Shokugeki: Start with an izakaya, making everyone cry

late at night.

In a dimly lit meeting room.

The surrounding walls have long been painted dark gray, which, combined with the dark brown wooden conference table, looks very calm and heavy!

Above the conference table hangs a silver chandelier.

Its light is soft, not glaring, and it casts subtle shadows on everyone's face, making their expressions look even more profound.

Ah!

At this moment.

Every participant was paying full attention.

Their eyes all stayed on the masked young man in the middle, with different expressions on their faces.

Some people frowned, as if they were thinking about important issues; some people had firm eyes, revealing their unquestionable determination; and some people kept their lips tightly closed, as if they were silently praying that this meeting would end soon!

Outside the window, moonlight shines through the gaps in the curtains into the conference room, forming golden spots of light.

however.

These spots of light.

It didn't bring much warmth to the room.

On the contrary, it made the atmosphere of the entire conference room more solemn and serious.

……

Sergeant, Saj.

The clown, Malkanta.

The Red and Black Executioner, Claude Wheeler.

The violent mad lady, Bani Hail.

king.

Tokiyama Heigoro.

Don Kama.

Huang Zi Wang.

And...the boss of the late night cook, Saiba Chaoyang!

In the past two days, the chefs who have wreaked havoc on the entire Japanese catering industry and made all the chefs in the culinary world panic, and who also represent the highest level of combat effectiveness among the late-night cooking community, are all here.

"Since everyone is here, let's start today's meeting!"

Looking around and seeing that everyone was present, Chaoyang said calmly.

His tone revealed an unquestionable authority, making the atmosphere in the conference room become serious again in an instant.

Everyone quickly straightened their backs and looked at him with sharp eyes. They knew that every minute that came next would affect the entire future culinary era.

And they have already prepared themselves to welcome this feast of ideas!

……

at the same time.

When the ten heroes sent out by Totsuki were defeated one after another.

Erina, the new commander-in-chief, is trying to make a new Kaiseki cuisine in a kitchen!

As we all know, Japanese cuisine focuses on freshness, and Kaiseki cuisine is the best. Each dish is made immediately after the customer places an order, which can better reflect the freshness and taste of the cuisine.

"Fei Sha."

"Give me that sea urchin over there."

"it is good!"

After a brief conversation.

Erina took the fresh sea urchin from Hisako and started to process it.

Finally, I saw the kaiseki cuisine she made. The first appetizer was:

Mugwort tofu!

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

Tofu, no need to explain much.

The highlight of this appetizer of mugwort tofu is the sea urchin.

The sea urchin they chose was actually a northern purple sea urchin that lives in the Bohai Sea in China.

The appearance of this sea urchin is generally purple-black.

In terms of color, it is different from the ordinary yellow sea urchin. More importantly, the northern purple sea urchin tastes sweeter than the ordinary yellow sea urchin, without a trace of bitterness, and has a sweet aftertaste.

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

Of course, correspondingly.

The price of northern purple sea urchin is also terribly expensive.

But for the wealthy Erina, anything that can be solved with money is not a problem!

……

You can smell the fragrance of the food before eating it.

So, Feishazi on the side couldn't wait to come closer and sniff it first.

All I could smell was the aroma of tofu.

"It's really not simple."

"This rich bean aroma seems to be from the gravel, oil, sand and soil in the Celestial Empire, and the soybeans produced there!"

"As for sea urchins, that's even more..."

So much for that.

Hisako couldn't help but swallow, and quickly turned her gaze to Erina, and said, "Miss, you...are all these kaiseki dishes you made for me to taste?"

"I asked you to come to the kitchen because I want you to try some new dishes."

Erina replied with a shrug.

"Then I'm not welcome!"

After saying that, Feishazi put the piece of mugwort tofu into his mouth and chewed it carefully.

The tofu is as white and tender as jade, smooth and refreshing. It melts in your mouth and has a pleasant bean fragrance. It tastes so delicious.

And slowly, there will be a strong smell of soy milk, stimulating every part of the taste buds. Feishazi said that this tofu has such a delicate taste:

This is the first time I’ve eaten this!

Therefore, she quickly exclaimed: "It's delicious!"

"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."

"As it slowly slides along the tip of your tongue into your mouth, the dreamy feeling of it melting in your mouth is truly indescribable."

Feishazi closed her eyes, feeling the shock brought by this appetizer.

"The combination of sea urchin and fresh tofu can highlight the deliciousness of sea urchin. Although the main flavor is still the rich bean flavor, the flavor is no longer monotonous."

She was shocked in her heart!

Indeed, after the Totsuki coup, Erina's growth rate was so fast that it was visible to the naked eye!

……

In the original plot.

Erina is often in a state where she is invincible when she explodes, but her strength may not be stable.

This can be seen from the fact that in the final BLUE chef competition, she defeated Soma Yukihira, but there is still a possibility that she was "influenced by Soma. And the bonus will be obtained after analysis."

And a year later.

She successfully advanced to the third year of the senior department.

At this time, she had already gotten rid of the psychological shadow of the "ghost mother" Nakiri Masagi, and the dishes she made seemed to be often recommended and tasted by Nakiri Masagi.

It should be said that Erina during this period has undoubtedly grown in her original strength!

and.

No exaggeration.

She is definitely much stronger than she has been in any previous period, much stronger than Jyouichiro, Chaoyang, Soma, Dojima Gin, Shinomiya Kojiro and others.

It is very likely that, apart from the time traveler Zhang Fan, she is truly the best chef in the world’s history!

But it seems to be influenced by Zhang Fan.

As a result, her own potential was stimulated ahead of time.

In other words, in that promotion exam, she defeated Kobayashi Ryodan twice not by accident, nor by luck, but... she was really strong, so strong that she had surpassed the level of the top ten.

……

Appetizing appetizer.

The purpose of mugwort tofu is to stimulate the taste buds to increase appetite and other functions.

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

"Hmm~"

"really not bad."

Feishazi exclaimed, still feeling unsatisfied.

"This appetizer has a strong bean flavor and tastes sour, salty, sweet and fresh. It has four flavors and is very appetizing."

After finishing the appetizer of mugwort tofu, the next dish is the entrée.

The so-called appetizer is still an appetizer.

As its name suggests, an appetizer is little more than a snack made to whet the appetite for the main course.

It includes a variety of small-portion cold appetizers, hot appetizers, and more.

Usually, there are appetizer salads, foie gras, caviar, or baked snails.

The overall characteristics of the appetizers are small quantity, high quality, and sour and salty taste. As for the cold appetizers in the appetizers, Western cold dishes use a wide range of ingredients, usually based on fresh lettuce and vegetables, with different sauces.

In addition, there are also many seafood and dairy products. Their common characteristics are that they are relatively light, rich in vitamins and proteins, and very beneficial to human health.

A few minutes later.

The second course of the Kaiseki meal, the appetizer, has arrived.

"Hisako, try it quickly. This is my new thinly sliced ​​Akashi sea bream dish."

Erina, with a smile on her face.

"Ok!"

Feishazi nodded.

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

In Japan, it is one of the most precious sea bream species.

At the same time, this fish has extremely high edible and medicinal value, delicate meat, rich collagen, unique taste, and rich in various amino acids and unsaturated fatty acids. In Japanese cuisine, it is known as the "best sashimi".

"Each thin slice of fish is about 0.3 centimeters, and each small piece of fish fillet is of uniform thickness. It's really an amazing knife skill."

Feishazi picked up a small piece of Akashi sea bream with chopsticks. The fish fillet was so thin that it seemed like it would break with just a slight poke. It was beyond his imagination.

Thinly sliced ​​Akashi sea bream?

This kind of knife skills are worthy of the name of this appetizer.

"Then let me have a taste."

At this time, Hisako quickly picked up a small piece of thinly sliced ​​Akashi sea bream, dipped it in sauce, and ate it.

"Ok?"

The next moment, her eyes widened and she looked stunned.

……

“The magnificence of snapper.”

“The texture of meat from different parts is subtly different.”

"It is sliced ​​very thinly and paired with spring onions, plums, and ponzu vinegar. You can really feel the transparency and crispness of the fish meat."

While chewing the sashimi, Hisako stared at the plate of thinly sliced ​​Akashi sea bream. As she continued to chew, the aroma of the fish magically emanated from her.

"I see."

“This sashimi does not discard the fish skin.”

"Well, the skin of sea bream has a beautiful color, and the sebum in the skin can also enhance the deliciousness and richness of the fish meat. The softened skin is elastic, and with the young lady's superb knife skills, the delicious taste of the fish skin is released."

"The fish sauce with sour, sweet, salty and fragrant flavors makes this thinly sliced ​​Akashi sea bream particularly delicious. It not only increases appetite but also has a stomach-strengthening effect."

Feishazi continued to eat the second bite of sashimi, thinking and savoring the refreshing and delicious fish aroma.

Then, he opened his mouth and spoke freely.

……

kitchen.

A pair of slender hands, skin as white as jade.

The busy Erina Nakiri did not pay attention to Hisako's comments on her cooking.

She cuts the handmade tofu into small pieces and puts them into a small pot of kelp soup base. She cooks the tofu until it can retain its original shape and does not break, and when it slowly floats up, it is done.

This is the third course of Kaiseki cuisine, boiled food:

Soup tofu!

Boiled food is not only a must-have for Japanese family dinners, but also a representative traditional dish.

Generally speaking, it refers to a dish made from two or more ingredients that retain their respective flavors after being cooked and are put together.

This practice originated from the Kansai area.

Use seasonal whole foods and vegetables, add bonito broth, light soy sauce, and wine, simmer over low heat until soft and cooked through. The dish usually has a sweet and very light taste.

then.

After the light main course, it’s time to eat some delicious food.

Common types are fried fish and fried dried fish, which have a salty taste and are eaten as the first dish to go with wine.

Finally, the last dish in the “One Juice and Three Dishes” is seafood tempura.

……

Seafood tempura.

Shrimp can be used as the crown, and vegetable roots, stems, fruits, leaves and fungi can also be used.

The thinner the tempura batter is, the better, and the hotter it is, the more fragrant it is. It is best to fry and eat it immediately, and serve it with tempura sauce, grated radish, and lemon. It is crispy on the outside and soft and sweet on the inside. It is probably the Japanese cuisine that is most easily accepted by Chinese people.

“Seafood tempura?”

Hisako, who was getting hungrier and hungrier, was stunned for a moment, looking at the dish and then looked up at Erina.

"Ah."

“The main ingredient is New Zealand langoustine.”

“Add some seasonal vegetables, coat them with batter, and fry them in oil until they turn golden. The main feature of this dish is that it is tender, delicious, fragrant and not greasy.”

Hearing this, Feishazi's eyes lit up slightly, and she quickly stuffed a piece of crispy seafood tempura into her mouth.

……

There are certain requirements for the selection of tempura ingredients.

Ingredients with too much fat or too sour taste are generally not selected. Shellfish with hard shells and sweet fruits are also not suitable.

Because of its hard shell, it is not easy to fry and eat. The fruit is high in sugar and the tempura batter is very thin, so the fruit can easily burn during the frying process.

When it comes to the selection of ingredients, you must be absolutely careful.

New Zealand langoustine.

It is relatively small in size and looks like a lobster but is different in that it has an extra pair of large claws.

Crayfish, bright and fresh!

The whole body is agate red with mutton-fat white, crystal clear.

Worldwide, it can only be caught in five deep-sea areas in New Zealand, ranging from 150 to 650 meters.

In the narrow area between 150 and 650 meters, the water temperature is extremely low, and the crayfish grow slowly, reaching an age of more than 15 years. Due to resource shortages, in order to protect them, the crayfish that New Zealand allows to be caught are generally grown for more than 10 years.

Moreover, the annual fishing limit is 600 tons, so you can see how precious it is.

"what……"

“As soon as it enters your mouth, the crispy coating makes a pleasant crunchy sound between your lips and tongue!”

"The delicious taste of the New Zealand langoustine wrapped in it stimulates your taste buds as you chew it."

"It's just a word when you taste it."

“The outer shell is crispy and transparent, while the inside is tender and juicy.”

Arata Hisasa, with her eyes closed, couldn't resist her inner greed and was deeply conquered, she kept praising it.

With a few crunchy bites, she quickly finished the whole bowl of seafood tempura.

Looking at Hisako's unsatisfied reaction, Erina could only smile without saying anything!