légumeaqueux · net · légèrement sucré · gélatineux · neutre

Melon d’hiver

Cuit en verre translucide et prend le goût de ce dans quoi elle a cuit. Pur médium, aucun message.

on its own

0.0sour

1.0sweet

0.0savoury

0.0bitter

0.0umami

order · canon first

1 of these 9 are wild — theory says yes, nobody has cooked them. why →

9 pairings for Melon d’hiver.

classic

The melon has no flavour, so the stock is the entire dish.

classic

Cured salt gives a blank gourd its only savour; two slivers is enough.

common

Concentrated marine salt soaks straight into the translucent flesh.

common

Warmth in a soup that is otherwise cooling to the point of nothing.

common

Guanylate in the soaking water is what the melon actually tastes of.

common

Musty heat is the traditional top note on a clear, blank broth.

uncommon

A green top note at the very end, because nothing else is happening.

rare

Candied into translucent strips; it takes syrup like glass takes light.

wild

Grassy-vanilla leaf steeped into the syrup turns a blank gourd into a dessert.