so fatty, oh wow, I think this is delicious!

"... if it bothered you, most importantly. This broiling and last steaming is an excellent and unmistakable contribution for me."

Timaro was smiling halfway through how he had trouble choosing his expression.

But I feel the same way about Limi-Lu. This time I remember the satisfaction of getting fine frosted meat, although it was quite a breeze for the last steamed dish, which was a method of cooking that made countless holes in the meat and soaked it in fat. In a way, this may have been the richness of the oil in the rind for me and the people by the woods.

Even in this dish, if you eat a good portion of it, you may also get a little bite in your stomach. Karon's fat is slightly heavier than Gibba's.

You thought the same thing, Rimi-Lou was just about the mouth left, offering that plate to Rud-Lou behind.

Rudd-Lou, who pinched and ate with his fingers, makes a candid point: "Hmm, maybe it's delicious".

"... five dishes, excluding confectionery, that's it. I think Lord Asta's arrangements have been remarkable."

Eventually Timaro said so with a serious look and tone.

"Because it was the same dedication as before, I could clearly feel how much Lord Asta lifted his arms. Instead, the benefit of being able to use different ingredients than it was back then was clearly felt,"

"Yes, because the amount of ingredients available would have more than doubled back then and now."

"... the migrating people, Lord Asta, even make sense of our strange cooking. At the same time, there seems to be a lack of knowledge of how to handle vanilla that is supposedly correct in Genos… even if you determine only the flavour of the dish, all of those rationales, you will never take a pull from a Castle Town cook. I assure you that."

To Timaro's words, the assistants also nodded small.

"Today, for example, even if me and Lord Asta did a taste comparison - the battle would be five minutes. Whether the rarity of Lord Asta's cuisine prevails, or I, who inspired the preferences of the people of Castle Town, prevail… or if it were the people of Sim or Jagal who would speak of the cuisine, I might lose greatly. I think so."

"Oh, really..."

"Yes, I am drilling my cooking arm for the people of Castle Town, so I have no shame in it. However, I wonder if you are losing to the young Asta because of your local power, until your chest squirts."

That said, Timaro brought a lot of head.

"Whatever, I did my best, and I was impressed by the arrangements of Lord Asta. I'm looking forward to hearing what kind of appreciation you will receive from the King's capital."

For Timaro, I guess that's the point.

But it was also comforting for me to have that Timaro say so far.

Speaking of which, I have the impression that Timaro was pushing his antagonism against me aside at the study group where Varcus was present. Today Timaro may have poured the bulk of his antagonism on a person named Dia.

"… so last but not least, it's a sweet tasting"

Timaro's confrontational eyes are turned toward Tour-Din.

Tool-din was shrinking next to me, "Yes..."

(... I see. Did the aftermath of Dia's confrontation with people turn out to be Tour-Din? To Tour-Din, that was a bit unfortunate)

While I was thinking about that, two of my cooking assistants removed the silver crochet that was covered in confectionery.

Timaro, who saw the Tul-din treat that emerged from it, said, "What is it, what is this?" He was circling his eyes.