Legend

"Hum, do you simmer bones for a long time"

"Oh. Then it gets cloudy, and I think it should be salted and seasoned..."

While explaining pork bone soup, Ray tells the story in a slightly less confident manner.

I remember seeing something called soy sauce pork bone on a couple ramen, and I remember seeing it on a TV show, if you ask me what pure pork bone ramen was flavored with, is that it? Because I can't think of it.

Tasty is impressive, and I remember somehow because I had seen pig bones simmered on high heat for a long time on a TV show, but I don't remember exactly what flavoring they were.

(Does the fact that soy sauce pork bone was something else mean that the standard pork bone ramen is salty? No, well, Georgima will think about that area and adjust it, so I'll just have to leave it to you)

In the end, it's not like Ray can give you the details of the dish, only because there's this kind of dish and the finished shape is like this...

"Ray, when it comes to simmering bones for a long time, what about the meat on bones?

"... come on? But it's about pork bones, so maybe all you need is bones?

"Then should I keep a good hold of myself on the bone before simmering"

"But, Mr. Georgima. You know, simmering bones for a long time can reek pretty bad, right? What do you do with that?

I guess the cook has had experience stewing bones before, asks Georgima, who is talking to Ray.

The person questioned opens his or her mouth with a little thought.

"It would be nice to simmer on high heat once, take the ash juice, and then simmer again. The meat on the bone, it'll fall off. And then when you simmer that bone again, you put in some flavored vegetables to get rid of the smell."

Vegetables similar to vegetables such as leeks and shoga are also present in Elgin.

The cooking method of using it to take the smell of soup is also not uncommon in this world, where the kind of soup is quite developed.

"And basically, pork bone soup is done when the soup is cloudy. No, I don't know if I need to keep simmering even after it's cloudy, but as far as I know, pork bone soup is cloudy."

To Ray, who tells him so, Georgima turns a slightly strange gaze.

As far as I know, the word is because I felt like Ray had seen that pork bone soup with his own eyes.

Even though the text alone knows the great boundaries of that dish, the language is slightly uncomfortable.

That's not just knowledge, but actually its ramen... to the point where I think you know a dish called pork bone ramen.

This is also due to Ray's eager explanation for wanting ramen, but more than that, the fact that Georgima is sharp when it comes to cooking is significant.

Only Georgima, who is very enthusiastic about cooking, probably worked some sort of inquisitive thing there.

Nevertheless, there is nothing like Georgima pointing that out.

Because Georgima doesn't want to pursue Ray, she only wants to deepen her culinary knowledge.

How can you learn about other dishes at a later date? It's not like I didn't think.

"I know about soup. There are quite a few things that we seem to be able to divert with the technology we have, so there's nothing we can't do. When you do, what else did you need, utensils and noodles? Cold chinese ramen later."

"Mr. Georgima, pork bone soup is pork bone ramen soup, and I haven't heard about salt ramen."

"... if you put it that way, you did. Ray. What's going on over there?

"Salt ramen should take less effort than pork bone ramen..."

I can't be sure, because Ray has still never made salt ramen with his own hands.

I've made instant ramen, coupler ramen, and a bit more laborious raw ramen kind than that, but I've never made salt ramen in the full sense.

"They simmer chicken bones and seafood...... and make soup, but salt ramen is not cloudy soup like pork bone ramen. Transparent...... that's too much to say, but it makes a soup like that. Seasoning is salt, of course. Yeah, the pork bones are worse, by the way, but I don't know what flavor they are. As far as I know, it looks like there was pork bone soy sauce ramen or something, but you don't know soy sauce, do you?

"Oh. Unfortunately. I'm going to ask the Duke of Kelp to find out if he doesn't have that kind of condiment... it looks like this, I'm a man to hold onto cooking"

The moment Georgima said that, everyone who was on the spot screamed in his heart that he knew it, but the person at the time he was screamed continues his words with a slight proud grin without realizing that.

"What I don't know is that, normally, it's almost impossible to get it first."

"I mean, do you have to make ramen assuming you can't get soy sauce or miso"

"Don't be.... To be honest, I also have a strong desire to recreate the very flavour of the dish Ray knows... Was it kanji? You can't do a full reproduction without it, can you?

"You can't deny that. It's about water, so I think it's probably some kind of liquid..."

Refreshing, he said.

That's what I'll tell you, Ray.

Georgima expected Ray's words like that too, so I'll go back to talking about salt ramen with nothing to blame in particular.

"So salt ramen needs to be seasoned with salt in the soup, right?

"Right. It doesn't just look like it, it's transparent in the taste... I think it said"

The expression transparent soup is a substitute for what Ray saw on a TV show or something.

... Even though I was told it was a transparent flavor soup, I couldn't give any more specific flavor advice than I didn't know what it was like, but I was hoping it would help Georgima at all.

And when he heard Ray's words, Georgima was nodding as if he was convinced that there was something to think about.

The cooks around them couldn't understand why Georgima was convinced by the word "transparent flavor" just now, but they couldn't help but be convinced if they said it was because it was Georgima.

"Well, I generally understood about soup. It's not a substitute for how you can do this right now when you hear about it, so you'll need to study it carefully. … Next, on the utensils"

"The utensils also vary a lot depending on the type of ramen, but what we have in common is about char siu, boiled eggs and memma? There's so much more."

"What's a chashu?

"That's meat. Cut some flavored, roasted or boiled meat slightly thicker and put on"

"I think I can do something about that for now."

That's what Georgima said, but basically Chashu tastes like a soy sauce base, whether it's baked or boiled.

As far as Ray knows at least, he did.

(Well, you don't have to force it to be made with soy sauce, because Georgima can prepare a char shoe that fits the ramen)

That was Ray's decision, but rose and loin meat to the question of which part of the meat to use...... stays to answer only the fat meat and the less fat part.

Maybe even make a chashu elsewhere, but Ray only remembered that much.

"Chashu understood. Is it boiled eggs after that? Think from the name, should I boil the eggs?

"That's right. However, a guy who is one step above a regular boiled egg can be a seasoned boiled egg or a smoked boiled egg."

"... what? Seasoning is, well, you should soak it in some sort of soup, but you say it's smoked? Eggs?

The technique of smoking is sometimes important in making preserved foods and, naturally, also spreads to Elgin.

But still... No, that's why some Georgimas didn't have the idea of smoking boiled eggs.

(If it's true, it would be nice to make it semi-ripe... they basically don't eat it semi-ripe or raw in this world. I don't know how to make smoked semi-ripe boiled eggs.)

The smoking method known to Ray is, naturally, the method of burning some kind of tree and smoking it with that smoke.

But naturally, if smoke were to come out of the tree, the heat would have been transmitted with it.

In other words, Ray's question was whether smoking semi-ripe boiled eggs would result in normal ripe boiled eggs.

Nevertheless, when I was in Japan, there were more solid ways than usually selling semi-ripe smoked eggs in supermarkets and so on, and Ray just didn't know that.

"So, Memma... what kind of material is this?

"You know what I mean when I say taco?

The thought was stronger that Ray, who asks in one way or another, probably wouldn't know.

So I'm just a little surprised to see Georgima and the cooks each nodded.

Nevertheless, even similar ingredients have the same name as Earth, or some have a completely different name than Earth.

If you think about it that way, it's not weird knowing a taco.

(Was there a taco in the gilm?

As a tachenoko lover Ray, I was glad the word tachenoko made sense.

"What kind of taco is that? As far as I know, it's big and small... maybe I should describe it as thick and thin, but there are two kinds of things."

"There's both of them. However, there are many bigger things to eat in the Duke of Kelp."

"When it's small, it's hard to skin it."

"Yeah, yeah, it hurts between my nails."

To Georgima's words, the cooks around them share their thoughts with each other.

... I accidentally agree with the cooks because that's what Ray had to go through again every year to skin the nemagaridake.

"That's a big taco. I just know you're going to use that, but you don't know exactly how you're going to make it. And I season it with soy sauce, so I have to think of other flavors to reproduce it."

"... soy sauce here, too, huh? A lot of the dishes Ray knows are made with soy sauce. I was talking about it being in a book, but is it food from the same era, the same area somewhere?

"I don't know. If you ask me, there are a lot of flavorings with soy sauce, so I guess so."

"Then I knew I needed to make soy sauce somehow... you really don't get it?

"I know a lot about how to make a different condiment."

Georgima's gaze shines sharply at Ray's words that told him so.

"What kind of seasoning?

"Fish soy sauce... among other things, all I know is that it's a sauce. I just don't know if that fish is there because this is a guy who uses fish, and I don't know what will happen to the flavor because if it wasn't I would be making another fish soy sauce using the same method"

"Still, you can tell me"

"... only, roughly, huh?

That's what Ray says and explains how to make it sticky.

Nevertheless, the way Ray knows how to make a stick is not that difficult.

Cut off the head and ela of the thoroughly washed hawthorn, smash each gut, and salt it.

When it is fermented, it can be done.

There are various more complicated processes to be exact, but unfortunately that's all Ray knew.

"Hmm, I don't know if it's exactly the same, but I've heard similar condiments are made in places like Harbor Street and Fishing Village."

"Uh... I guess"

Extreme stories, fish soy is easy to make with fish and salt.

It's a slightly habitual seasoning, but it also has a strong taste.

So I guess it was only natural that there would be seasonings of this kind in harbour streets and fishing villages where there would be no trouble with salt and fish.

"Well, anyway... at the end of the day it's a noodle... basically the ingredients are just like udon. Two things are fine: flour and water. I just need some water for this."

"So, I need to know who that Kanju is. So how is ramen noodles different from udon?

"First of all, the texture is different, and the treats are different. The colour is yellow compared to udon"

"Can we think of that as the effect of kanji water?

"... no, the yellow one is because it contains eggs, maybe? Uh... I'm sorry, but I don't know."

Georgima thinks a little about Ray's words saying so… eventually, he nods and opens his tease.

"Okay. Then I'll make it for now, so point out what's wrong with Ray eating it."

"No, I don't mind that... but I'm here until after the New Year's party, right?

I'm not going to say no to Georgima's cooking arm if he means he can eat more of the dishes that Georgima made than he knows in last night's dishes.

However... there was no reason to stay here until the completion of the ramen more than not being in the Duke of Kelp forever.

"I know about that. Let's get this done by the time Ray gets back to the guild.... If that's not good enough, I'll just have to get to Gilm."

That's what Georgima said, but the other cooks desperately stopped it.