Quotessence
Home / Authors / Yuto Tsukuda

Yuto Tsukuda Quotes

Author

Filter quotes by topic

AllSouma YukihiraErina NakiriMegumi TadokoroSouma And ErinaSeafoodTakumi AldiniCurrySouma And MegumiRyo KurokibaSpices

Famous Yuto Tsukuda Quotes

“Erina, as she is now, is completely incapable of creating true gourmet. Given how well I know her, I can say that with certainty." "Oh? I wouldn't be so sure about that. I'd like to think I've changed, Father. The dishes I create now will not be what I once made. My apologies, but your "precious daughter" has become a runaway and a delinquent. The good little girl you once knew... ... no longer exists.”

Erina NakiriStanding Up For YourselfFather Issues
Book:食戟のソーマ 29 [Shokugeki no Souma 29]
Create image

“Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers." "Given how lively and energetic the chef was during the cooking phase... ... I admit I hardly expected such elegant, delicate plating.”

PresentationLobsterRyo Kurokiba
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

“Mmm! It's so hot and juicy! It looks like he marinated the eel in some red wine and cinnamon to underscore its flavor with a touch of freshness before he cooked it." "I stuck some gunpowder in that eel, y'know. Some very special gunpowder... to blow your dish out of the water!" "Mmm! What?!" Where did this sharp, vivid taste come from?! The eel. Kurokiba must have secreted something inside of it... He got us. It's dried plums!" Dried plums? You mean prunes?!" "Eel and prunes?!" Aha. He rehydrated some dried plums and then used the crépine to keep them wrapped inside of the eel. "Mmm! The fruity tang of the plums is mixing together with the rich, heavy juices from the eel...”

PlumsEelRyo KurokibaDried
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
Create image

“He's panfried those thick, juicy chunks of eel to a perfect golden brown!" "And now he's going to simmer it in red wine with a bouquet garnish!" "I thought so. Ryo Kurokiba is making a matelote!" EEL MATELOTE Coming from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel. "That is definitely a dish fit for the Western-Entrée theme." "Huh? Didn't he have the eel filleted before? Now they're back to their old shape again." "He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls... He's quickly and efficiently playing his cards one by one! I see. So this... ... is how he pieces together such powerful dishes. He has built a deck packed with strong cards to completely overpower his opponent... ... just like a veteran card gamer!”

EelRyo KurokibaMatelote
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
Create image

“How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.”

LightNaturalChristmasIngredientsCakeSweetnessMidsummerSouma YukihiraFrosting
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
Create image