017 (1/2)

Let’s say the conclusion

I guessed Poitan was not a “vegetable”, but “grain”

All could only be speculated, because there was no way to check it

Anyway, since I assu method

The hint was “Nutritional Value”

Actually it wasn’t really a difficult topic It’s an elementary school level topic

Giba meat is a protein source

The vegetable Aria was a vitamin and fiber source

Then, how about carbohydrate? That question was my first revelation

Whether the residents of this world knew their body structure or not, I didn’t know But because I had a body entirely similar to them, it wouldn’t be a problem if I tried to apply a little common sense from my world here

Ai Fa was a very healthy person

Beautiful skin, she also had a polished and brawny body, her physical strength was probably stronger than me

To have a body build like Ai Fa, a balanced diet was a must

So, Ai Fa ate ht, then it’s rather unnatural if you didn’t think that she would eat grains

In the first place, Carbohydrate was a source of energy

I didn’t think that Ai Fa as always full of energy and had strength that was as powerful as a wild aniest any carbohydrates

“Poitan is not a vegetable, but a grain”

The other breakthrough that gave me that conclusion was poitan’s texture

When I ate it for the first tiht

“It’s like flour that dissolved in water”

Wheat flour, that was a grain frorain flour

There was no need to bake, roast, or eat it raw The ansas in front of

Morihen’s people eating habits, I should have regarded it more

Boiling was the only absolute answer for them

By boiling it in hot water, poitan’s astringency was removed and it would melt in the water

After that the poitan was qualified to enter a human’s mouth

But it would just become a muddy water that was tasteless in this state To hand it over in 100 steps, it’s flour that dissolved in water

(TL: hand it over in 100 steps is a japanese saying of acknowledging so)

If it’s really flour dissolved in water, then I just have to return it to just flour

With that thought, I began to conquer poitan

I boiled the poitan with small amount of water to create a muddy poitan soup, then it was heated until the lie into a semi-liquid material like a slime

When it’s exposed to the sun for 1 hour, it would solidify to the last tick

After crushi+ng and try tasting itno taste at all, it’s just an ordinary tasteless powder

As I thought, It really was unmistakably similar to “Flour”

If it was like this, I would just handle it like flour

My hunch was correct

After the powdered poitan was dissolved in the water and heated, I begun to boil it differently like the raw poitan and it started scorching

It’s like an okonoredients

The reh I also bake it in the sun like the poitan that have becoood After the water evaporated, only powders was left

It had to be dried co trick

I didn’t understand what kind of e happened inside poitan, also, I didn’t think I want to know

Anyway, I have finally found it

The correct answer for oneself

And aftertriuht and uplift

Flour, if the “Binder” existed, then I would be able to challenge “Haiven up

Binder was an ingredient used to glue up the meat that was minced

Usually, egg yolks and breadcrumbs were used

Of course, even if I didn’t use a binder, it’s possible to er was japan’s unique culture in the first place I have heard various theories like “It’s okay if you put salt in” or “It’s okay to not put anything in if you ht”

But since I have never ht

Well, since onlythe day, while thinking that, I put it on the bottom of the list I made

However, it’s another story if there were binding ingredients

If it was steae it anytime Its probably not harder than stews

Then, let’s do it It beca

Haer was one of the so called processed food It’s a inal meat

It’s a basic food in a basic menu for me, but for this world’s inhabitants, I am certain, that this would seemed like a mysterious food for them

If I was able to succeed in er, howlike that, my heart pounded like a maiden in love

“The for is poitan Because it has flavourless like taste by itself, please tear and eat thewith it, it’s safe I think”

3 sarnished with aria slices and covered with much fruit wine sauce

Also, perfectly round okonomiyaki-like baked poitan The size, diameter 30 cm, with 1 cm thickness

“Then let’s eat”

Ai Fa showed a gesture which she drew a line with her left hand fingertips while chanting soain

Then she took a bowl and spoon, and as expected, she was looking at “Gibaburg” with a doubtful expression

While stealing a glance at her secretly, I put the wooden spoon on the patty

Yep No problem with the hardness The cross-section was also unreasonably juicy It should be a well

But this time, there still remained some problem about the food compatibility

There were notsteak from boar meat

It’s because ha method didn’t match boar meat

Boar meat was softer than pork The only method that could make it exhibit its special quality was probably only by “boiling”

If I remembered it correctly it’s because the nature of its fat Boar ot softer the more you boil it

If you eat it in any other process, boar orized as a rather hard meat after all

Of course if the procedure was correct, it wouldn’t be as hard as it’s said But it couldn’t be said that it would become softer than beef or pork

Nevertheless, the orthodox way of a ha steak was beef

Mixture of Pork and ground beef were just as popular though

I haven’t heardsteak with only pork

And since wild boar was still the sa, the quality of the meat was quite similar as expected

I have never iba meat that had similar taste

How coiba e it myself――

Let’s begin

I sed the giba meat that was scooped with the wooden spoon

Gravy that was still sufficiently hot that would likely burn with momentum, spread within my mouth

The first impression was…”Sweet”