Chapter 87: Fondled by a Lewd Bitch-Dog, I Ponder Whether Oyakodon Can Be Made in Naropa

In this era, there were no rooms dedicated exclusively to meals, nor were there tables with fixed legs for dining. Each time one was needed, the four legs and the tabletop had to be assembled. I use this room for both cooking and eating, so I think of it as a combined kitchen and dining hall, but in reality it’s probably just a multi-purpose room.

The two macho men headed toward the tabletop leaning against the wall.

In this critical situation, my blood ran cold, and fortunately my erect cock rapidly wilted. It looked like I would be spared the embarrassment of the decent people seeing my hard-on.

Raffilia-san walked over to the cooking counter in the corner.

"Masaharu-san, what kind of dish is oyakodon?"

It seemed she had overheard the conversation inside the room when she entered.

While making what sounded like the beginning of a soup, Raffilia-san asked me the question. At the same time, the 30-year-old lewd bitch-dog widow skillfully grabbed the base of my cock with a practiced hand.

Letree-san used her fingertips to toy with the tip of my cock, slipping her finger into the gap between the foreskin and the glans.

T-This woman knows the structure of a cock and how much the skin stretches!

My half-soft cock hardened again in Letree-san’s palm.

The fingertips that had been pushed out from under the foreskin smoothly stroked the glans.

What a terrifying tactician. If she moved her hand vigorously up and down to stroke the shaft, the people around us might notice she was doing something erotic. So instead, she used small, subtle movements of her fingertips to attack the area around the urethra, keeping her motions minimal.

Moreover, the movements were delicate and gentle, so I felt no pain in my dick — only pleasure.

"Haa... ugh..." Just from her fingertips playing near the tip of the glans, I felt like I was going to cum.

So this... is a married woman’s technique!

"My, I would also like to know what oyakodon is."

Letree-san probably understood the double meaning of oyakodon (parent-child bowl), which was why she whispered in a voice so soft only I could hear.

In perfect sync with the moment I exhaled while catching my breath, her fingertips circled the glans.

"Slice some onions and chicken... and simmer them... When they’re well cooked, add beaten egg... ugh... and heat it until the egg is half-cooked... Then pour it generously... over cooked rice... ngh...!"

"My, that sounds delicious."

"My, that sounds delicious."

While continuing to cook, Raffilia-san said those words. At the same time, Letree-san stared at the palm she had pulled out from under my long robe and spoke exactly the same line.

"I don’t know about rice, but I can prepare the other ingredients."

I wonder if oyakodon can be made in Naropa.

First, the main ingredients — the "parent and child" (chicken and egg) — can be easily obtained. They keep chickens in the courtyard.

For seasoning, I can improvise by using wine or honey instead of mirin.

The onions are hanging in the adjacent room, which is mainly used as a warehouse and food storage.

Onions keep longer when dried, so even in modern times they are hung up to dry after harvest. People in the countryside have probably seen onions hanging not only at farms but also from the eaves of ordinary houses.

Because they last longer when hung, onions were widely eaten in medieval Europe. Some books on the Middle Ages even exaggerate and write that "every house in the Middle Ages grew onions in their garden." Of course, not every region or household actually grew them in the garden.

Incidentally, hanging food doesn’t make it less prone to spoilage by itself. Onions simply become less likely to rot when hung and dried. Hanging meat or fish does not prevent spoilage (jerky and dried fish are a different matter).

Just like how pasta made only from wheat flour and water doesn’t spoil, basically any thoroughly dried food lasts a long time. Dried pasta often has a best-before date of about three years, but if stored in a dry place it won’t rot even after ten or twenty years. By the way, the "use-by" date is a hard limit ("eat by this day or it will spoil"), while the "best-before" date is only a guideline ("it will taste good until this day"). Even after it passes, the food doesn’t suddenly go bad.

But I digress.

A bit later in history, if you look at paintings by the 16th-century Dutch artist Pieter Aertsen or engravings by Pieter van der Borcht, you can see various ingredients hanging in food stalls and kitchens. They weren’t hung to expand display space or smoke the meat, but because people believed it prevented spoilage. Especially fish fillets and skinned birds or pigs, which spoil easily, were probably given priority for hanging over other ingredients.

For some reason, even in modern times there are people who believe bananas last longer when hung, and banana hangers based on that medieval-style scientific knowledge actually exist.

In any case, hanging vegetables and meat was common practice in the Middle Ages. Even wine and milk were hung up by tying string around the mouth of the jar. The amphorae used in ancient Greece for wine had pointed bottoms and couldn’t be stood upright, so they were stuck into piles of straw or hung from walls. Similar shaped wine containers were also used in medieval Europe.

The biggest problem with making oyakodon is... the rice.

There are records of Chinese-origin rice being imported to Europe around the 13th century, so it is certain that rice was eaten in medieval Europe. However, it was a luxury item, and ordinary people probably never saw it.

If Raffilia-san — a church priestess with a wide range of knowledge — has never heard of rice, then it’s safe to assume it’s not something common here.

Large-scale rice production in Europe only began in the 16th century onward in northern Italy and southern France.

Considering that medieval European-style fantasy often depicts early modern culture and cityscapes despite being labeled "medieval," it wouldn’t be strange if rice is cultivated in this world...

The Camargue region in southern France has a local dish called Gardian de taureau — beef simmered in wine and served with rice. "Gardian" means "guardian" in English — people who ride horses, manage, and herd semi-wild cattle. In short, they’re cowboys. Cowboy-like figures existed in southern France from around the 16th century.

From these facts, it seems the local rice dish Gardian de taureau may have been born as early as the 16th century.

Conversely, even with my shallow knowledge, the oldest European rice dishes I can trace only go back to the 16th century. I cannot confidently say that rice exists in this medieval European-style isekai world...

Guillaume Tirel (1310–1395), who wrote the most famous medieval recipe book in the world, Le Viandier, includes pancakes, cheese dishes, desserts, meat dishes, and fish dishes, but no rice dishes.

Just because the oldest surviving recipe book doesn’t contain rice dishes doesn’t mean rice dishes didn’t exist at the time. However, if expensive rice dishes did exist, it would be natural for them to appear in a recipe book aimed at the nobility.

Moreover... the rice in medieval Europe was Indica rice from China.

It was not the sticky, water-absorbent Japonica rice eaten in Japan.

Even if I could obtain rice in this other world, it would most likely be the long-grain, dry variety.

In other words, in a world based on medieval Europe, oyakodon cannot be made...

As a side note.

I once worked at a food company, so I’ve researched various things about cooking.

The medieval dish that left the biggest impression on me was cockentrice.

It’s a grotesque dish made by sewing the upper body of a pig onto the lower body of a turkey and roasting it.

If you Google "Cockentrice," you’ll find images, but you absolutely should not look. Seriously, do not...

That country famous for bad food has been making stuff like this since the Middle Ages...

Letree-san licked the liquid off her palm with a slurp, then ran her pink tongue around her lips. She wore an enraptured smile as if savoring a delicious treat.

The 30-something bitch-dog (a long-widowed woman with high libido and frustration) had now learned the taste...