Tensei Reijou wa Shomin no Aji ni Uete Iru - Ch. 2

[Ka_Raa]

Thank you!!

 

[IrregularPerson]

did they spend all night cooking?

 

[Kaminamioni]

ojou sama, teach me how to cook

 

[FakeCoat]

Shin you lolicon! (Jk)

 

[_idiot]

@CrimsonCrowe

I believe the author was going for something that sounds like "udon", so, rather than "oolong" (which may be confused for the tea), how about spelling it as something more visually similar like "uron", "uuron", or "u-ron"?

 

[Lilnia]

😭😭😭I keep getting this chapter is unavailable 😱

 

[yannickq]

@arashikitsu Not sure if you've made pasta before, but it's somewhat similar to that. A good Udon noodles depends not just on the type of flour and grind but also the temperature of the water. Ambient humidity affects moisture absorption, and it's very easy to over-knead which leads to a chewy noodle. And as you've said, adequate time to rest the gluten.

If you look at an Udon noodles recipe or tutorial, it's actually quite simple. But there's a reason why it's practically an art form in Japan.

Sure it's not difficult to make a noodle, but it's hard to make a noodle good enough to convince a team of chefs that this new cuisine is better than their native cuisine.

As for the broth, one made from dried seasoned meat (whatever they had lying around) wouldn't taste anything like Dashi. You can't even compare it to regular stock and in that much water it would be almost tasteless. Western broths often rely on fresh veg, herbs and some animal carcass, but Dashi requires very particular ingredients. Part of the umami comes from katsuobushi which takes up to half a year to prepare. It's also why Dashi tastes extremely different from western-style broths.

I doubt what they made tasted good at all, tbh. Though I don't remember the chapter too well. Not sure if you can tell, but I've pretty much given up making Udon lmao. I just go out and buy it now. Hahaha /endrant

 

[Elendin]

Thank you for the chapter 😍❤️😍

 

[arashikitsu]

@yannickq

Ah I see, so that what you mean. I also get all my udon from the stores lol. The extent of theoretical cooking I know is from Shokugeki no Souma so probably should be taken with a few grains of salt kek

 

[Simpleton]

Thank you for your hard work.

@yannickq I suspect it was at least dried salted meat, like a jerky or biltong.
And the differences from proper udon/dashi might have been just what made it palatable for the local chefs, given what they usually cook up. XD

 

[cloverdit]

It's 5 am and I really want some udon right now. 😭😭

 

[immortalartisan]

I want to murder everyone of these people Mc included for crimes against cuisine. And the fucker who cooked just a chicken head and threw out the body. It doesn’t look plucked. You used dried meat that likely used salt into udon which would ruin the salt amount if you don’t take it into account. Chicken was only served as whole headless roasted chicken as center pieces.

 

[mintx17]

lmaooo is this shokugeki no souma ver manhwa??? xD

 

[CloudySkySadMoon]

Spoiler

🧐*remembers her minuscule knowledge of British cuisine* Hmm.... Oddly familiar....

Cute manga ^_^
Thanks for the translation<3

 

[nohabody]

They're calling the noodles strange and plain? Their dish looks like they just fried a whole bird in the oven then threw the traumatized thing on a plate! I thought it's crying eyeball was a mushroom when I saw it.

 

[Chiiyuu]

What in the actual heck is baked fish with fresh cream SOUNDS LIKE A DISASTER XD

 

[acatone]

Thank you for translating this!!

 

[Lioslin]

For once I can't complain that they instantly think Glorious Nippon food is better because what the actual fresh hell is that garbage they claim is food fit for nobles?

 

[Kingdo]

and Franch food ?

 

[Nongaran]

baked fish with fresh cream lmao
the nerf on the chefs is so stupid XD