#ranai

"Confessions"

RanShi & KaiShin

As CURE and Wiege

Ref

Do they have any musical instruments, if so is it based off of any really world stuff?

Tahen cultures have all sorts of taboo around fire. This is taken to an extreme in Ranai, where open fires are completely forbidden and one must own a special permit to tend a cooking fire. As a result, Ranai cuisine is renowned for it's wealth of raw, pickled, and otherwise marinated foods. Bcause Ranai's territory is an archipelago where fish and seafood is the main source of protein, makwa, acid-cooked fish akin to our world's ceviche, is a staple. Real-life ceviche being delicious, it is only logical that fictional ceviche would also be*.

Bird-fish makwa is an ancient traditional meal of the archipelago. It has three main ingredients: gruel of uciwici, an oat-like, distinctively purple grain rich in anthocyanins, dried and salted kelp, and shrimp and crustacean meat marinated in sumac vinegar. Eggs, herbs, and tart fruits are sometimes added as toppings. Bird-fish makwa most salient tastes are tartness from the sumac vinegar with salt and umami from the seafood and kelp, on a base note of mild and nutty sweetness reminiscient of brown rice from the mashed uciwici. The name of this recipe is a mistranslation of the meal's name from Wetki to Ranaite Tahen.

Jimeleu makwa is a classic ceviche which puportedly originates from the town of Jimeleu, where the soils and climate are conducive to the growth of citrus trees. Jimeleu ceviche consists of diced white fish acid-cooked in lime juice with horseradish, white beans, and cold-cooked uciwici grains. The marinade is usually clear, with a green tinge from the lime and horseradish. Common variants add cold fish broth or cream of green peas to water the ceviche into a soup. Jimeleu makwa is sour and spicy, and variants with cream of green peas have a distinctive sweetness.

Cici-Uli makwa is reminiscient of tataki or carpaccio. A large, white-meat fish is cut into filets which are marinated in a mixture of sumac vinegar, oil, and seasonings (including, but not limited to, salt, horseradish, and tart fruits akin to pincherries). The marinated filet is then cut into very thin slices and served with crunchy seeds and sliced sweet onion. Only the external edge of the fish has cooked: the main flavor of Cici-Uli makwa is that of the raw fish itself. This type of makwa requires very fresh fish.

*Note that I have not tried to make these The Most Palatable Possible - especially the first one!

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Wolf, Impa, Ranai, Rymnali and Kenmiku

Given that I recently got into a bit of a Legend of Zelda hyperfixation, I figured that now would be as good a time as any to show off my MidLink fankids. Anyone who's seen my Ghosts From the Past stuff probably recognizes Wolf, but I've never posted or even drawn the rest until now.