Chapter 378

By the time the first examination ended, dozens of students had been expelled from Totsuki Academy.

Those who failed quietly gathered their belongings and departed, while the students who passed wore expressions of relief, looking as though they had narrowly escaped a disaster.

Unfortunately, they weren’t given much time to celebrate their survival.

The remaining students were soon directed onto buses arranged by the hotel and transported to a nearby railway station.

After all, the Promotion Exams weren’t conducted at a single location. The entire purpose of the Northern Expedition was to travel through Hokkaido and face different challenges along the way.

Upon arriving at the station, the students were randomly assigned to three trains heading in different directions.

The residents of Polar Star Dormitory were consequently separated.

Only Shun Ibusaki and Ryoko Sakaki ended up aboard the same train as Haruto.

The train glided smoothly across the snowy landscape.

Haruto sat beside a window, leisurely watching the endless white forests and mountains pass outside.

He had no idea where their next stop would be or what kind of examination awaited them there.

Not that he was particularly concerned.

Several hours later, the train gradually slowed before coming to a stop.

They had arrived at the location of the second examination.

...

After entering the examination venue, the students were quickly greeted by a staff member who stepped forward to announce the rules.

"For the second examination, you will work in teams of three to prepare a dish based on a designated theme within the allotted time."

"If your dish fails to meet the required standard, all three members of your team will be expelled."

Hearing this, Haruto couldn’t help frowning slightly.

What puzzled him wasn’t the threat of expulsion, but the fact that Totsuki had apparently become so generous.

Three students working together on one dish, with all three expelled if they failed?

That certainly sounded harsh at first, but for a genuinely talented student, preparing a passing dish wouldn’t be particularly difficult even with two mediocre cooks tagging along.

In other words, some weaker students could simply attach themselves to stronger classmates and pass without contributing much.

Wasn’t Totsuki practically encouraging students to coast through the examination?

While Haruto was considering this, the staff member continued.

"For this examination, students must form their own teams."

Haruto paused.

Then his expression became rather peculiar.

’Of course. I knew Totsuki wouldn’t suddenly become that kindhearted.’

This wasn’t an opportunity for weaker students to receive help at all.

It was a much more efficient method of identifying and eliminating them.

Totsuki’s first-year students had already spent nearly a year studying together. By now, most had a reasonably good understanding of which classmates possessed exceptional culinary skills, which ones showed great potential, and which were likely to become burdens.

During an examination where failure meant immediate expulsion, what talented student would willingly accept an unreliable teammate?

Even close friends might hesitate if the difference in their abilities was too large.

That meant students who consistently ranked near the bottom would face an especially unpleasant situation.

Nobody would want them.

Eventually, they would be forced to form teams with the other students nobody had chosen.

And if three weak students ended up together, the difficulty of preparing a dish capable of satisfying a Totsuki examiner would increase dramatically.

Of course, a few lucky students might still manage to join stronger teams through friendship, persuasion, or other means.

But even if they managed to pass this examination, it wouldn’t change much.

This was only the second stage of the Promotion Exams.

Students without sufficient ability would eventually be eliminated in one of the later examinations anyway.

By the time Haruto finished considering the implications, the entire venue had erupted into commotion.

"We have to choose our own teams?!"

"Quick! The three of us should work together!"

"Wait! Take me with you! I’m really good at helping with preparation!"

Students immediately began approaching the classmates they considered their ideal teammates.

The venue rapidly divided into countless smaller groups, while those with particularly strong reputations found themselves surrounded by people hoping to join them.

Naturally, Haruto attracted an enormous amount of attention.

As one of the only two first-year students currently holding seats on the Elite Ten Council, he was easily among the most desirable potential teammates in the entire examination.

However, Haruto turned down every invitation without hesitation.

He had already decided who he wanted to work with.

He looked toward Shun and Ryoko.

"How about the three of us form a team?"

"Of course! Working with you two is probably the best choice I could make."

Ryoko smiled and nodded.

"Agreed," Shun replied with his usual brevity.

Their team was settled.

Once all the students had finished forming groups, a middle-aged man wearing a dark gray suit entered the venue.

He walked directly to the platform at the front of the room, placed both hands against the edge of the table, and slowly surveyed the assembled students.

"Good afternoon, everyone."

"My name is Hiraiwa Kawai, and I’ll be serving as the chief examiner for this stage."

After that brief introduction, Kawai dispensed with further pleasantries and went straight to the point.

"I won’t waste your time with unnecessary explanations. The theme of this examination is wild boar cuisine."

He paused before adding, "The most important requirement is that your dish must fully showcase the natural flavor of the wild boar itself."

"You have four hours. All necessary ingredients have already been prepared."

"The examination begins now."

Several students visibly relaxed when they heard the theme.

Wild boar was still pork, after all.

As far as they were concerned, following their usual methods for cooking pork should be enough to avoid any serious mistakes.

Haruto, however, frowned slightly.

Wild boar and domestically raised pork were two very different ingredients.

Because wild boars spent their lives roaming and running through the wilderness, their muscle fibers were considerably tougher and denser. Their meat also contained very little intramuscular fat, making it prone to becoming dry and chewy when cooked improperly.

Furthermore, their greater physical activity and wild diet often gave the meat a much stronger, gamier aroma than ordinary pork.

Preparing wild boar that was genuinely delicious while still emphasizing its distinctive natural flavor would not be particularly easy.

"So, what should we make?"

Ryoko turned toward Haruto and Shun.

She knew that Yuki Yoshino specialized in wild-game cuisine and had prepared wild boar on several occasions.

Thanks to those experiences, Ryoko was well aware that handling wild boar required considerably more care than cooking ordinary pork.

"I can use smoking to reduce some of the gaminess," Shun suggested. "A few minutes should be enough."

Of course, extending the smoking process would remove even more of the unpleasant odor.

Unfortunately, prolonged smoking would also make the already firm meat tougher, which would be counterproductive.

"The texture is another major problem."

Haruto considered their options for a moment.

"What about meatballs? If we mince the meat finely enough, we can break down those tough muscle fibers and solve most of the texture problem."

"I don’t think that would work," Ryoko immediately replied.

"The instructions specifically say we need to showcase the wild boar’s natural characteristics. If we completely mince the meat, we’ll lose its distinctive texture. The examiner might decide that we haven’t fulfilled the theme."

"That’s a fair point."

Haruto spread his hands and thought for another moment.

Then a new idea came to him.

"How about Pineapple Sweet-and-Sour Wild Boar?"

"The proteolytic enzymes in pineapple can naturally break down muscle fibers and help tenderize meat. Its fruit acids can also balance the remaining gaminess, while the fruity fragrance would complement the rich flavor of the wild boar."

"That gives us a way to address both the toughness and the strong odor without completely hiding the meat’s original character."

Ryoko and Shun considered the suggestion before nodding in agreement.

Of course, simply preparing ordinary pineapple sweet-and-sour pork wouldn’t be enough.

Wild boar required a more carefully adapted cooking method.

The three quickly discussed the details and settled on an improved recipe. Then, without wasting another moment, they divided the work between themselves and began preparing their dish.

The first step was choosing the appropriate cut.

Shun selected the wild boar tenderloin.

Compared with other parts of the animal, the tenderloin contained fewer tough membranes and was naturally somewhat more tender.

After carefully cleaning and trimming the meat, he laid it flat inside a specially designed smoking chamber.

A layer of dried cherrywood chips had been spread across the bottom, and Shun carefully controlled the temperature to begin a gentle cold-smoking process.

Pale white smoke slowly enveloped the meat, allowing the subtle fruity aroma of cherrywood to penetrate its surface.

Seven minutes later, Shun removed the tenderloin.

The raw, reddish exterior had developed a delicate amber tint.

More importantly, when he brought the meat closer to examine its aroma, the sharp gaminess that had originally been so noticeable had already diminished considerably.

Next came the tenderizing process.

Haruto picked up a kitchen knife and turned it around, using the back of the blade to strike the meat evenly along the direction of its muscle fibers.

He worked methodically, applying controlled pressure with every blow rather than simply hammering away.

The repeated impacts loosened the dense muscle structure and gradually relaxed the meat.

Only after the tenderloin had been flattened to roughly two-thirds of its original thickness did Haruto stop.

He then cut the meat into evenly sized cubes.

Into the bowl went sea salt, freshly ground black pepper, and a spoonful of honey.

Haruto thoroughly tossed and massaged the meat until every piece was evenly coated with the marinade.

The honey would help soften the meat further while adding a subtle sweetness that complemented its rich natural flavor.

He set the bowl aside for fifteen minutes.

Meanwhile, Ryoko had already begun preparing the pineapple.

She cut the fresh fruit into chunks approximately the same size as the meat, briefly soaked them in lightly salted water to remove the harshness, then drained them thoroughly.

The finished pieces were plump and bright yellow, releasing a clean, sweet tropical fragrance.

Once the pineapple was ready, Ryoko turned her attention toward the batter.

She combined sweet-potato starch and cake flour in carefully measured proportions, then added a little water and a small amount of salad oil.

After mixing everything thoroughly, she produced a batter with just the right consistency: thick enough to cling evenly to the meat, but light enough to create a thin, crisp coating when fried.

Haruto brought over the marinated wild boar.

He dipped each cube into the batter, turning it carefully until the surface was covered with a uniform layer.

Meanwhile, the oil had been heated to approximately sixty percent of full frying temperature.

Haruto gently slid the coated meat down the side of the wok.

Sssssss!

Golden bubbles immediately erupted around the pieces.

For the first frying stage, he maintained a moderate temperature, allowing the heat to penetrate gradually while the batter formed a protective shell around the meat.

This helped cook the wild boar without allowing too much of its moisture to escape.

Once the pieces had set and their surfaces turned pale gold, Haruto promptly removed them and let the excess oil drain away.

Then he raised the oil temperature to around eighty percent of full frying heat.

The meat went back into the wok for a second frying, this time for only a few dozen seconds.

The batter quickly transformed into a beautiful golden crust, becoming crisp without allowing the meat inside to dry out.

Haruto removed the pieces and placed them on absorbent paper to drain.

By then, Shun had already finished preparing the sauce.

He had combined tomato ketchup, white vinegar, and other seasonings, carefully simmering them into a fragrant sweet-and-sour mixture.

Haruto added the prepared pineapple chunks and quickly tossed them through the sauce, keeping the cooking time short to preserve their crisp, juicy texture.

Then he poured in a small amount of starch slurry to lightly thicken the mixture.

The bright red sauce became glossy and translucent, coating the back of a spoon before slowly sliding away.

Once its consistency was perfect, Haruto added the twice-fried wild boar.

With a smooth flick of his wrist, he tossed the contents of the wok.

The pieces of meat rolled through the sauce, each one receiving an even coating of the brilliant red glaze.

Amber-gold meat and bright yellow pineapple glistened beneath the translucent sauce, creating an exceptionally appetizing contrast.

After tossing everything together for a short while, the dish was ready.

The three transferred it to a serving plate.

Their Pineapple Sweet-and-Sour Wild Boar had a beautiful glossy appearance, with the golden pieces of meat and pineapple coated in a vivid reddish sauce.

A rich sweet-and-sour fragrance rose from the dish, carrying the freshness of pineapple, the savory depth of the sauce, and the appetizing aroma of freshly fried meat.

Beneath those stronger scents lingered a subtle hint of cherrywood smoke.

It was delicate enough not to overpower the other ingredients, yet distinctive enough to add another layer of complexity.

Haruto, Ryoko, and Shun brought the finished dish to the judging counter.

Kawai examined it briefly before picking up a piece of wild boar with his chopsticks and placing it in his mouth.

The thin, crisp coating immediately cracked between his teeth.

A burst of sweet-and-sour sauce spread across his tongue, the bright acidity of the vinegar blending beautifully with the natural sweetness of pineapple.

The refreshing fruit flavors awakened his palate almost instantly.

Then his teeth reached the meat beneath the crust.

Kawai’s eyes widened slightly.

The wild boar was remarkably tender, yet it hadn’t lost its satisfying firmness.

Its distinctive muscular texture was still clearly present, but there was none of the unpleasant toughness or dryness that so often troubled wild-game dishes.

Instead, rich juices escaped with every bite, carrying a gentle sweetness from the honey marinade.

As he continued chewing, a faint smoky fragrance gradually emerged from within the meat.

The aroma of cherrywood intertwined with the wild boar’s naturally deep, robust flavor.

There wasn’t the slightest trace of unpleasant gaminess.

Instead, the meat’s original savory character had been preserved and refined, growing richer and more pronounced with every bite.

The smoking hadn’t buried the wild boar’s flavor beneath an artificial fragrance. It had simply removed the rougher edges, allowing the ingredient’s best qualities to shine.

Kawai then tasted a piece of pineapple.

The fruit remained pleasantly crisp and exceptionally juicy.

Its bright acidity and clean sweetness provided exactly the contrast needed to balance the richness of the meat.

Alternating between the wild boar and pineapple made the dish even more enjoyable.

The textures and flavors complemented each other perfectly.

The outside of the meat was crisp, while the inside remained tender and succulent.

The wild boar provided a powerful savory foundation, while the pineapple supplied freshness and a light fruity sweetness.

The acidity was carefully balanced, preventing the sauce from becoming cloying, and the restrained smoky aroma gave the entire dish an additional layer of depth.

Most importantly, the combination had solved the wild boar’s greatest weaknesses without sacrificing the characteristics that made it unique.

Kawai had no difficulty reaching his decision.

"Pass."

Haruto, Ryoko, and Shun had successfully cleared the second examination.