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"Well, it looks like it's about time for a break, so let's take a break and have lunch.
Jin said, and the people in the pew came to their senses,
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"Oh, is it that time already?"
"I'm certainly hungry now that I realize it."
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"It was a very meaningful time.
"Well, come this way," he would say.
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"Well, please come this way."
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Jin led everyone to the second-floor observatory cafeteria.
"Wow, it's spacious.
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"The view is great."
The observatory cafeteria is located on the north side of the second floor and has a good view of Lake Tosmo.
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Today is a clear day, so the mountains to the north are faintly visible.
"This restaurant mainly serves dishes brought by the second generation.
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In other words, it is the culmination of his search for ingredients from all over the region, including rice, miso, soy sauce, katsuobushi (dried bonito), kelp, salt, topopo (potatoes) and kuromugi (buckwheat).
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"The cook is a five-colored golem maid."
Since the recipe is an exact reproduction of Horai Island's recipe, it will be the same with the exception of the ingredients.
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"Well, I'm looking forward to it."
"Well, I'm sure there will be dishes I've never eaten before.
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"I don't know if I can meet your expectations, but we have a special menu today.
As soon as Jin finished, a five-colored golem maid brought his lunch.
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"Is this ......?"
"Uh, it's called 'kaiseki ryori'."
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<
Kaiseki ryori, by the way, is a light meal served at tea ceremonies.
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However, neither Jin nor Mags has ever had a formal kaiseki meal, and only knows that rice and miso soup are served at the end, and that soup and simmered dishes are served.
There is no one in this world who can point out what the difference is.
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One thing I would add is the element of <
In addition to using seasonal ingredients, in the case of spring, the ingredients are cut into the shape of cherry blossoms or other flowers and served.
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"First of all, we have to start with the appetizer.
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This was the only phrase that Hitoshi remembered.
"It's the first dish served at .......
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Atar Mutu, the sheikh of Mitsuho, had guessed the meaning of the word "appetizer.
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It is also said that while "otsusashi" is served after receiving an order, "tsukidashi" is served first, regardless of the order (=tsukidashi).
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Let's take a break from this.
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In this case, it is red and white namasu with carrot and turnip.
"Oh, it's red and white for the New Year, isn't it?
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Atal Mutu guessed it too.
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"Yes. In addition, we use winter vegetables. In addition, we use winter vegetables, especially turnips, which are called
Elsa added a few more words.
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The seven spring flowers.
It is said that this was thought up by the ancients (when vitamins were not known to exist, of course) so that people could obtain vitamins during the early spring, a time when green foods were scarce.
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"Oh, this is delicious!
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Atal Mutu was the first one to eat the chopsticks.
Seeing this, the guests started to eat one chopstick after another.
Incidentally, the use of chopsticks for Japanese food is deeply rooted in the culture, and all the guests in attendance were able to use chopsticks.
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"We use less sugar, vinegar, and salt so that it is not too strong.
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This is the taste of Horai Island, Elsa explained.
Now, after the <
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So, it is a <
Next was the soup.
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"Well, what's this?"
It's a soup with grated yam and kelp. Thinly sliced kelp is poured into hot water with soup stock made from dried bonito flakes, seasoned with a little soy sauce, and finally flavored with chopped Japanese leeks.
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"Well, it's light, but the flavor is deep.
"I see, it is much better than the ones I had before. This is probably due to the bonito flakes in the broth.
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Yes. The flavor from the kelp and the bonito flakes combine to give this flavor.
"Hmmm, it seems simple, but it is very deep."
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It seemed to be quite popular.
The next dish was sashimi.
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"It's the New Year, so I'm going to serve sashimi of Thai fish, in honor of the New Year.
"Oh, I see," said Ataru Mutu, "that's what the Wise Master Magus said."
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Ataru Mutu. He is indeed the sheikh of Mitsuho.
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And the stew.
Topopo (potatoes), carrots, onions, and glasswort (pork). ......
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"Oh, this is also delicious.
"It's a very comforting taste."
"I think the key is the taste of the soy sauce.
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"I like that it is not too strong."
The tempura of shrimp, eggplant, crispa and pumpkin were also served.
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"Salt, tempura sauce, whichever you like.
"Oh, tempura. I like it.
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"No, this sauce has a nice taste."
"This salt is from ......, it's called "MoshiO". It has a very good taste.
"The batter is crispy. The texture is also good.
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Yes, the balance of dashi (Japanese soup stock), soy sauce and sugar is important in tempura. As for the salt, we use algae salt, as you said.
Erza explains the ingredients to Jin, which is a big help to him.
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"There are a few tricks to make the batter crispy, such as dissolving it in cold water and not stirring it too much.
"Hmmm... ......"
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Then rice and miso soup are served.
Rice cooked with fresh rice from Horai Island (Horai Island can be harvested all year round) and miso soup with kurum (clams).
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"Oh, it's so fluffy and has a nice shine to it.
"The miso soup has an indescribable aroma.
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"The kelp is the main source of soup stock, but we also use a little bit of bonito broth as a secret ingredient.
Elsa explains, "We use a little bit of bonito broth so that it doesn't interfere with the flavor from the shellfish, and a sprinkle of kryptona (mitsuba) to add aroma.
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"Mmmm, it's truly a
No, I enjoyed it.
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Wait a minute. We have a closing."
Elsa interrupted what seemed to be the last word.
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"Fruit honey beans. Agar made from tengusa with citran, persica and query berries, topped with molasses.
"Oh! Oh, this!
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"Oh, it's a surprise!"
All the guests seemed to be satisfied with the excellent sencha tea, and both Jin and Erza were relieved.
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