Afterwards, we were split up.

Either way, there were nearly thirty people in total, so it was difficult to continue the study group in the same place. Half stayed in Kamadu cabins in the main house, and the other half decided to move to Kamadu cabins in the Sin-Lu family to build up their own training. The former uses Michelle as an instructor to learn how to use Kimmus' oil, and the latter uses me as an instructor to begin making new noodles.

"I'm sorry, but can't either Tour-Din or Yun-Sudra get Michelle to do something about it? So, I want you to tell me about it later, me and the others."

When I suggested it that way, you two had a lot of troubling faces. I guess I want to attend both study groups, and so on.

"If that's the case...... I'm going to be handled by Michelle. If it was Poitan or Fuwano, you would also want to be handled directly by Asta, wouldn't you?

Ever since I mentioned it, Yun-Sudra has turned a tremendous glance at me.

"But you're also going to tell me about Asta later, aren't you?

"Of course I do. You won't have to worry about anything because you'll be at Fa's house study group tomorrow."

"I understand. Best regards,"

After the same interaction at the Lou family, Raina-Lou was to join me and Sheila-Lou was to join Michele.

Plus, it looks like Limi-Lu will be joining us. He's curious to see how he handles egg shells and such. After that, some of Luu's family members, such as Yamir-Ray and Oura-Rutim, became part of this, and the Ladz and Meme women were to remain under Michele to support Yun-Sudra.

"Pasta, you mean that elongated dish, right? I've only spoken of it once in a feast dish."

When we arrived at the Kamadu cabin of the Sin-Lu family, the women of Dana said so.

"That was a strange dish. I thought it was hard to eat, but I think it was delicious."

"Thank you. As far as I'm concerned, you want to improve the bite of that dish."

When I said that, Rimi-Lou said, "Why?," he asked simply.

It is easy to answer that, but the discussion is also the flavor of the study group.

"At the Lou's, you make pasta, not just pasta, but also by the black fuwano every now and then. Pasta and buckwheat are very similar, but what part do you think is different?

"Hmmm, I think it's just so sweet! You don't have a lot of buckwheat around because you use black fuwano."

"Yeah, you are. So I believe that pasta has the flavor it deserves, but it has the flavor it deserves by its side. Um, Mentsuyu with seagrass and smoked fish stock doesn't really fit the pasta, does it?

"Yeah! It wasn't very tasty! Mitsuzu and Takeru Boona didn't fit by the black fuwano!

In that response to Limi-Lu, I said, "Huh?" I was to round my eyes.

"Then has Rimi-Lou ever eaten pasta with a meat sauce or carbonara by the black fuwano?

"Yeah, my sister Raina was making it sneaky, so I let her taste it!

Then the Raina-Lou blocked her sister's mouth as she blushed.

"Also, I'm sorry. I was told by Asta that those combinations were not suitable, but I wanted to try them.."

"You don't have to apologize for anything. Don't take my word for it out of your head, it's a fine thing to actually try it yourself."

I smiled and decided to fool Rayna-Lew.

Limi-Lew grins, blocked in the mouth with both hands.

"But I figured the Raina-Lou guys had the same opinion as me. I was wondering if it was just a conjecture in my case, so I'm glad it wasn't."

"Yes. Presumption, is it?

"Yeah. The assumption is that buckwheat noodles are made with Mentsuyu and meat sauce and carbonara are made with pasta. That's simply because that's what they used to eat in my hometown."

But more and more this effort was likely to be meaningful if even the Raina-Loux, who are not caught up in such stereotypes, came to feel the same way.

"So, I wanted to improve the noodles I use for Giva bone soup. So far I've been using pasta because I put the research into making the noodles I wanted to use behind me."

"Really? Is that such a difficult dish?

"It wasn't hard enough ingredients, was it? It was a very special ingredient in my hometown."

What I wanted to make, that was of course Chinese noodles.

But even in Genos, the treasure trove of this ingredient, it was not possible to meet an alternative ingredient to "Kanshui".

The properties of Chinese noodles would be that unique flavor and cosy intensity, and the yellow appearance. They should have been, by and large, properties obtained by the use of kanji water.

So what is kanji water?

According to my unreliable memory, it should have been an alkaline brine solution, with water containing carbonate gas - sodium carbonate as the main ingredient.

How could I have had such a small amount of knowledge when I was terribly bad at chemistry classes? That was the knowledge that inspired the movie by example. How did the cook who went to Antarctica base make Chinese noodles? It is obvious knowledge from the episode.

I think he was the only one who taught me the name Alkaline Saline Solution. "In short, here's what I could do with a sergeant," my father said, laughing.

If you're a sergeant, I know you well. Because I had a lot of opportunities to use it because of the burning off of the pan, etc. Indeed, even then, I remember learning that alkaline ingredients break down burning.

And Zhongcao is also the main ingredient in baking powder. Expander, the so-called "fudge powder". Even if you don't have access to kanji water, you can use it as a substitute if you have a sergeant. The protagonist in the film also added water and salt to the baking powder to make a brilliant substitute for kanji water.

but there is no sergeant in this world. At least, I've never met him before.

So I came up with an egg shell.

I've heard stories about this egg shell, which is also faint but alkaline, so it can be used for a little cleaning and dirt removal. That was also supposed to be the story of adding heat to increase the alkaline content, if my memory was correct.

"I don't really understand this story, either. In the meantime, I wonder if the egg shell will become sticky and cosy when you squeeze it into the dough."

I didn't even think Raina-Lou and the others would understand the story that alkaline substances act on gluten to create stickiness - etc., so I tried to explain that briefly.

"So, I think bone gala soup goes with stickier and cosier noodles than pasta. I was wondering if I could study that, could you stick with me?

"Of course it is. There are so many folks by the woods who prefer bone gala soup that if you can make it an even more delicious dish, everyone will be happy."

With Rayna-Lew's strong endorsement, I decided to start making Chinese noodles.

First, prepare the egg shell.

According to Michelle's story, if she simmered it in boiling water for a while, it would do her mouth no harm.

"So what do we do with the contents of the eggs? Like pasta, will this also work on the fabric?

"Yeah. Actually, you want to try all kinds of formulations, too. More egg whites should still make it stronger."

In the meantime, we decided to try three types: a pattern that does not use eggs, a pattern that uses only the same amount of pasta, and a pattern that doubles only egg whites.

In addition, it will be decided to make a total of nine patterns of how much egg shells are thrown and their portions divided into three species.

Of course this, too, will never reach its ideal in a day. Even by the pasta and black fuwano, I managed to get it done while trying and making mistakes. That's all the hard work I've done, and that's why I didn't start until today.

"Giva bone soup was also very popular in pasta. I was wondering if I could go further."

As I proceeded with the work, I made him explain it that way.

"But thanks to the oil of Kimmus that Michele taught me, it's likely that Giva Bone Soup will be complete again. I was wondering if this would be the right time."

"Yes. Perhaps Gibba Bone-sup is such a fine dish to compete for one or two even by the woods. If it finishes up with even more delicious dishes.. could it surprise the Vulcas more?

Raina-Lou was sparkling her eyes hot as she condensed the crushed egg shells into the dough of Poitan and Fuwano with salted water.

"I, too, hope that Varcus will eat his own dishes soon and again. That's why Sheila-Lou and I are working on a new culinary drill."

"Oh, you did. I'm looking forward to that too."

"Thank you.... Plus, Mim also said he was finally going to sell new dishes at the stall. So, if it's going to be dishes, you said you wanted to pay for a place in the dining room."

Mim was a no-touch in the Blue Sky Dining Room because he had previously sold dishes that could be eaten by hand.

"Plus, I have to collect dishes and wash them, so he wants to pay the wages of the women who are helping... it seems a little hard to calculate around there"

"Right. Speaking of which, we were vague in our calculations. I thought I was sorry because Luu had more manpower, even though there were more stalls in Fa to use wood dishes."

The people who worked in the Blue Sky Dining Room were divided into two people from the Luu lineage and one from the Fa. Given the number of plates, the fa should have been the more part of the wage to be paid for two names.

"Then how about we allocate the wages we pay for the number of dishes we use wood dishes in the future?

"The number of dishes, the wages?... I'm sorry, could you tell us a little more about it?

"Yeah. For example, if there were 200 dishes to use at the Lew house, 300 at the Fa house, and 100 at the Mim, we'd cover human wages working in the Blue Sky cafeteria in a 2-to-1 ratio. That wouldn't be unfair, would it?

Rayna-Lew is eyebrowing like she's in trouble while pounding the finished dough over the powder.

"Oops, I could understand it with my head. But the cost of the job depends on the power of the women, and the number of dishes is too small... can it be a very tricky calculation?

"Yeah. I'll take that around.... and Zwei-Lutim, as well as Malfira-Naham and Rimi-Lou, I guess we can do this kind of calculation"

When I put it that way, Rayna-Lew let her mouth snap like a shank.

"Indeed, Rimi seems to be better at calculating than I am.... Am I not equipped with the gift of calculation?

"No, maybe that's something younger humans can learn so much from. Even in my hometown, computational training has been piled up since I was a young man."

"... but Malfira-Naham is not a toddler, is he?"

"Malfira-Naham is only sixteen, too, so I guess he's more flexible in the head than we are"

I was going to follow up, but Rayna-Lew was so embarrassed to say, "Really?"

By the way, that Murphyra-Naham is a slightly remote workbench, and he is diligently fabricating. Although finishing the nine pattern noodles was quite an effort, this number of people seemed likely to make the work go smoothly.

"Hey, Asta! This fabric is getting really hard!

and Rimi-Lou, who was working across the street from Malfira-Naham, has raised his energetic voice.

"This is just as good as a pussy, isn't it? If you're so stiff, you might not be able to get enough of the rim!

"Oh, Rimi-Lou's was the one with the most egg shells. Well, then, can you replace Malfira-Naham?

"Ha, yes. I understand that."

Malfira-Naham takes the place and begins to rub the fabric that was in charge of Rimi-Lou. Seeing as it quickly rubbed, Rimi-Lou said, "Wow!" He raised his voice.

"Malfira-Naham is so powerful! Maybe she's more powerful than my sister Vina!

"Yes, no, not at all"

When I heard such an interaction, Raina-Lou turned out to be such a shaved face.

"... Malfira-Naham is really a bunch of women with different talents"

"Yeah, well, you are. But isn't Raina-Lou a big deal? It's the best in the Lew family."

"That is the result of me being handed away to Asta for a long time, and after a year, won't Malfira-Naham surpass me in everything?

In Raina-Lou's eyes, the fire of adversarial flames up.

I almost put my head on it, but my hands were all dusty, so it didn't work either.

"By the time Malfira-Naham gets a year's experience, Raina-Lou will have two years' experience. And yet, will Malfira-Naham outrun me?

"... I want to encourage you not to do so"

After stating it that way, Raina-Lou became a much more anxious face.

"Am I too concerned about the power of others? It kind of suddenly made me feel like I was a shallow person."

"No, no, being competitive shouldn't be a bad thing. Even Marfila-Naham, Roy, is making a good impact on Raina-Lou."

"Duh, how come there, Roy's name comes up?

"Huh? 'Cause Roy would have been admitted to discipleship by Varcus, wouldn't he? I was wondering if Rayna-Lew would be able to be competitive."

That's what I said, I made him laugh.

"I mean, even I'm aware of Roy and Varcus. And Rayna-Lew."

"Wow, are you talking about me too?

"Of course it is. There's no way I'm unconscious of Rayna-Lew, who's only had this much skill in just a year, is there?

Raina-Lou lowered his eyebrows and smiled awkwardly like Tour-din.

"It's only an honor to be able to say those words to Asta.... Is this fabric ready?

"Yeah, I guess that's okay. Let's just get you some sleep."

In other workbenches, the noki-nomi work appears to have been completed.

It is often break time, and in the meantime Rimi-Lou rushes over a little.

"Uh, what's up, Sister Raina? Something looks so happy!

"Hey, it's nothing. I'm just looking forward to finishing this dish."

While stating so, Raina-Lou has always looked like he was screwing around.

"Hmm?" he tilts his neck, then turns back to me with Rimi-Lou Hakurin.

"But the fabric got so stiff, I was surprised at the rim too! I wonder if it's going to be so hard and delicious?

"Right. Looks like it's working better than I thought, and I'm surprised too. Maybe the ingredients that make the dough stronger than my hometown egg shell."

But then it's a thankful story for me because that's all I need to do to reduce the amount of egg shell. I was looking forward to the results.

After putting the dough to sleep, cut it flat.

The apprentices are watching with admiration as those tasks progress. Though the women who don't know pasta were just not supposed to exist, I guess they admire how fast the work is when it comes to the hands of the skilled. In particular, Tour-Din and Lilli-Lavitz and Din's women, who were often involved in pasta making at Fa's house, were so handy that they could not beat Raina-Lou.

As such, work is gradually progressing.

Fabric made from egg shells feels slightly more yellow. I guess this is the benefit of alkaline substances.

Since the fabric is stiff at this stage, it is likely that the strength of stickiness and cosiness can also be expected. I was supposed to boil that noodle up as I swept my chest to my expectations as to what kind of noodles could be raised.

but reality is ruthless.

All of the nine noodles I tasted had caused a stinging and unpleasant teeth.

"Somehow, it sounds like sand is mixed. Should the egg shell have been more carefully crushed?

Raina-Lou also thinks with a tenacious face.

Then Tul-din remarked that it was a bad idea.

"If that's the case... how about pre-cooking the egg shell?

"Cook it beforehand? What does that mean?

"Yes. Cooking Giva's boned meat in a stone kiln would make the bones more fragile, too, wouldn't it? The egg shell seemed similar to the bones of the beast, so I was wondering if it would be easier to crush if it were cooked..."

Though Tour-Din was unsure, the words seemed extremely reasonable. Both the egg shell and the beast bone are calcium in the forehead, so they should be similar in nature.

"All right, then, let's use the egg shells cooked in the stone kiln. In time, that would be the end of today's research."

It is thus another task.

but decided to narrow the pattern to six. Since the egg shell alone was likely to be strong enough, we decided to omit the pattern of increasing egg whites.

If you only add more egg whites, you'll have to figure out how to use them because you'll have extra yolks. Tali-Luu offered to buy it out this time, but I never crossed it without such hassle.

In the meantime, the egg shells are simmered in an iron pan, then cooked in a stone kiln for about four and a half minutes at which thermal power they are not burnt, and shredded. Then it certainly seemed easier to crush than it had just been.

I had intended to snuff it up as carefully as I had just done, but this time the finishing touches are so indistinguishable from the powder of fuwano and poitan. Once again, it is the task of making noodles by kneading the saggy sandy egg shells into the dough.

"The Astas really put a lot of effort into each meal. It's only natural that the meal will taste better."

Tia, who had always been quiet in the corner, stated so.

Stick around, it doesn't look like it's stuck. I guess I just said what I felt. I smiled and said, "Right."

"If this is also finished deliciously, I'm going to serve it at Fa's house for dinner. Stay tuned for Tia."

"Hmm. Looking forward to a delicious meal"

That said, Tia smiled at him.

To that innocent smile, Rimi-Lou is also laughing "haha".

In the meantime, the day was just tilting and the end of the study group was approaching.

That's how Sheila-Lou and Yun-Sudra showed up from the entrance to Kamado's cabin when we finally started the boiling process.

"Asta, this work is done. How about you?

"Oh, we're almost done here. Could you just wait a little longer?

Where the hourglass sand has fallen, pull up the noodles.

Sheila-Lou and Yun-Sudra stared at the noodle as it was creeping.

"That's the paste with the egg shell...... no, how about a cheeky one? The egg shell is white, but the yellows seem to be getting stronger."

"Yeah. This should also be the action of the egg shell. I just failed earlier, so how about this one?"

We decided to pinch the freshly boiled noodles one at a time.

The more egg shells you wear, the stronger the yellowing. Moreover, the unique aroma of Chinese noodles seemed to drift slightly.

The first thing I pinched was using the most egg shells in a pattern that also included the eggs themselves.

When I put that in my mouth - the last time, I didn't have the slightest texture anymore.

Except it's too teethy. It has a cuddly, solidified texture that is also different from that of the aldente of pasta. This seemed hard to eat.

Also, the texture feels like a lot of noodles are swollen up on the back. Surprisingly, they even showed the same effect as fudge flour. Though that was a difficult discovery to obtain, it seems that when I did it and the rate of hydrogenation had increased, which had even resulted in a nasty stickiness on Becha's part.

(If this is it, I wonder if there are too many egg shells. But it sounds like you were right to bake it in a stone kiln)

With that in mind, try the next noodle.

That noodle, which had the second most egg shell, felt a good cosmetic strength.

Though it has more teeth than pasta, it can be chipped puffy and easy if chewed. Elastic, comfortable texture. I can't even feel the unpleasant stickiness at all.

Noodles with fewer egg shells than that didn't seem so different from pasta.

The yellows are weak, and the flavor is no different from the pasta. Although it feels slightly more elastic, it is almost a range of errors.

And after that, I also tasted the noodles that didn't use the eggs themselves, but I didn't get much there.

Somehow, regardless of the amount of egg shells, the texture didn't seem very good. Even so, it has a slight texture, like a horseradish cooked without water.

(Chinese noodles shouldn't necessarily mean you don't need to use eggs... I wonder if it would be preferable to use the contents of eggs as well to use Kimmus egg shells)

In the first place, it was only natural that the characteristics unique to those ingredients arose, since even the dough was potatoes and fuwanos, not flour.

But in any case, it could be proved that Kimmus' egg shell could replace Kansai or the sergeant. So much so that the egg shell of the chicken egg worked, that the noodles made today were highly yellow, cosy, and produced a unique flavor.

".. it seems that the most delicious thing is the second most shelled one, after using the contents of the egg."

Having tasted everything, Raina-Lou described it that way.

"However, it does seem to have increased toothpaste and created a flavor that has never existed before, but I don't know if this tastes better than a puff. As for Asta, how about that?

"Yeah. As for the first day of research, I think it's a good enough achievement. But I'm thinking about changing the amount of Poitan and Fuwano."

"How much Poitan and Fuwano?

"Yeah. Because this is the amount I've studied for pasta. Now if we think about the right formula for Chinese noodles, we'll improve the flavour even more."

Alkaline substances act only with gluten. Originally, the teethy poitain seems to be more abundant in gluten than fuwano, so if you change your formula, the action of the egg shell should have been different again.

"Um, I've only eaten a pasta once, and I just don't see the difference. How about Tour-Din?

When the women of Dana inquired as such, Tour-Din looked back at you with a certain face at any moment.

"The difference is, I think it's huge. If you add sugar or caron milk to this, you might be able to make new treats again."

"Really? I look forward to the day when Asta and Tour-Din create new dishes and treats."

Apparently, it was about me and Raina-Lou and Tour-Din who are clearly feeling the difference from Pasta at the moment. Rimi-Lou is also leaning his neck as if he was in front of a small difficult formula, and Yamil-Ray and others shrug their shoulders with a soaked face. Malfira-Naham, who is always in tears at tastings, was also depressed to be ashamed of his unknown.

But this is the first step in research.

I looked back at Yun-Sudra while I grabbed a definite response.

"Yun-Sudra, how was the study group over there?

"Yes, I think I could have made a very tasty soup with just Kimmus stock and oil. I'm really excited to see what it would taste like if you added Giva stock and oil to it."

"Oh well. Then we'll have to make the noodles we deserve."

The study group thus closed the curtain that day.

Starting tomorrow, it will take some research into Chinese noodles. I had a sneak idea that half a month where Dana and Havilla women would stay would have to be taken into account so that all this research on Chinese noodles would not end alone.