The Coffee Shop in a Different World Station

After dinner, Takumi wears a cafe apron again. Tighten your hips tightly and they seem to tighten to the point of feeling.

Nyarch, who finished cleaning up duty later, came to his voice when he saw what it looked like.

"Even today I'm prototyping you?

"Yeah, it's bad every day, but give me your tasting."

"Amity is what it is. Well, Luna, I'm with you, so call me when you can!

"I get it. It'll take a little while, so I'll take it upstairs to my room when I can."

"Wow! I'm waiting."

When Nyarch broke his face, he headed under Luna, who was upstairs.

When the sun is completely down, the lamp lights are dyeing the kitchen a blurry orange color. If Takumi moves, so does the shadow pictured on the brick wall. The lit firewood I left on the oven stove sounded patchy, patchy and playable from time to time.

(Well, today is the day I want to get it done...)

Takumi works on an "unfinished patosaur” prototype.

How many more prototypes will it be? Since the ingredients very similar to pasta - “pato" - became available, Takumi had repeated the prototype of this “special sauce” when she found the time.

Of course, we want our customers to be happy. But only this could be more of a reason why Takumi himself wants to eat it.

The fact that we were scratching alone between jobs, the fact that we invited friends who came from far away to eat with us, the fact that we still sat across from each other before we got married and had fun talking to each other - “hometown specialty dishes" packed with all sorts of memories.Takumi managed to recreate this so she wouldn't forget her memories back then.

Nevertheless, making this “specialty sauce” is limited to some “specialty stores” even in Takumi's hometown. Not only does the average household make this sauce from scratch in restaurants other than specialty stores. It is best to use the same retort sauce.

Takumi, who doesn't have the experience of working in a "specialty store," naturally never made this sauce. For this reason, the prototype for reproduction relied solely on the knowledge of the degree of hearsay that remained slightly in the head and the memory of the taste that remained at the tip of the tongue with the memories.

The first prototype was scattered. The result of the emphasis on flavor reproduction was pork chap-style pasta stir-fried with pork and ketchup. Speaking of which, it sounds good, but it actually only gave me a taste almost the same as Italian.

The second prototype, which addressed the theme of finishing it more sauce-like, was made by boiling it with tomato ketchup in chicken gala soup.

The two flavors of chicken and tomato were quite delicious. But the “punch” is decidedly weak. It was a far cry from the distinctive taste that the sauce I was aiming for had.

Takumi repeated the prototype after finding time. As the prototype was repeated several times, the contour was gradually visible, albeit blurry.

The first thing I learned was the composition of the basic flavor. I could find that the taste of the sauce I aspire to is close to that of the meat sauce.

Meanwhile, different parts from meat sauce have also come up clearly. It's about what puts the heart of the palate. It has been seen that the "meat” filled with meat is the central meat sauce, while the desired sauce is the “juice of taste” positioned around the center.

What further characterizes this sauce is the unique rich flavors not found in the meat sauce and the intense “punchy” flavors, also referred to as junkies. Takumi thought the sauce she was aiming for would be complete if she could not reproduce this “strong taste”.

The prototype is repeated many times, but I really feel that it is not enough - Takumi, who was on the verge of entering the trail, found the light during the lunch he was ordering the other day.

That was when I was serving Demigrass-style brown sauce as a “whirlwind omelet" sauce for lunch A. Takumi had Roland make “a thoroughly stir-fried paste of hiccups until it turned burnt brown", which was the basis for the brown sauce flavour, as usual.

Takumi checked the taste of the paste on the signal of the production from Roland. Intense flavors wrapped around unique flavors roll around the tip of the tongue. Good job. Takumi signs the pass while admiring Roland's first growth.

At that time, there was something fuzzy behind Takumi's brain. If you take this intense flavour into that sauce, will it bring you closer to the flavour you want?

My hands were moving naturally before I assembled the taste in my head. Add the chicken glass soup to the rest of the paste just given for taste and mix together the ketchup prepared for the kitchen table.

What I could do was thick, saucy stuff. When I took it snugly with a spoon, I carried it in my mouth, which contained water first and renewed the tip of my tongue.

- Here it is, this combination. Takumi intuitively felt that way.

To finish the finished shape, of course, we have to add more ideas. But this rich flavor is enough to evoke the taste of "that sauce” in your memory.

Takumi finally realized that this was the key to sauce-making, with a unique texture reminiscent of “miso” and “soy sauce".

The prototype can then proceed on a steep pitch. Takumi's tension had increased with the “key” parts that he had so far been unable to find even after searching.

Then after a few prototypes, Takumi was grabbing the bargain.

And today is finally a prototype aimed at the "finished form”. I would like to create it today if I could - Takumi arranged the ingredients she had brought in from the pantry on the kitchen table.

(The ingredients... yeah, that's enough)

The ingredients arranged on the table are miere (honey), cebolia (onions), sanaoria (carrots), ongo (mushrooms) that resemble mushrooms well, along with pre-made braised squared tomatoes and homemade tomato ketchup. In addition, flavoured vegetables such as hen hive (ginger) and aho (garlic) were prepared with white wine, various seasonings, and various spices.

Takumi took the prototype once again when she retightened the cafe apron string.

The first thing I went to was a look at the ingredients. Mop down Sebolia, Sanaoria, Henhibre and Aho, respectively, and mince the ongo finely. The pork mushrooms were sprinkled with miele and mixed well in a bowl. This is where the ingredients come in.

When the ingredients are ready, the work moves to making the "savory paste”.

Takumi, who placed a slightly shallow flat pan on the oven stove ceiling, began to saute pork fat into it carefully. The fat gradually clears up with the sound of juwer, and the clear fat (lard) stains into the pan.

Where enough pork fat has emerged, the pork hiccups, mixed with miele and placed first, are put into the pan. Careful with the temperature, this one sautéed carefully over time, and the moisture and fat coming out of the pork filled the pan, and the slendered hiccups began to dance with the futz.

Keep stirring slowly and keep stirring, the moisture becomes hot air and evaporates. When the moisture in the pan almost flew, the colour of the hiccups began to change to brown at once this time.

Temperature control is important from here. Takumi continues to saute even more, taking great care not to get too hot in the pan. When the chicken changed from brown to dark brown, minced onions were added to the pan.

After that, the stir-fried meat turned dark brown. This thorough stir-frying creates a unique texture that resembles “miso” or “soy sauce" that is different from burning.

In today's sauce-making, this flavour-and-flavor filled hiccups were accompanied by boiled seboria and sanaolia, as well as braised squared tomatoes.

The takumi, which moved the pan to the center of the highest temperature ceiling, is allowed to simmer as it is slowly stirred.

When I started to say that the pot was fuzzy with the moisture stained from the vegetables, a good aroma of tomatoes in bulk came up from the pot.

After letting it simmer as it is, I will taste the sauce.

The first thing to add is tomato ketchup and white wine. The grate of Henhivre and Aho was also put in at the same time.

Then, after letting it boil again, it was served with plenty of cinnamon, allspice, red pimiento to add spice, salt to tighten the flavor, and black pepper as a fragrance.

Black pepper was another “key” to sauce-making. Plenty of coarsely ground black pepper was the source of a distinctive strong "punchy” flavor.

For the sake of taste confirmation, the takumi is included in the mouth of the body when the sauce is transferred to a small plate only slightly.

(... yeah, this is it. This is the taste of that sauce)

The taste of meat and vegetables has been strongly pressed after the first intense spiciness felt. Although it had not been simmered enough and the flavour had not yet been fulfilled, it was approaching the flavour in my memory well.

Takumi, who confirmed that it tasted the way she imagined it, nodded vigorously twice, yeah.

Then, when tomato ketchup and black pepper were added again to adjust the taste, the lid was placed on the pan and transferred to the edge of the top plate, which slowly simmered over low heat.

(You finally see what you can do...)

There was a relief in Takumi's mind when she started cleaning up the cookware she had used so far while she was simmering.

Since I came to “this world," no, I've seen the finished statue of the source that took the most time to repeat the prototype in my experience.

Though I sought a nostalgic taste of my hometown, when I started the prototype, I didn't even imagine it would take time and ingenuity to get this far.

Of course, I don't know if the sauce I created this time is the same one I was eating in my hometown. No, you'd rather consider it something different.

If it were a specialty store in my hometown, I would be making it for days more laboriously, and I can think enough of using seasonings such as soy sauce and miso that are not available here.

In the first place, the taste in Takumi's memory may itself be changing with memories.

Still, Takumi was satisfied enough with the sauce she could.

There are only a few ingredients available in this world, and there are limits to the hassle involved in cooking beyond not being a specialty store. It is also difficult to 'leave it on low heat and let it simmer for an entire day' in an oven stove or rocket stove fuelled with firewood.

In it, the sauce with at least the same taste as the "taste in memory” could be reproduced. I am confident that it will satisfy the customers of this world who eat it for the first time.

In that regard, this “specialty sauce” that I created today was the best I could do now and the best answer for Takumi today.

With that in mind, Takumi was in the process of cleaning up the cookware and wiping the kitchen table. Takumi, who brushed up the table like it was, returns to cooking again.

The sauce, carefully simmered over low heat, had meat and vegetable ingredients precipitated down and the supernatant souped.

Takumi moves the sauce, which was simmering, into a sinoir (dust) shaped like flipping a cone while stirring it in a radar (egg). Then, the soup, which had been filtered from under the sinois, became flabby and accumulated in a new pan placed underneath.

Squeeze out the extract of flavor by pushing it out with a ladle or wooden shell. Thoroughly squeezing out to the last drop, the red sauce, which was about half the amount before filtration, had been poured into the new pan.

Takumi, when the pan to which the sauce has been transferred is placed over the oven stove, combine the spices and black pepper again in small amounts and then let it boil gently.

Then, where the aroma was good, the thickening was done by adding a myrth starch (cornstarch) dissolved in water as the final finish.

The last time I checked the taste again, Takumi nodded one thing, yeah.

As far as I was concerned, it gave me a satisfactory taste. And then if you get a Nyarch acceptance sign, you'll be able to confidently put it out in the store.

When Takumi looked at the column clock on the wall, a short needle was about to point to ten numbers. The prototype was taking so long it was completely late. Would Nyarch wake up and wait for me...?

It was a takumi to take to the stairs to see how Nyarch was in the upstairs room before planting a pato for tasting.