Let's Serve a Japanese-Style Course

For the first dish, I settled on a clear shellfish broth.

If you boil shellfish too hard, the broth turns cloudy in no time.

I let them open slowly over low heat and added just a little flavor from seaweed.

There was no katsuobushi in this world, so I had to use dried fish, but I was careful not to let the smoky aroma stand out.

There was no need to go heavy from the very first spoonful.

‘These people aren’t looking down on the food from my homeland.’

That was all I needed them to feel.

The second dish was fish.

The white-fleshed fish Marco had chosen was in good condition. I left its preparation to him.

“Don’t slice it too thin. Leave some texture to the flesh.”...