Chapter 77: Making a Village Specialty

Chapter 77: Making a Village Specialty

The renovation of the vacant house was progressing steadily in preparation for the opening of the guild-run tavern.

The work was beyond remodeling, it was more like building a new house, but Tauro’s skillfulness had everyone on board and the work was going smoothly.

The renovation proceeded at a brisk pace, and the tavern and inn were completed ten days ahead of schedule.

“We made it! Isn’t this stylish?”

“Right? I had imagined it would be stuffy.”

“Anyway, this is where we adventurers will hang out from now on!”

The adventurers were deeply moved by the fact that they had created a new place for themselves to relax.

Shin and Rumeya seemed to be the same way.

“It’s amazing that we made it ourselves…!”

“So this is where we’ll be staying next!”

They said excitedly.

Then, Tauro pointed out the reality.

“It’s hard to pay for this inn with our F rank income, so we’ll have to keep working hard.”

Tauro’s words made them both gasp and they checked their wallets for money and were disappointed.

Tauro could have moved out if he wanted to, but he decided to hold out until the two of them moved out.

Chloe named the place “Resting Pavilion”(Ikoi-tei) based on the conversation between the adventurers.

It may sound cheesy, but it should be a place of relaxation.

Chloe promised herself that she would make it a new source of income for the branch.

In reality, the branch was running out of money after all they had spent on this place.

Thanks to Tauro’s efforts, the project was completed much faster, which saved money, but Chloe was filled with a sense of crisis. if this project failed, it would be the end of the chapter.

With Chloe’s sense of crisis aside, Tauro took on the task of training the cooks for this “Resting Pavilion”.

The inn keeper had made fried food such as pork cutlets her specialty, so he had to differentiate himself by offering different dishes.

At first, Tauro wondered what kind of food they should serve, but then he remembered.

The guild has the rights to the dishes he sold to the one in the city of Saïshi, where he used to be.

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In other words, it wouldn’t be a problem to serve it here at the same adventurer’s guild, right? 

I checked with Chloe, and she told me that each branch has an independent accounting system, but since they’re part of the same adventurer’s guild, they can use the menu as long as they pay the rental fee.

So, Tauro immediately taught the cook how to make hamburgers.

He wanted to teach the village bakery how to make white bread, but the guild had the rights to the recipe and he couldn’t infringe on their rights, so he gave up.

Even a single hamburger steak would be enough of a novelty now and it would be popular.

Tauro also decided to make miso (Pork cutlet), although it would take some time.

To do so, he needed to make rice malt.

And to make rice malt, you need seed malt.

Fortunately, rice was used as livestock feed in this village, so it was easy to obtain.

He immediately starts making the seed malt.

First, the rice is milled, washed, and soaked (the water absorption rate of the rice is measured to make sure it absorbs enough water).

Next, the rice is steamed to achieve a uniform finish and then the steamed rice is cooled to a temperature where the malt mold can grow.

Then, the mold (seed fungus) attached to the rice is collected and sprayed on the steamed rice.

In order to avoid killing the mold (seed fungus) with “purification,” only the germs are killed and the temperature and moisture are adjusted for cultivation.

When the rice is ready, it’s dried with wind spirit magic, sifted to collect only the spores and then blended with starch to complete the process.

After finishing the work in a short time, he moved on to making rice malt.

Making rice malt is similar to making seed malt, up to the point of cultivation.

For culturing, he wrapped the rice that had gone through the process in a clean cloth and applied pressure to make it as small and round as possible, and kept it at a temperature of 30-32 degrees Celsius.

This was adjusted by placing the rice in a box. Occasionally, air was exchanged to give oxygen to the malt mold and the mass of rice was broken into pieces and re-wrapped in a cloth.

After two days of doing this several times, the process was complete.

Finally, now we can move on to making miso….

Tauro felt faint, but he reassured himself that if he could make miso, it would become a specialty of this village.

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