Bunsia Cereal Paper
Cereal paper was born during a time of great hardship, the earliest years of our history.
Without the cultivation of Bunsia and its handy ability to be pressed into shelf-stable edible sheets, the mainland may have never been settled.
Bunsia cereal paper is a staple ingredient in Sazashi cuisine. It serves a similar role in their cuisine as tortillas, rice paper, seaweed, and wontons serve in human cuisine.
The paper is made from harvesting Bunsia grain plant, boiling the resulting cereal in a mix of ash and water, and pressing the mash into sheets. Once dried they become durable, shelf-stable, and fungal resistant. These sheets can then be introduced to water or oil, where they rehydrate and become adhesive to itself.
Shelled, Boiled, Pressed
Akin to unseasoned chestnut and pinyon.
Food Packaging, Survival Rations, Dumplings and Rolls.
Survival Demands Ingenuity
Bunsia Grain is among the first crops to be cultivated on the mainland of Jhoutai, and unlike the crops brought from Verra, Bunsia grain was resistant to the native fungus and other agricultural pests.
Bunsia Grain found its way into breads and cereals first, but soon after the first documented preservation of the grain through pressing began.
To this day, the basic steps of creating Bunsia Cereal Grain match the first recorded recipe.
Pictured Above: Rods are used to hold Cereal Paper which is ready to be steamed. Some are formed into sheets, others are formed into long 'noodle' shapes for use in soups.
Making Bunsia Cereal Paper
Prepare raw Bunsia grain by crushing and removing hulls through a coarse sifter. Dispose of hulls.
Add water and begin mixing until no clumps remain and the dough stretches when lifted.
Stretch into desired shape. Once formed, press into uniformity and let rest 10 minutes with weight.
Remove weight from dough, and transfer to a rack above steam bath, let steam for 10 minutes.
Once steamed, dry in the sun or in a warm dry room.
Crescendo Era Recipe for Bunsia Cereal Paper
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