Shokugeki: Start with an izakaya, making everyone cry

early morning.

Zhang Fan, who got up early, was a little confused when he stepped into the kitchen.

I saw that Erina Nakiri in front of me was wearing a very simple emerald green dress. From a distance, it looked like a dazzling jasper, with a lustrous green color and seemed to be showing off her well-proportioned figure!

"Zhang Fan, are you finally awake?"

Looking at Zhang Fan who suddenly appeared behind her, Erina continued to cut the sea bream on the chopping board, and then laughed softly.

"Morning!"

"Erina, why did you come to the kitchen for nothing?"

Zhang Fan came back to his senses and asked softly.

"Make breakfast." Erina said with a slight grin.

Then, while handling the sea urchin, she washed all the vegetables nearby.

Looking at Erina who was so serious, Zhang Fan could only smile knowingly, and then he wisely left the kitchen and stopped disturbing her!

……

A Japanese soup, a sashimi, a boiled dish, and a fried dish. This is Erina's breakfast, which is also kaiseki cuisine.

Picking up the plate, Erina personally brought it to Zhang Fan, lowered her head and said expectantly: "Here! My breakfast is ready."

"During the two days of the school festival, Fei Shao and I were running a restaurant. I was always looking forward to having you come to this restaurant as a customer and taste the food I cooked for you."

"Oh!"

Zhang Fan nodded.

"what?"

“This kaiseki cuisine is so exquisitely prepared!”

Then, he looked at the side dishes in front of him for a moment, and his eyes lit up.

Kaiseki cuisine is extremely exquisite.

Even the placement of tableware and food has very high requirements, so this dish is not only a dish, but also regarded as a work of art by some people.

Of course, the result of pursuing sophistication is that the portions of food become smaller.

Ah!

Why is it called "Kaiseki cuisine"?

There are still different opinions about the origin of this name.

The most widely circulated one is that in order to resist hunger while listening to Zen for a long time, the monk held a stone in his arms and was allowed to eat simple food such as snacks to satisfy his hunger. This kind of simple food is called "Kaiseki".

But in fact it should be derived from the Tao Te Ching written by Laozi.

What it means is:

The saint is dressed in coarse cloth, but has a precious jade on his chest. He ignores the external appearance and emphasizes the inner value.

And this concept is completely consistent with the spirit of Japanese cuisine.

At the same time, with the commercial development of kaiseki cuisine, the original recipe design is not irreversible.

But no matter how it changes, Kaiseki's meticulous, authentic, and attentive interpretation of food has never changed.

The principles of "kaiseki" have always been to use seasonal ingredients, make effective use of their own flavors, and cook them with passion and concern.

……

At this time, Zhang Fan began to taste the first appetizer of kaiseki cuisine.

This is an appetizer of tofu made with mugwort, sesame, and kudzu root, served with sea urchin, shepherd's purse, and wasabi, and topped with stock.

Don't underestimate this kind of tofu.

Its materials are made from "Jianquan" water from Jianmen Seventy-One Peak and soybeans produced from conglomerate oil sandstone soil.

It is made by soaking beans, grinding pulp, filtering residue, boiling pulp, dotting pulp, dehydration and other processes.

Compared with tofu from other places, this kind of tofu has four outstanding features: first, its color is snow-white, second, its texture is delicate, third, its toughness is extremely strong, and fourth, it is delicious.

As for the use of sea urchins, we chose a northern purple sea urchin that lives in the Bohai Sea.

This kind of sea urchin.

Appearance, purple-black.

The color is different from ordinary yellow sea urchin!

More importantly, northern purple sea urchin is sweeter than ordinary yellow sea urchin, without any bitterness, and has a sweet aftertaste.

The sea urchin flaps are also thicker and plumper, making it very satisfying in the mouth.

“It tastes okay.”

"Use a small spoon to gently scoop up a piece of tender white tofu and taste it carefully in your mouth. The rich and mellow aroma of the beans complements the warm and delicate texture."

"Slowly slide it into your mouth along the tip of your tongue. The feeling of melting in your mouth is really dreamy."

Zhang Fan closed his eyes and began to feel the shock brought by this appetizer.

Then, he couldn't help but add: "Sea urchin and fresh tofu together highlight the deliciousness of sea urchin. Although the main flavor is still the strong bean aroma, the taste is no longer monotonous!"

Serve as an appetizer.

The purpose of this dish is to stimulate taste buds and increase appetite.

The quantity or taste of this dish is generally completely different from the main dish. It is characterized by a small number of dishes, fresh taste, bright color, and often sour and salty taste!

Soon the appetizer was finished, and then came the main course:

Thinly sliced ​​Akashi sea bream!

……

The migratory sea bream caught in the fast-flowing Akashi Strait is called Akashi sea bream.

In Neon Country, this is one of the most precious species of snapper!

This fish has extremely high edible and medicinal value.

The meat tastes delicate, rich in collagen, and has a particularly unique taste. In terms of business value, it is also rich in a variety of amino acids and unsaturated fatty acids.

Therefore, it has always been known as "the best sashimi" in Japanese cuisine.

"The knife skills are superb and can cut Akashi sea bream into fillets with a thickness of about 0.15 centimeters, and each small piece of fish fillet has a uniform thickness and is excellent for viewing!"

Zhang Fan picked up a small piece of Akashi sea bream fillet with his chopsticks. The fillet was so thin that it could be broken with just a light poke. It was simply beyond his imagination.

Thinly sliced ​​Akashi sea bream?

Such knife skills are worthy of the name of this first dish.

"Very good, then let me taste it!"

After finishing speaking, Zhang Fan continued to taste the main course of kaiseki cuisine.

……

Afterwards, Zhang Fan chewed the sashimi carefully.

His eyes were fixed on the plate of thinly sliced ​​Akashi sea bream. As his mouth kept chewing, the scent of the sea bream came out magically.

Erina, who has the talent of God's Tongue, can indeed control the taste of food more delicately and accurately than others! Compared to Alice Nakiri, who doesn't even know what a nori bento is, she actually knows a lot about common people's cuisine.

There is no blind spot in theoretical knowledge, and you are proficient in everything!

Therefore, in Zhang Fan's eyes, Erina is indeed a rare genius.

"After the field training activities, your cooking skills have really improved."

"It seems that you haven't relaxed since you finished your internship at the izakaya and returned to Totsuki Academy."

Zhang Fan couldn't help but praise.

Listening to Zhang Fan's words, Erina Nakiri's face lit up and she gradually smiled.