It Seems I Came to Another World, Now What Should I Do

"I wonder what you're making"

Teessia peeked into the pan and asked.

"It's a staple in soup. Now I'm making the ingredients of that soup."

"Then Liz's celebration will be made by strangers."

With that said, I headed towards the barn. Do you even make some meat dishes? Mm-hmm. I can also get some duck in it.

With that in mind, peeking into the pan is gradually turning into a cloudy soup. Grow hot water and add a little.

"We had good leafy vegetables, so let's eat together."

When I looked back because Teessia said she was back, she had a hardening of boar meat. What, raw ham?!? The salt is expensive, so it's just for wholesale to the store.

"The fat around here is strong and they cut it off at the store. It's still delicious."

Oh, you said celebrate. Besides, the leafy vegetables were lettuce like wasabi vegetables. Is that it? I remember the European lettuce being late spring to summer. Also the woods......

But it's thinner and thinner ahead. I've never seen this before. "Recognition" teacher tells me a name I've never even heard of.

"Normally, it's about 2 months ago, but it's grown slightly off and can be picked by this time of year. If it gets a little colder, it'll dry up."

What is autumn lettuce...... Oh, I can't remember even though I've heard of it.

"It's Liz's celebration, so we need to get excited about this. Besides, you're gonna make something delicious for her, right?

Teesia laughs at me slightly over here.

"It's something to eat at the end of the year in my hometown. This is my first time making it here so I don't know if it tastes good"

With that said, simmer the ash juice from the pan. The surrounding area is beginning to fill with a strong smell of duck stock. Taste with a little spoon, but it's thick. The unique aroma of the duck falls through the guts and nose. And a slightly thick touch.

The bones are largely brittle and will be almost complete. This is all dark duck stock. Since it is a corner, do you use kelp stock for complexity?

Until then, peel the yam and rinse it in a bowl. In the right amount of stages, continue to crush them with shrimp trees. When mixed with soba, not to the extent that particles remain. Crush to the point of becoming horned bees on the ravioli.

"Leeds"

Get Liz in charge of the yam.

"Hiro, this task is a little tough..."

I don't listen to crying.

Prepare another pan to produce water, cut the kelp properly and put it in. Keep it on fire.

Place the soba flour in a bowl made of shredded out wood and add the right amount of water one by one. Go to the whole thing and make it moronic.

Here, check Liz's soaked yam. I don't feel any particles when I crush them with my fingers. Good. Mix this up and spread over the whole thing.

Later, put it together in several spheres and crush it with the edge of the bowl. Repeat this. When you're familiar with it, push it out to rub it against the bottom of the bowl with your palms and squeeze it in a stretching feel.

Put the last thing together again in a spherical shape. Repeat this several times and a gloss will appear on the surface.

Later, I use my thumb to solidify myself toward the center of what I crushed with my fist. Build a navel at the end. So far, the squeezing is done.

At this time the pot of kelp boiled, so remove the kelp and bring the pot down from the fire. The nostalgic kelp scent comes up. Good, it's kelp......

When I taste it, that kelp scent comes through my nose. Only a little by nostalgia, tears seeped in.

With an empty fire, have Teasia and Liz broil a duck with salt and pepper. When the color of the surface changes, have the heat pass through carefully over an open fire. The duck will pass as soon as it passes through the heat.

After coating the gravy so that it does not escape, let it fire through carefully to the inside. I asked him to turn the skewers frequently.

Filter the duck stock with a cloth with much less moisture. Adjust the balance of flavors by adding a little kelp stock. The duck stock is strong and the smell of kelp stands slightly. Oh, I want a duck pot...

The thick duck stock is slightly diluted, and around the smell of kelp and sea for that matter, stop. Add salt here and decide the flavor...... Good.

And he crusheth the soba round with his navel down upon the slab which he hath begotten. Flip, plate, and soba flour. Produce a noodle stick and sprinkle the soba longitudinally. Lie down and spread vertically again.

The thickness is even with the repetition of the yarn, and it is shaped close to the square. After that, I fold them from the shorter side in order. At the end of the day, it's tri-fold and done. Apply the beating powder to the whole area as much as I think it is multi-eyed again.

After that, I cut it with a knife of equal thickness. Honestly, it's hard to equalize straight or something without the aid. The noodles are almost evenly chopped up while I manage to dress up.

"Is that it? Is it udon?

Liz looks at the noodles and asks if she notices.

"It's not like udon again."

With that said, I'll push the duck I was baking with my fingers. It returns a feeling that is neither raw nor overcooked. Put it down from the fire and calm the gravy.

"Mr. Teessia, it's a speed battle from here. You can do it in about 5 minutes when it starts, so please prepare something else."

Speak to Teesia, who was shredding raw ham.

"We've got this one."

On top of leafy vegetables soothed with olive oil, there is a beautiful ride of white raw ham served in the shape of flowers.

"Then Mr. Ast goes to his seat. I'll make it."

Produce nearly boiling water in the largest pan and bring to a boil. It doesn't taste good unless it is boiled in horned lots of hot water on the ravioli.

In boiling water, put in pieces and soba to avoid stiffness. Once calmed, the pan gradually begins to boil, making the noodles dance like a daisy flower.

In the meantime, finely chop the leek based vanilla. Cut the duck thick together and go. I can't get zero gravy.

Transfer to the woods where the boiling starts again.

Produce cold water in a bowl, wash and remove surface marshmallows by placing each piece into the bowl. Discard cold water once, produce cold water again, and sink every shade. I can see the soba shrinking.

Then, let it creep into a boiling pan and reheat for about 20 seconds.

Go put the soba in the soup bowl. Place the duck on top, shake the spring onion, along the edge of the soup bowl, gently add the soup and go. Ha, it's done.

"Done."

In the middle of the table is a white flower open in the green garden, and a duck soba noodle is placed before everyone.

"Celebrate Liz's 16 years old. Congratulations, Liz"

Ast starts greeting the meal.

"Congratulations, Liz"

Me and Thysia summon.

"Thanks"

Liz answers a little shy and proud.

"Well, let's eat"

I told him what to eat with a fork, so a fork is available.

"Please roll it up like this and eat it"

Wrap the soba in a fork and pull it over to your mouth. Everyone else imitates it and carries it to their mouths.

The moment you have soba in your mouth, the intense scent of duck thrusts through your nose. It then continues with the vibrant aroma of soba, the gentle aroma of kelp. Yeah, it's not soba sauce, but this is it. I wonder, does it feel like European-style soba?

At the moment of chewing, the aroma of soba is further enhanced, along with the tooth that says soba bumps. Oh, I think I'm gonna cry. Here it is, soba.

With each bite, it intertwines with the delicate flavors of complex soups, creating subtle flavors. The flavoring is only salt, but it has a flavor that cannot be expressed. Scents of gravy, oil, pepper, and spring onions from roasted ducks. Mixed together.

Including the soup, the meat's yummy, the kelp's yummy, each balancing, and the yummy flowing from the roasted duck are accented.

For every juicy bite of roasted duck, too, let the gravy pour in your mouth. The smell of strong fat is also pleasant.

This is a new flavor. Yeah, delicious.

"Uhm...... The duck ate well, but what is this... It smells like garrett, but it has a completely different texture. I can't describe the flavour. All I can say is that my mouth feels good..."

Ast wrinkles at the root of his eyebrows, trying to describe them, but they can't think of an expression. I can't help it because there is no good taste in this world.

"This is delicious. Long as it is, it's moist, and it goes with the soup. The flavour is gentle, and I think I can eat as much as I want. Also, tell me how to make it."

Thysia is already eating delicious and delicious without expressing herself. Yeah, that's the happiest part.

"Hiro, this smells like the sea. But there's no fish in there, is there? I wonder why. But it's kind and delicious. It's probably the best day I've ever had."

Liz says happily, but Thysia was beating me up with Conn. Mother's cooking is the best. No matter how long it takes.

After that, they ate soba wheat while expressing their thoughts to their liking. Raw ham was also the first time I had eaten it since I came here, but the taste of yummy was different. It is difficult to describe, but the saltiness is different, or it is a raw ham, but the nuances are a little different.

However, it went well with olive oil, and when eaten with leafy vegetables, it went hand in hand with its moisture and blue odor, giving it an unspeakable taste.

"Mr. Teessia, it's delicious"

"Oh, thank you. Glad to hear it. You've got something so delicious to make, and when they say so, it's kind of illuminating."

Dinner seats on New Year's Eve like that flowed in a warm atmosphere.