88 She Surprises Everyone I (1/2)

Ponzu's eyes widened. It was that food that Robin had spoken about: the controversial food.

”So, what is so controversial about sushi?” Ponzu asked.

”Did you know that fish can be eaten raw?” Robin replied with a hum.

”What! Wait, so the controversy is...” Ponzu began to get a bad feeling.

”Yup! There's no question about the taste. I assure that it is both nutritious and healthy.” Robin nodded. ”The question is whether the judges have the courage to eat it or not. Worst case scenario, we might even be booted from the contest.”

Ponzu felt his head begin to ache. 'Teacher, if it might get us booted, why not choose a safer dish?' He cried internally.

”Ponzu.” Robin had noticed his less than enthusiastic face. ”Have you ever had anything more delicious than the cream cheese we made a few days ago?”

”No.” Ponzu replied, seriously.

”What if I were to tell you that not only is this dish more delicious than cream cheese, it even uses cream cheese in the recipe?” Robin said, glancing at Ponzu knowingly.

At that, Ponzu's face lit up, beaming brightly.

”Inthat case, let's show those judges what delicious really is!” He exclaimed eagerly.

So what if the fish was raw? As long as it was delicious and safe to eat, it would be well recieved by those who pursued good food.

”Ah, but it's best if eaten freshly made. Sushi cannot last long before spoiling. It is best to eat it within three hours of being made. It can maybe last another day or two in the cold room, but after that, it will spoil, even if it doesn't appear any different, got it?”

”Unless I have a storage item that can freeze the condition of food, I should definitely notserve it after three hours in room temperature. Chilled conditions can only extend by 1 to 2 days. Best eaten fresh.” Ponzu muttered while scribbling furiously in his notebook.

Robin began laying all the ingredients that she would be using down at the inspection counter. While the poppy seeds were looked upon oddly, they were still permitted in the contest. He didn't even blink at the kelp. After all, seaweed was all around, and only in the surrounding area could fresh seaweed be found.

He did ask about the nori sheets, though, and confirmed that they were sheets of dried seaweed. Then he scanned it with a magic item. The item glowed green, which indicated it was at the very least, a local plant.

After the inspector had confirmed it was all local products, he placed all of the ingredients on a cart, and beckoned them to follow him as he wheeledthe ingredients to their station. the cooking stations were separated by walls to prevent other chefs from seeing the way they prepare the food.

”You are able to use any utensil you have. But, if you need to take out additional ingredients, then place them on the black strip of the upper counter, and an inspector should drop by to check the new ingredient.

As a reminder, only local peoducts are accepted. If you need more of one ingredient, or couldn't find it on the market, it can be ordered for a price using the magic menu over here.” He instructed.

Robin nodded, and glanced through the ingredients list to see if there was any local product she had missed. The final item on the list, though caused her to pause. Cream Cheese was listed down at one small silver coin.

Robin glanced over at Ponzu, confused. Hadn't she just taught the recipe to Ponzu? Why was it here? Then a thought came to her.

”Interesting...” An amused smile tugged at her lips. Well, in the end, all this did was save her the trouble of making her own. She promptly ordered the cream cheese, by pressing the supplied magic wand tool against the item until it lit up. She also bought some fresh vegetables like cucumbers, carrots, and a kind of root that Robin recognized as wasabi. Except here,it was called Sabi.

A bubble, with the dish enclosed within, floated over to Robin's table and popped right above Robin's hand.

Ponzu's eyes widened as he recognized the item. ”Isn't that...”

Robin nodded. ”It is. Let's get started!”

Ponzu was feeling upset. He hadn't breathed a word about the recipe to anyone! Could it have been Gerard, or that kitchen lad? But, even then, how had it gotten on the ingredients list?