908 New Ingredients ③ - Tasting Party

"Thank you for waiting. This is a dish for tasting."

Numerous dishes were arranged before Pratica proclaimed as such.

Anyway, there are about 25 people here, including Kamadoku by the woods. One minute, even in trace amounts, was enough for a two-sided workbench to be filled.

"One at a time, I will introduce you. This is Kimmus meat, stewed dish. Gerd's Ingredients, Farna, Myanz. Dura ingredients, fish soy. I use Mahydra ingredients, Meles, Dru,"

A giant deep dish filled with red-purple broth. Dru, the root vegetable of the mahydra, seems to dominate. What a bright colour it was when the pine nuts were sprinkled with the green of the fana and the yellow of the little bean, Meles.

(So, uh... Myanz is vanilla like sage? It's one struggle just to remember the name, this is)

When I thought of it that way, Pratica overlapped the words even more.

"To taste and take advantage of the ingredients, we have chosen a simple dish. On the missing side, there will be, but I ask you to forgive me."

"Hmm. Are seasonings only for fish soy sauce and mints?

In response to Timaro's earlier question, Pratica shook her head "no".

"Then I use salt and sugar, because it tastes, not enough. However, the amount, only a few."

"I understand. Now let's get you started."

The small surnames waiting by the deep plate will split the dishes for the number of people.

Nearby, Dru's red-purple color is so vibrant. Did you finely crush Dru, the root vegetable, as the main body of the broth? It was thick and had a stewy texture.

So, the flavour is better - what a sweet flavour.

The scent of Mintz is fluffy when it comes to sage, but it is also gentle because there is no spiciness. Besides, the mellow sweetness and the unique flavour of root vegetables stood out.

Until then if you say it smells dirty, but it's never an unpleasant flavor. It tasted like a very fine turnip, like the grace of the earth.

(Speaking of which, there was a red vegetable called beet with Borsici ingredients. I've never spoken of it, but is this what beets taste like?)

Whatever it is, I was born and raised in Japan and I can really accept it and taste it.

Is it still the benefit of the fish soy sauce that gives it a deep richness there? That unique fragrance seems totally hidden, but just simmering the vegetables doesn't seem as thick as this. The sweetness and saltiness of the fish soy seemed to support the foundation of this dish, combined with the taste of Dru.

And it's the key ingredient.

In the case of pine nuts, Farna had a truly sinless taste. Eating with carefully simmered kimmus skinned meat is also extraordinary. This seemed to be a versatile vegetable.

However, when it came to the yellow bean named Meles, I was quite surprised. When I chewed it without any thought, it was surprisingly sweet from the inside out.

It also has a pleasant puffy texture and is like a corn. It was said that Meles was treated as a cereal in Mahydra, but would it not also produce so much sweetness without passing the heat through? In the meantime, it was a great presence as a dish colour.

"Drew, it's harmonious with spiciness, but come on, we need training. Also, it seems to be spicy, strong flavor, unnecessary, because of the meat, smell and lack of chimus"

"Hmm. Even in Gerd, does Kimmus exist?

To Bozzle's inquiry, Pratica nodded yes.

"It's Gerd's Meat, Gamma, Muffle, Kimmus, Randall. Gamma, muffle, when using, Dru broth, spicy or strong flavors, add."

"By muffle, you meant the beast of the great bear. What kind of beast is Randall?

"Genos, Randall, does it not exist? Randall, it's Rabbit. Kimmus, as much, is eaten."

With such an interesting miscellaneous, he was moved to the next dish.

"Next, the juice dish. Gerd's Ingredients, Bowel Stuff, Yural Pa, Farna, Pere, Cocoli. Dura ingredients, fish soy, marooned chits. Used."

This one was dominated by marooned chit pickles when soy on the bean board, and was quite a bright red hue.

Just actually eating it, it's not just spicy dishes. Instead, the mellowness and sweetness of the fermented legumes appeared to be evident, where the spiciness was added with cocoa when the peppers were there.

Besides, I wonder if the benefits of fish soy are obvious. The richness of the simmering dish is unbeatable, and the flavor is established without boredom. It was so impressive to see if the depth could be achieved so far with four seasonings: salt, cocoa, fish soy and maroon marinated in chits.

Plus, it goes great with the ingredients. Gamma's intestinal meat with plenty of vanilla, a pine nut-like funa, Yural Pa reminiscent of a spring onion and a pellet similar to a cucumber were each in harmony with a rich soup.

(Pele was raw and delicious, but you can go through the heat. Finally, they have trouble using it)

Plus Yural Pa has long green onions when passing through the heat.

Leek on cucumber. My chest was overflowing with emotions that seemed to have swept through the ingredients I hadn't eaten.

"Next, Kimmus meat dishes, and cheese. Gerd's Ingredients, Cheese, Yural Pa, Wach, Kokoli, Myan, Myanz and Bukela. Dura ingredients, fish soy. I use it. … Here, how to eat, it exists, so please wait until the dishes, go over"

Almost as comfortable as they were tasting the full course, we were supposed to wait for the next plate to be delivered.

In the meantime, three members of the Lew family have begun to exchange views enthusiastically. Rayna-Lew and others in particular had their eyes shining like firewood on fire.

"Every ingredient, I think, is great. In addition, many vegetables, vanilla and seasonings have a taste like never before touched, making your chest squeal."

It's obviously more tense than when I was tasting it alone. Platica's tasting was a brilliant success, which must have inspired a lot of imagination. Even for me, it was the same.

In the meantime, meat dishes can be delivered.

The elongated breast of the skinned chimus is sliced and the cheese of the flattened gamma is cut into pieces. The breast was hung with a peach sauce and chopped yural pa, and the end of the plate was served with a bit of vanilla powder.

"It is made of juicy broth, watches, fish soy sauce and salt. Enjoy with cheese, slices, vanilla powder, eyelids and meat"

Watches are fruits that have the taste of Natsumikan. The sauce is probably the sauce that was simmered with the fish soy sauce and then seasoned with salt. On top of that, even the chopped Yural Pa was accompanied by a small hatred.

In the meantime, follow what Pratica says and cut the cheese you want to flatten. There are four kinds of vanilla, so they are divided into four parts. Kimmus breasts aren't a big amount either, so you should finish them with four bites.

First, cover your mouth with plenty of cocoa when you are a pepper, along with the meat of Kimmus.

The cockroach has the same spiciness that paralyzes his tongue. But the roundness of the cheese and the sweetness and sourness of the sauce eased it.

Besides, that intense smell of cheese doesn't bother me at all. The taste of the cocoa and sauce eased better and transformed the odor into flavor.

Those strong flavors are in harmony with the good condition of the pale Chimus breasts, like the scissors. I was never inspired to imagine what this would taste like if it were powerful giva meat.

Besides, it has the strongest presence of fish soy ever. Though the sweetness and sobriety of the wattage would have eased a lot, I could also enjoy the unique flavor of fish soy sauce.

(But it doesn't seem like such an easy story to reconcile the taste of fish soy, watch, cocoa and cheese. It looks simple, but I guess it took a lot of training to assemble all this flavor)

With that sentiment in my chest, I let the rest of the vanilla try.

Myanjin in the large leaves, Myanjin in the sage, and Bukela in the yomogi each show a variety of flavors. Even though there is no spiciness in those vanillas, it seems useful for eliminating the smell of cheese.

Personally, it was Kokoli that seemed the most delicious, the rest in the order of Myanz, Bukela and Myan. I'm sure Pratica served it alone to accentuate the taste of the vanilla itself, but all seemed optimal to blend multiple herbs.

"Um... this vegetable called Yural Pa seems less spicy than the first one I ate... does that just feel that way because of the strong taste of vanilla and broth?

Tour-din whispers to me.

I shook my head "no" towards you.

"I think this is obviously less spicy or flavorful. Perhaps Yural Pa can reduce the flavor when cut vertically along the fiber. Look, the more pras you carve, the more bitterness you'll have, right? I think it's the same thing."

"Oh I see...... but even if the flavor is thin, this texture is impressive. I would prefer this, too."

That's how Tour-Din spilled his smile, which was the next culinary unveiling.

"Next, Chaska dishes. Gerd ingredients, pere, mintz. Ingredients of Dura, oil pickled persura. I use mahydra ingredients, Dru,"

Pratica had prepared a noodle-shaped Chaska dish according to Sim's method.

The pellet is finely chopped raw at the time of the cucumber, and the droo is fevered with chopped cutlets at the time of the red and purple turnip. And that's what soothes with Chaska, along with the intensely aromatic oil marination of Persula.

"Also, because of the flavour, it's not enough, I only use this dish, the chit fruit, I use it. Otherwise, salt only."

Some of the cooks who had enjoyed the tastings to date had also sat back. After all, my hips seem to pull off in the oil marination of a persulla that reminds me of a crusty anchovy.

But I guess that's because, as Timaro said, I'm not familiar with seafood. I was already able to recognize the fragrance as fragrant. Again, it was a nostalgic bluefish scent that aroused a sense of sadness for me.

That's how I mouthed that Chaska dish, and I could honestly see it as delicious.

Persula's body is finely relaxed and tangled in a chaska shaped like a saumen. I also had an excellent taste of chit spiciness like a corn and mints like sage, and I had a feeling that if I applied a little hand, I would be able to make excellent pasta.

Also, in a stewed dish, it was melted by the thickness, Dru.

It has a bright red purple color, but this flavour still reminds me of turnips. It doesn't seem to be passing through the heat very carefully, the texture is slightly toothy, which brings harmony to the texture and good condition of the chaska. The slightly sweet, slightly earthy flavor was also a good accent in this dish.

"That... isn't harder to eat than I thought"

And, when Tour-Din sneaks in, Mim says, "Yes!" He smiled and responded.

"I mean, I think it's so delicious! Wouldn't it look better if I used tau oil for this?

"Right... and maybe you can add smoked fish or seagrass stock... it's salty and spicy, but it doesn't seem to taste good enough in the root area..."

Tour-Din's voice was utterly awkward, but Pratica, who happened to be passing nearby, interrupted, "I, I feel the same way".

"However, I only used the chit fruit because I wanted to make use of the Persula oil stain, the taste of the vegetables. Harmony, it's not enough, I'm afraid."

"Yes, no, I'm never complaining..."

Rayna-Luu advanced, smiling forcefully as Tour-Din hurriedly shook his neck to the side.

"I'm sure that's the same thing with other dishes, isn't it? Every dish was delicious, but I think Pratica felt strongly that it would be simple"

"Yes, because it tastes like vegetables, it's charming, you know, it's for real"

"Yes, all ingredients were very appealing. And I felt so strongly that I wanted to try the dishes that Platica made as I wanted."

To the words of my dear Raina-Lou, Platica was a little twisted, but managed to keep her faceless, while thanking her.

"… So, last but not least, it's a treat. Watches, fuwano treats. Amantha, it's Ofukuki."

"Dafumochi?," he raised suspicious voices from all over.

To that reaction, Pratica tilts her neck more.

"Ofukuki, you know, don't you? Asta, I invented it, it's a Chaska treat."

Then the bozzle said, "Oh!" and struck a big hand.

"That's the treat Lord Tour-Din offered you at Silver Star Hall before Easter, isn't it? Why would Lord Pratica of Gerd have such sweets?

"Dafuku cakes, how to make them, Gerd, they told me. Castle Town, haven't you passed it on?

"Yep. They tell me how to make the chaska to stay grainy... but it was just a story about dried raw chaska and then finely ground it to work it out like a fuwano"

"Yes, its fabric, amantha, ingredients, wrapped"

After answering that way, Pratica looked around at the other cooks.

"Confectionery, craftsmanship, need. Therefore, only confectionery is elaborated. I, the immature, would be honored if you were satisfied."

Pratica's purple eyes have a challenging light.

However, Pratica originally had a sharp eye, so the cooks don't seem to care as much as they do. It was a delightful story for me if Platica would show off her full sweets at the end.

Thus delivered were the baked sweets and Dafuku cakes of Fuwano without a shadow.

The baked confectionery must have been baked in a kiln. The surface is a stuffy fox color, and the central area is swollen up like a roasted one.

When I saw that, Timaro said, "Hmm?," he frowned.

"Wasn't it the story, however, that since there are no fuwanos in circulation in Gerd, they became traded in this one transaction? So why would you, Gerd's cook, make fuwano baked sweets or something like that?

"Me, for three years, Selva, I was touring. Cook, it's a training journey. Besides, I learned how to handle fuwano."

"I see. Well, that's a lot to expect."

Timaro carried the baked sweets to his mouth very unwrought, with an extra grin.

Timaro's eyes narrower and narrower as he chews it.

"This is… quite a success"

We decided to feed them first, too, from baked sweets.

The surface is crisp but plump and comfortable on the inside. Do they also use sugar, caron milk and kimmus eggs? For us, it's the kind of fabric that can be called the King's Road.

Inside it was a jam of watch from Natsumikan.

Even sweet watches, with added sugar and honey, I guess. There, a sober fragrance weaves through it. It seems to be a different vanilla, not the four herbs revealed today.

Plus, sometimes I feel like I can play something right.

Apparently, in carefully simmered jam, raw watches are also put in. Watch pulp, which looks just like squid, also withstands the heat of kiln roasting and keeps the prototype. Among the sweetly finished jams, the pulp played a role in accentuating the acidity, even creating delicate flavour changes.

"This is delicious! What do you say, Tour-Din?

When Mim called out with a smile, Tool-din nodded "yes" to feeling a little innocent, too.

"It's delicious. Watch fruit seems to go very well with confectionery."

Next, it is the Ofukuki cake.

This one was packed with plenty of Amantha jam when it was blueberry. In Gerd, where the fruit of the brake does not exist, it is impossible to make an acorn.

But what wasn't enough, it wasn't at all.

Or the freshness of Ofukuki, which is more than good enough and doesn't use Akoko, made me feel so happy.

This one is sweet too, but it doesn't mean it's too sweet. Besides, it had a much deeper taste than the raw pulp I mouthed on the tasting.

Simply simmering and adding sugar and honey would not make such a change either. Not only is it sweet, but it also feels thicker in acidity. Maybe I used vanilla like lemongrass, seal fruit juice, or even Mom's vinegar.

"… these sweets are delicious"

and - on the occasion of the tasting, for the first time Dia spoke clearly.

"If it's Amantha's fruit, I deal with it every once in a while too… it feels like it's fumbling its flavor even further, taking advantage of Amantha's vegetarian flavor"

"… if you like, it would be an honor"

Pratica thanked him for his tenacious face.

Dia is only serene, in return for such pratica.

"Even though you're still young from the look of it, all the dishes had a great finish. … how old are you?

"I'm thirteen."

People other than Dia turned to Pratica's reply.

From there, Timaro changes his blood phase and embarks on himself.

"Ju, you said you were thirteen? Is that the truth?

"Yes. A place like this, age, false, unacceptable"

"Thirteen... Born in the east, it's hard to tell how old you are... no"

Timaro shook his head as he felt it.

"I hear you're wishing to visit the chef in Castle Town. Good. Let's try to welcome you to my Spear Pavilion in Selva."

"Thank you. It's an honor, I think."

"It's an honor to welcome a young cook as powerful as you. I was curious to see a number of novel ways to cook other than confectionery."

Then there was a voice of endorsement from all over. A lot of cooks recognized Pratica's arm. That was as happy for me as it was for me.

How does Pratica feel about those words? With his spine pinned down like a statue, he's just giving back his courtesy.

There was a man approaching without a sound.

Whoever it is, it is Varcus.

"Really, it was a brilliant feat. As far as I'm concerned, I'd like to send a compliment to the many tasting items served before the confectionery."

Pratica looked back at Varcus as she explored, narrowing her eyes so sharply.

"They tasted like vegetables, to let you know, and I dare you, I did so with simplicity. Praise, will it be necessary?

"Yes. If that was an official dish, you'd be cursed instead of complimented. Bad dishes like that are not worth mouthing and I think it would be more meaningful to give them back to the dirt as they are"

After saying something a little giddy, Vulcus overlapped the blurry words.

"Those dishes were all filled with gaps. What flavour should you give to that gap and aim for complete harmony...... to let you know that, did you serve such a crude dish? Thanks to my imagination, my head is starting to ache."

…………

"Eating the last treat changed that thought to certainty. You are a cook who knows harmony. Of course, there are still some things that have not been done… if you are thirteen years old, then naturally so too"

With that said, Vulcus squeezed Pratica's hand tightly, not expressing any emotions.

"Anyway, thanks to you, the direction you should be aiming for is clearer. We would like you to regularly transport these ingredients to Genos without cutting them off. Tell the Gerd people that."

Quicker than Pratica could say anything back, Vulcus took his hands off of it and returned the blemishes.

"Let's go home. Can we buy these ingredients on this occasion?

"Ah, yes. Certain quantities will be given to you free of charge for research purposes, so when you exceed them, you will first keep the copper coins, and the sales value will be determined, and then you will be settled."

In response to a hasty rush to his lowest surname, Varcus instructs him to take the ingredients neatly. The other cooks were fading at the look of it. Varcus, known as Genos' Bi-perfection, admitted that all ingredients were of great value. Now the distribution of new ingredients in the castle towns was like half-promised.

(We have to show off new ingredients in Inn Town.)

Now, let us share our thoughts with Pratica too - when the cook's door is to be opened.

"Dear Forestside, is it time? I'd like to say hello to you."

Even there, the tasting must have been completed.

I decided to call Pratica as soon as possible.

"They called me, so I'm going to take my seat off for a moment. Take your time later, let me tell you what you think."

"Yes, I understand."

Again, I didn't give him a peek inside, and Pratica just gave him a bowl of grace. It doesn't seem to spill my emotions like before, either because of the tension that played a major role.

That's how we left the room, sidelined by Timaro and the others fighting over the ingredients.

Guided by your lowest surname, continue along the stone corridor. On the road, I spoke to Ay-Fa about crackling.

"Pratica seems to have a solid arm. Next time you invite me to Fa's house, don't ask Pratica to cook something too"

"Hmmm.... looks like he did a great job"

Ai-Fa retained a solemn expression, but his eyes were gentle.