One thing I’ve come to realize after returning to this world is that food has seasons—a fact that’s especially clear with fruits and vegetables.
On Earth, agriculture is highly advanced. Greenhouses, selective breeding, and advanced preservation and transportation methods ensure that most produce is available year-round in supermarkets.
Sure, out-of-season produce might not taste as great, and locally grown, delicate fruits are exceptions. But for the most part, we have near-limitless food options, regardless of the time of year.
In this world, however, things are different.
Summer vegetables can’t be harvested in winter, and with no advanced preservation techniques, you simply can’t eat them out of season.
The result? Your menu options dwindle, and meals become repetitive.
I’m no professional chef—my cooking skills are average at best, enough to get by with home-cooked meals. But I often find myself thinking, if only I could use eggplant right now… but it’s out of season.
There’s no getting around it, though.
Living in this world means adapting to these limitations.
So, I’ve focused on how to make the most of what I have.
I experiment with cooking methods, seasonings, and side dishes to keep things interesting and enjoyable for everyone.
That’s where the chili peppers I managed to get my hands on come in.
It might just be a type of spice, but chili peppers, like black pepper, are incredibly versatile. They can enhance almost any dish, expanding the range of flavors I can work with. In particular, introducing a ‘chili flavor’ adds new possibilities to our meals.
After bringing them home, I immediately started testing their flavor and experimenting with dishes.
※※※
「So, here we have napa cabbage pickled with chili peppers and sesame tofu with chili.」
「Oooh…..?」
That evening’s dinner became a taste test for the family—part experiment, part evaluation.
The chili pepper I used had a moderate heat level—noticeably spicy, but not overwhelmingly so, with a lingering umami that made it incredibly versatile.
Ideally, I’d have asked Parker-san how they use chili in the Beastkin Territory, but it’s hard to get detailed information through short crystal transmissions. So, I decided to stick with a Japanese-style approach this time.
I had started pickling the napa cabbage as soon as I got home.
Napa cabbage, salt, chopped kelp, and chili were mixed together, placed in a tub, and pressed with a weight for five hours—just long enough for a good quick pickle.
As for the sesame tofu, I had blended chili powder into the mixture as I made it. I topped it with a sauce made from soy sauce, sugar, and a thickener, making a savory glaze.
We also had grilled fish as the main course, but I was more interested in how the pickles and sesame tofu, and especially the chili, would be received. So, I watched closely as everyone began to eat, holding my breath.
「This isn’t a salad, is it?」
「Hmm, it’s pickled. Like that sour cabbage we had before.」
「It’s a side dish, then. It goes well with rice.」
「Mmm! Tasty!」
「Normal reaction……」
「Wafu?…..chomp」
Well… that’s a normal response, I thought, glancing down at Chocola, who was eagerly devouring his boiled meat at my feet. He paused only briefly to give me a questioning look before returning to his meal.
I guess I was hoping for something a bit more dramatic.
「The cabbage and the sesame tofu have a slight kick to them, and there’s a unique aroma.」
「Is it that red ring? The one Sui bought?」
「Yes, the spiciness and aroma really sharpen the flavors.」
「Sesame tofu, delicious!」
I couldn’t help but feel a little pleased that they were focusing on the chili peppers.
But, well… I get it. It’s just a spice, after all. It doesn’t exactly steal the spotlight.
「Chomp chomp chomp」
Meanwhile, Chocola, who had been happily munching on his boiled meat, was now ignoring me altogether. Rude.
But then—
「Actually… there’s something about this.」
「Hmm, I understand what you’re trying to say, Viole-sama.」
「Indeed.」
「Uuuu! More!」
Oh?
… was the tide turning?
「Mint, do you want more pickles or sesame tofu?」
「Uuu…..sesame tofu, there?」
「Of course, there’s plenty.」
As I got up to fetch more, I noticed the rest of the family looking my way.
Then, they all spoke up.
「Sui-kun, can I have another bowl of rice?」
「I’d like some too, just to eat with the pickles.」
「Ara, in that case, may I also have some?」
Yes!
I mentally pumped my fist in triumph.
The grilled fish had already disappeared from their plates, and now they were clearly captivated by the pickles, just as Karen had said. I totally understood—napa cabbage pickles were champions of side dishes, perfect for endless refills of rice.
And the chili peppers? They were the magic that amplified that craving.
「I’ve never had anything like this before. I thought it was just a side dish.」
「Hmmm…Once you start eating, you can’t stop… and it really makes you want more rice.」
「Sui, the cuisine from your country is quite remarkable.」
「Mint, you should have the rest of my sesame tofu. We can share it.」
「Really!?!」
「Viole-sama, I’ll brew some tea. I think Japanese tea would be perfect for this.」
「Green tea, right? Let me help.」
As I prepped some instant rice in hot water, I could hear them chatting in the living room. Karen and Grandma approached, so I handed them a pack of green tea from the cupboard.
「Kwuuun.」
「Oh? You still want more?」
「Bark!」
With a playful nudge, I patted Chocola’s head and smiled.
「Karen, could you give Chocola some more dog food? Just half, though. It’s a second helping.」
※※※
I scooped some piping hot rice into my bowl, then topped it with pickled napa cabbage.
Wrapping the rice in the crunchy cabbage, I took a bite.
The crisp texture gave way to the subtle saltiness and umami of the kelp, followed by the cabbage’s natural sweetness. And just as the flavor settled, the aroma and slight heat from the chili pepper kicked in, sharpening the taste and making me want another bite.
Looking around the table, I felt a sense of satisfaction. My family, smiling and happily devouring their meals, was the best reward I could ask for.
Another comforting family recipe had been brought to life, and with it, another cherished moment.
Leave a Reply