Cooking with Wild Game: Volume 22 [Parts 1 to 4] by EDA

Author:EDA
Language: eng
Format: epub

4

“This is a soup dish made with gigi leaves,” Varkas said.

We had some clay dishes lined up in front of us, which were currently being filled with a rich soup that had a jet black color very similar to the whole roast kimyuus we had seen at the previous event.

“Ooh. This dish looks like something really special,” Polarth said.

“The large amount of gigi leaves it contains is where it gets its color from. Please give it a try and see how it tastes before it cools off.”

Going along with his suggestion, I went ahead and picked up my spoon. It was easy to tell how viscous it was at a glance, and I couldn’t see what was in it whatsoever. The one only thing I could make out was the complex aroma of countless herbs intertwining.

I touched my spoon to the surface of the soup, and was met with even more resistance than I had expected. It had a real weighty feel to it, almost like melted cheese. It might have been even thicker and heavier than the karon milk broth Myme had prepared.

Just what is this dish?

My anticipation had heightened all the more as I brought a bit of just the pitch black liquid itself to my mouth.

Instantly, all sorts of flavors exploded in my mouth. It was an incredibly complicated taste. Just like with that whole-roast kimyuus, the main flavor was this deep bitterness, which was balanced out by whatever else was in there. Sweetness, spiciness, sourness, and bitterness... None of them stood out especially strongly, and they all seemed to combine together in perfect harmony.

The sweetness I sensed seemed to have the mellowness of fruit. Yes, it was definitely fruity, though the soup also had the sticky sweetness of honey.

The spiciness, meanwhile, felt more herbal. Rather than coming from something like chili peppers, it seemed to be a more non-specific peppery spiciness. It was possible he had used pico leaves for that. The spiciness was also highly refreshing, which might have been a benefit of also using that keru root from before.

As for the sourness, I could sense fruit and herbs in addition to mamaria vinegar. In all likelihood, that fruit was also contributing to the sweetness, and the same was true of the herbs and the spiciness. I couldn’t even hazard a guess as to how many types of fruit and herbs he had used.

He seemed to have also used more gigi leaves than he had for the whole-roast kimyuus, as the soup was distinctly bitter. It seemed to be the same sort of bitterness you got from cacao. Yes, after more than seven months, I had finally come across a flavor that reminded me of chocolate and cocoa.

Obviously, Varkas hadn’t just thrown that flavor out on its own, as he had also gotten a great stock from some meat and vegetables. It was rather oily, so he must have added milk fat too. And I got the feeling I was tasting some seafood in it to boot.

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