"Is this the taste of chicken blood?? Why does it... taste like tofu."
Dais opened her eyes wide in surprise, completely unable to believe her own tongue.
She had only tried animal blood in the form of blood sausages, made by stuffing blood and other ingredients into sausage casings. It usually carried a fishy taste—love it or hate it, there's no middle ground.
Since it's sausage, there's no notion of freshness; it's usually smoked or cooked after preparation and stored till needed.
But something like this freshly slaughtered and bled chicken blood dish was a first in her lifetime.
Not only does it lack any strange taste, it's remarkably sweet!
She could tell that this sweetness was not from any seasoning but the innate sweetness of the ingredient itself.
Blood inherently has a slight sweetness apart from its salty, fishy taste—those who've licked their wounds would know that taste.
