Thus, the miso was completed, and I was all set—well, that’s what I wanted to say.
However, I decided to suppress my urge to use it right away and waited just one more night.
The reason? The next day was coincidentally a fried day.
It’s the weekly tradition of the Hatano family, a taste of home.
So, I thought I’d showcase the miso with karaage and miso soup.
The karaage would be made using the usual recipe. I had gradually become more skilled at handling the Gigi bird’s meat with each cooking session. I believe I can draw out even more deliciousness than when I first made it. It might even surpass the broilers over there.
So, the only issue was the miso soup.
Standing in front of the pot, I felt the moment had finally arrived.
First, the dashi.
Of course, I would use kombu.
I soaked dried kombu in water for about thirty minutes, then heated it until just before boiling and removed it. This soup, with the umami extracted from the kombu, would serve as the base for the miso soup.
Next, the ingredients.
This time, I kept it simple with just tofu and green onions.
Both the tofu and green onions were homemade. I diced the tofu into cubes and sliced the white part of the green onions diagonally, while chopping the green parts into small pieces. The former would be used as a main ingredient, and the latter as a garnish.
Traditionally, miso is an easy-to-carry seasoning, and thus the cooking process for miso soup is quite simple.
I brought the kombu dashi to a boil, added the tofu, and cooked it for about a minute. Then I lowered the heat, added the sliced green onions, and brought it to just before boiling—once I dissolved the miso, it would be complete.
There’s a saying: ‘Miso blooms when boiled’. If you boil it, the aroma dissipates. Therefore, it’s best to dissolve it right before it boils—at the blooming stage.
Finally, just before serving, I sprinkled the chopped green onions on top, and it was done.
I took a small bowl to taste it, confirmed that it turned out well, and called my family.
「Dinner’s ready!」
※※※
Every week, on fried days, everyone gathers for a meal, including Pochi.
For me, Karen, and mother, we have Sato rice, karaage, miso soup, and salad.
Mint gets miso soup and vegetable juice.
Chocola enjoys his favorite dog food.
And Pochi has a special salad generously sprinkled with salt.
I opened the sliding window and moved the sofa and table.
Pochi peeked out from under the eaves, and we gathered around the dining table.
Together, we joined our hands and said—
「Itadakimasu」
「Kyururu! Kyuu!」
The salty salad serves as Pochi’s weekly mineral boost but also seems to be a dessert-like treat. Unlike his usual quiet grazing, he happily chirped and squinted his eyes.
「Hunghunghungh… Kuuun!」
For Chocola, Earth-made dog food is a favorite. This time, I poured some diluted miso soup over it, just like I used to do back in Japan. He eagerly gobbled it up, occasionally looking over at me and wagging his tail. Maybe he’s feeling nostalgic too.
「Mufu! This delicious! Warmmm!」
Mint seemed to enjoy it, happily slurping the miso soup and grinning. When I wiped the green onion from her cheek, she kicked her legs playfully and tilted her bowl again.
As I watched them, my gaze shifted to Karen and mother.
「…How is it?」
To be honest—I felt anxious.
Based on my taste test, I thought it turned out well. The hastily prepared miso, aged by magic, might have been light, but that made it more approachable, allowing even those who weren’t used to it to enjoy it easily. The kombu dashi supported the flavor nicely, and the soft texture of the tofu combined harmoniously with the sweetness of the green onions.
Without a doubt, it tasted like Japan.
So, I wanted both Karen and mother to like it, if possible.
I looked at their faces, filled with that wish.
Karen and mother cupped their bowls in both hands, inhaling the aroma before slowly savoring the miso soup.
Together, they smiled.
「It’s delicious…」
「Yes, it’s really good.」
Their faces brightened.
「It has a gentle flavor. Just like Mint said earlier, it warms my body… no, it warms my heart. It feels comforting and soothing.」
「I didn’t realize that seasoning could create such a fragrant flavor. This is… the taste of the place where father was born and raised.」
「…Yeah.」
My voice caught in my throat.
I seemed to be more nervous than I had anticipated. And, even more than I had expected—I was incredibly happy.
「I can taste the seaweed too. Is this what you meant by ‘umami’? I finally understand. This is definitely the flavor that has always been beneath the dishes you’ve made. It’s deep, and it seeps into my body.」
「The tofu and green onions go perfectly with this soup. Especially the tofu—it’s amazing. Even though it’s made from the same beans… Is that why they pair so well?」
「That’s right. Miso, tofu, and even the soy sauce we always use—all of it is made from soybeans. There’s also a way to eat chilled tofu with soy sauce.」
「Hmm, I want to try that next time.」
Karen, looking satisfied, took another sip of the miso soup. Then she bit into the karaage, brought rice to her mouth, and finally drank more miso soup, saying,
「It’s really delicious! It’s ehehe!」
She savored it, her face lit up with delight and giggled.
「The smell is less bothersome than the canned food I had before. Is it because of your cooking, Sui-kun?」
Mother enjoyed the miso soup with a slightly sad, yet even brighter expression.
I nodded and replied,
「Actually, simmered mackerel is one of the stronger-tasting dishes made with miso. The mackerel’s smell can be quite strong, especially in a can. I think it must have been pretty overwhelming for someone who wasn’t used to miso.」
There are people in Japan who find it difficult to enjoy it too.
And considering father can’t cook—he might have even eaten the canned food cold.
Father, who lacked practical skills, and Mother, who wasn’t straightforward back then.
Before they even became a couple, this was probably a small but unfortunate misunderstanding that had persisted for a long time.
「Mother.」
So I gently reach out to that thorny past.
「Let’s eat a lot from now on and get used to this flavor. …And I think there must be fish similar to mackerel here too. If I can get some, I’ll cook it for you again. Just like the dish from father’s canned food, so that you can smile while you eat.」
Karen silently patted mother’s head.
「Bark!」
Chocola barked once and rested his head on mother’s lap.
「Father? Father, this, eat too?」
Mint innocently tilted her head and asked, so I nodded and replied, ‘Yeah’.
「Kyuru… kyuu!」
Pochi licked the remaining salt on his plate, looking satisfied.
Mother wiped away her tears and looked around at everyone—finally smiling at me.
「Thank you, Sui-kun. I’m looking forward to it.」
※※※
As I watched mother pick up a piece of karaage with her chopsticks, I suddenly realized something.
Both Karen and mother were using chopsticks in accordance to etiquette.
Their grip was proper, and they handled them skillfully, as if they had been using them for years.
In Sidera or even in the Dragon village, I had never seen chopsticks. The basics were knives, forks, and spoons.
So this must be a habit unique to the Hatano family since I was in this world.
Dad must have been really happy, right?
That the person he loved practiced for him.
That she tried to understand the world he came from.
——————————————————
Karen: 「Sui, why are you staring at that bundle of straw?」
Sui: 「Well… no, it is definitely too early.」
Karen: 「?」
TN: He’s thinking about natto. Fermented soybeans that smell and taste like sh*t.
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