Chronicles of The Hardships of Komachi in The Sengoku Era

May early in the year 1572.

The history of pizza is surprisingly short. The dish called “pizza” is said to have originated in Italy. It is a simple dish made by placing various toppings on a flat, stretched bread dough and baking it. While flat, disc-shaped bread can be found in various countries, the method of adding toppings and baking it is similar to the current cooking method of pizza, which is why there is a theory that it was brought from Egypt. A dish similar to the current pizza appeared in the late 18th century in the street stalls of Naples. Initially, pizza was enjoyed as a taste of the common people, but it became refined and diversified, and in the early 19th century, pizzerias, meaning pizza specialty shops, appeared, spreading to a wide range of people in Italy. The reason for the short history of pizza lies in tomatoes. Tomatoes, an essential ingredient for pizza, were brought back to Europe by the Spanish after their voyages to South America. However, when tomatoes were first brought to Europe in the 16th century, they were not initially considered edible. In Europe, the plant belladonna, which belongs to the same family as tomatoes, was famous as a poisonous plant and was mainly cultivated for ornamental purposes. At this time, famine struck Italy. The common people who were struggling to secure food had no choice but to eat the tomatoes that no one paid attention to. They realized that tomatoes were delicious when they tried eating them instead of starving to death. Since then, tomatoes have become an indispensable presence in Italian cuisine.

Let’s get back to the topic of pizza. Initially, pizza was considered food for the impoverished in Naples, but it became popular among the general public after being presented to Queen Margherita of Italy and she loved it. Margherita pizza, which she named after herself, is the representative of Neapolitan pizza. It uses only three simple ingredients: basil, mozzarella cheese, and tomato sauce. One reason she loved this dish is said to be that the colors of the three ingredients reminded her of the Italian flag. As it is simple, there is no room for deception, and it is the king of Neapolitan pizza that tests the skill of the maker.

By the way, pizza and “pizzā” are completely different dishes. The pronunciation in the original country is not “pizzā,” and they differ in ingredients and how they are eaten. While “pizzā” is an Italian dish, “pizza” is an American dish that was developed based on “pizzā.” While “pizzā” is typically eaten by one person, “pizza” is often shared by multiple people. “Pizzā” focuses on the taste and texture of the dough while “pizza” focuses on the toppings, and the dough is considered a side dish. Even in the case of standard toppings such as corn, potato, and mayonnaise in Japanese pizza, they are said to be strange even in America. It is not surprising that the original Italians insist that Japanese pizza is not “pizzā.”

Shizuko was the one who reproduced “pizzā” in 16th century Japan. The reason, of course, was Nobunaga. As a result of presenting dishes that make use of the ingredients available in Owari, which was at the forefront of the era, it all started with a single word from him. In modern times, pizza has various toppings, but it takes a lot of effort to gather all those ingredients. That’s why Margherita pizza, which represents Neapolitan pizza and is simple and delicious, was chosen.

However, there is still a problem. Mozzarella cheese and tomato sauce are the issues, especially mozzarella cheese. Mozzarella cheese is made from buffalo milk, but there were no buffaloes in Japan during the Warring States period. Even if they were imported and raised, it was very difficult in the humid environment of Japan. However, it is possible to find substitutes if you don’t insist on buffalo milk. By adding lemon juice and a little salt to milk squeezed from cows and boiling it, a substitute for mozzarella cheese can be obtained. It is closer to ricotta cheese, but there is no room for luxury at this point. Unlike the present day when tomatoes are available year-round, ripe tomatoes are not conveniently available, so a substitute for tomato sauce was made by mixing ketchup with onions, garlic, powdered cheese, salt, and pepper. However, there was one last and biggest problem. Shizuko had no experience making pizza dough.

“I never thought I would be making pizza at this age.”

When she asked Mitsuo as a last resort, luckily he had experience making pizza. The reason for his experience was that he had worked part-time at an Italian restaurant. Mitsuo was quite experienced, having also helped with fishing and harvesting on farms.

“But I never thought I would have experience baking pizza in a pizza oven.”

“That restaurant was a genuine Italian restaurant. The owner even went all the way to Italy to buy bricks. He grew basil at home and searched for sources of mozzarella cheese. He was quite serious.”

“You have had various experiences.”

“Well… at that time, there was a recession. With the low salary of a salaryman, I couldn’t provide enough for my daughter.”

As soon as he finished speaking, Mitsuo let out a sigh. Ashimitsu placed her hand on his shoulder to comfort him. Shizuko herself had hardly experienced modern work, but she thought that working must be tough.

“Well, the best thing here is that we can eat various things. In the other world, no matter how much money you have, it’s not enough for unlimited fatty tuna.”

“That’s true for tuna, but it’s also nice that various fish are available at reasonable prices.”

Mitsuo spoke in a cheerful tone, perhaps sensing that the atmosphere had become gloomy due to the dark topic. Ashimitsu and Shizuko didn’t want to unnecessarily dwell on a heavy atmosphere, so they went along with his words.

“Tuna is not popular, you know. Well, if you don’t bleed it and remove the nerves, and if you can’t make ice from seawater, the flesh will burn and become bad.”

Tuna, like other fish such as sea bream, has been eaten since the Jomon period and is a familiar fish. However, tuna was unpopular until the middle of the Edo period. There were several reasons for this.

First, in Kyoto, white-fleshed fish such as sea bream were considered superior, and other fish were treated as inferior. Tuna was considered a low-grade fish because it is a red-fleshed fish. Secondly, until the middle of the Edo period, the reading of tuna was “shibiuo” or “shishi,” which overlapped with words associated with death, such as “shinichi” (day of death), making it unpopular among samurai who relied on premonitions before battles. Additionally, because tuna resembles meat from animals due to its red flesh, it was associated with the kanji “shishi” (meaning meat from animals), which has been used since ancient times, and was avoided due to the long-standing prohibition on eating meat. Even in the Edo period, tuna was considered a low-grade fish, and there is a haiku that remains from that time, which says, “Tuna seller, selling cheap ones, brandishing a hatchet,” which shows how cheap tuna was.

In the late Edo period, when nigiri sushi appeared, the status of tuna, which had been used as fertilizer for fields, finally improved. And with the development of freezing technology, it was able to join the ranks of high-end fish. The reason why tuna couldn’t join the ranks of high-end fish until then was because it couldn’t be properly handled. The freshness deterioration called “yake” occurred due to improper handling.

When tuna is brought on board a ship, it thrashes about violently and its body temperature quickly reaches 40 degrees. When that happens, the tuna flesh changes color and its appearance and taste deteriorate. If bleeding and nerve removal are not performed before chilling, the enzymes in the blood break down the muscles, accelerating oxidation and causing a sour taste. By the time it arrives in Edo, the appearance may not change, but the inside has changed as if it had been left at room temperature for several days. That’s why tuna was considered a “bad fish.”

In the Warring States period, in order to transport tuna without causing flesh burns, it was necessary to bleed and nerve remove the tuna caught by the longline fishing method, and then immerse it in seawater ice and bring it back to the port. Even after bringing it back to the port, the processing continues. It is transported while still in seawater ice and brought into Shizuko’s exclusive and only existing freezer in the Warring States period, where it is frozen for 2-3 days. This can kill the parasites inside the tuna. Even after the freezing process is complete, the thawing is done in ice water without cutting corners, and the tuna flesh is aged. Only after all these steps can it be treated as tuna that is safe to eat raw. Compared to the modern method of rapid freezing at -60 degrees or lower using the latest equipment, there is some gradual deterioration of the cells, but the taste is much better than tuna caught in the usual way.

“It would be great if we could do rapid freezing. Well, it’s impossible. Well, it’s a blessing to be able to eat fatty tuna without hesitation. It goes well with alcohol too. However, it’s not often that we get a few hundred kilograms of tuna. Even if it’s big, 100 kilograms is the best.”

“It seems that there are blackfin tuna and other fish near the coast. I realized that there are plenty of fish in the nearby waters.”

While chatting, they placed the baked pizza on plates and handed them to the nearby Hori. The Hori, who received them, carried them to the hall where Nobunaga and the other warlords were. It was quite a laborious task to bake dozens of pizzas. The baked pizzas disappeared one after another into the stomachs of the warlords. There was no sign of it ending no matter how many they baked.

“Phew, it’s getting hot.”

The fire in the pizza oven showed no signs of weakening, and if the heat dropped, more firewood was added. The heat leaked out, and the surroundings were as hot as a midsummer day, surpassing spring. The bodies that had been exposed to the heat for a long time craved water. Shizuko took a sip of a sports drink made by adding sugar, salt, and lemon juice to water. The chilled sports drink soaked into her overheated body and felt amazing.

“…I hope the tuna for dinner goes smoothly. But why is it that when I handle this kind of procurement, everyone gathers without saying anything?”

Shizuko tilted her head in wonder, but she never knew the reason.

Even without Shizuko saying anything, Nobunaga and the warlords gathered at her residence at the same time, as if they knew about the ingredient procurement. The simple trick was that since the decision was made for Shizuko’s temporary residence, the area around Shizuko’s residence was filled with Nobunaga and the relatives of the main warlords. On the surface, they were attendants and servants, but they constantly observed Shizuko’s movements and reported them to the main warlords. Originally, Aya was responsible for that task, but Aya’s position became higher and she was entrusted with various tasks, making it difficult to provide timely reports, so the servants of the relatives were hastily selected as substitutes.,When I say “movements,” it’s not everything, but mainly about food. Shizuko recreates modern cuisine with Mitsuo, Ashimitsu, and occasionally Gorou, and regularly sends the recipes to the city’s restaurant association that she manages. Based on the recipes, each chef adds their own modifications, so the restaurant district has become a mix of Japanese, Western, and Chinese cuisines, with a variety of international and creative dishes.

You can’t underestimate the power of appetite. Delicious food can enrich the heart on its own. Take sea cucumber, for example. Even in modern times, dried sea cucumber produced in Japan is considered the highest quality in the world. Not to mention the Sengoku period, even in modern times, few people know how delicious sea cucumber is. However, if the cooking methods and deliciousness of sea cucumber become well-known, the evaluation will change when sea cucumber vinegar and its innards become known as a sake accompaniment and spread among the common people, the demand suddenly skyrocketed.

When the demand for a material that no one paid attention to increases, it is common for it to be overfished and its numbers to decrease. However, because Shizuko is conducting large-scale aquaculture, it was thought, “Can sea cucumbers also be farmed?” and a union was formed by like-minded individuals to conduct research on sea cucumbers. The sea cucumber farming was not planned and executed by Shizuko, but she strongly supported such research and provided not only funding but also technical assistance.

Sea cucumbers need a dark environment because they dislike light, and they need to maintain a comfortable water temperature, but they can be fed with leftovers from other farmed fish, cultivated diatoms, and suitable seaweed powder. These efforts in sea cucumber farming stimulated others, and people began to research the farming of fish and shrimp such as yellowtail, red sea bream, amberjack, flounder, horse mackerel, mackerel, and kuruma shrimp. However, ambitious farming was only done for edible organisms, and only Shizuko engaged in the crazy act of raising ornamental varieties like the scarlet carp.

With the development of aquaculture, a wide variety of ingredients began to appear on the dining tables in Shizuko’s city and port town. The ripple effects spread to other towns, resulting in economic benefits spreading throughout Owari. Nobunaga and the warlords who ruled the land did not interfere because tax revenues increased without them doing anything. However, the warlords were also human, and they had a strong desire to eat delicious food, especially since Shizuko and her comrades were nearby. By monitoring them, they could quickly get access to the dishes. That’s why Shizuko’s movements were being monitored. It’s a story that would make her exclaim, “What are they doing?” if she found out.

“I thoroughly enjoyed that pizza. However, I still prefer rice. Do the Nanban people never get tired of eating that kind of thing every day?”

After enjoying Margherita pizza, Nobunaga shared his thoughts. Everyone nodded in agreement, but Shizuko couldn’t help but think that Westerners would have the same impression when they saw Japanese people eating rice every day. After a while of chatting, they dispersed, but since tuna was served for dinner, everyone didn’t leave and enjoyed their own breaks.

Shizuko, Mitsuo, Ashimitsu, and Gorou had no time to rest. They had to prepare for the tuna dinner. Even though Gorou had already started the preparations, he couldn’t handle it alone. After finishing the pizza work, Shizuko immediately assisted Gorou. After taking a short break, they moved to the kitchen, where Gorou was groaning in front of the tuna that had been aged in the snow room.

“Wow… Tuna has so many different parts. I can’t think of what to make.”

Even though it’s called tuna meat, it can be taken from various parts such as the belly, back, cheeks, forehead, and tail. Each part has a different name, but they are classified as otoro (fatty tuna), chutoro (medium fatty tuna), and akami (lean tuna) based on the amount of fat. Because they have been properly processed, they have a beautiful red color instead of a burnt brown color. Otoro is also rich in fat.

“We can let them experience the taste of tuna through sashimi and sushi… What else would be good?”

Shizuko asked Mitsuo, troubled by the menu. To be honest, Shizuko, like Gorou, couldn’t think of any dishes other than sashimi and sushi. Even during the tasting, she could only come up with sashimi and sushi, and ended up leaving it at that. However, this time it was Nobunaga and the others who would be eating. Sashimi and sushi alone wouldn’t be enough.

“Hmm, with all these options, how about a sashimi bowl? We have wasabi and genuine soy sauce, so I think it would be delicious.”

“Ah, let’s make tuna salad as a souvenir.”

“When it comes to tuna salad, mayonnaise is a must. However, tuna mayo is dangerous. It makes you eat too much rice.”

“Ashimitsu-san wants tuna mayo. We have genuine rice vinegar, fresh eggs, and freshly squeezed rapeseed oil. We can make plenty of mayonnaise.”

“I don’t know what this mayo thing you’re talking about is, but it sounds interesting, so go ahead and make it old man.”

“I’m not an old man, I’m Mitsuo. For the tuna, we need garlic, ginger, salt, and rapeseed oil. Oh, and we have pepper, too. It adds depth to the flavor.”

“Pepper is still precious, you know. Don’t use too much of it.”

Mitsuo, Gorou, and Ashimitsu cooked while discussing various things about the tuna. Shizuko, who felt there was no room for her, smiled wryly and scratched her cheek.

“Well then, I’ll leave the cooking to you three. As for me…”

“In the meantime, would you like to have tea with me?”

“Wow!”

Sakihisa (Konoe), who had suddenly appeared behind her, placed his hand on Shizuko’s shoulder and said so with a refreshing smile. Shizuko was taken aback and let out a surprised voice.

“Hahaha, it seems I surprised you.”

“…What did you come here for?”

Gorou and Mitsuo were surprised by Sakihisa (Konoe)’s sudden appearance, but Ashimitsu threw a question with a stern expression. Even under Ashimitsu’s piercing gaze, Sakihisa (Konoe) answered with a carefree attitude.

“Well, I was a little curious about the dinner. I came to see what was going on. I heard some enjoyable voices, so I didn’t want to interrupt and waited until the conversation was over.”

Sakihisa (Konoe) smiled and turned to Shizuko.

“I apologize. I didn’t mean to startle you, but it seems I ended up surprising you.”

“Oh, no, it’s me who made a strange noise. Oh, I would be delighted to have tea.”

“That’s very kind of you. Then Shizuko-dono and I will take our leave. We are looking forward to a delicious dinner.”

With permission granted, Sakihisa (Konoe) placed his hand on Shizuko’s shoulder and escorted her. Sakihisa (Konoe) threw a kind smile at the dumbfounded Gorou and Mitsuo and the displeased Ashimitsu before leaving the kitchen.

Several days after the tuna tasting event, Shizuko’s mansion was enveloped in a silence that made the lively atmosphere of a few days ago seem like a lie. Shizuko was pleased with the quietness because she could carefully check the cultivation status of the crops. The fruit from the tropical region that was closest to harvest was mangoes. There were several plump mangoes, and in a few more months, they would ripen. After harvesting, she could create seedlings through grafting to increase their numbers. She didn’t cultivate them from seeds because it would take at least 6 years, and sometimes up to 10 years, to grow from seeds. Mango steen, lychee, rambutan, dragon fruit, and others have been successfully cultivated, but they have not yet borne fruit. Moreover, these varieties take several years to bear fruit even with grafting or cutting techniques. Especially, the compatibility between the mangosteen, which dislikes direct sunlight, and the lychee, which requires direct sunlight, is poor. One needs to be careful with sunlight, while the other needs to be exposed to sunlight, and there was a risk of confusion and failure when the seedlings were small. Fortunately, they succeeded, but now they had to pay attention to the height for harvesting.

“I heard that figs shouldn’t be harvested in the first year. And they like water… I’ve been thinking lately, maybe it was a mistake to try to cultivate so many at once.”,Shizuko had recently started to think that she would have been satisfied with just cocoa and coffee. The mismatched responses required too much effort, so she started placing documents summarizing information for each cultivation area. By reading those documents before understanding the care and growth status, she was able to avoid confusion, and there had been no mistakes so far.

However, coffee could be harvested as early as next year, while cocoa was expected to take three years or more. Dragon fruit and figs couldn’t be eaten because the seeds were taken out from the first year’s fruit. Both varieties could only be eaten from next year. Mangosteen, lychee, and rambutan took several years to bear fruit, so she expected them to bear fruit at the earliest in the third year of cultivation.

Among the Nanban fruits, dragon fruit was the easiest to cultivate. Dragon fruit belonged to the cactus family, so cultivation itself was not difficult, and it was resistant to pests and adverse environments, so it could flower and bear fruit in 1 to 2 years without the need for pesticides. In addition to the fruit, the buds and flowers could also be eaten, and it had a strong vitality that could grow even without special care. That’s why in the vinyl house where Nanban fruits were cultivated, they were treated quite roughly. However, they still continued to grow by absorbing nutrients from the soil. There were two ways to propagate dragon fruit: from seeds and cuttings, and the germination rate from seeds was good, so they multiplied quickly. However, they were sensitive to cold, so they couldn’t be cultivated outside, and they were never taken out of the vinyl house.

“We have too many pineapples now, so I might have to reduce the number.”

Until now, there were only two vinyl houses, but due to the construction of a new mansion, the number of vinyl houses to be built would reach double digits. The number of greenhouse houses was limited due to the amount of hot water, but even so, a much larger number of crops could be cultivated compared to before. It was not only the vinyl houses that were expanding. New sections were being developed for cultivating fields, raising chickens, ducks, geese, and quails. However, moving to the new location was still a distant plan considering the scale of the expansion.

“The pepper plants have successfully survived the winter, so I’m relieved. Now I just need to focus on propagating more seedlings.”

After checking the pepper plants one last time, Shizuko left the vinyl house.

Since Nobunaga’s visit to Shizuko’s house, Kanetsugu’s activities had visibly decreased. Occasionally, Shizuko and Keiji would go out to the town she managed, but most of the time, Kanetsugu would spend the day lounging around in his room. Shizuko didn’t know if he had grown tired of sightseeing or if he simply didn’t feel like doing anything. However, Shizuko felt somewhat relieved that there were no longer actions resembling the initial surveillance, and she felt a bit more at ease.

“Thank you for everything. If fate allows, let’s meet again.”

And time flew by quickly, and it was already April. Although it couldn’t be said that the snow had completely melted, it was a suitable time for Kanetsugu to return to Echigo without any problems. He left Shizuko’s house with just those words. There was no sentimental farewell, and it felt like he was just drifting away like the clouds in the wind. Shizuko couldn’t help but think that he would appear out of nowhere, casually stay at her house, and then leave like the wind. She could only laugh wryly that he had taken the souvenirs she had prepared with him.

“He was like a free-spirited child, wasn’t he?” Shizuko murmured to herself, and no one disagreed with her assessment of Kanetsugu. Kanetsugu, who received such evaluations, lightly wrapped his robe around himself and returned to Kasugayama Castle, the residence of Kenshin, over the course of a few days.

“I’m back, Lord Kenshin.”

Upon returning to the castle, Kenshin immediately summoned him.

“Welcome back. I apologize for calling you right after your journey, but I would like to hear about your souvenirs from Owari.”

Kenshin said with a smile, but on the contrary, Sanenobu furrowed his brow. It couldn’t be helped. Kanetsugu was Kenshin’s retainer. He had forgotten his role and went to Oda’s place on his own, so it was understandable if he was displeased. However, Kagekatsu didn’t seem to mind much, saying, “Yoroku (Naoe Kanetsugu) is a free-spirited person.”

“Ah, as you said, the people there were living freely. There were occasional small disputes, but there were people who specialized in handling them, so they didn’t escalate into major conflicts.”

“I don’t need such formal reports. Yoroku (Naoe Kanetsugu), just tell me honestly what you felt.”

Kenshin didn’t want a report that was like a monkey’s chatter. What he needed was to know what Kanetsugu saw and how he felt. Understanding Kenshin’s true intentions, Kanetsugu corrected his posture.

“I apologize. Well… Shizuko is, in a word, mysterious. I am also called various things, but Shizuko is even more mysterious. She is not without desire… She astutely perceives the desires of others. She skillfully stimulates those desires and makes people work as she wishes. There is no doubt that her ability is remarkable.”

It is not enough for people to be moved by mere empty words. Humans, as beings, are motivated by self-interest, by personal gain. Honor, land, specialties, money, etc. Humans do not act unless they can obtain some benefit, some advantage. Nobunaga naturally understood this, and Shizuko also fully understood this point. She not only provided benefits to those who sided with her but also expected them to fulfill their duties in proportion to the benefits she provided. By fulfilling their duties, both parties would benefit, so those entrusted with work would work desperately to achieve results.

“Hoho, Shizuko may have a face that doesn’t seem to understand the desires of others, but…”

“Her appearance and thoughts often don’t match. She responds with benefits to those who seek to benefit themselves. However, if someone tries to harm her or deceive her, regardless of the extent of their ill intentions, she will launch a fatal retaliation. Even if they were drinking together just yesterday, her response would completely change, as if flipping a coin.”

“She has a bold side. Depending on the situation, it can be a strength. Now, what kind of punishment does she impose on those who betray her?”

“If the person who betrayed her repents, she forgives them. Of course, they will be subjected to harsh labor in response to their betrayal. If they refuse to change their attitude even after several surrender offers, then it’s extermination.”

“I understand.”

“Yes.”

Kanetsugu’s report was sufficient. Kenshin carefully considered each of Kanetsugu’s reports in his mind and thought about what actions would be best for Echigo.

(Takeda is on the move. To the north, there’s the Echizen Ikko sect, to the east, Takeda, to the south, the Nagashima Ikko sect, and to the west, the Honganji Temple. There are also Asakura and Asai, but broadly speaking, these four factions surround Oda.)

The second Oda encirclement was quietly and steadily enveloping Nobunaga. Unlike the previous time, where various forces were involved, this time it was all led by the Honganji Temple, forming the encirclement.

(Normally, Oda’s defeat would be inevitable. Even in Echigo, it would be considered a draw if we fought against Takeda. However, I just can’t see Oda’s defeat. Takeda, Honganji Temple, and us… Could it be that none of us can see the small cracks hidden in this encirclement?)

The Takeda army, the strongest in Japan, was not an exaggeration. Shingen had fought a total of 72 battles and had only been defeated three times. And those three defeats were only in his youth, when he lost to the famous Toishi rockslide caused by the Murakami forces. Since then, he either won or it ended in a draw. What was terrifying about this victory was that Shingen had never been attacked by another country. Shingen’s Takeda army was undoubtedly the strongest force in Japan.

This perception was not unique to Kenshin. The Honganji Temple, which was leading the second Oda encirclement, Enryakuji Temple, which had been burned down, Yoshiaki, Asakura, and Asai all shared the same perception. They all believed that if Takeda attacked Oda’s territory, everything would be over. Therefore, the focus of the second Oda encirclement was on how to harass Nobunaga and prevent him from concentrating on Takeda.

(Something doesn’t add up. I don’t know what it is, but my intuition is telling me that something is different.)

Kenshin had doubts about the belief that everything would be over if Takeda moved. He didn’t have any concrete evidence. It was simply that his intuition didn’t agree with the idea that Oda would be defeated by Takeda.

“Let me ask, did Shizuko make any preparations for war?”

“Huh? No, there didn’t seem to be any such signs, and her subordinates didn’t show any particular movements either.”

“I see… You can leave now.”

After dismissing Kanetsugu, Kenshin placed his hand on his chin and thought again. In his mind, numerous predictions were being made. For Kenshin, it didn’t matter whether Takeda or Oda were defeated. What mattered most to him was which choice would be best for Echigo.

(I need to observe a little longer. If Takeda moves, they will either form an alliance with Hojo or with us to eliminate any rear threats. At that time, it will depend on how Shizuko moves. It’s not too late to decide then.)

Kanetsugu, who realized that he was unconsciously paying strong attention to Shizuko, couldn’t help but smile slightly, surprised by his own realization. On the other hand, after reporting to Kenshin, Kanetsugu crossed his arms and pondered.

“Now… I should figure out how to repay the money I borrowed from Shizuko.”

By the beginning of May, the report from the topographic survey team for the second Mikatagahara Plateau survey was completed. In addition to detailed topography, data on elevation, temperature, and humidity for each point were compiled. Although the data was already complete, one more survey of the Mikatagahara Plateau would be conducted. The third survey would focus more on the military aspects. They would investigate where the Takeda army would be stationed and determine the optimal movement strategy for the Oda-Tokugawa alliance in the battle against Takeda.

“You seem to be researching diligently, but don’t forget to remember everything, alright?”,As I was reading the survey report, a voice suddenly interrupted. I looked up from the documents and saw Kimyomaru (Oda Nobutada) leaning back with his arms crossed.

“Forget about what?”

Shizuko tilted her head, wondering if there was something she had forgotten.

“Hold on a second! Listen, my first battle ceremony is coming up soon. Shizuko, make sure you attend.”

“Ah…”

Being reminded, Shizuko finally remembered. In historical records, Nobunaga, who entrusted the battle against Takeda to Ieyasu, gathered his entire army in the direction of Omi Province in July of the third year of the Genki era. It was there that Nobunaga held the first battle ceremony for his eldest son, Nobutada.

“July, huh? It might be a bit difficult because there are a lot of things overlapping.”

Shizuko groaned with her arms crossed. Although it was not yet confirmed, the prototype of an important plan would be unveiled in June and July based on the report that had been submitted. One was a manually operated screw ship that had been under development for several years and was expected to be completed in late June. The other was a blast furnace that melted iron using refractory bricks and coke, which would be completed in early July. In particular, the blast furnace would also be used to test a prototype of a Stirling engine. There was still some leeway with the screw ship, but the test run of the blast furnace and Stirling engine had to be successful at all costs. In historical records, the attack on Asai in late July was referred to as Nobutada’s first battle ceremony. Shizuko had also heard about the attack on Asai. In other words, there was a high possibility that Nobutada’s first battle ceremony would be held in late July.

(Now, what should I do? I could leave it to Uncle Ashimitsu, but Chamaru-kun would sulk if the whole army doesn’t participate.)

It wouldn’t be appropriate to prioritize research and development over Kimyomaru’s (Oda Nobutada) first battle ceremony. However, Nobunaga had given strict orders to prioritize success above all else.

(Hmm, isn’t this a dangerous situation after a long time?)

It was natural that there was a possibility of failure during the trial run. There could be troubles or malfunctions. Shizuko’s mission now was to resolve those issues before the first battle ceremony. Realizing this, Shizuko wiped the sweat from her face.

“Hey, don’t you dare skip my first battle ceremony! Although I haven’t officially become an adult yet, the first battle ceremony is the first grand stage. It would be boring without you there.”

“I understand. I won’t skip it, but I have some matters to attend to before I can participate, so my schedule is quite tight.”

“Well then, that’s fine. By the way, what are you doing?”

“Hmm, a topographic survey for a new factory. I’m industrializing mushroom cultivation.”

Shizuko was conducting a topographic survey of the Sanbagahara Plateau, but her true purpose was known only to Nobunaga. She had not revealed her true intentions to anyone else, not even Ieyasu. It was best for them to learn the truth after everything was over. For now, it was crucial to avoid increasing the number of people who knew the secret and to keep the information hidden. That’s why Shizuko was even willing to deceive Kimyomaru (Oda Nobutada).

“Mushroom cultivation?”

Kimyomaru (Oda Nobutada) fell right into Shizuko’s plan and asked a question. After tidying up the survey report of the Sanbagahara Plateau while pretending to search for documents, Shizuko cleared her throat and changed the topic.

“There are some mushrooms that can be cultivated, depending on the type. Of course, mushrooms grown by humans have a different taste and aroma compared to those grown in nature.”

Mushroom cultivation methods vary depending on the conditions, but the four basic methods are log cultivation, bed cultivation, compost cultivation, and forest cultivation. The history of artificial cultivation is relatively recent. In the 16th century, when melon cultivation was introduced in Europe, mushroom cultivation began at the same time with the appearance of edible mushrooms. France was the first country to succeed in artificial mushroom cultivation, successfully cultivating mushrooms in the 17th century. In the early 18th century, botanists established the basic methods of artificial cultivation. From there, the technology of artificial cultivation spread from France to Europe and the United States in the 19th century. On the other hand, although Japan had been cultivating shiitake mushrooms during the Edo period, they did not come up with the idea of artificially cultivating mushroom spawn, so they were not able to obtain mushrooms stably.

“It’s relatively easy with Bunashimeji, but the others will take a bit more time.”

Bunashimeji, Enokitake, and Nameko are the most cultivated mushrooms in Japan. They have the advantage of being easy to cultivate artificially and can be produced in large quantities. They can be cultivated even without modern facilities. However, mushroom spawn is easily outcompeted by other fungi, so unlike modern facilities that can shut out competing fungi, artificial cultivation during the Sengoku period always carried the risk of failure. However, Nameko has a strong resistance to harmful fungi, making it easy to cultivate even at home.

Tissue culture of mushroom spawn involves using a technique called tissue isolation, where a part of the mushroom is excised and cultured. First, fresh mushrooms are prepared, and a sterilized knife is used to cut the mushrooms in half. The reason for not using old mushrooms is that they may be contaminated with bacteria. Next, the internal tissues of the mushrooms are collected and placed on agar medium. If successful, the mycelium of the mushroom will grow from the tissues. Finally, the mycelium is inoculated (implanted with mushroom spawn) into a medium mixed with sawdust, rice bran, and okara. In a sterile environment, the inoculation is performed, but it is impossible to create a sterile environment during the Sengoku period, so Shizuko performed the inoculation near a bonfire. The rising airflow caused by the fire prevents the mycelium from adhering to the medium.

It is common for poisonous mushrooms, such as Amanita muscaria, to grow from spent mushroom substrates. Therefore, it is necessary to be cautious and not mistakenly believe that the substrate for edible mushrooms is safe to eat.

“Your shiitake mushrooms taste good, but it’s hard to feel like I’m eating mushrooms.”

“Well, mushrooms are not something you eat a lot of anyway.”

Bunashimeji can be used in any dish, Enokitake is used in hot pots and simmered dishes, and Nameko is used as an ingredient in miso soup and stir-fries. The mushrooms Shizuko is cultivating have a wide range of uses. However, shiitake mushrooms are different. Only the ruling class, such as daimyo and samurai, use shiitake mushrooms as a status symbol.

Shizuko’s basic principle was to ensure a stable food supply. However, the world is not that simple. There is always a division between the ingredients consumed by the general public and those used by the ruling class to showcase their power. In the case of mushrooms, the former is Bunashimeji, while the latter is shiitake. Especially shiitake mushrooms, being an important commodity for export, the quantity produced and distributed was completely controlled by Nobunaga.

“You have your hands in various things, from rice to vegetables, fish to mushrooms. Well, thanks to that, I can eat delicious food every day.”

“It’s not just for me, or else it would be a waste. You guys have no sense of restraint. I didn’t expect you to eat even the mushrooms I collected for tissue culture.”

If the mushroom is an established cultivated mushroom, it is possible to cultivate it if you can obtain the tissue. Of course, there is a high possibility of bacterial contamination, so the only way to cover it is to use a hit-or-miss strategy. Currently, Shizuko is trying to cultivate imported eryngii mushrooms in Japan, but it is a hit-or-miss approach as it takes several months for the importation process. There is a possibility that they will rot by the time they arrive in Shizuko’s hands.

The reason Shizuko imports eryngii mushrooms from overseas instead of collecting them in Japan is that eryngii mushrooms are not found in Japan. They are native to the Mediterranean climate zone and the Central Asian steppe climate zone. Although they have been popular edible mushrooms in Europe, such mushrooms were relatively new in Japan, with the first artificial cultivation taking place in the 1990s. The cultivation techniques quickly spread throughout Japan, and now they are mass-produced and available at affordable prices. In Japan, people prefer eryngii mushrooms with thick and long stems, while in Europe, they prefer mushrooms with open caps. Thus, even though they are the same mushrooms, the preferred size, thickness, and state differ.

“Sorry, they go well with sake.”

“What do you mean they go well with sake? It’s as if you planned it to be that way.”

Depending on the type of mushroom, drying them allows for longer storage. Fresh mushrooms can only be stored in the refrigerator for about a week, but properly dried mushrooms can be stored for up to a year in a well-ventilated, cool, and dark place. Drying is not only for long-term storage. If dried under the sun, ergosterol in the mushrooms converts to vitamin D, increasing the vitamin D content compared to fresh mushrooms. Additionally, drying concentrates the umami flavor, and soaking them in water can extract the umami components, resulting in a good broth.

“Well, at that time, it was dark, and I just happened to eat whatever was available.”

Kimyomaru (Oda Nobutada) tried to play innocent.

“I see… Well, I have Yuki and Choco guarding the entrance, so you won’t get lost next time.”

“Hey, that’s not fair!”

“It’s not unfair, it’s a strategy.”

While exchanging such banter with Kimyomaru (Oda Nobutada), I sensed someone’s presence from the entrance. Curious, I turned my face in that direction, and the sliding door was quietly opened.

“I have heard everything, Kimyomaru.”

“Gah! Grandfather!”

Kimyomaru (Oda Nobutada), who was asked by the person he least wanted to be asked by, had a truly unpleasant expression. On the other hand, the grandfather showed no signs of agitation and calmly continued speaking with his eyes closed.

“It is despicable for someone who aspires to inherit the lordship. This old man will not forgive you today, of all days. I have never regretted spoiling Kimyomaru as much as I do today.”

“Well, I don’t remember being spoiled…”,Trying to change the atmosphere by making a retort, Kimyomaru (Oda Nobutada) was ignored by the grandfather, who pressed a handkerchief against his eyes. Kimyomaru (Oda Nobutada) did not make a retort about where the handkerchief came from.

“The inaugural battle ceremony is coming up soon, and with this, it will not be evident to others. Kimyomaru-sama! This old man will change his heart and become a demon! I will train you thoroughly from now on, so please rest assured! Now, let us go!”

“Hey, wait! Let go, grandfather! Let’s calmly talk firsttttt!!”

With a speed that was too fast to follow, the grandfather captured Kimyomaru (Oda Nobutada) and without a word, he pulled him along. By the time his desperate screams could no longer be heard, Shizuko took out some documents and lowered her gaze.

“Well, let’s continue with our work.”

She concluded that she saw nothing.