Food Wars!: I Became a Fantasy Ingredient Supplier

Traditional Nordic cuisine.

Meat undoubtedly holds the kingly position.

However, in stark contrast to the abundance of meat, vegetables make up a negligible proportion of the traditional Nordic diet.

After all, the extreme climate conditions, like a merciless shackle, stifled many of the possibilities for vegetables to grow here.

During the long winter.

The earth was covered with thick ice and snow.

With little and weak sunlight, vegetables struggle to take root and grow in this cold land.

Over time, traditional Scandinavians gradually developed the "bad habit" of eating only meat and not vegetables. This dietary habit is both a helpless choice forced by the natural environment and, to some extent, reflects the limitations of human beings in the process of adapting to nature.

……

Of course.

Just as people were forming a fixed understanding of traditional Nordic cuisine.

Leonora Nakiri, the head of the Totsuki International Research Department, possesses a keen insight into gastronomy and a spirit of innovation.

Several years ago.

She was doing this by chance during a research project.

The protein composition of eggs has been found to be strikingly similar to that of blood.

This seemingly insignificant discovery was like a beacon in the darkness, opening up a whole new world of culinary possibilities for her. And with boundless passion for culinary innovation, she began her bold experiments!

First, we turned our attention to the field of dessert making, because the process of dispelling doubts has similarities with animal blood and certain dessert making.

then.

An unprecedented culinary revolution has begun.

……

blood.

This thing, which may seem bloody and mysterious to many, is actually the essence of an animal's body.

It is rich in nutrients such as protein, vitamins, iron, and zinc, while being extremely low in fat. From a nutritional perspective, blood has the effects of strengthening the body and nourishing the skin, hence it is affectionately known as "liquid meat."

In Nakiri Leonora's eyes.

Blood is not just a physiological substance, but also a precious ingredient that has been overlooked, a culinary element that can create endless possibilities for delicious food.

She knew that, if used properly, blood could be a highly promising ingredient.

Ah!

In many parts of the world.

In fact, both have a tradition of using blood in dishes, and their uses are rich and extensive.

Blood is a natural thickener.

During cooking, it can make the sauce richer and more flavorful, adding a variety of textures to the dish.

At the same time, it is also a natural hydrating agent, which can make stewed dishes more tender and juicy.

For example, in French red wine stewed chicken, adding an appropriate amount of blood can not only replace protein as a binder, but also make the chicken more flavorful and the broth richer.

Also.

Blood is also a natural coloring agent and flavor enhancer.

It can enhance the color of dishes, making them more vibrant and appealing.

It can enhance the flavor of dishes, making every bite of food full of rich aroma.

Leonora Nakiri recognized these unique characteristics of blood, which led her to incorporate them into her culinary creations, attempting to explore the greater potential of blood in the culinary world.

……

at this time.

Leonora Nakiri has begun her new round of culinary creations: blood duck dishes.

She stood before the tidy kitchen counter, her gaze focused and resolute, like a warrior about to embark on a journey.

First of all.

A fresh duck.

I placed it on the cutting board and began to process it skillfully.

First, carefully cut out the duck liver, gizzard, and other internal organs. The bright red organs shimmered with an enticing luster under the light, as if telling the story of the rich nutrition they contained.

Next, she cut off the blood-stained duck meat and legs, each cut precise and clean, as if she were creating a delicate work of art.

The duck is then cut into even pieces and placed in a brand-new press along with carefully selected ingredients.

……

Correct!

This instrument.

That was her masterpiece.

The research department at Totsuki International specially designed this instrument, representing a new technology, in order to better extract the essence of blood!

Leonora, slowly turn the handle at the top.

As the handle is turned, the instrument begins to emit a soft sound, as if telling a story of a magical revolution in food.

Slowly, she squeezed out the essence of blood from her internal organs and bones. The deep red blood, like precious nectar, flowed slowly from the instrument, emitting a rich fragrance.

after that.

Leonora Nakiri.

They carefully collected the extracted duck blood.

Then add the ground duck liver, butter, cognac, stock, and seasonings.

She stirred it gently with a spoon, her eyes filled with anticipation.

Under her careful blending, these ingredients gradually melded together, forming a unique duck blood sauce. This sauce is rich in color and has an irresistible aroma, as if it contains the essence of all of Scandinavia's natural beauty.

……

Next.

This is the crucial moment for cooking duck.

Place the prepared duck meat into a pot, add the freshly prepared duck blood sauce, and simmer over low heat.

As time went by, the duck meat in the pot gradually absorbed the flavor of the sauce, turning a bright red color and exuding a rich aroma. The tender duck blood juice, like a magical magician, instantly brought out the essence of the ingredients' flavor, making it irresistible.

Finally, Leonora Nakiri added the freshly prepared Nordic wild vegetables to the pot.

These wild vegetables.

It is only available in the Nordic region.

They carry the unique essence of Nordic nature, adding a distinctive charm to this blood duck dish.

……

A lot of people.

They might confuse blueberries with cranberries.

Blueberries and blueberries are actually plants of the same family and genus, both belonging to the Vaccinium genus, but they are different species.

There are more than 400 species of blueberry plants, mainly distributed in North America and Northern Europe, and also in northern China.

In North America and other regions, the clustered blue berries of native blueberry varieties are called blueberries; the single or paired black berries of blueberries grown in the Nordic region, mainly in Finland and Sweden, are darker in color than blueberries, appearing as a dark purple, and are called black bilberries or blueberries.

Blueberries are large and have green flesh.

Blueberries are small fruits with red or purple flesh.

Therefore, due to the above characteristics, European blueberries have a higher content of anthocyanins and glycosides than blueberries.

Compared to blueberries, blueberries contain 4 to 5 times more anthocyanins.

The reason for this is that Northern Europe is close to the Arctic, resulting in longer daylight hours during the day.

Due to the significant price difference between the two, wild-grown blueberries from Northern Europe command higher prices. Because they are not cultivated under controlled conditions, their annual yield is limited and prices fluctuate frequently.

For example, compared with last year, this year's production has decreased by about 50 to 60% due to high temperatures and heavy rains, to only about 8000 to 9000 tons.

therefore.

In terms of added value.

Blueberries are often sold as an ingredient in health food products.

Blueberries, due to their lower content of active ingredients and less prestigious origins than bilberries, are generally considered ordinary foods.

……

now.