"Well, do you boil the bones for a long time?"
"Oh, then it will become cloudy, so I think you can season it with salt or whatever..."

　While explaining the pork bone soup, Ray says with a touch of confidence.
　I remember seeing soy sauce pork bone in cup ramen and watching it on TV, but when asked what kind of flavor the pure pork bone ramen was, I couldn't think of it.
　It's impressive that it's delicious, and I've seen pork bones simmered over high heat for a long time on TV, so I somehow remembered it, but I don't remember exactly how it was seasoned.

(There was another dish called shoyu tonkotsu, so is the standard tonkotsu ramen salty? Well, Georgima will think about it and adjust it, so we have to leave it to that.)

　In the end, what Ray can do is not to tell you the details of the food, but to tell you that there is a dish like this and the perfect shape is like this...

"Ray, what about the meat on the bones if you boil them for a long time?"
"...now? But pork bones are a lot of things, so perhaps all you need is bones?"
"Then, before we boil it, should we make sure that the meat on the bones is well removed?"
"But Georgima, if you boil your bones for a long time, you'll get a bad smell. What do you do you think?

　A cook who may have boiled bones before asks Georgima, who is talking to Ray.
　When asked, he thinks a little before he speaks.

"It would be a good idea to boil it over a high heat to remove the ash, and then boil it again. The meat on the bones will also be removed. Then, when you boil the bones again, you'll put in some flavoured vegetables to get rid of the smell."

　Vegetables similar to vegetables such as leeks and ginger also exist in Elgin.
　The cooking method of using it to remove the smell of soup is not uncommon in this world where soup has developed considerably.

"And basically, pork bone soup is complete when the soup is cloudy. No, I don't know if it needs to be boiled after it's cloudy, but at least as far as I know, pork bone soup is cloudy."

　As he tells Ray so, Georgima casts a slightly mysterious glance.
　As far as I know, it was as if Ray had seen the pork bone soup with his own eyes.
　Even if you know the outline of the dish from the writing alone, there's some discomfort in the language.
　That's not just knowledge, but actually ramen...to the point that you might think you know a dish called tonkotsu ramen.
　This is partly because Ray was eager to eat ramen and explained it, but more importantly, Georgima is keen on cooking.
　As for cooking, Georgima, who is very enthusiastic, must have had some sort of intuition there.
　But Georgima doesn't point it out.
　Georgima doesn't pursue Ray, she just wants to deepen her culinary knowledge.
　However, it is not that I wondered if I could get knowledge of other dishes at a later date.

"I understand about soup. It's not impossible because there's a certain amount of technology that we can divert. Then, what else did you need to do is ingredients and noodles? I'll leave the chilled Chinese ramen behind."
"Georgima, pork bone soup is pork bone ramen soup, and I haven't heard about salt ramen soup."
"... Come to think of it, Ray. What's going on there?"
"Shio ramen takes less time than tonkotsu ramen..."

　What I can't say for sure is that Ray has never made salt ramen by himself.
　I've made instant noodles, cup noodles, and raw ramen that take a little more time than that, but I've never made salt ramen in a serious sense.

"I hear you cook chicken bones, seafood, etc. to make soup, but salt ramen doesn't look as cloudy as pork bone ramen. It's transparent. But of course it's salt. Oh, by the way, pork bone is worse, but I don't know what it tastes like. As far as I know, there seems to have been pork bone soy sauce ramen, but you don't know about soy sauce, do you?"
"Oh, I'm afraid I'm going to ask the Duke of Kelebel to look for such condiments. ... It looks like this, and I'm a cook."

　The moment Georgima says so, everyone in the room screams in private that they know it, but the person who is shouted doesn't notice it and continues with a little proud smile.

"If I don't know that, it's almost impossible to get it if you think about it as a matter of course."
In other words, we have to make ramen on the assumption that soy sauce and miso are not available.'
"Don't be like that. ... Frankly, I'm eager to recreate the very taste of the food that Ray knows, but ... was it brine? Without it, it's impossible to reproduce it completely, right?"
"I can't deny it. I think it's probably some kind of liquid, for it's a lot of water."

　It's refreshing.
　That's what Ray tells me so.
　Georgima anticipated Rey's words, so there's nothing particular to blame, and she goes back to talking about salt ramen.

"That's why salt ramen needs to be seasoned with salt?"
"Well, I think it said that not only looks but also tastes transparent...."

　The expression of transparent soup is something Ray saw on TV or something.
　...Even though I was told that the soup had a transparent taste, I couldn't give any specific taste advice as long as I didn't know what it was like, but I wanted to use it as a reference for Georgima.
　And when Georgima heard Ray's words, she nodded convincingly, as if she had something in mind.
　The chefs around me couldn't understand why Georgima was convinced only by the word "transparent taste" now, but if they said it was Georgima, I had to agree.

"Well, I understand most of the soup. It's not something I can do right now, so I think I need to study it carefully. ... Next is the ingredients."
"The ingredients are different depending on the type of ramen, but the common ingredients are char shu, boiled eggs, and menma. There are many more."
"What's char shu?"
"It's meat. I'll cut the seasoned and cooked meat a little thick and put it on."
"I think we can do something about that for now,"

　It was Georgima, but basically char shu tastes like soy sauce, whether it's grilled or boiled.
　That's what Ray knows, at least.

(Well, even if you don't force it with soy sauce, Georgima can prepare char shu that goes well with ramen.)

　Ray made that decision, but when asked which part of the meat to use, he only answered rose meat, sirloin meat... fatty meat and lean meat.
　Maybe he would make charshoes elsewhere, but that's all Ray remembered.

"I understand Char shu. Is it a boiled egg? Should I boil the egg by name?"
"Yes, but for those who are one step above ordinary boiled eggs, there are seasoned boiled eggs or smoked boiled eggs."
"...what? Seasoning should be soaked in some sort of soup, but smoked? Eggs?"

　The technique of smoking is important in making preserved food, and naturally it is spreading in Elgin.
　But still... maybe that's why Georgima didn't have the idea of smoking boiled eggs.

(If it's true, it's better to make it half-boiled... I heard that people in this world don't eat it half-boiled or raw. I don't know how to make smoked eggs.)

　Ray's known method of smoking is, of course, to burn some kind of tree and smoke it.
　However, if smoke was to come out of the wood, the heat would have been transmitted along with it.In other words, Ray doubted that smoking a half-boiled egg would result in an ordinary, fully-boiled egg.
　However, since half-boiled smoked eggs were normally sold at supermarkets when I was in Japan, there was some way to go about it and Ray just didn't know about it.

"And menma... what kind of ingredients is this?"
"Do you know what bamboo shoots are?"

　Ray asked me just in case, but it was more likely he didn't know.
　Therefore, I was a little surprised to see Georgima and the chef nodding.
　However, some similar ingredients have the same name as Earth, and others have a completely different name from Earth.
　With that in mind, it's safe to know bamboo shoots.

(Was there a bamboo shoot in guillem?)

　As Ray, who loves bamboo shoots, I was happy to be able to understand the word bamboo shoots.

"What kind of bamboo shoot is that? As far as I know, it's big and small... maybe it's better to describe it as thick and thin, but there are two kinds."
"There are both, though most of them are large enough to be eaten in the Duke of Quelevel."
"It's hard to peel a small one,"
"Yes, it hurts between my nails."

　At Georgima's words, the chefs around them share their impressions.
　...what makes it hard to peel the nemagaridake is what Ray has experienced every year, so he agrees with the chefs.

"It's a big bamboo shoot. I know you're going to use it, but I don't know exactly how you're going to make it. And it's seasoned with soy sauce, so you have to think of other flavors to recreate it."
"... soy sauce here, too. Many of the dishes Ray knows are made with soy sauce. I heard they were in the book, but are they from the same era and the same area?"
"I don't know. There are a lot of soy sauce seasonings, so maybe."
"Then I still need to make soy sauce somehow... do you really not understand?"
`I know how to make a similar and different seasoning,'

　Georgima's gaze shone sharply at Ray's words.

"What kind of seasoning?"
"Fish soy sauce... What I know is a seasoning called shotsuru. But I don't know if there's a fish or not, and if there's no one, I don't know how it tastes."
"But tell me,"
"...just about it?"

　That's what Ray says, explaining how to make shotsuru.
　However, it's not that difficult to make shotsuru as Ray knows it.
　Cut the well-washed heads and gills into chunks and salt them.
　When it's fermented, it's called done.
　There are many more complex processes to be exact, but unfortunately that was all Ray knew.

"Well, I don't know if it's exactly the same, but I've heard that similar seasonings are made in port towns and fishing villages."
"Oh... I suppose,"

　Extremely speaking, fish soy sauce is easy to make with fish and salt.
　It's a slightly addictive seasoning, but it also has a strong flavor.
　Therefore, it was only natural that such seasonings were available in port towns and fishing villages where salt and fish were not a problem.

"Well, anyway... it's noodles at the end... basically two ingredients, flour and water, just like udon. But you need water for this."
"And I have to know what that water is. So how is ramen noodles different from udon?"
"First of all, the texture is different and the throat is different. The color is yellow compared to udon."
"Is that the effect of irrigation?"
"...No, the yellow one has eggs in it, so maybe? Oh... I'm sorry, but I don't know."

　Georgima thinks a little about Ray's words... and then nods and opens his mouth.

"Okay, then I'll cook it for now, and point out what's wrong with Ray eating it."
"No, I don't mind that... but I'll be here until the New Year's party is over."

　Georgima's culinary skills, as I knew from last night's cooking, are not going to say no if I can eat Georgima's cooking.
　But... I couldn't stay here until the ramen was finished, as long as I wasn't in the Duke of Quevel forever.

"I know that. I'll finish it by the time Ray gets back to Gilm. ... If that doesn't work, I'll just have to go to Gilm."

　Georgima said so, but the other cooks desperately stopped it.