I'll be doing these one chapter at the time over the next few days, that is, unless someone else takes a stab at the rest first.
Translating recipes is fun but those handwritten kanji can be a real eyestrain. And then there's the info box at the end of each chapter that gets quite academic.
・Yamame Karaage with Leek Sauce
・Wonton Soup
・RiceI didn't cook this meal under the assumption that it was to go with sake.Well then, I'll gladly have some sake.I think if you salted it more and made it like normal karaage it would go well with japanese sake.Ah... We have a lot of yamame so if you'd like to, please take as much as you want for the road.Head of the Scarlet Devil Mansion
Remilia Scarletぐーう ぐーうThat or beer. It's delicious but I'm thinking this fits better with something like Shaoxingjiu. Shaoxingjiu is a chinese variety of rice wine, the translator has never tasted it and therefore cannot comment on how it differs from japanese sakeA tractate on food: Yamame (Yamabe*)
A representative species of Japan's freshwater fish.
Probably has no relation to the first stage boss of Subterranean Animism.
A landlocked variety of Masu Salmon (one that never reaches the ocean but spends its entire lifetime in freshwater lakes and streams) named Yamame.
It has a light and elegant scent and flavour typical of freswater fish.
Adult specimens inhabiting lakes can grow as large as 30~40 centimeters.
Freshwater fish have on occasion been noted to carry parasites but, in case inhabited streams do not drain into the ocean but rather terminate in inland lakes they are safe to eat even as sashimi.
Futhermore, common yamame assumes a red nuptial coloration in the breeding season, however since the yamame inhabiting Scarlet Devil Lake has a trait that gives them a deep red color of their skin and flesh even outside of this season they are nicknamed Scarlet Yamame in the village. Which concludes this proposal.
* in Hokkaido and Touhoku dialects.
