Food: I Am A Cartoonist In Totsuki

Chapter 301: The Last Supper

A group of cooks got his basic liking for cooking from Tokiyama Binggoro’s mouth, and couldn’t help but be ecstatic in their hearts.

However, Tong Yu and Jin Ryoko remained unmoved, silently observing and watching Tokiyama Hyougoro, who was sitting in a wheelchair on an IV.

Mr. Tong Yu, “Can’t we go over and ask for some useful information? For example, what does this old gentleman like to eat.”

Seeing Tong Yu standing still, Shen Ryoko couldn’t help but ask.

Almost most of the table chefs went to Tokiyama Binggoro to ask for information they thought was useful.

Tong Yu and all the late-night cooks’ chefs – were watching from the spot.

“Liangzi, it would be too simple to pass this test if you only asked about the taste this old man likes.” Dong Yu said.

Shen Ryoko pondered for a moment, and realized something: “It seems like this, don’t tell me…

“The focus of this “assessment is not to ask the former late-night cook’s taste preferences, but the theme of the Last Supper.”

While speaking, Tong Yu didn’t take his eyes from Shishan Binggoro.

“I know what to do, Tong Yu-kun, let’s go choose the ingredients together.” Shen Ryoko said happily.

“Have you decided what to cook? Well, let’s go and see what ingredients are available.”

Tong Zhiyu skipped the time to ask Shiyama Binggoro’s preferences, and came to the cold storage truck to select ingredients.

At this time, several chefs who got some news from Tokiyama Binggoro were secretly delighted.

That’s right.

In other words, this trial is to improvise on the spot the dishes that match the guests’ preferences. Hum, this is a test of our depth of knowledge.

The taste of the hometown where I was born and raised can really be called a dish with the theme of “The Last Supper”, which is very tricky for those overseas chefs and late-night chefs.

This is definitely a big advantage for those of us who were born in Japan.

With this flurry of excitement and joy, several table chefs began rushing into the truck to select ingredients.

About 15 minutes later, the first contestant’s table chef finished cooking and brought it to Tokiyama Hyougoro.

“It’s done, please try it!

This young chef cooks udon noodles.

Udon noodles, also called forehead noodles in Japan, is one of the most Japanese noodles in the area. It is also known as Japan’s three major noodles together with Japanese wheat noodles and green tea noodles. It is an indispensable protagonist of Japanese restaurants. .

Its taste is between the cut noodles and rice noodles, the taste is soft, and with the carefully prepared soup, it becomes a delicious pasta.

It is a thick white (4mm to 6mm diameter) noodles made by mixing salt and water with flour.

Add it to hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called “noodle sauce”.

The most classic Japanese way of udon noodles, is inseparable from beef and broth, the noodles are smooth and soft, and the miso soup is rich.

You can taste a variety of different flavors by combining different seasonings, soups, and seasonings. Sometimes wakame, vegetable tempura, and green onions are added to the noodles.

In Japan, udon noodles are a very common food whether eating at home or eating out.

The chef’s idea is also very simple… Just now Tokiyama Binggoro said that he likes to eat Japanese food, and udon noodles are his favorite, so he made this dish directly.

Tokiyama Binggoro looked at the udon noodles in front of him, but was unmoved.

“This is my special miso boiled udon, which is a special miso udon that maximizes the flavor of seasonal ingredients…

The first chef to finish cooking said to Tokiyama Hyougoro, with a look of confidence on his face. evil

He felt that this dish would definitely conquer Tokiyama Biegoro’s taste buds.

In order to match the taste of the elderly, the udon noodles are specially cooked for a longer time, so that it is convenient to eat.

The side dishes are also all chopped finer than usual, which is also easy to chew.

However, when this watch chef treats Tokiyama Binggoro as an ordinary old man, it means his failure.

Staring at the udon noodles in the big bowl in front of him, Tokiyama Binggoro didn’t even taste it, and threw a note with the words “unqualified” on the chef’s face.

“Go away, unqualified!”

The watch chef was so confused, he didn’t know what went wrong, and he was directly judged to be unqualified without taking a bite?

The next few chefs all came up with dishes similar to udon noodles, completely treating the former late-night cook as an ordinary old man.

…for flowers

The resulting dishes are melt-in-your-mouth, non-greasy dishes, but the result is just the opposite.

A piece of paper with the words “unqualified” written on it was thrown into the faces of one table chef after another.

“Unqualified, you can get out of here, next!”

“Unqualified!

“You are also unqualified!”

There are more than a dozen chefs in a row whose dishes are unqualified, and they don’t know what the problem is.

“Why. How could this happen, it’s too ridiculous to be judged to be unqualified if you haven’t eaten!”

“What the hell is that old man thinking, wouldn’t he deliberately make things difficult for us because it was the former late-night cook!”

“I think so…

While several table chefs were discussing this, a late-night cook brought the cooked dishes to Tokiyama Binggoro.

After taking a bite, Tokibinggoro declared the chef qualified without hesitation.

This left a group of table cooks dumbfounded, wondering what was going on.

After that, several late-night cooks submitted their dishes, and they were approved at one time.

“What, what’s going on here!”

“The late night cooks… pass one after another?”

The other table cooks couldn’t understand and didn’t know what the reason was.

Tong, who was in front of the cooking station, saw this scene of rain and couldn’t help but stop his work.

“The biggest difference between ‘Dark’ and ‘Table’ is that the chefs have experience cooking for different diners. The diners they meet are those who say they live a normal life. The late-night cooks are different, and they will often receive some comparisons. Special commissions, such as making a dying meal for a man facing execution for organizational failure, or for inmates in a prison

A meal on the deathbed

Tokiyama Binggoro in front of him is a former late-night cook, and he is also a special diners. This group of late-night cooks can pass easily because they know what Tokiyama Binggoro wants.

In other words, as late-night cooks, they know what tastes best.

(To be continued..) Chuan