The Coffee Shop in a Different World Station

Even “This World” was finally celebrating New Year's Eve. The tilted day is dyeing the walls of the brick station building red.

The first day of the New Year is considered a holiday in this world, but it is common for work to begin the next day as usual. There are no major events, and I get a very light impression compared to the busy day before Posada (Descent Festival) and Christmas Day.

Still, concerts were held in the heart of the city, and mass was held throughout the night in the church, increasing in liveliness with those celebrating the arrival of the New Year.

Meanwhile, the area around the station building was at a quiet end of the year.

Homecoming and travel are also often tailored to the period of Posada, with fewer passengers using trains than usual at New Year's Eve.

In the station building, which remains open 24/7, New Year's Eve was also one of the few times when it could be relatively slow.

The same is true of the coffee-shop Tsubame, which is co-located in the station building.

With fewer guests, New Year's Eve and the first day of the New Year are only open for shorter lunchtime, and the menu is narrowed to normal mornings.

To have a kitchen sweep, I had Roland work until lunch today on New Year's Eve, but I'm off tomorrow.

And now, in a nicely cleansed 'swordfish' kitchen, Takumi was preparing to celebrate the New Year quietly by herself.

On the kitchen table are a number of dishes arranged in small plates and bowls.

This dish was prepared by Takumi while sewing between sales for New Year's Eve.

One by one, the dish is served on a box plate instead of a heavy box, conscious of looking good.

Arranging the center of the box dish is a beautifully cooked roast beef. The lightly sliced roast beef peeks a clean pink color from the cross section.

Arranged next to the roast beef is another main, the large Langostino (car shrimp).

Salted and boiled with his head on, Langostino was clearly transferring red red and white stripes to his body for a new year's vibrant colour.

In addition, a number of dishes are arranged such that they are served as hors d 'oeuvres surrounding the two main dishes.

Some of them appeared to be “okouchi” devised by Takumi.

For example, glossy red beans are sweetly cooked beans called hoodias, which are often eaten in this world. It was prepared instead of black beans, which are not available here.

Supposedly a substitute for Itamaki is a fluffy, baked sweet egg grill. This is a pair of meringue and langostino fillets, baked according to thick roasted egg guidelines.

A chestnut chimney made in the hope of commercial prosperity and gold luck is a combination of preserved sweet-boiled Castagna (chestnut) and crushed and filled duckling potatoes (sweet potatoes).

For the red and white dishes prepared by soaking them in sweet vinegar made with chopped wine vinegar and sugar from Labano (radishes) and Sanaoria (carrots), the chopped Naranja (orange) is combined to add a refreshing citrus flavour.

In addition to these, familiar ingredients such as salted meat patties, marinated coveralls, and assorted cheeses were arranged in order in this world.

At first glance, it is also like a party hors d 'oeuvre plate, and it also feels a lot different from "Ouchi” like when I was in Japan.

But this is also a splendid New Year's celebration. Takumi carefully served each and every one of the limited ingredients available in this world.

(Sounds good like this...)

Takumi, packed full of prepared dishes, confirms its finish from a step away. Colourfully served around red and yellow, "Ouchi” was made into something very glamorous.

There's a little dish left that I couldn't get into, but this should be eaten with me at dinner tonight.

Takumi was brought into a cool pantry when he put a lid that paired with a box dish on it.

Takumi, who finished preparing her meal, finally got ready for dinner today.

The “New Year's Eve dish” that we receive on New Year's Eve is determined every year. “Big treat of the year” - I prepared the "dish of reward of the year", which I had indispensably eaten every year since Takumi was in Japan.

Ingredients for New Year's cooking carried in from the pantry were gently placed on the kitchen table.

(It's your third New Year...)

Takumi recounts what happened this past year with a knife in the ingredients.

This year has been one in which a lot of “change” and “growth” have been felt.

After getting lost in "this world," the coffee shop, which started as a place to relax for guests and city people who use the station building, could be completely rooted in the land.

The number of customers who take us to the store is increasing and we are kept busy every day. Roland, the most apprentice, also showed great growth this year and has now become an indispensable “right arm” as a valuable force of war.

Meanwhile, as for the work of the station building, a new subordinate named Theo was welcomed by the "station manager”.

Although we will assume proper responsibility as "acting station manager” as before, the actual work itself can be left to Theo to some extent.

When I first came here it was Theo, who showed a somewhere unpleasant attitude, but he was trained in a job dealing directly with customers in the station building, and these days he seems to be working positively on his job.

I still feel the need to keep a detailed eye out because sometimes I make pokamis, but still it has been a lot firmer than it was in the beginning. I'm sure he'll grow to a level where I can safely leave work to him next year, Takumi felt that way.

(Nevertheless, I have really been blessed with all the friendships this year......)

Takumi's thoughts move to people gathered in coffee shops and station buildings.

In particular, Takumi felt that many people really supported the operation of the coffee shop.

The artisan Salvador, who provides a gard and delicious cornbread that delivers fresh ingredients every morning, was very helpful this year.

The power of Gustav, the mechanical guild, is also great. Many of the tools needed to create new dishes could not have been made without his help.

Even if Takumi herself had “knowledge” or “ideas," it was only with the power of Gustav that she could actually shape it.

In addition, this has been a year of deep ties with customers.

Among other things, the fringe with Sofia and Sabbath, linked back and forth to the organisation of the exposition, was very valuable.

Thanks also to Sabbath, who has a wide range of connections with Sophia who is full of action, you can now get many “ingredients” that you have never been able to get even if you wanted them before.

Among other things, it was a great pleasure for Tacumi that Arrose (Comte) powder became steadily available.

In this world, where flour is unavailable, arrow flour along with mace (corn) flour is now available, so that the range of dishes can be expanded.

Also, thanks to the "ice”, which allowed me to receive supplies from around the summer, I was able to reduce my worries about the preservation of food.

It was also thanks to the power of Sophia and Sabbath that “Pato", now a specialty dish of swordfish and a major driver of further growth, became available.

In addition to the two, the fringe centered around the swordfish is spreading.

Fidel, a newspaper seller, is spreading the edge of 'swordfish' to me through a city sale of sandwiches.

Like Liberto, I was able to connect with customers who bothered to visit the 'swordfish' from afar.

The station building is getting busier and busier with a new “family” named Luna.

At first a small edge tied from the “station manager”.

I didn't know the right or the left, and that edge, which supported us as we were on our way, was tied one after the other with time and spread even further.

I really must be thankful.

Thinking of the faces of those who took care of him this year, Takumi spinned his words in his heart.