Believe it or not, today is the last day for Food Wars: Tavern updates, not because I'm dropping but because the author hasn't made any new chapters passing chapter 327. He hasn't updated since the 8th of August. Just be aware that this fanfic is coming to an end, I'll see if I can create a rushed ending but I'm unsure.
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The moonlight was gentle, not as harsh as the daylight, but soft and clear. It shone through the sparse clouds, casting its glow over every corner of Totsuki Academy, adding a touch of dreaminess and poetry to this culinary school.
Most of the windows in the school buildings were dark, with only a few lonely night lights flickering in the darkness. These faint lights, echoing the scattered stars in the distant sky, created a warm yet slightly lonely nighttime scene.
On a winding path, the trees on both sides swayed gently in the night breeze. Moonlight filtered through the leaves, creating a dappled pattern of light and shadow, laying down a path where each step brought a different rhythm and melody. The lake in the mountains, under the moonlight, appeared even more clear and serene. The surface of the lake shimmered with silver light, like a giant mirror reflecting the stars and the bright moon in the sky.
Occasionally, the stillness was broken by the cries of night birds. On the path by the lake, late-returning students or teachers might slow their steps, savoring this rare moment of peace and beauty.
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It is well known that Udon is a type of Japanese noodle. Made from wheat flour, it has specific standards for thickness and length. There are many varieties, such as Inaniwa Udon from Akita, Mizusawa Udon from Gunma, and Kazo Udon from Saitama. Along with Soba and green tea noodles, Udon is one of the three major Japanese noodles. It's a staple in Japanese cuisine.
At this moment, somewhere in Totsuki Academy, a grand building stood tall, its structure imposing and majestic, its design intricate and tasteful. In the background of the blue sky and white clouds, it created silhouettes of various geometric patterns.
The entire building's style exuded elegance and splendor. Gilded and stately, with a refined and delightful layout, it was a place of unique charm.
Erina, after glancing around at the chefs kneeling below, slowly picked up a bowl of Udon to taste. Even though she was now the esteemed Director of Totsuki Academy, she still took time each day to use her God Tongue to sample the dishes made by top chefs.
The first bite of Udon slid into her mouth with a "slurp." She learned quickly and chewed the Udon slowly, savoring its soft, candy-like texture. Unconsciously, the tension in her muscles relaxed as the subtle wheat fragrance filled her senses.
This traditional Japanese noodle dish originated in the 9th century in Zansaki, Japan. A monk who studied Buddhism in China brought the noodle-making method back to Kagawa, where it combined with locally produced wheat flour to create Udon.
What is Udon?
Few can clearly define it. Udon is made from salt, flour, and water. According to the standards, noodles must be at least 1.7 millimeters wide and 1 to 3.8 millimeters thick to qualify as Udon.
Aside from the types, Udon noodles also have different schools of thought. In Japan, Udon is divided into two schools: Sanuki Udon and Inaniwa Udon. Historically, the former was common food, while the latter was reserved for nobles and the emperor.
Traditional Sanuki Udon requires the dough to be kneaded with the feet to develop elasticity and strength. This method was once unacceptable to the upper class, leading to the development of hand-pulled Inaniwa Udon. Today, many Udon noodles are machine-made to replace the traditional foot-kneading method for hygiene reasons.
Unlike ramen with its rich broth, Udon noodles are simpler and more rustic, emphasizing the wheat flavor. A bowl of clear broth with a sprinkle of green onions is often enough.
If you want a richer taste, you can add a raw egg. The Udon noodles, wrapped in the egg yolk, become even smoother and more fragrant.
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In reality, Udon can be enjoyed in many ways, and it pairs well with tempura. The contrast of smooth and crispy textures, light and flavorful, allows for both separate and combined enjoyment. A bowl of snowy white Udon dipped in dashi soy sauce can, in Erina's eyes, best showcase the wheat flavor and chewiness of the noodles.
However, it still wasn't enough.
Erina continued chewing the Udon, her eyes closed, with a serious and contemplative expression that made the chefs below her tremble in fear.
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Though Udon and regular hand-pulled noodles use similar ingredients, Udon has a unique texture. Udon dough contains a high salt content and low water content, requiring repeated folding and kneading, along with long resting periods, to fully develop the gluten. This process gives Udon its characteristic chewy and firm texture, balanced between softness and bite.
The salt content in Udon dough is about 5% of the flour's weight, while the water content is only 43%-45%, making the dough initially dry and tough, difficult to handle.
But skilled chefs, with their simple wisdom, know that with low water content, the dough's elasticity and gluten development rely on long resting periods. Although time-consuming, the process is neither tiring nor overly complex.
Udon is versatile and can be made into cold noodles, soup noodles, or stir-fried noodles—each way delicious. A famous Udon dish, Kitsune Udon, is made by adding seasoned fried tofu to Udon soup. The dish is named after foxes, which are said to love this tofu.
While ramen often has rich toppings and broth, Udon soup noodles are typically served with simple clear broth, perhaps to highlight the noodle's texture. The noodles, painstakingly crafted to be chewy, are the stars of the dish.
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Japanese cuisine pays particular attention to healthy eating, emphasizing a balance of meat and vegetables, with minimal use of oil. Seafood, especially various types of sashimi, is a favorite, often served with minimal seasoning to preserve the food's natural flavor.
"The taste is... acceptable," Erina finally said, opening her eyes and addressing the chefs below.
"Huh?"
The chefs were puzzled.
"Acceptable"? Can this word even describe taste?
They couldn't help but feel that Erina had become increasingly hard to read. Since the coup led by Azami, she seemed like a completely different person. Of course, anyone with keen eyes could see that the esteemed daughter of the Nakiri family had been profoundly influenced by a certain tavern owner named Zane.
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"The essence of Udon is a + b(z) = u. To put it simply, a is the noodles, b is the dashi or soy sauce, and z refers to toppings like tempura, which aren't standard."
"In Japanese cuisine, among the commonly eaten noodles, Udon and Soba are more focused on the noodles themselves than ramen. When we eat ramen, we often judge it by the broth—this one has pork bone broth, that one chicken white broth, and another soy sauce broth."
Erina continued coldly, her gaze fixed on the group of chefs below her.
Then she shifted her gaze and continued, "After making the noodles, dust them with flour for storage. Freshly made Udon has the best flavor, but it's difficult to store for long due to oxidation."
"Most Udon noodles are made fresh and eaten right away; that's the only way to fully bring out the flavor."
As she finished speaking, her eyes grew sharp as a sword.
"These Udon noodles are just mediocre. They can't satisfy my God Tongue."
The atmosphere became incredibly tense.
Finally, all the chefs, frightened, lowered their heads and hurriedly responded in unison, "We understand, Lady Erina!"
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According to Japanese standards, noodles that are at least 1.7 millimeters wide and 1 to 3.8 millimeters thick qualify as Udon. Anything that doesn't meet these standards... strictly speaking, isn't true Udon!
Additionally, the process of making Udon noodles is quite unique. In traditional Japanese methods, the noodle maker uses their body weight to knead the dough, sealed in a bag, until it becomes smooth and soft. The dough is repeatedly folded to help the gluten form a consistent structure.
In other words, kneading with the feet is much less tiring than using hands! It also allows the gluten in the flour to fully develop, resulting in noodles that are chewier and smoother.
After assessing this bowl of Udon noodles, Erina got up and moved to a particularly clean cooking station.
Her eyes flickered as she looked at the white flour on the cutting board. After a brief moment of contemplation, she took a deep breath and began to work.
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First, she brought a pot of water to a boil and added the cleaned snap peas, cooking them for about a minute before removing them and rinsing them in cold water. Next, she placed the pre-made Udon noodles in the boiling water, stirred them for about a minute, and then rinsed them in cold water. The chicken breast was cooked and shredded.
In a bowl, she placed the cooked Udon noodles, snap peas, shredded chicken, and cooked yellow peas, setting it aside.
In another bowl, she mixed soy sauce, dark soy sauce, vinegar, sesame paste, and sugar, stirring until smooth. She added salt, chicken powder, and some chili oil, mixing it all together.
Finally, she poured the sauce over the Udon noodles from step four and mixed everything well.
And with that, the cold Udon dish was complete.
With a single slurp, the Udon noodles slid into the mouth, the sauce offering a slightly sour and spicy kick, and the noodles themselves were smooth and tender, breaking easily with each bite.
The snap peas were crisp and refreshing, and the shredded chicken was not dry
at all. Occasionally biting into a pea, which was sandy and soft, elevated the texture several levels.
Those who tasted this cold Udon dish found themselves in a state of culinary bliss, feeling so delighted that their whole being was filled with excitement.
"No wonder she's Lady Erina."
"This dish is like a gem, shining brightly and with such nobility—it's simply delicious!"
"Who would have thought that such an ordinary cold Udon dish could reach this level? She's truly a role model for us all."
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For a moment, all the chefs who had been scolded by Erina earlier found themselves enthusiastically praising the cold Udon dish that seemed too simple to be so extraordinary.
Without a doubt, the current Erina was no longer the same person she once was.
She had made incredible progress in her culinary skills and was more respected than ever. She had also become more influenced by Zane, her cooking gradually becoming more accessible. Sometimes, even the most unassuming, ordinary dish could shine brightly in her hands.
Many understood that under her leadership, Totsuki Academy was steadily entering a new era.
Yes! An era full of strong culinary talents.
"Wow!"
"Lady Erina, this cold Udon dish tastes so warm!"
At that moment, Hisako was savoring the cold Udon dish.
"Warmth."
This word shouldn't really apply here. After all, this was a cold dish, and the sensation should be "cold."
However, it was this cold dish that made Hisako feel a special warmth inside.
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The spread of culinary culture benefits people around the world!
It's thanks to this increasingly diverse exchange that our dining tables have become rich and varied, and the ways we enjoy food have become more unique and interesting.
This is also why cooking has become more diverse.
"Ahem!"
"Udon noodles are chewy and flavorful, and they absorb sauce well. They have fewer calories than refined noodles, and they're very versatile, making them an easy substitute for rice as a main dish, especially for lazy cooks."
"At the same time, compared to soup noodles, I prefer stir-fried Udon, where you can stir-fry the noodles with your favorite ingredients. It's both filling and satisfying."
"Eggs are tender, tofu absorbs the flavor, spinach is refreshing, and the noodles are firm."
"With one slurp, you get layers of flavors, one after another, in your mouth, blending together and constantly stimulating your taste buds. Just after finishing a bite, you'll immediately reach for another; every bite is incredibly satisfying."
"The key to cold dishes lies in the sauce."
"Typically, soy sauce is used as the base, with some rice vinegar added for a refreshing balance."
"Next, minced garlic and ginger are added for a hint of spiciness and fragrance. They blend with the soy sauce and vinegar, creating a taste experience that's both layered and harmonious."
Suddenly, the atmosphere became quiet as everyone perked up their ears to listen intently.
"Water is part of the broth, and it's usually not singled out. However, the quality of the water is crucial for connoisseurs and is often an important factor in determining the best Udon."
"For example, in Kagawa Prefecture, most of the delicious Udon shops are near Ayakawa because the water quality there is excellent, making the broth and noodles even tastier."
"As you move westward from Zentsuji, the quality of Udon begins to decline, and it gets worse as you reach Marugame."
"Marugame's water quality isn't as good as Takamatsu's, so there are fewer good Udon shops there. The local specialty in Marugame is bone-in chicken, and the city once considered renaming itself 'Bone-in Chicken City.'"
Nearby, Hisako watched Erina passionately explain. She was momentarily stunned, then smiled softly.
How should she put it?
It seemed that Erina had truly changed a lot!