Lisko’s American Life

"Lisko's American Life (

Every April, the cherry blossom season is the carnival season for the Japanese people. In this country, there are not many seasons named cherry blossoms. Japanese people think that cherry blossoms, a flower that symbolizes enthusiasm, purity and nobility, symbolize the gorgeousness of Japanese Bushido. And ephemeral aesthetics. "If you want to ask the soul of Yamato, look at the mountain cherry blossoms under the rising sun." The Japanese believe that life is short, and life should be as brilliant as cherry blossoms. Even if you die, you should leave decisively. When the cherry blossoms fall, they are not polluted, very crisp, and are respected by the Japanese as the spirit of Japan.

Lisko observed the food in the bowl. He thought it was just a simple fish soup. When he opened it with chopsticks, he realized that there was a mystery hidden underneath.

The top layer is the leaves of bracken and sakura. Sakura is also used in many Japanese dishes and has become a famous side dish with Japanese characteristics.

There was also a layer of finely shredded crispy rice cakes sprinkled on the bottom of the dish, and there was a thick piece of fish meat underneath, and there was actually glutinous rice mixed with cherry blossom petals at the bottom. Such a rich soup and rice really surprised Lisko.

The glutinous rice in this bowl of soup and rice did not make the soup cloudy. The soup served as a supporting role. The freshness of the fish and the glutinous rice complemented each other, and the soup was crystal clear.

Lisko has also heard that kaiseki cuisine is the pursuit of the taste of the food itself, and almost gave up other seasonings, trying to discover the original deliciousness of the food.

But today's tasting, I found that this is not the case. This bowl of soup and rice is obviously salted, and I even tasted the taste of **** in the fish soup. This traditional way of removing fishy fish makes the fish soup more delicious.

Seeing that Lynch was also very content to eat the bowl in front of him, Ono Shuji couldn't help revealing a smile when he saw that the food he made was so popular.

Many people say that the highest respect for a chef is to keep the dishes clean. Shuuji Ono has also received many customers, and some people only taste the dishes they make, which makes him very happy. Frustrated and ashamed of not making dishes that customers are happy with.

The next course continued, and Lisko couldn't help but feel a burst of disappointment when he saw the food on his plate.

In the middle of the plate is a square piece of tofu, white as a cloud. Topped with mashed radish and shredded green onion and ginger, the whole dish looks very fresh.

But a piece of tofu was not even cut, how could it become a dish? Lisko looked at the other three and was full of questions.

Lisko knew that the tofu in Kyoto, Japan was famous, but taking out a piece of uncooked tofu was undoubtedly a bit perfunctory.

Before Lisko could ask, Ono Shuji knew their confusion and explained directly.

"Guests, this is not ordinary tofu, but Baizi tofu. We use Baizi from really thick fish, and then add Hantian and arrowroot to fix the Baizi that is not easy to solidify into the shape of tofu, so that the umami of Baizi can permeate the whole tofu. It’s umami taste when you eat it at will, this dish can mainly remove the salty taste of the fish soup just now, and it can also clear the mouth, which is convenient for the next dish.”

After listening to Ono Shuji's explanation, Li Ke suddenly realized, that is, how could it be possible to serve white tofu directly.

However, Lisko still didn't know what Baizi was. At this time, it was the chef Lynch who came to answer the questions.

"Baizi is the testis of the fish. This part has a delicate taste, high protein and low fat, and is a relatively high-end ingredient in Japanese cuisine."

After listening to Lynch's explanation, Xiu Er Ono's eyes lit up. He entertained so many guests. It was the first time someone knew what Bai Zi was, and he couldn't help but ask curiously.

"The guest is absolutely right, don't know what your occupation is?"

"I am also a chef, but a chef of Chinese food, and my family has a Chinese restaurant here."

"Oh?"

Ono Shuji's expression became more solemn. He straightened his messy clothes just now because of cooking, and bowed slightly to Lynch to show his respect.

"Chinese cuisine is intricate and has a long history. I have been famous for your country's cuisine for a long time. It is a great honor for Ono to have my colleagues here."

Such a formal introduction really made Lynch stunned for a while, but his expression didn't change, but he couldn't let his timidity escape in front of the chef from a neighboring country who had a good life.

"Where, your cooking skills are great, and I hope to have the opportunity to communicate in the future."

Originally, Lynch was just a simple courtesy, but he didn't expect Ono Xiu to take it seriously. First, he wiped his hands with the towel next to him, took out his business card from the side pocket of his chef's coat, and held it in both hands, respectfully. to Lynch.

"I am very grateful to be able to get the guidance of Chinese chefs, and I hope that you will not hesitate to teach me."

Lynch was stunned at first, and then his face flushed. He really didn't have his own business card. Lisko saw his embarrassment and took out his business card.

"Thank you for your appreciation."

Ono Hideo didn't object either. He took Lisko's business card, put it in his pocket, and motioned to taste the white tofu in front of him~www.readwn.com~ Lisko scooped up a spoonful with the spoon next to him. , put it into the mouth, the entrance has no fishy smell at all, but it is as fresh and natural as tofu. If it hadn't been introduced by Ono Shuji just now, he would really think that he was eating tofu.

But this tofu is really good to remove the salty taste left on the taste buds from the fish soup.

The next dish is the kaiseki cooking. This time, there are two plates, one with a piece of fish, and the other with two toothpicks, similar to the hot pot **** eaten in the previous life.

Lisko first touched the fish, the portion was really small, and the fish was only about the length of fingers, and it felt like it was gone in one bite. Lisko picked it up with chopsticks, and there was a small cherry blossom beside him. Lisko tasted the fish. There are no fish bones in this fish, and it tastes just right. It can be seen that the basic skills of the chef are very solid. The fish is chewy and chewy. It is also coated with a sweet sauce, which makes the taste even better.

After listening to the introduction of Ono Shuji, I realized that this fish is the famous pan-fried trout in Japanese cuisine. Almost every famous restaurant will have this dish. To see how well a restaurant is cooking, you only need to taste it. This chef cooks this dish just fine.

It looks simple and unusual, but the heat is a test of the chef's skills. If the heat is a little more, the fish will lose its own umami, and if it is less, it will not be able to chew.

For another dish, Lisko didn't move his chopsticks. He waited until Shuji Ono explained it clearly. It was real tofu. The name was miso tofu. It was strung with bamboo skewers and fried to a golden brown.

Lisko swallowed the two tofu in one bite, feeling like he was eating cheesecake.

Sure enough, as the most famous stage of kaiseki cuisine, yaki is well-deserved.