Lisko’s American Life

"Lisko's American Life (

After finishing the etiquette that he should do, Ono Shuji also began to cook skillfully by himself.

Although the guest in front of him is someone he can't afford to offend, when it comes to cooking, Ono Shuji is full of confidence.

After all, he can become one of the top chefs of kaiseki cuisine in Japan, and he is not a false name. Many people will come here because of his name and ask him to do it himself. This is also the confidence of Ono Shuji.

While opening his tools, he started introducing kaiseki to a guest.

"As our most traditional way of cooking in Japan, kaiseki" refers to the meaning of the sage being adorned with jade. Its form is "one juice and three dishes", and the utensils that hold the food itself also have different styles, mainly pottery, porcelain, lacquerware, etc. In our country, this cooking method is also called art by many people. "

Speaking of his own occupation and cooking methods, Ono Shuji's eyes are full of self-confidence. Lisko thinks that this is probably the craftsman spirit pursued by the Japanese.

Today, kaiseki cuisine is gradually becoming popular, and it has also been improved by chefs. In the old-style serving order, most of them are in strict order of serving, first serving seven complicated side dishes, followed by soup. Sauce hand-made dishes, followed by sashimi, fried dishes, boiled food, roasted food, and finally rice, but in today's development of the times, and not sticking to this order, no longer insist on serving that kind of dishes first, most of the time. It is the rule that the cold dishes are served first and then the hot dishes, which allows the chefs to flexibly arrange the dishes.

In addition, the characteristics of European cuisine have been added. Now the combination of European and Japanese kaiseki cuisine is also very popular and has become a new creative trend in the cooking faction.

Ono Xiujie first brought some tea and appetizing wine to several people. The wine was cherry blossom rice wine with a light fragrance, and poured it on a shallow wine saucer.

Lisko took a sip, and immediately felt that the taste was very good, but it was more in line with women's tastes. For a high-stakes drinker like him, this degree was indeed the same as a drink.

Looking at the dazzling technique of the other party, and smelling the unique fragrance wafting from his nose, Lisko felt that his half-full stomach just now had the urge to eat again.

Soon, the first dish was on the table. After Ono Shuji's collocation, the first dish was placed in a small basket, which looked very much like a potted plant. Many chefs needed to work hard to arrange the food. The basic skills of study and good presentation can more attract the desire of diners to eat.

Lisko picked up a piece, this is a yam, which was made into a butterfly shape by Ono Shuji very ingeniously, with a few salmon roe on it, seaweed and egg yolk wrapped on a piece of cooked octopus, hiding behind A small piece of sushi is a piece of tuna wrapped in pepper leaves. In fact, Lisko is quite afraid of eating squid that can't be chewed. After all, this is not a good dining experience. The squid that can't be chewed tastes like rubber. One piece remained crisp. Also with broad beans and lily petals.

There are also smoked salmon, tuna and avocado in the basket. As an island country, the Japanese culture of eating fish is really at its peak, and many dishes must be accompanied by various sea fish. Lisko tasted it carefully, and felt that every bite was a unique taste. The ingredients were fresh enough and the original taste was sweet. Sashimi and sushi were delicious enough without dipping.

After the four of them had eaten the first dish, the next dish was ready. First, Ono Shuuji put away all the empty plates in front of the four of them, put them aside, and removed the tea that had cooled a bit. Following the second course, another cup of tea was served to ensure that the guests were drinking warm.

The second course is Xiangfu in the process. The dishes are really thick fish and Spanish mackerel sashimi. Before Lisko is ready to start tasting, Ono Shuji opens his mouth.

"Everyone, the really thick fish sashimi can be dipped in a bit of mustard soy sauce. Spanish mackerel needs to be eaten raw, and dipping in the sauce will destroy the taste of the food itself."

According to his instructions, Lisko first picked up a piece of really thick fish fillet. This is a very thin slice, crystal clear and translucent. It does not feel soft and waxy at all in the mouth, but the meat is very tight, even Lisko is not People who like to eat sashimi too, feel very good to eat.

Turning his head to look at the other three, Zhang Li ate delicious food, but still behaved as before, squinting his eyes happily, while Lin Qi closed his eyes and chewed in his mouth, presumably analyzing the other party's sauce. What materials are there, this is also a chef's habit.

The plate in front of Tina was already empty, like a cow chewing peonies. Seeing her unfinished look, the food was very much in her mind.

I really don't know what kind of Spanish mackerel Lisko is, but it is estimated that it should be a kind of mackerel. Lisko observed carefully, a hole was dug in the middle of the fish, and it was filled with an orange-yellow thing~www. readwn.com~ He stuffed it into his mouth, his taste buds exploded, and he tasted it. Inside was citrus vinegar jelly, thin slices of sashimi, and jelly with sweet and sour Q bombs, adding an extra portion to the original deliciousness of sashimi Sweet, this doesn't taste like sashimi anymore, it's more like a cold dish of desserts. Lisko guessed that girls would like to eat this dish. He turned his head and was almost taken aback. The plate in front of Zhang Li was already empty. Now, he is staring at the remaining sashimi on Lisko's plate.

Lisko stuffed the chopsticks into his mouth, followed Zhang Li's eyes, swapped the empty plate in front of her with his own, and looked at Zhang Li who got the thing he loved, his eyes were full of pets drowning.

There were still some wild vegetables left on the sashimi plate. Lisko's sashimi had been replaced by Zhang Li, and he was left with only these side dishes. He looked at it and recognized the pickled seaweed. As for the variety of wild vegetables, he looked at it for a long time. I didn't even recognize it, it must be unique to Japan.

Lisko picked it up and chewed a few mouthfuls. There was no strange bitter taste at all. Instead, it was full of fragrance and refreshing. The sashimi had a mixed taste in the mouth just now. After eating the wild vegetables, the original freshness was instantly restored.

The next dish was soup. Ono Shuuji held a beautiful bowl with both hands and placed it in front of Lisko.

There is a red cloth under this soup bowl, which is covered with a lid. Lisko lifts it up. The edge of the bowl is a circle of gold leaf, and the inside of the lid is a pattern outlined by gold lacquer, which is very Japanese-style cherry blossoms.

As the national flower of Japan, many places are decorated with cherry blossoms. In daily life, cherry blossoms are also widely used by all Japanese. Lisko feels that every country has its own national flower, but it has never been implemented like Japan. With the concept of the national flower, everyone's impression of Japan is indispensable to the existence of cherry blossoms.