#844 Smoky Food

Thus, the annual springtime flower viewing ended with more uproar than expected, but that only added to the excitement.

Just when I thought we were returning to everyday life...

“No, it’s not over yet! I must, at all costs, let the world know of the cherry blossom’s excellence!!!”

The cherry blossom, though snapped by Junior, still hadn’t broken in spirit.

Or should I say, Cherry Boy, the tree spirit?

Even though the initiator of this event, Michizane, had left satisfied, the conflict lingered.

“There’s one more thing to boast about this tree! Feast your eyes on this!”

“What’s this? Sawdust?”

I was suddenly shown something resembling wood shavings.

They were finely crushed to the point where calling them fragments wouldn’t be an exaggeration.

Honestly, it looked like nothing more than scraps from construction materials, and I was puzzled as to why Cherry Boy was showing me this...

“These are cherry wood chips!”

“Chips?”

They’re undoubtedly thin and small enough to be called chips...

...Ah.

I suddenly remembered.

It was only something I’d heard in passing, but it involved a certain cooking method using cherry wood pieces.

“Is this for smoking food?”

“Exactly!”

Smoking.

It’s not something you’d commonly encounter in everyday life, but it’s apparently a deeply nuanced cooking method for those in the know.

The smoke rising from burning material...

This smoke is applied to food, imbuing it with a smoky scent and flavor.

It also inhibits bacterial growth, making it a popular method for preserving food.

All hearsay, of course.

Can’t blame me – having led an utterly ordinary life in my previous world, I had no chance to encounter such a culinary culture.

Smoked cheese, smoked salmon...

You might have heard about smoked foods at some point, seen them, or even tasted them.

But how many people have actually had the experience of cooking them? Probably very few, I’d guess.

“I heard that people serious about smoking select their burning materials very carefully.”

“Indeed! Various types of wood chips are used for smoking, but cherry wood chips are particularly known for their strong aroma! They’re great for beginners as they impart enough fragrance in a short time!”

“Such a strong claim-bai...!”

The one who muttered this was Onoko Ume, the plum tree spirit.

It’s still harboring a grudge even after Junior had reprimanded both.

“Well, since I’ve got them, I might as well try smoking something. I’ve always been curious about it.”

“I shall guide you in the proper method!”

So, under Cherry Boy’s guidance, I decided to give smoking a try.

Tree spirits sure are handy when it comes to their own kind’s knowledge.

“Now, let’s decide what to smoke!”

“Right.”

Without the right food to carry the smoke’s flavor and aroma, it’s all for naught.

“Maybe cheese?”

Smoked cheese is the most commonly heard, after all.

Our farm’s dairy department is managed by a group of goat-therianthrope satyrs.

I headed to them to ask for a share of cheese.

Their leader, a maternal and generous woman named Panu, is deeply involved in the production of milk, cheese, and butter, thanks to her goat-like traits.

When I humbly asked her for some cheese...

“Well... We work for you, so we can provide as much as you need. But...!”

However, she seems puzzled.

Perhaps she’s uncertain about the smoking method I’m about to try.

Which cheese would be best for smoking?

Processed cheese with less moisture than camembert seems more manageable.

Is this why smoking didn’t develop much in humid Japan?

“Lord Saint! Place the cheese here!”

“Mm.”

Prompted by Cherry Boy, I place the cheese in a smoker, the origins of which I am clueless about.

It looks like a pot with a lid, made of iron, and has an inner mesh layer, creating a double-layered structure.

Below the pot, I lay a bed of cherry wood chips and then place the ingredients (cheese) on the wire mesh above. It seems that when heated, the rising smoke hits the food.

I make sure to seal it with a lid to keep the smoke trapped inside.

After smoking for thirty minutes...

The cheese, once taken out of the smoker, had turned a darker color?!

Its original bright, pale yellow, reminiscent of a maiden’s soft skin, was now transformed into a deep tan, much like a muscular, sun-kissed surfer.

“Eek! What in the world?! Our cheese has turned into a rich, deep color!”

Driven by curiosity, Panu stayed to observe the outcome even after presenting the cheese.

She’s clearly startled by the tanned appearance of the smoked cheese.

It was the sight of smoked cuisine she had never seen before, and she couldn’t hide her astonishment.

Oh.

Could this be an unexpected opportunity to showcase my modern knowledge in this fantasy world?!

I see! Smoked cuisine is unheard of here! Time to play the role of the know-it-all, basking in the glory of teaching something new. 

Let’s dive into it!!!

“Could this possibly be what they call ‘smoked’?”

Welp, guess she does know, after all.

Of course, she does Smoking as a method of food preservation is straightforward and effective.

It’s not surprising that various cultures around the world would have stumbled upon and utilized it.

“No, it’s not a common method where I come from, but I’ve heard it’s more popular in colder regions.”

“Well, let’s not jump to conclusions until you’ve actually tasted it...”

I slice the smoked cheese with a knife.

Then, it’s time to taste.

“DELICIOUSSSSSSS!!!”

The cheese is exquisite!!!

There’s a subtle, almost bitter, or dry taste on top of the cheese!

Is this the flavor of smoke?!

Smoky!

This is my first encounter with the sensation of smokiness!

Moreover, the moisture has evaporated due to the smoke, intensifying the flavor. 

It has something in common with dried fish!

Panu, too, is visibly moved and excited by her first taste of smoked cheese.

“To think that our everyday cheese could undergo such a transformation! A new door has opened for usssssssssssssssss!!!” she says, eagerly devouring the smoked cheese.

I thought I had smoked a rather large batch, but it vanished quickly.

It went straight into our stomachs.

“This is great... smoking is much better than I expected...!”

“Lord Saint! Shall we try smoking this camembert cheese next?!”

Camembert cheese?!

That’s a type of natural cheese, right?!

It’s softer and moister than processed cheese, and moisture isn’t exactly the best friend of smoking.

That sounds challenging... perhaps even impossible?

“But, Lord Saint... imagine the soft and rich flavor of camembert, combined with the intense, dry texture of smoke... Wouldn’t that contrast be irresistible?”

Indeed.

Like toast that’s crispy on the outside and chewy inside, could we enjoy that same contrast in texture?!

Sounds interesting! I’d love to give it a try!

But there’s so much more than cheese that can be smoked!

This is a pickle...!

I want to try smoking everything!

I’m getting ideas for a video series about smoking all kinds of food - like some sort of culinary experiment!!!

Right now, I’m the Smoke Master!

I’m ready to smoke anything and everything!

Let’s start with the classics, like boiled eggs!