#845 Spreading Smoke

And so, awakened by my newfound passion for smoking foods, I began experimenting with various ingredients as my curiosity led.

Starting with the basics, like meats and fish.

Drying them out until they’re brittle–dried meats and dried fish–seemed like an easy entry point.

It turns out the difficulty of smoking is directly proportional to the moisture content of the food.

That got me wondering: what other ingredients, low in moisture, might be easy to smoke?

First up, boiled eggs.

I think I can try it with kamaboko, too.

Then, dried fruits... Since they’re dried, they should work, right?

Sausages... Of course! When you think of smoked food, you think of sausages!!!

When I invented the sausages, I knew they needed smoking but skipped it because it seemed like a hassle. 

Now’s the time to smoke them!

As I busied myself with these experiments, naturally, the inquisitive farm residents took notice.

They all came crashing into a smoked food-tasting party.

“Delicious, delicious!”

“This is a flavor I’ve never experienced before!”

“What’s the best drink to pair with this? Beer? No, maybe whiskey?”

They devour the food in a flow.

After satisfying their appetites, what comes next? 

I don’t know about other places or people, but with the residents of this farm, it’s their curiosity.

They immediately started wondering if they could smoke ingredients familiar to them. And there it was.

“Saint! Saint! Count me in on this exciting new plan!”

The first to step up was Letasreit.

The princess from the Bean Kingdom.

Naturally, she brought beans.

Soybeans, snap peas, and others, but smoking nuts turns out to be a wonder, like fancy bar snacks.

The taste was incredibly sophisticated.

Who would have thought nuts could absorb smoke and become this chic...?!

“I also thought, what about smoked tofu?”

“Tofu? Isn’t that too watery?”

“That’s why I drained as much water as possible and dried it thoroughly in the sun.”

Such resourcefulness.

She could host a cooking show with those skills.

All right, let’s smoke this thoroughly drained tofu!

As expected, it’s delicious.

The flavors and texture are concentrated, almost cheese-like. 

Why not just use cheese, you ask? Let’s not go there.

“I think smoked edamame would be tasty as well. What do you think?”

“Let’s give it a try.”

Did it.

Delicious.

The edamame gained a touch of luxury, making beer even more enjoyable.

Thanks to bean-whisperer Letasreit, the map of smoked foods rapidly expanded.

Next up was...

Angel Horkosfon.

“Natto.”

“I knew it.”

The predictable natto onslaught.

It was so easily anticipated it’s not even a punchline anymore.

It used to be the go-to for a laugh.

“...But smoked natto, what about that?”

The first question: “Is it even possible?”

I know about natto’s strong, adaptable flavor.

Seemingly incompatible with anything, yet surprisingly versatile. That’s natto.

And then there’s the smoke, which I’m beginning to realize has a similar universality.

As long as we can handle the moisture content, smoke can cling to any food.

These two, joining forces, can’t go wrong.

But then there’s the issue of moisture, the potential downfall of smoking.

Can it be separated from the natto?

Should I dry it first?

I tried drying it... and smoking it... Hmm? The flavor isn’t quite there?

Seems like it needs more research.

“I won’t be discouraged...! No matter how many years it takes, I’ll develop the perfect smoked natto...!!!”

With renewed determination, Horkosfon left.

She’ll probably manage it somehow.

Okay, next, please.

Mermaid Discus.

She’s the young witch who took over the farm’s fermentation department from Puffer.

“How about smoked pickles?”

“Sounds good.”

Pickles are also preserved foods, so with their salt content drawing out moisture, they might be a good match for smoking. 

And they were.

The smoked flavor enhanced the deliciousness of the pickles, making it delicious!!!

“Yes! Now I can face Sis Puffer with pride! Smoked daikon pickles, smoked daikon pickles!”

Discus sure loves her big sister figure, Puffer.

Okay, next! Keep them coming!

“It’s finally time for the star to shine, Master.”

“Veil?!”

Then comes the dragon, Veil, joining the fray!

Her choice is fairly predictable, and it’s likely...

“Ramen!” 

“No!!!”

“Why not?! I want to envelop my signature gonkotsu ramen in smoke, exploring new culinary frontiers!!!”

But who in their right mind would put an entire bowl of ramen in a smoker?!

Besides, my experiences have taught me that water is the arch-nemesis of smoking.

Submerged in broth, there’s no way the smoke will permeate to the bottom!

Maybe, just maybe, it could work if we first remove the noodles from the soup and then dry them out to the extreme?

Dry noodles?

Or perhaps cup noodles?

“Hnggggghhhh, this needs further research! I’ll do it!”

With those words, Veil transforms into her dragon form and flies away.

...

She, too, has become a passionate ramen connoisseur.

...She might just end up creating an otherworldly cup noodle.

Then Platy shows up next.

“I’ve heard everything, Dear! It’s time to breathe new life into my curry...!!!” 

“Curry’s a no-go, too.”

Lately, Platy has been fixated on curry... She’s also forging her own path in the culinary world.

Though she’s not as seasoned as Horkosfon or Veil.

But smoked curry? That’s a stretch.

The water content should clue you in.

Then again, I guess that’s hard for a novice to grasp.

Should I try dry curry?

But even the rice in dry curry contains moisture.

Smoke the curry roux?

In this world, curry roux doesn’t even exist. Right now, we’re mixing spices from scratch.

...At this rate, Platy might end up creating an otherworldly curry roux.

But even if she does, smoking it is a whole other challenge.

“What if we smoke the ingredients, like the meat, instead of the curry itself?”

Something like keema curry is practically eighty percent ground meat, right?  So, if you were to infuse that ground meat with smoke, wouldn’t it be enough to qualify as a sort of ‘smoked-style’ curry?

“Alllll right! I’m going to grind up some meat right now!!!”

And off Platy went, too.

Okay, kids, looks like curry’s on the menu for dinner tonight.

***

...So, that should be everyone, right? 

Now, all that’s left is for Bacchus to hustle around, declaring, “Only the best booze pairs with smoked dishes!” and find the perfect drink for each dish.

I think I’ve satisfied my curiosity for now...

No, wait.

While experimenting with various smoked items, I had an epiphany, especially when sausages came into the picture.

There are things in this world that can only be made through smoking, and they’re delicious.

Relatives of sausages...

Bacon.

“I’ve heard that smoking is essential for bacon...!”

Now’s the perfect opportunity to give it a shot.

Let’s create my own otherworldly bacon!!!