Omake: Enjoying the meal

(Akio Pov)

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As the waiter brought out a platter of succulent meat for the four of us, I felt a familiar chill run down my spine, a premonition of impending mission creeping in.

'Don't tell me the Blamekage or the Sandaime-sama is going to saddle me with another risky mission?' I sighed, already resigned to the reason behind my unexpected day off.

Those missions stress me out so much that I've begun to develop a sixth sense whenever they're about to burden me with a troublesome task. It's a dubious gift, offering a fleeting moment of preparation amidst the impending chaos.

I'm torn between gratitude for this intuition and the looming dread of what it foretells. Yet, it's a small comfort that eases the sting of each new assignment.

Regardless, this is the price I've paid for the influence I wield over some of their decisions. Being a freeloader or hiding away won't ensure my safety in the long run.

Neither of them possesses a shred of mercy, after all and same goes for the world I live in.

Shaking off all to familiar dread, I delve into my meal.

It's my day off, a rare chance to enjoy it.

As I surveyed the assortment of meats on my platter, I found myself wrestling with indecision.

Across the table, Nawaki and Tsunade indulged in the finest cuts, exclusively from cattle raised by Akimichi to the highest standard. Duy, on the other hand, tackled his challenge with determination, choosing the most optimal cut in pursuit of victory in our forgotten "eating competition." Meanwhile, I found a compromise in selecting four distinct cuts, unwilling to settle for just one when faced with such tempting options, so I ordered four of them.

Among them, I decided to pick Sasabara first, a lean and firm cut of meat sliced thinly against the grain. Placing it on the griddle at the center of the table, the vibrant red hue quickly transformed into a sizzling brown. Following the waiter's recommendation, I dipped it in soy sauce before savoring each bite.

The meat proved to be hearty, tender, and slightly chewy, bursting with a rich, juicy flavor. Despite my usual stoicism, a genuine sense of joy welled up within me as I relished the experience.

In stark contrast, the rations I typically receive offer nowhere near the same texture or taste, making them hardly worth mentioning.

It's like comparing the Hyuga clan to the Ōtsutsuki clan.

Yet, this single serving of meat managed to reignite a portion of my interest in the world around me. After finishing the remaining ones, I moved onto the next cut.

Based on Nawaki's suggestion, I decided to try Karubi (boneless short ribs), a popular choice among diners. Unlike the previous cut, Karubi boasts noticeable marbling, a fancy term for fat content.( But let's just call it what it is: fat.)

After grilling the meat and taking my first bite, I immediately noticed the difference. The richness and succulence of the meat were enhanced by the fat, intensifying the beef flavor. The caramelized edges added a surprising hint of sweetness to each bite.

It's no wonder Karubi commands higher prices, even for regular cuts; its compatibility with discerning palates is evident.

Next, following Duy's recommendation, I ventured to try Harami (skirt), technically categorized as innards or offal. As someone accustomed to modern culinary preferences, the idea of consuming offal was initially off-putting.

Nevertheless, driven by curiosity, I decided to give it a try.

To my surprise, the grilled Harami was actually quite enjoyable. While it shared similarities with Sasabara, it had its own distinct characteristics. It was less chewy, slightly more tender, and boasted a more intense beef flavor, thanks to its higher fat content.

It's like comparing Hiashi and Hizashi.

While one is richer and has higher standing, they have their own place to stay and appreciate.

After finishing it off, I couldn't resist trying the Hire (tenderloin), a substantial, thicker slice of meat. As I picked it up, I immediately noticed its tenderness, that promised a satisfyingly soft texture and I knew this was the perfect choice to end my meal.

Unfortunately, I made the mistake of overcooking a piece, underestimating the grilling time which differs from the other cuts. Disappointed, I ate the overcooked and dried up meat and carefully grilled another one, mindful of the cooking time.

Without hesitation, I savored the perfectly cooked meat.

The flavor was surprisingly mild compared to the other cuts, but its tenderness was unparalleled—it practically melted in my mouth!

This unique eating experience made me understand why…. Duy had selected it for the 'eating competition' over all other cuts.

Despite being the most expensive option on the menu, I found myself fully satisfied with this choice.

After finishing the meal, I ordered Mugicha, a roasted barley tea, a perfect palate cleanser. It helped me forget about the meal quickly, as lingering memories might make it hard to eat Anbu ration for more than ten minutes.

Glancing at the others, they were still going strong, with at least 75% of the beef left on their plates.

It seemed like Nawaki and Tsunade were participating in a fierce competition with Duy, judging by how quickly they were devouring the meat.

Well, at least they were enjoying themselves, relishing the experience of stuffing their mouths with delicious food.

Nice change of pace for me compared to seeing flesh of human spilled out from their bodies after torturing them.