Legend

"Yummy! This is delicious!

On that word out of Ray's mouth, Bistol smiles with a full face.

"Pfft, what do you say? The special seafood soup is filled with love from the sea urchins."

"I don't care about Bistol's love or anything, but this seafood soup is seriously delicious"

Seafood predominates in soup ingredients as in seafood soup.

Those are the seafood the Rays caught today.

Not only fish, but also plenty of shellfish, which adds flavor to the soup as a rich stock.

What surprised Ray more than anything was that there were plenty of shellfish in the soup that only seemed to be abalone.

Speaking of abalone sold in the supermarket when I was in Japan, it was normal for me to go over a thousand yen in one.

Such abalone is still in the pan in large quantities.

Of course, abalone is not the only shellfish in the pan. It also contained shellfish that resembled sawdust, shellfish that resembled shellfish called mussels I saw on TV, and a lot of shellfish that other than that Ray had never seen.

Of course it was not only shellfish that was in it, but also edible grasses such as wild grass and mountain vegetables that were growing near large quantities of fish, shrimp and squid...... other than that, the giant pan was filled side by side with tons of seafood soup.

... I was there, but the contents of that pan were rapidly diminished by eating rays, beaunes, and other facades.

"Whoever drank this soup will be corrupted. … let's name this a decadent seafood soup"

"Uh, Marina? Hey I think that's too much to say..."

Bistol tells the culinary name Decadent Seafood Soup out of Marina's mouth that as bewildered.

I'm glad that the dish was originally just for my hobby bistro and I'm so happy with my dish. I'm glad... that's why I wanted to refrain from being given a culinary name for a depraved seafood soup if I could.

"No, I don't think this is strange to have that many cooking names. The concentrated seafood extract goes well with the bread"

Not only Marina, but Elaine also agrees with the name Decadent Seafood Soup.

Vihera seemed to have no difference in that, either, and she was nodding while eating the ingredients for the soup.

This decadent seafood soup, although classified as a soup, sometimes contains large quantities of ingredients and has as much flavor and quantity as you can be satisfied with when it is said to be the main dish.

That's why today's dinner is all about decadent seafood soup and bread made by Bistle.

If you hear about soup and bread only meals, in some cases it will often seem like a poor meal.

But for the Rays, who are actually eating it, the meal was more than satisfying than enough.

"Hehe, I'm glad you're so happy. Atashi's cuisine is full of love."

It would never have been a mistake to describe Bistol's appearance as maternal if he hadn't cared about its appearance.

Given the musculoskeletal appearance, I'm pretty sure I couldn't call it maternal at all.

"This would be delicious to eat in udon"

"Right. However, it is a corrupt seafood soup in the corner, so I think it would be better if it were thinner so that udon is involved in the soup."

"A bare noodle?"

"... bare noodles?

Everyone's gaze is directed at Ray, just as it was during the sashimi, for the term bare noodles that came out during the conversation with Marina.

So Ray understands exactly what kind of explanation he is asked to give, and opens his mouth.

"Briefly, it's a rather thin udon compared to Gilm's udon."

Udon and bare noodles are similar to each other to be exact, but they are something else.

However, Ray had no detailed knowledge of the area, and for the time being there was the perception that it was the bare noodles that were thinner than udon.

"If you put it that way, some of the udons in the Guild are quite different in the thickness of the udon in that store and in the stalls."

To the word thin udon, Vihera squeaks like that.

In fact, that word is never wrong.

Some stores serve thick udon like praise udon, while others serve thin, slightly flattened udon like rice garden udon.

Naturally, when it comes to the thickness of udon, it was conceived after trial and error in each store to suit the dishes I serve myself.

It depends on the rich soup and light soup, as well as the ingredients in the soup.

"In the meantime, I wish you had some thin udon or something."

With that said, Ray comes up with the idea that it's not udon but ramen that goes with this depraved seafood soup.

Most importantly, I had no intention of causing extra commotion by putting it in my mouth than I don't know how to make ramen noodles.

(You're using eggs, aren't you? Other than that, flour, water and salt? No, does it make sense to think about it now)

Ramen noodles...... I immediately erase my thoughts on the so-called Chinese noodles from my head and taste the seafood soup again.

If that's how you finish your meal, it'll be free time later.

In the meantime, Bistol simmered the fish, soaked it in brine, and began to make dried overnight so that it was well preserved.

The Magic Pouch with the Bistol can put a lot of stuff in it, but it doesn't mean that time doesn't flow inside like mystering.

For this reason, it was necessary to ensure that the fish placed in the velcro pouch by the bistol was well preserved rather than left raw.

"Gru."

"Cu!"

On the side of the bistol, two Seto and a Yellow stare at each other, whether they were intrigued by the way they were hoarding the fish or simply stimulated by the smell of the fish.

That over Seto's head, who is belly-up on the ground, this one will also belly-up... that's the situation.

A sight that would undoubtedly have been severely shocked had anyone here been intoxicated by Seto among those led by Mileyne, Johanna, or Sura.

"Pfft, yes, still eat this. But you can't have a pinch, can you?

To those two appearances, Bistol smiles small and throws a small fish that is not for sale even if it is dried overnight.

Seto and two of the yellows, when they caught it brilliantly, began to eat it looking delicious.

... Also, why was I securing fish that wouldn't be sold, simply to make the overnight drying for Bistle to eat himself.

Even if it's difficult to put it up for sale, I don't have a problem eating it myself.

If that's what you think of as picking alcohol, there's also the satisfaction that you made your own handmade overnight drying, which is the best substitute.

Besides, since this is all I make dry overnight, I just made a little more for my own eating there, and it's hardly the same as a hassle.

Sometimes, Bistol kept the smaller fish dry overnight.

A short distance from such a bistro, Ray managed to make fish soy... trying to remember how to make a little.

But there was also no way to make fish soy in the cooking comics that Ray relied on when cooking... or even if there was one, I didn't remember Ray, and all I knew was what I saw in the news feature or something.

(Soak fish in salt? No, were you soaked? So, boil it in brine? That's a little different, too. Soy sauce is supposed to be a fermented food, so ferment salted fish?... Something is going to be great. I figured I'd have to look for fishing villages and harbor streets around instead of making my own?

Most of all, I don't know if there are fish soy sauces in the fishing village or harbor district unless I actually go there.

Ning Ro, it's more likely that there won't be any such thing.

In that case, look for other places like fish soy... but as a last resort, Ray needs to make his own fish soy.

(Do you want to give up fish soy? But... a little pot is delicious. Well, there are vegetables that resemble leeks, but there's no tofu, and there's no fish that looks like a hatchet, so what a snug pot it's going to be)

It would have been best if I knew how to make normal soy sauce, but unfortunately you are totally... that's what I don't know how to make more than fish sauce.

For Ray, soy sauce was usually on the table when he was in Japan, and he had no idea exactly how he was making it.

For that reason, I still tried to make fish soy sauce that I remember how to make...

(Worst case scenario, leave it to the gimme camera)

Ray remembers a gimme camera that taught him how to make natto and thinks about throwing half of it out.

It's a hassle, but if you could actually do fish soy, I'm pretty sure that would be a business.

Of course, Ray just doesn't know and this Elgin... no, maybe there's fish soy in the kingdom of Mireana too.

(I have quite a strong habit, but I don't think I like or dislike Nato a lot... so it shouldn't be bad for me commercially)

That's all I thought about, Ray, I notice.

"Doesn't it change that you can't eat sashimi right after all"

"Hmm? What's going on? I thought I was thinking something, suddenly."

Vihera, who was caring for her hand a little further away from Ray, asks.

But Ray shakes his neck sideways saying it's nothing to such a vihella.

"Even if I eat sashimi, I don't think I have seasoning."

"Oh raw fish's... every dish Ray knows looks delicious, but raw fish is a bit"

I trusted Vihera about Ray, but she still had a slightly unfortunate look on her face about hooking up to a place called Raw Fish.

It's the dish Ray recommends, so I'm pretty sure it's delicious.

I know that, but still, the common sense that I've lived through is not so easy to do something about.

That's why I'm sorry about that.

"I'm not saying it's impossible, so don't worry about it. In fact, as far as I know, some guys say no sashimi."

Not everyone in Japan likes sashimi...

Some Japanese don't like sashimi, and some foreigners like sashimi.

That would be true of any dish.

To Ray, who tells him so, Vihera still can't stop giving him a slightly unfortunate look.

Ray opens his mouth as if he thought of such a vihella.

"I can't do sashimi. But if you're shabby, can you eat it?

"Shabu-shabu? Is that strange name also a dish?

"No, well, I wouldn't deny the slightest change in the name of the dish, either."

Compared to culinary names such as how many roasts manage to wind, the name shabu-shabu is not strange to feel.

With that in mind, Ray explains a dish called shabu-shabu.

Besides, shabu-shabu is not that difficult to cook.

No, if you're going to elaborate precisely, you're going to need a lot of skill to cook a lot, but if you think in the wind that amateurs make it right, it's not that hard, you're right.

Because it's a dish where you put kelp in the pan, take stock, and then let the sashimi dive into that stock as much as possible, and then put it on the seasoning juice and eat it.

(However, the question is what to make juice for seasoning, right? If it's meat, it's delicious with sesame seeds, but when it comes to fish shabu-shabu, Ponzu is still the best. … and there is no soy sauce. Well, you can eat it on the juice of a depraved seafood pan made by the worst bistol......)

Ningro, if you shave in the soup of a seafood pan, you don't need to season it separately.

Ray didn't even know if it was a dish you could call proper shabu-shabu with that, but I'm pretty sure you can eat some of the vihella and other facials that are unfortunate that you can't eat sashimi for now, if you put some fire through it.

In Ray's case, half...... no, I liked to eat about 30% as much as I put it through the fire, but if it's shabby, I can eat it with the addition or subtraction of the fire I like.

So little by little... really little by little, but just remember what it feels like to eat fish raw.

Fortunately...... there is still some depraved seafood pan soup that Bistol made today.

If so, I wouldn't have a problem eating it as shabu-shabu.

"For that reason, I'm going to enjoy the seafood shabu-shabu tomorrow night, so don't worry"

"No, peace of mind... I thought it looked a little delicious"

Having heard the explanation about the shabu-shabu, Vihera understood that it would definitely be delicious if the dish was as described, so she returned the words... and was happy that Ray would think about herself and show off her new dishes.