Hokuo Kizoku to Moukinzuma no Yukiguni Karigurashi - Vol. 1 Ch. 5

[hedgemoney]

Ha. Its a freezing cold winter and she's wearing a tub top dress? Really?

 

[Kaarme]

Flintlock blunderbuss?

 

[Pokari]

I assume your options are different when you have had your meat-preparation tactics evolve in a culture that has had easy access to ice for some thousands of years. But especially once you bring fermentation into the mix, all bets are off for how wacky any traditional process might be. (Some of the more alarming Ancient Roman fish-sauce recipes be like, "stick the prepared fish mush in a shallow pan out in the sun for a week or so, drain off the goo occasionally, mmm, delicious"—well, I'm getting that slightly wrong probably, but not in essence)

@jonsmth:

Speaking of Ancient Roman fish sauce, I believe garum specifically calls for fish guts. Fish and land animals are very different beasts, but it would seem to check out in broad strokes? If whatever bacteria or microbes they're counting on working at these specific temperatures come from, or need something from, the gut. (I of course know nothing about traditional Finnish fermentation processes.)

 

[waydanker]

the translator's notes r making me crack up lol thanku

 

[Hulavux]

TL's knowledge is respectable. Thanks for the scanlation!

 

[Baronoflight]

I wonder if the point of contention here about the rabbit skinning and fermenting it relates to the regional(I think its Sweden or Norway) delicacy of eating fermented shark? Is Finland sort of close to Sweden or Norway? In term of geographically and/or culturally?

 

[hockey_cabbage]

I adore the translators notes in this chapter!

 

[mimi95252]

This has been a pleasant read

 

[Trancephormer]

Love to be reading through and getting immersed into a story and then suddenly the TL starts yapping about "umm akshually that's not how you do it" save the worthless fun facts for after the chapter you dork, which according to some posts here aren't even facts at all.