Travel Rations
Resumo
- Preço
- 1–3 bu
- Raridade
- 1
- Qualidades
- Mundane
Descrição
In a land so vast, it is no small wonder that the Rokugani have developed significant food-preservation techniques to facilitate lengthy travels. Most travel foods are prepared so as to be easily stored and carried, as well as to last for long periods without spoiling.
The typical traveling ration is a portion of uncooked husked rice, dried or pickled vegetables, and a small portion of a flavoring agent, such as dried seaweed or bonito flakes. Wealthy travelers may spring for a small paper container of sanshō, ground berries of the prickly ash plant that lend a peppery, minty, slightly acidic flavor to foods.
Other common traveling foods include onigiri, or rice balls, which are commonly carried in bamboo sheaths by travelers for a quick meal. Onigiri are made of cooked sticky rice wrapped around a plum or fish filling and hand molded into a circular shape.
Vinegared rice, used in sushi, is a common preserving element for fish. Indeed, sushi began as a preserving technique in which thin layers of fish were sandwiched between two layers of sushi rice, the vinegar acting as a pickling agent. Fish is also smoked or dried and then packaged into small boxes with miso paste (fermented soybean paste), which also acts as a preservative.
Sometimes seaweed or soy sprouts are ground and mixed with barley and salt to make hishio, a thick paste used to pickle vegetables or fish for travel. The paste is scraped off, and the pickled food is eaten alone or in stews. Adding water to the hishio paste results in soy sauce (shoyu), which serves as a salty condiment. Aged and “brewed” shoyu is prized, but it is usually only affordable for clan samurai.
Beans are an especially important travel food, as they are relatively lightweight when dried and last for long periods of time, but plump up into hearty, morale-restoring stews when cooked. Black and green beans are the most common, as are soybeans, broad beans, and sweet adzuki beans.
In some regions, ropes used to secure goods are made from edible fibrous tuber stalks that are “dried” with miso. These ropes are completely edible and can be chopped and boiled when necessary. (Cost: 1–3 bu. Rarity: 1. Qualities: Mundane).
Texto do livro
Path of Waves – The Essential Guide to Rōnin · Chapter 3: New Player Options › New Gear and Items › Personal Effects · p. 114
Mostrar o texto como impresso
In a land so vast, it is no small wonder that the Rokugani have developed significant food-preservation techniques to facilitate lengthy travels. Most travel foods are prepared so as to be easily stored and carried, as well as to last for long periods without spoiling.
The typical traveling ration is a portion of uncooked husked rice, dried or pickled vegetables, and a small portion of a flavoring agent, such as dried seaweed or bonito flakes. Wealthy travelers may spring for a small paper container of sanshō, ground berries of the prickly ash plant that lend a peppery, minty, slightly acidic flavor to foods.
Other common traveling foods include onigiri, or rice balls, which are commonly carried in bamboo sheaths by travelers for a quick meal. Onigiri are made of cooked sticky rice wrapped around a plum or fish filling and hand molded into a circular shape.
Vinegared rice, used in sushi, is a common preserving element for fish. Indeed, sushi began as a preserving technique in which thin layers of fish were sandwiched between two layers of sushi rice, the vinegar acting as a pickling agent. Fish is also smoked or dried and then packaged into small boxes with miso paste (fermented soybean paste), which also acts as a preservative.
Sometimes seaweed or soy sprouts are ground and mixed with barley and salt to make hishio, a thick paste used to pickle vegetables or fish for travel. The paste is scraped off, and the pickled food is eaten alone or in stews. Adding water to the hishio paste results in soy sauce (shoyu), which serves as a salty condiment. Aged and “brewed” shoyu is prized, but it is usually only affordable for clan samurai.
Beans are an especially important travel food, as they are relatively lightweight when dried and last for long periods of time, but plump up into hearty, morale-restoring stews when cooked. Black and green beans are the most common, as are soybeans, broad beans, and sweet adzuki beans.
In some regions, ropes used to secure goods are made from edible fibrous tuber stalks that are “dried” with miso. These ropes are completely edible and can be chopped and boiled when necessary. (Cost: 1–3 bu. Rarity: 1. Qualities: Mundane).