At 2 a.m., most of the tavern's customers had left, leaving Leonora Nakiri alone, still drinking.
"Phew~ This is really good potato wine!"
She exhaled, pleasantly surprised.
She had expected smoked salmon and blood duck from the Nordics, but she hadn't anticipated finding potato wine here too!
This tavern may be small, but it has everything.
As the name suggests, potato wine is made from potatoes. Any starchy crop can be used to make alcohol, just like sorghum, corn, and rice. Potatoes are common, starchy raw materials for brewing.
You can't assume that potato wine is of lower quality than sorghum wine just because potatoes are cheaper.
In Nordic countries, known for their high civilization standards, excellent social welfare, high education levels, and overall affluence, they are often rated as the best places to live. However, people here face a problem not often encountered in other places:
Alcohol!
They struggle to get enough!
To survive the long nights, Nordic people's persistence in home brewing—using wild berries, malt, potatoes, etc.—is truly touching to the rest of the world.
---
In cold regions, drinking helps keep people warm, and it's common for people to drink a few cups casually. However, excessive drinking can cause many social problems. Prohibiting alcohol is impractical, so strict regulation is necessary.
Historically, Nordics have loved home brewing, using various materials like wild berries, malt, and potatoes.
Nordics, in particular, have a special fondness for potatoes. They eat them in a variety of ways, from normal to bizarre, and it's beyond imagination.
Potato wine, for example, is like "Nordic erguotou." A small glass warms you from head to toe, with your face turning slightly red.
---
"It's almost closing time. Aren't you thinking about going home?"
Zane, who had just finished his work, took a seat nearby and sipped a cup of fragrant jasmine tea.
"Let me sit for a while longer. I don't know what to do if I go back now. I'm not as busy as Alice, preparing for the school festival." Leonora, with slightly hazy eyes, looked up and smiled after putting down her glass.
"School festival?" Zane was puzzled.
"Yes, this year's Moon Banquet Festival. Totsuki Academy is taking it very seriously. Even the General Manager has been heavily promoting it and inviting many famous chefs."
"So, Alice has been very busy and can't come to the tavern with me."
Leonora explained.
"The field training just ended, and now the school festival is starting?"
Zane sighed deeply.
At Totsuki Academy, students can't survive without intense competition.
Entrance exams, residential training, the Autumn Election, field training, the school festival... These consecutive "challenge activities" turn students into "problem-solving machines" within a year.
In the original story, Totsuki Academy's annual Moon Banquet Festival arrives as expected!
And this year, due to the efforts of the General Manager and the Elite Ten, the event attracts more participants than previous years.
During this time, there was an intense competition between Soma Yukihira and Terunori Kuga.
---
Initially, Kuga chose to set up his shop in the "Central Area" because it offered more freedom in setting up the size and business model of his booth.
To fully utilize the manpower of the Chinese Cuisine Research Society and fulfill his promise to Eishi Tsukasa, he avoided the highly competitive "Mountain Area."
As he expected, in the first three days, Kuga's restaurant consistently ranked first in sales in the Central Area.
However, on the fourth day, Soma Yukihira surpassed him in sales.
Of course, the other members of the Elite Ten also received much attention from food critics and business partners.
Even the top-ranked member of the Elite Ten showcased his culinary skills at the festival!
But most notably, towards the end of the festival, Mana Nakiri made a sudden appearance. With the support of more than half of the current Elite Ten, she successfully became the new General Manager of Totsuki Academy.
This led to a significant reform at Totsuki Academy.
The Moon Banquet Festival was like a storm, sweeping away everything in its path and setting the stage for intense future conflicts among various factions.
---
In a spacious kitchen equipped with modern appliances and rare, expensive ingredients like black truffles, foie gras, Kobe beef, and sea coconut, a beautiful woman with golden hair, not black, worked.
Erina Nakiri, dressed in a white chef's uniform, looked even more elegant and noble.
She wasn't in a hurry to cook but stood deep in thought.
Finally, she raised her eyebrows, turned to her secretary Hisako, and asked, "What do you want to eat most right now?"
"Monjayaki!" Hisako responded without hesitation.
"Alright, let's make Monjayaki."
Erina's eyes curved like crescent moons, and she smiled.
She rolled up her sleeves and returned to the cooking station to prepare the ingredients.
---
Monjayaki might be unfamiliar to many, but Okonomiyaki is well-known. Both are cooked on a griddle.
The main difference lies in the base. Okonomiyaki solidifies into a pancake, while Monjayaki remains a gooey mix, with simpler ingredients.
Erina used to dislike Monjayaki because it was considered food for the poor.
Originally, it was a crude snack for children. Over time, chefs started adding various ingredients, making it more popular and turning it into a beloved Japanese specialty.
---
Erina heated the griddle and added oil.
She then added various ingredients, making sure the batter didn't spread too much.
After mixing the ingredients, she shaped them into a ring, poured the batter into the center, and waited for bubbles to appear before mixing everything together on the griddle.
"Hisako, eat as much as you want."
A plate of Monjayaki was placed in front of Hisako.
Erina, having removed her chef's hat, looked expectantly at Hisako.
"I'll try my best!" Hisako picked up her chopsticks and tasted a small portion of the large Monjayaki plate.
"Is it good?"
Erina eagerly asked before Hisako even finished eating.
"It's not greasy, and the flavor is delicious! The texture starts with soft eggplant and ends with tender beef, creating a strong sense of layers."
"Just one bite fills your mouth with a rich aroma, a very magical experience!"
Hisako continued, "The outside is crispy, and the inside is moist, alternating in a wonderful cycle..."
"No wonder you're so talented. Your cooking is always outstanding and captivating!"
---
"Really? That's great."
Seeing Hisako's satisfied expression, Erina felt happy and smiled.
However, the next moment, her eyes dimmed.
Hisako, noticing Erina's mood, said, "I know, Miss Erina."
"Since you returned from your internship at the tavern, no, since the Autumn Election ended, you've been secretly experimenting with new recipes."
"Especially Japanese sweets, you've modified them countless times."
"Sometimes I didn't understand why, but later I realized you probably want to make a dish for Zane to taste at the school festival, right?"
---
"What? No way!"
"I am the proud daughter of the Nakiri family. How could I lower myself to cook for a commoner?"
Erina blushed and spoke defensively.
"Hehe, I understand," Hisako smiled mischievously.
"Sigh, Hisako, even if I want to make a dish for Zane, he has to be willing to eat it!"
Erina became more dejected.
Inviting him to Totsuki for the festival seemed impossible, so Erina didn't hold any hope.
But deep down, she really wanted it.
---
In a bustling city center, there was a high-end restaurant called Subway.
The restaurant had an American street style, divided into two areas.
Inside, it felt like a cozy pub with red sofas, wooden tables, and bright lights, making night feel like day.
Outside, near the road, the air was fresher, and you could see the busy streets, adding to the lively atmosphere.
Recently, many people from the upper class of Japan frequented this Subway restaurant.
Even the simplest appetizers, like sandwiches, were divided into hot and cold options.
You could choose from baguettes, soft wheat, or whole wheat bread in three sizes, similar to fast-food chains. Besides sandwiches, the restaurant also offered combo meals.
With nearly 50 sandwich combinations, customers often had a hard time deciding.
Even the drinks, available for self-service from the fridge, offered more choices than expected, including many sugar-free options, reducing the guilt of indulging in such a meal.
---
Sandwiches.
Usually, they're just convenient store-bought breakfasts or made hastily with a toaster.
They seem to exist solely to quickly fill your stomach.
However, in this Subway restaurant, sandwiches became a high-quality food experience.
Upgrading the components, like bread selection and fillings, created a completely different experience.
Here, the sandwiches were incredibly large, heavy enough for two girls to share.
So, some customers with smaller appetites ordered "mini combo meals."
The thick ribeye steak, sautéed with onions and mushrooms in butter, plus loads of cheddar cheese, created a classic American flavor. The aroma alone was enough to melt you.
The special bread was exceptionally soft, springing back when pressed. The crust was crispy, while the inside was fluffy.
One big bite filled your mouth with the delicious filling, crispy bread, and warm goodness, providing immense satisfaction!
The beef's juiciness and the cheese's creamy flavor, combined with the chewy baguette, filled your mouth.
The crisp onion strips danced lightly, and the tender mushrooms added their fragrance, making you want to cheer for it!
---
The
beef steak had an explosive flavor.
Eating it alone was already perfect.
The crunchy breadcrumb coating had just the right thickness and size, not hurting your mouth.
The beef was tender, and with the crispy coating, it created the ultimate savory combo.
The steak was drizzled with a very sweet sauce, similar to the sweet sauce on Chinese pancakes. The crunchy cabbage added a refreshing touch, balancing the richness of the sandwich.
"Is this the skill of the restaurant's chef?"
After taking a big bite of the sandwich, the midnight chef, Saji, commented with a complex expression.
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