The Coffee Shop in a Different World Station

of the night, and a moment of rest was also visiting the station building in Harpertown

The bustle of the day has turned and the area is completely quiet.

The newly installed gas lights were also already set on fire, and only the light emitted by the slightly missing moon had blurred the contours of the station building.

A column clock bell rings one with a bone in the kitchen of the "swordfish" coffee shop in the dark.

In the aftertaste that lasted a while, I heard the door open slightly giggly.

It was the Lord of this place, Takumi, who came to the kitchen relying on the lights on the handheld lamps.

When a handheld lamp is placed on the kitchen table, the orange flaming lights illuminate the kitchen that has just been renovated.

The firewood oven stove was left intact, but the rocket stove used so far and the stove for soup cooking were removed, and a new gas stove made of castings was provided there.

Four gas stoves, large and small, are placed on the newly installed table, and two large gas stoves are also placed on the table as low as the knee next to it.

Referring to the kitchen of the coffee shop where he worked before coming to “This World," the renovation had been carried out exactly as Takumi instructed, considering the ease of work.

Thanks to the doubling of the number of stoves we have had, we are likely to be able to proceed with cooking more efficiently than before.

And it wasn't just around the gas that it was renovated.

Along with pulling in the gas pipe, the water pipe is also pulled indoors.

Until now, the faucet, which had only exited the back door, was also equipped beside the kitchen table, and a new sink was built.

This was also achieved by Takumi's only hope.

Still, it's a kitchen without a fridge, freezer or electric toaster, but it was still something that made Takumi feel a lot closer to the environment she was once used to for around fire and water.

Takumi relies on the lamp lights to open the main hydrant attached to the gas pipe and retrieve the long axis matches placed in the drawer of the stove table.

And after shrubbing it on the side of the box and igniting the match, twisting the cock as it approached the gas stove, the flame rose as it made a bopping noise from the center of the stove.

The flame, which was blue and white at its roots and slightly orange at its tips, illuminates the kitchen so bright that it was still dim only by the light of the lamp.

Compared to when I was using firewood rocket stoves, the time and effort to get a flame is a difference between cloud mud.

Takumi felt that it was not a mistake, though, for Roland and Luna, who saw the gas stove fire for the first time, murmured "It's magical".

When Takumi also twists another cock and lights a flame on the outer ring area, she places a large eyed two-handed pan with water strained over it.

And when I checked the fire again, I headed to the pantry to get all the ingredients I needed for the dish I was going to make after this.

―――――

The stove fire gradually leaps the water strewn in a large pan.

After being on high heat as it was for a while, the hot air rose from the poking and boiling water to thrive.

Predict when it's boiling enough, and the takumi melts the salt in the pan.

Then I went on to add another white powder - the picarbonate (sergeant), which I use to inflate the dough with pancakes, etc.

The moment I add the picarbonate, the boiling water in the pan plays a patchy sound.

Evidence that the carbonation produced by the reaction of water and picarbonate has emerged as a small bubble.

Then again, where the bubbles and the large bubbles are boiling, the takumi add the prepared slightly thin pato (pasta).

Then the white meringue-shaped foam covered one side of the pan at a time with momentum just overflowing outside.

Adjust the heat and subtraction so that the bubbles do not overflow outside the pan and flip the hourglass provided on hand.

If you wait a few minutes for the sand to drop like this, it will boil up.

(Thank you Roland for reminding me of this way......)

The dishes we are making today were very routine and familiar to Takumi until he arrived in this world.

Sometimes the artisan I remember in my arms would get something made in a specialty store.

Sometimes they warmed up what they bought at the convenience store.

Ingredients for supermarket specials, sometimes made for value and enjoyed.

Of course, it was also a popular dish as a snack from the coffee shop where Takumi used to work, something he had made several times.

Even with such everyday dishes, I haven't been able to eat one since I came to "this world”.

The reason for this is that the "main ingredients" that shape the dish could not be obtained in this world.

However, threads are discovered that solve this difficult challenge from one place to another.

That was triggered by a certain failure on the part of Roland which took place at noon today.

An unusual bubble came up when Roland, entrusted with the planting for lunch, put the pato in boiling water.

Yes, while I was working in parallel, I had apparently misplaced salt and picarbonate.

Of course, this cannot be made into a product, so on the spot, they give instructions to rebuild it.

But the mistake was to awaken one memory that was asleep in the takumi.

- If you boil pasta in hot water with heavy cao, it replaces Chinese noodles like ramen.

I'm not sure I remember until it was an internet article I was watching in my spare time, or was featured on a TV show.

But it also brought back memories of Takumi's "experiments" at the time when he heard such stories before he came to "This World” and said they seemed interesting.

Takumi, who remembers that, assembles a puzzle of memory in her head as she heals the fatigue of the day in her living room.

Then, the way it was made, as well as the smell, texture and flavor of the time when I did the 'experiment', came back to me more and more.

I can't wait to do that.

(When you didn't have the money, you ate all this when you were hungry...)

A cheap dish that is never fashionable, if it is a supermarket specialty, even the money of ten yen and twenty yen can make one meal.

But once I remember the memory of that junky flavor, I can't wait to ask for it.

And even in the middle of the night, Takumi, who had become impatient, had begun to experiment with reproduction.

―――

While waiting for the pato to boil up, the takumi goes on to prepare the seasoning.

Even if noodles can be prepared, you can't cook the dishes that Takumi wants without this seasoning.

That's a deep black liquid seasoning essential for the Japanese table - the so-called 'sauce'.

The sauces that were hard to come by in this world have also been able to be made from materials available in this world for some time now.

Tacumi combines homemade ketchup with black aged vinegar (balsamic vinegar), salt, pepper, sugar and some spices to add flavor to it in a small, patterned bowl.

Just stir this well and you can make a slightly thicker sauce.

Based on the taste and thickening, it is close to okonomiyaki sauce.

It was actually a takumi who wanted to recreate 'Kokuchi Sauce', but this had to be considered for the future.

Takumi, who finishes preparing the sauce and sends her gaze to the hourglass again.

Then the sand inside was just about to fall off.

After waiting a few seconds for the sand to completely fall off, Takumi holds the handle of the boiling pan, taking care not to burn it, and transports it to the sink.

Then he opened the boiled pato to the monkey and cut the water, then put it in the water he had stored in a large bowl in advance and started rubbing and washing it.

The pato, boiled up slightly softer, is slightly more yellowish than when it is normally boiled, and has a stuffed surface.

This is the effect of adding picarbonate, which is what Takumi was looking for.

Once the heat of the noodles is removed and the surface is thoroughly removed, the pato is opened to the monkey.

While cutting off the excess moisture, Takumi stood in front of the gas stove again and now lit a large round bottom frying pan (Chinese pan) on fire.

Add a small amount of water where the frying pan has warmed slightly and add the chopped pork fat there.

Dimensions are that if you keep building up the firepower and flying moisture, you can remove clean pork fat (lard).

Where the fat is smaller and the clear pork fat is sufficiently stained, Takumi puts together the pato he just cut off the water.

The surface of the pato wrapped in pork fat began to shine when it was sautéed tightly as it was.

I just sautéed the pato in moderation and pour in the sauce I made earlier all at once.

Then a jar sounded more comfortable from the frying pan, and a good aroma with a little acidity came in along with the hot air.

(Yeah, well, this is it, isn't it)

Takumi intertwines the sauce over and over with the pan as the belly worm endures to gnaw.

Where the sauce has a little aroma, transfer the stir-fried pato to a plate.

And finally, a simple sauce-baked noodle noodle was now complete again everywhere if you put a separate baked eyeball grill on top and served your homemade mayonnaise with chon on the edge of the plate.

―――

Takumi in front of the sauce-baked noodles that she could do, hands together silently.

And after being silent for a while, he lifted his pato with the chopsticks he had taken in his hand.

First, carry the dark brown-stained pato of the sauce straight to your mouth.

Takumi that closes her eyes and chews repeatedly, as if to confirm the taste.

It can't be exactly the same thing you used to eat.

But this was definitely a "sauce-baked noodle”.

Pato, boiled with the addition of picarbonate, has a unique texture and aroma.

It was certainly reminiscent of the Chinese noodles on which the kanji water was used, although it was supposed to be a little tight.

The instant sauce used for flavouring combines flavour, sourness and spicy aromas, which also make it a nostalgic flavour.

The flavour unity was enhanced by passing through the fire when stir-frying each other, adding so much more deliciousness than when it was still there.

Then when the takumi breaks the eyeball grill in half, the semi-ripe yellow body spills over the thick pato.

When I tried to cover that yellow body and then cheeked it, the taste of the slightly pointed sauce was suppressed by the neat yellow body, and the mellow taste spread through my mouth.

When this happens, it doesn't stop anymore.

As Takumi lifts the plate plate, she scratches the sauce-baked noodles all over her.

Takumi with wrinkles between eyebrows and a rugged look.

Sometimes the word "eat” fits perfectly, eating the eyeball grill and sometimes sprinkling the mayonnaise, pouring it down his throat.

The sauce-baked noodles, slightly more than one serving, were eaten up faster than the time to boil the pato, and the plates quickly emptied.

Takumi takes a fuzzy breath as she rubs her stinging belly.

And as I dropped my gaze, I watched the brown-stained plate for a while.

Eventually, the pawnpawn and column clock bells ring.

Then Takumi loosened her cheek and lifted the corner of her mouth.

Takumi, back to her usual soft smile, takes a seat with her plate.

And in the kitchen, where the lamp lights swayed, one of them began to clean up quietly.