Chapter 303: Asora takes fligh (1/2)
Chapter 303: Asora takes fligh
Fermented food
These that exist in many food cultures and have a lot of history are truly varied and peculiar
There’s cheese, yogurt, s
In japan, it goes without saying that there’s natto and s are ferins from fermented products
Trial and error has been repeatedly done in Asora by relying on ood number of successes have come from it
For exae
Now that I think about it, the production method itself isn’t that complicated
But…it took quite a lot of ti, until Tomoe could arrive at that point
They went byof ‘yeah, this is natto’, so the replication teaht was a failure, and it took a while until they h to show toflavor and stickiness
The characteristics of natto ritten and the inforree of it couldn’t be shared which is the sad part
This may be obvious, but the people that like and dislike natto in Asora are heavily divided and it has become the representative in that area
Even when the srain sizes have had ed
Or rain size, there’s fervent dedicated ones that are trying to strengthen the smell, stickiness, and flavor For the people that can’t eat it, that looks like the act of fiends, and it goes pretty deep
Regarding cheese and yogurt, I honestly don’t kno to make it, but within the infore, there was the production method of butter and other whey products that already existed in the Goddess’s world, so we soed, and it stabilized in Asora at a pretty fast stage
Just that, the taste is different fro like the processed cheese and the pizza cheese
How do you led heavily with the soy sauce, ar, sake, and shochu
The latter three have reached a point where they are si a finished product (as in, reaching the taste I know), and we end up creating products rese able to actually reach it
Regarding the sake, I can’t say for sure that it can be considered a finished product to begin with
If it is sake, there’s sweet taste, dry taste, redients in itself have a different taste
There’s no way I can have a clear base to judge There was one time when a sake that was easy to drink and had carbonic acid in it caular sake I know of
But there’s variations like the doburoku, so I couldn’t really say it definitely doesn’t enter the category of sake
In either one of them, the important point is the ‘base’
For the sake or the seasonings, there have been a nue as those
Especially with the sake, To eyes as she waited for s necessary for japanese dishes, Mio was reserved and silent keeping a distance of three steps back, releasing a strong pressure
Cause I don’t know much about their raw taste, the current state is that I can’t really give a clear judgement that this is it, which I feel bad about
It won’t be coive it my pass, and the in The responsibility is heavy, way too heavy
“…Hm” (Makoto)
Even so, it ended
The soy sauce, s ‘si somewhat similar to sake
About the shochu, the transparent thing I drank just now apparently originates froht as it is are hazy, even so, the tingling of ue, and the peculiar taste and sweetness match
If we combine these and the passed products and trial products, and show everyone the crux of it properly, the completion of the first japanese fermented products’ replication project will be close
Asora has evolved!
“I think this is without doubt potato shochu” (Makoto)
“My! Then, with this, we have japanese alcohol, nigori sake, and shochu This is splendid progress”
“About this sake, are there ones made from rice and barley?” (Makoto)
Today, Mio and I are exploring Kannaoi to taste the products
After finishi+ng our shopping here, all our businesses with Lorel will be done
The seasonings part had a lot of progress, but the sake area progressed greatly too
As expected of Lorel, the place where the Wise went all out
The fashi+on has a lot of questionable parts, but in terarde and instead faithfully tried to replicate the japanese flavor in this world
Honestly speaking, I didn’t have that ot a taste of the black soybeans boiled in sugar, it was the best I ah
Those were black soybeans that fit my memories to perfection…
For soh it wasn’t the kind of food that would move me to tears, nor did I have any important memories related to it
“There’s both of them To think you would know about the rice and the barley shochu You really know a lot despite being so young”
“There’s custo to drink shochu, you see It is just surface level knowledge, but I soot some of the info in my head” (Makoto)
It is a bit of a lie
The one who is wishi+ng to drink it is mostly Touide me around the stores
We would enter the stores that catch our attention if we find one on our way, but I left the route to Mio
Mio ht have already presented herself as the Kuzunoha Company before
That ant liquor store was flattering a young boy like ht a wos we have done here, and connect the Kuzunoha Coe if it were to turn into a Mito Kouentle reception like that of receiving a normal customer, he probably doesn’t
Or maybe he simply noticed that I am from the same trade and wantsabout the every word of a merchant
In Kannaoi, sake is more widely common than shochu, so maybe he acted amicably because a customer asked for the types of shochu
“These here are the rice-made ones I recommend: Ukai and Kishi+hakatarazu And for the barley one, the transparent one is Yaso, the amber one has been left to mature for three years, the Sankaido”
At a place a bit distanced froan explaining about the alcohol in detail
Kishi+hakatarazu?
Sankaido?
There’s a lot of liquor na that, huh
My honest opinion is that they all taste rough
There’s differences in taste, but is it normal for shochu to be drunk just like this?
“All of thereat liquor I have become a fan as well” (Makoto)
By the way, I a thelass for me and sipped it little by little I of course can’t drink all 4 of theo as if it were a shot
It was clear froht at the taste, so we couldn’t say anything against it
…
Then I look at the relass
I don’t feel like I will be able to bargain
I shi+ft lasses were now eh evaluation, and she is honestly happy
Well, it is settled that ill be buying a decent quantity and amount of types
There’s no doubt the seasoned clerk must have suests of honor
“This matured amber one’s color is also beautiful Could it be that you were letting ita barrel that had been used for a different liquor?” (Makoto)
“?! I did think that you were a merchant in the sa as well?”
When I was in the Lidom, at the time when I went to see the warehouse for distilled alcohol, they were doing so similar, and the color was the same, so I bluffed a bit here and it seems I hit the mark
Even if I were to miss the mark, I can be the merchant that’s easy to deal with and pays hich would be better than hione well -for a change
“I was taught that there’s this kind of liquor brehen I stocked up at Limia in their warehouse We are merchants, but we are ones that just stock on thee than you people who make it” (Makoto)
Now, let’s see how he plays it
Is he gonna be bringing out a treasured product, or an incredible novel product now?
This place is a liquor store with quite the splendid stance, the variety of barrels in the store are incredible, and the clerk is receiving well a brat-like boy like me
There’s no doubt it is a store with a decent reputation
There’s certainly a lot of sake here, but there’s quite the variety of shochu as well
As someone who only knew the potato, rice, and barley variations, it reat enterprises of the Wise
“Then, since you are requesting shochu, the first one that was made from potato, Haou; the rice, Ukai; the barley, Sankaido; are the ones I am most confident about But if you have the time, I can introduce you a number of eccentric ones”
“Please do Also, shochu is a pretty strong drink for ize if this sounds rude but, if possible, can I have some water?” (Makoto)
“In no way is it rude Shochu is used in a variety of cocktails, and it is commonly drunk diluted ater Especially the custo both separately Of course, I will prepare them for you”
Lorel, banzai!
What a relief Looks like it is a norood job in convincingit ater, I do feel like the scent does get clearer
Maybe I a that way because a pro explained this toit