Soramizian Cuisine
Soramizian cuisine is not just about the high concept restaurants but the common foods. Grilled meats and vegetables drizzled in all manner of sauces are what most recognize as Soamizian food. Grills are found everywhere, from restaurants to homes to Cartaries providing street food.
Many cuisines grill their food, but the paring of basic grilled foods with a myriad of spiced sauces is distinctly Soramizian. A commonplace book in most homes is the Sauces and Marinades of the Plains and Sea by Orvin Gorobach.
History
Soramizian food is product of the location and inhabitants of Soramizu. Being between the plains and the ocean with a nearby swamp allowed for a large variety of ingredients, from fish to buffalo, seaweed to tubers and saltweed. The second influence were the individuals needs in the city. At one time the city had a hotel actively accommodating giants and dragons. Methods of Cooking whole cattle and hundreds of fish were needed. Grilling became the way to do that all at once. You can set up a pit grill that allows for significantly large batch cooking.
Execution
Grilling is done frequently with a grill. While the traditional grill involves the heat from wood based coals, this is often not practical for a large city. Often a Tion that generates dry heat is used instead of actual coals. This greatly provides an easy on and off grilling solution, without depleting the local forests. Much of the cooking is done outdoors on balconies or back yards to avoid heating the homes.
Components and tools
Two very common cooking tools are the roasting grill and the flat pan. The roasting grill is a grill that focuses on the heat from coals instead of the flame. It usually has an area of fire for the creation of coals and an area for cooking. The flat pan is a shallow flat round cast iron pan that is around 30 cm in diameter. It is used to cook all sorts of pan fried foods, quiches, and tortas.
Due to the relative position of the plains and ocean accessibility the cuisine is a mix of meats, bush fruits, leaf and root vegetables and seafoods.
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