Labyrinth Restaurant

Heavenly High Horse Fat Yuru Autumn, there is the word.

Autumn is also a harvest season where the air is clear, the sky is felt high and the horse becomes fat. It is a phrase used to say hello to time, etc. in such a way as to describe the beauty of the season: autumn.

But did you know that this word originally meant something different than modern times?

In ancient China, it was worded to encourage caution, as in the autumn when harvesting comes, the horseback riding peoples of the North come to plunder. Its horseback riding nation perished and only with the change of time did it change into words that meant seasonal excellence like modern times.

Heavenly high horse fat yuru autumn.

There are many delicious foods in autumn, and even horses are likely to gain weight.

Then perhaps you should come with some vigilance against this dangerous season, like the ancient people who prepare for the onslaught of the horseback riding nation.

◆ ◆ ◆

A restaurant kitchen is a dangerous place that must always be combated against the temptation of food. Yeah, it's very dangerous.

I (Lisa) have not had trouble once or twice with my stomach bug about to sound the moment I feel relaxed either. That's true in my parents' kitchen, and that doesn't change when I'm in the Demon King's shop.

I am currently working part-time, but I am not making rice for customers. Rice for the clerk, that's what they call inappropriate.

Unbelievable is the fact that most stores have a tie that you have to make while taking into account the availability of ingredients, consumption deadlines, etc., but the Demon King tells you to use whatever ingredients you want to use.

I have been allowed to make a little bit of it from time to time because of the training implications, but if I were to use anything, I would have too many choices and I would have trouble the other way around.

Besides, if I bought one bottle in Japan, it would be slightly over 5,000 yen, and even if they said it was good, I would feel terrible. I have a feeling that if I get used to this feeling of being "everything" for better or worse, I will be in trouble in the future.

I got quite lost, but I asked Maztake to leave because it doesn't seem to go very well with the dish I'm going to make this time, and instead I got all the fall flavors who will be the stars of this one out of the vault.

Raw autumn fish kept tight with vinegar.

Autumn salmon preserved in wasabi soy sauce.

Sweet and spicy flavored dancing mushroom tenderloin in a sweet vinegar pickled rencon.

There are other fine objects, but these are the main ones.

Whoa, excuse me.

The most important thing was missing.

It's chisel to make this time, so rice matters no matter what.

I made vinegar rice (shari) with new rice from the Demon Realm, this time mixing fried sesame seeds with baked and loose salmon. Because it is fatty, I balance it by strengthening all the vinegar additions and subtractions a little to counter it.

Some salmon have been cut into pieces, so I'm going to add the pickled squid soy sauce to the colour at the end. Perhaps it's a little too extravagant for you to be serious.

Rencon and Mai Mushrooms will be mixed with vinegar rice, and once served on a plate, they will be served with thousand-chopped baked seaweed, brocade eggs, finely chopped purple su leaves, etc., in mind for color balance.

Cut and place the autumn salmon zuke and vinegar tight autumn fish on top of it in an easy-to-eat shape, and finally decorate with squid, it is the completion of the chisel of autumn happiness.

It doesn't even sound like a real sushi shop, but isn't this chisel made inside? You can be sure it's delicious before you eat it.

"Now, give me a taste"

You need to taste it because it's something people eat, even if it's not something they serve to customers. It is no exaggeration to say that it is the most important itinerary as part of the essential itinerary for cooking. So this is something we can't help.

"Give it a taste."

Maybe there are drawbacks you just can't tell by a glass or something. Let's do a little more checking to make sure it's complete.

The refreshing feeling of the fat of the tight autumn salmon and the vinegar tight autumn fish.

Yeah, seasonal fish is a good thing after all.

"A little more"

I dared to use dancing mushrooms instead of shiitake mushrooms, but I like the taste of sweet and tenderloin.

The texture of the shaky Rencon is also interesting.

"Just a little more"

And no matter what, it tastes like new America.

This sweetness and mochiness.

It's delicious even if it's just cooked normally, so it's great for a lot of chisels.

You can eat as many glasses as you want.

"Yeah, you'll be fine with this"

After a careful check, I was finally convinced that I could get it out to people.

Well, then I've tasted it, and I need to serve an extra three for the Demon King, Alice and me.

◆ ◆ ◆

"Hey, why...!?"

I tried the scale that night after bathing and the number displayed had increased by ◆ kg for some reason since yesterday.

Haha, that's crazy.

This must be a machine failure.

Somebody, say yes!