Cooking with Wild Game: Volume 30 by EDA

Author:EDA [EDA]
Language: eng
Format: epub
Publisher: J-Novel Club
Published: 2025-10-08T00:00:00+00:00

3

A few hours later, around half past the lower fifth hour and just before sunset, our dishes were delivered to the dining hall where the nobles were waiting. We chefs were instructed to stand by until they finished eating. The hunters guarding us were going to eat dinner after we returned to the settlement, so we used the time to do our shared taste test with Timalo.

“I ask that my two assistants be allowed to join us as well. And please, let us speak freely and without restraint,” Timalo said in a serious tone as we sat at a table in a separate room near the kitchen. All four of our chefs were sitting on one side, with Ai Fa and Ludo Ruu standing behind us. Jiza Ruu and Gazraan Rutim were keeping watch outside the door. “In accordance with the traditions of Genos, let us begin with the appetizers. This dish seems to be one that I recognize.”

“It should be. I decided to go with the first dishes I ever presented to people in the castle town.” In other words, what I had served at the reconciliation dinner between the nobles of Genos and the people of the forest’s edge after Count Turan had been arrested for his crimes. That was ten months ago now, and I had also been competing against Timalo that day.

As he looked down at the appetizer on the plate in front of him, Timalo nodded and said, “I see. But not everything is identical to how it was back on that day, correct? Otherwise, there would be no point to this taste testing.”

“Yeah. The menu is the same as it was back then, but I did my best to improve each dish.”

These were the first dishes of mine that Marstein and Polarth had ever tried, so it just felt right to have the nobles of the capital try them too if they wanted to assess my skill. That was what had led me to decide to go this route.

That meant the appetizer was yam-like gigo cut into strips and served with a plum-like dried kiki dip. For the dried kiki dip that formed the core of the flavor, I started with a stock made from seaweed and dried fish, then added sugar, tau oil, mamaria vinegar, and reten oil. In the past, I had just used giba soup stock and tau oil, so this new version was quite different. And this time around, I made the dip a bit thinner, like a dressing, and added a soft-boiled kimyuus egg on top before sprinkling sesame-like hoboi seeds on top to finish it off.

Timalo cut into the soft-boiled egg with a spoon, then portioned out the dish onto a set of small plates for his assistants. Since we had only been able to prepare enough food for one, they were splitting it. When he took a bite of the dish, Timalo muttered, “Hmm,” and gave a slow nod. “By adding kimyuus egg, you were able to draw out the refreshing texture of the gigo even further.

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