Sesshomaru had stored his finds in his sleeves as heâd use his heightened mobility to cover vast grounds, profiting off his superior visual and olfactory senses to find other ingredients. Heâd found Fuki, the perennial plant, Warabi, and Zenmai, two ferns. They would serve as valuable lessons.
In this time of his searching for ingredients, Sesshomaru found his mind drifting to a distant past where heâd once sought out these vegetables on the behest of his Father. It was his task to master in order to give the great Inu no Taisho respite to allow his Son to set out into the world alone one day. At the very least, the young Demon would not perish from hunger or malnutrition.
Now, this lesson can be passed onto Inuyasha. Indirectly, their Father could pass this knowledge to his Hanyo son.
He stops, smelling a scent. Nagaimo, a very versatile mountain yam. Sesshomaru harvests the wild grown yam and finds his âharvestâ sufficient enough, and thus sets out to return. There, Inuyasha was with his successful haul. Perhaps, in his excitement heâd overzealously hunted anything that crossed his path⌠or perhaps this amount took into account the appetites of a Demon and a Hanyo.
No matter. Sesshomaru settles his harvest upon the grass. With all the ingredients splayed before him, the elder of the two brothers devised a plan to make efficient use of everything.
     âThis Sesshomaru trusts you know how to butcher meat. A portion shall be set aside to be made into jerky to be used as rations.â
Worded differently, Sesshomaru gave Inuyasha the task of butchering the meat of all the prey animals heâd caught. Afterwards, Sesshomaru would select the parts to be set aside for salt-preservation.
     âFor now, come.â
Sesshomaru organizes his foraged vegetables into neat categories. From his obi, a hanging pouch surrendered some contents like a pouch full of wood ash, and a smaller pouch filled with salt.
     âRemember these well.â
He points to the Warabi, Zenmai, and Udo.
     âThese contain trace amounts of poison or contain a bitterness. Boiling them in water with wood ash will remove the toxins and harsh bitterness.â
He opens his pouch containing wood ash to show Inuyasha.
     âThis Sesshomaru shanât need teach you the difference between hard and soft woods. The ash retrieved from hard wood fires are useful. Keep them.â
Hard woods were best used for firewood as they burned longer, provided warmer fires, and also produce less smoke, which was optimal for not attracting as much attention from enemies. Inuyasha surely understood this fact well in his many years of travelling alone.
     âThis one, Warabi should be boiled in wood ash water for a moment, and then soaked overnight. Then it may be put into soups. This one, Zenmai, should be dried after being boiled. It keeps well during travels. Rehydrate by boiling in water until it is tender before adding to soups.â
They were tiresome, but useful vegetation for humans. Rin had diligently taught Jaken these facts learned from the village madams, and Sesshomaru had inadvertently learned the knowledge from overhearing his ward excitedly detailing her new knowhow.
     âUdo, should be peeled until you reach the inner pith. That is soaked and boiled in wood ash water. After using wood ash water, always wash afterwards with fresh water.â
Now, wood ash water wasnât as simple as dumping ash into water. It involved a lengthy process, one they had no time for currently- but it was a valuable lesson for Inuyasha.
     âFor 10 parts of water, you add a single part of wood ash. Once youâve boiled the water, you allow the mixture to settle overnight. The clear ash water will raise to the top. That is what you use. Use this method for if you intend to camp in an area for a time.â
It was not ideal for a quick stay by any means.
     âThis here is Fuki, a perennial plant. You rinse the stalks under cool water. Salt the stalks before you roll it under your palms to bruise the stalks. Boil the stalks until somewhat tender. This way, the outer skin can be peeled away. It can then be added to soups. If it is particularly bitter, let the peeled stalks soak in water for an incense worth of time.â
Truly, Jaken would be amazed at the length of which Sesshomaru could speak. It was as though heâd used his quota for the next decade. Alas, perhaps their fatherâs penchant for being more verbose when it came to instructions have finally manifested.
     âSeri, can simply be added to soups.â
It was water parsley and it added aromatic flavors to soups. Now, there was only the Nagaimo left, but that, perhaps, should wait. The elder looks at Inuyasha silently.
     âAny questions?â
The vegetables that required wood ash water was out of the question, but the Fuki was viable, as was the Seri, of course. The Nagaimo was a versatile yam, that he would address shortly. This was Inuyashaâs chance to ask any questions before Sesshomaru continued the lesson.