Time.
Let's rewind just a little.
After Asahi Saiba left the three-star dessert shop, a sense of failure, previously unknown to Erina, suddenly weighed heavily on her heart like a massive boulder.
Her eyes gradually lost their usual sparkle, as if covered by an invisible shadow, the light in them slowly dimming.
At the same time, her soft but resilient body—this body that had supported her through countless challenges and struggles—now felt as if all its strength had been drained, leaving her weak and unsupported.
Slowly, almost powerlessly, she began to fall backward.
In the next moment, Erina collapsed onto the floor, right in front of everyone's shocked eyes.
At that moment, the ground felt unusually cold, the chill seeping through her clothes and piercing her skin, but it couldn't compare to the bone-deep coldness in her heart.
The surrounding sounds started to blur.
The chatter of the crowd and the smell of food seemed to fade away, leaving only the sound of her labored, heavy breathing echoing in her ears.
**...**
"Miss Erina, are you okay?"
Seeing this, Hisako rushed over in a panic, trying to help Erina up.
"I'm fine! Just a little tired."
Erina's hands fell limp to her sides.
Her palms faced upward, as if seeking comfort from the world, but she knew deep down that this feeling of helplessness could not be eased by anyone.
Like Eishi Tsukasa, Rindo, Gin, and Kojiro Shinomiya, she had underestimated the power of the Midnight Chefs. Although she felt a pang of regret for losing without a fight, her dominant emotion was fear—fear of an uncertain future.
However, in the next moment, her gaze became firm again.
She knew she was in a sorry state now, but that didn't mean it would always be this way.
"It seems that with our strength alone, it's impossible to stand up to the Midnight Chefs. Right now, the only hope—no, the only chef who can defeat all the Midnight Chefs is Zane."
Finally, Erina spoke these words with a calm demeanor.
**...**
Night fell.
Stepping into this cozy tavern felt like entering a small world full of stories and warmth, far removed from the hustle and bustle of the city.
The air was filled with a layered fragrance, weaving together a sensory symphony that was hard to resist.
First came the enticing aroma of alcohol, gently swirling around the nose, carrying a hint of tipsy temptation. The sake was as clear and bright as spring water, its fragrance elegant and lingering, as if it could cleanse the soul of its worries.
Meanwhile, the plum wine brought a blend of fruity sweetness and rich alcohol.
The two aromas mingled perfectly, creating a pleasant scent that made one want to take a sip and savor its unique flavor.
Next, the scent of food began to assert itself, competing with the aroma of alcohol for dominance in the air.
Each dish had its own distinct aroma, yet they coexisted harmoniously, forming a feast for the senses.
The scent of grilled fish, with its slight hint of smoke from the charcoal and the freshness of the fish, made one picture the crispy, golden skin waiting to be savored.
Meanwhile, the sushi with fresh slices of fish emanated the freshness of the ocean and the natural sweetness of the fish, each bite a tribute to the sea.
There were also warm snacks, like the golden, crispy fried chicken pieces, with their crunchy exterior and juicy interior, releasing an irresistible fragrance.
Or a steaming bowl of ramen, with a rich but not overpowering broth, springy noodles, tender slices of char siu, and vibrant green onions, each bite bringing a sense of pure happiness.
Even after undergoing two or three renovations, this tavern still wasn't very large.
However, the scents of alcohol and food constantly intertwined, creating an indescribable sense of warmth and comfort.
People gathered around, raising their glasses, chatting, and enjoying this rare moment of relaxation and freedom. Here, time seemed to slow down, allowing them to forget the day's hustle and exhaustion, and simply immerse themselves in this beautiful moment.
The fear brought by the Midnight Chefs seemed to be forgotten in this place.
**...**
At this time, the former Director, Senzaemon, sat quietly, drinking beer by himself.
A glass of golden beer with fine foam was gently placed in front of him.
The delicate foam, light as a cloud, slowly dissipated, leaving behind intricate patterns. Opening the bottle, a fresh malt aroma wafted out, reminiscent of a summer breeze carrying the fragrance of the fields.
The first sip of beer activated every taste bud, the malt's sweetness and slight bitterness intertwining, much like the bittersweet experiences of life, leaving a lingering aftertaste.
"Ah, that's refreshing."
Sighing out a breath of alcohol, Senzaemon remarked.
Then, he turned his gaze to Zane and said with a smile, "Zane, shouldn't you go to Totsuki Academy and comfort my granddaughter Erina?"
"I heard she lost without a fight to the leader of the Midnight Chefs, and now her mindset is on the brink of collapse. She locked herself in her room at Totsuki, grieving alone."
"Sigh!"
"Though she is the Director of Totsuki, she's still just a sixteen or seventeen-year-old girl."
**...**
"Heh."
"I've faced the Midnight Chefs before."
"They're a bunch of gamblers who've staked everything on the line, including their lives. With that kind of ruthless determination, most chefs in the culinary world can't stand up to them."
"Erina losing to them isn't surprising."
Zane responded calmly.
In truth, there was something he hadn't mentioned to Senzaemon.
In the original story, Erina, with her God Tongue ability, was supposed to be stronger than Asahi Saiba. Now, with his unexpected arrival, Zane had directly influenced Erina's life, causing her potential to be unlocked early.
So, theoretically, just like in the Nakiri Azami arc, Erina should have been able to handle this Midnight Chefs incident on her own.
However, the butterfly effect didn't just impact Erina; it also affected Asahi Saiba.
With Mana's careful planning, he had set the stage for the Midnight Chefs to invade the culinary world of Japan.
As a result, Asahi absorbed the skills of top chefs like Joichiro Saiba, Gin, Kojiro Shinomiya, Eishi Tsukasa, and many others, raising his abilities to a level where even Erina couldn't defeat him.
"Hmm."
"I recently bought some bamboo fungus."
"How about I make you a dish with Longjing bamboo fungus to try?"
Returning to his thoughts, Zane asked Senzaemon.
"Sure!"
"Thank you."
Senzaemon nodded in agreement.
**...**
When people hear about bamboo fungus, they often mistakenly think of the fresh shoots from bamboo.
This is a common misconception.
In reality, bamboo fungus, also known as bamboo pith, bamboo mushroom, or netted stinkhorn, is a parasitic flowerless fungus that grows on the roots of decaying bamboo.
Its shape resembles a netted umbrella, with a fine white mesh-like skirt spreading downward from the top of the stem, resembling a young girl's dress.
Because of this, bamboo fungus has many poetic nicknames, such as "Snow Fairy," "Flower of the Mountain Delicacies," "Flower of the Fungi," and "Queen of the Mushrooms."
In nature, there are more than ten species of bamboo fungus, but only four are commonly eaten:
- Long-skirt bamboo fungus
- Short-skirt bamboo fungus
- Prickly bamboo fungus
- Red bamboo fungus
You can find them in southern China, the northeastern provinces, and Southeast Asia.
Due to its rich nutritional value and delicious taste, bamboo fungus has been considered one of the "Eight Treasures" along with monkey head mushrooms and white fungus.
The "Eight Treasures" refers to eight valuable ingredients in the ancient Chinese Manchu-Han Imperial Feast.
The earliest known reference to bamboo fungus dates back to the Tang Dynasty, in the novel "Youyang Zazu" by Duan Chengshi.
In it, he writes, "In the tenth year of the Daitong reign (544 AD), a strange fungus grew in the bamboo grove of the Xiangyuan Garden. It was eight inches long, with a head like a chicken's crown, black in color, a stem like a lotus, hollow and clean white with a slightly reddish base."
Thus, in ancient times, bamboo fungus was a royal delicacy, reserved only for the imperial family.
It wasn't until recent decades, with advancements in technology and artificial cultivation, that large-scale production of bamboo fungus became possible in many parts of China.
What was once an exclusive delicacy for the elite has now become a more accessible commodity, widely available in the market.
In addition to its use in dishes like Longjing Bamboo Fungus Soup from the Manchu-Han Imperial Feast or Hibiscus Bamboo Fungus Soup served at state banquets, bamboo fungus has become a common ingredient in everyday cooking. Dishes like bamboo fungus konjac chicken soup, bamboo fungus pork ribs, fried bamboo fungus meat rolls, and home-style braised bamboo fungus with eggs are now widely popular.
**...**
As time passed, Zane approached the final step in making the Longjing Bamboo Fungus dish.
He took out a bottle of wine, and as he opened it, a pure, refreshing fragrance wafted out. The wine inside was as clear as a mirror.
The air was quickly filled with the scent of wine, and just a whiff seemed intoxicating. It had none of the heavy sweetness or harsh
ness of alcohol, only a subtle fruitiness and a faint sourness, along with a rich, full-bodied flavor.
He gently lifted the lid of the bowl, and the aroma of the unfinished Longjing Bamboo Fungus dish immediately filled the tavern.
It was hard to imagine that such a dish was still incomplete.
A stream of sake was poured into the bowl, soaking the Longjing Bamboo Fungus.
In that brief moment, Senzaemon's mind nearly went blank: "What? This is...?"
**...**
To be precise, the Manchu-Han Imperial Feast didn't originate in the royal court but in the official cuisine of Jiangnan.
The Longjing Bamboo Fungus dish he just prepared was one of the soups served in the Manchu-Han Imperial Feast.
Longjing Bamboo Fungus is a dish from Zhejiang cuisine.
The main ingredient is bamboo fungus, and the flavor is fresh, with the cooking method being steaming, making it a high-level dish.
The main ingredients include dried bamboo fungus, with fish paste, peas, rehydrated moss, cooked ham, bok choy, and bean sprouts as side ingredients.
Clearly, the ingredients are quite ordinary. However, with the addition of sake, a unique Longjing Bamboo Fungus dish was born.
The sake served multiple functions:
- Removing any fishy odors
- Enhancing the flavor
- Adjusting the fragrance
- Improving the tender, smooth, and silky texture
The sake used was clear and transparent, with a pleasant aroma, a pure taste, a smooth and refreshing texture, and a harmonious blend of sour, sweet, bitter, salty, and spicy flavors. It also contained various amino acids and vitamins, making it a nutritious beverage.
"OK, my Longjing Bamboo Fungus is finally done."
Zane exhaled a deep breath and spoke.
On the other side, Senzaemon couldn't help but show a greedy expression.
"Well then."
"I won't stand on ceremony."
With that, he eagerly began to taste the dish.
Although bamboo fungus was considered a royal delicacy, the ingredient itself had a rather peculiar smell, somewhat like soap or dish detergent.
If stored for too long, it could also develop a slightly sour odor.
However, once soaked in water to remove any remaining processing odors, it became richly fragrant and delicious.
**...**
The quality of a dish is often apparent from the first bite.
Senzaemon, after just one small bite, stood frozen like a statue, his eyes wide with disbelief as he stared at the Longjing Bamboo Fungus before him.
He was in a state of shock, seemingly unable to believe his taste buds. The dish hit him like a thunderbolt, captivating him completely.
After holding back for a while, he finally pounded the table and exclaimed, "Delicious!"
"The shape is perfect, the skirt is long and even, the color is pale yellow, the aroma is fragrant, and the taste is superb. Bamboo fungus is a very challenging ingredient to handle because it has a naturally odd flavor."
"But Zane, your Longjing Bamboo Fungus dish tastes incredibly delicious."
"How is that possible?"
"Could it be the sake? Removing the fishy odor, enhancing the flavor, adjusting the fragrance—these are all effects of sake, right?"
"No, it's not that simple."
"The fish paste in the bowl... This... it's impossible, why... how could this be?"
**...**
A chef's approach often determines the characteristics of a dish.
Fish paste is made by removing the skin and bones of the fish, then finely chopping the fish meat. Thus, dishes made from paste are known for their precise technique, complex process, and fine texture.
Though, with the development of cooking techniques, today paste-based dishes are widely used in both high-end banquets and ordinary meals.
The astonishing part was that Zane managed to break free from the conventional, rigid methods. The fish paste he made had a finer, smoother texture, a purer color, and a more beautiful presentation.
There was no doubt that, from selecting ingredients, knife work, and blending the paste, to adding salt for texture, shaping, cooking, and plating...
Every step.
Every detail.
Zane executed flawlessly, without a single error.
Yes!
That's the strength of Zane!
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