Yuto Tsukuda Books

“Y'know, suddenly I'm in the mood for salmon roe." "Huh? W-where did that come from?" "C'mon, ain't they similar?" "Not in the least! Sheesh! Do you not have any appreciation for the beauty of the scenery around us? 'Bread is better than the song of birds,' indeed. Goodness gracious." "Hey! That's not what I meant. I do think the scenery is pretty. It's just that noshing on these salmon-skin crisps made me think of it, that's all." "Oh goodness. The strange places your mind goes. *giggle*" That's weird. Before, all it took was the mere mention of Yukihira's name or a glimpse of his face to utterly ruin my mood. Realizing that he's the son of Chef Saiba, the one man I admire most, felt as if the precious memories of my youth were suddenly tarnished. Yet here I am, sitting and chatting with him in this small cabin... And honestly... ... it isn't all that bad.”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Stars Souma Yukihira Erina Nakiri Souma And Erina Roe Salmon Roe

Book:食戟のソーマ 21 [Shokugeki no Souma 21]

Source: 食戟のソーマ 21 [Shokugeki no Souma 21]

“He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.”

Blood Sausage Seasonings Fat Chicken Asahi Saiba Inject

Book:食戟のソーマ 34 [Shokugeki no Souma 34]

Source: 食戟のソーマ 34 [Shokugeki no Souma 34]

“The sauce is made from the turtle soup stock she made, thickened into a glaze! Poured over the patty, it gives the meat a richer, more full-bodied flavor! "I mixed the turtle's blood in with the patty. It warms the body from the inside out. But that isn't all. I also added dried, powdered tortoise-shell to the patty. Tortoise-shell has long been a prime ingredient in vitality tonics in Chinese medicine." "Both the sauce and the patty are chock-full of turtle everything!" "No wonder the judges look that thoroughly satisfied." "I totally get it! She must've made one incredible burger!" "No. You cannot fully understand. Only those who have tasted this dish can understand its true essence." "What?" "The key to that power lies in the turtle's meat... with the plentiful amounts of gelatin found in it and the sticky sensation that creates!" "Huh?" "Stickiness?" "That is correct, sir. Thick, piping-hot sauce... how thick it is greatly affects the flavor of the dish. The higher the viscosity, the more full-bodied the flavor becomes. Both the burger patty and the sauce I made from turtle stock are filled with gelatin-rich turtle essence. At the back of the roof of the mouth is a collection of soft tissue... called the soft palate. It is one of the most sensitive areas in the entire human body! With every mouthful, the thick, chewy patty and sticky sauce... get pinned between the twin walls of the tongue and the soft palate... stimulating that most sensitive of areas with each seductive bite! In other words, this dish excites not only a person's sense of taste via flavor... ... it also seduces their sense of touch via texture!”

Mouth Turtle Chinese Medicine Gelatin Burger Hisako Arato Medicinal Sense Of Touch

Book:食戟のソーマ 9 [Shokugeki no Souma 9]

Source: 食戟のソーマ 9 [Shokugeki no Souma 9]

“But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!”

Sweet Candy Minerals Whipped Cream Cakes Soy Sauce Brown Sugar Momo Akanegakubo Confectioner

Book:食戟のソーマ 29 [Shokugeki no Souma 29]

Source: 食戟のソーマ 29 [Shokugeki no Souma 29]

“The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!”

Herbs Seafood Butter Pike Ryo Kurokiba

Book:食戟のソーマ 12 [Shokugeki no Souma 12]

Source: 食戟のソーマ 12 [Shokugeki no Souma 12]

“The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!”

Pockets Rice Sushi Butter Souma Yukihira Tofu Mochi Inari

“I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Cooking Seafood Butter Chicken Souma Yukihira

Book:食戟のソーマ 27 [Shokugeki no Souma 27]

Source: 食戟のソーマ 27 [Shokugeki no Souma 27]

“That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"”

Cooking Indian Knives Butter Asahi Saiba Eishi Tsukasa Chinese Cooking Shark Fin Soup Grater

Book:食戟のソーマ 35 [Shokugeki no Souma 35]

Source: 食戟のソーマ 35 [Shokugeki no Souma 35]

“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.”

Seafood Lobster Butter Ramen Umami Ryo Kurokiba Crustacean Poisson

Book:食戟のソーマ 9 [Shokugeki no Souma 9]

Source: 食戟のソーマ 9 [Shokugeki no Souma 9]

“Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!”

Apples Pancakes Butter French Cooking Megumi Tadokoro Cooking Skill

“Salmon Meunière, piping hot and steaming with the rich aroma of butter! Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce! And a gleaming mound of glittery salmon roe marinated in soy sauce! "It's a parade of the ultimate in gourmet ingredients! Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Seafood Butter

“The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Fruit Rice Seafood Butter Caviar Oranges

“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Details Herbs Butter Pike Ryo Kurokiba

Book:食戟のソーマ 12 [Shokugeki no Souma 12]

Source: 食戟のソーマ 12 [Shokugeki no Souma 12]

“Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!”

Ingredients Cake Candy Colors Sculpting Artistic Creativity Cuteness Rolls Momo Akanegakubo Batter

Book:食戟のソーマ 29 [Shokugeki no Souma 29]

Source: 食戟のソーマ 29 [Shokugeki no Souma 29]

“Ugh, so what're we supposed to help with?" "Harvesting stuff from our veggie garden out back." "Wow! You guys grow your own ingredients too?" "Yeah. A lot of the people living at Polaris are into making their own. Ibusaki makes the wood chips he uses for smoking meats and cheeses. Ryoko specializes in cooking foods that use shio koji as an ingredient... *Shio koji is rice malt fermented in salt and water.* ... so she has her own warehouse close to the dorm where she ferments her own. Me, I want to make my own breed of Polaris chicken, like the French bresse. I have my own flock I'm keeping free-range right here. So... over here is the place Isshiki senpai runs. A kitchen garden with over a dozen different kinds of vegetables!”

Produce Gardening Breeding Fermentation Harvesting Dormitory

Book:Food Wars!: Shokugeki no Soma, Vol. 2

Source: Food Wars!: Shokugeki no Soma, Vol. 2

“A sweet aroma blooms in the mouth like a fresh flower, while the tongue dances with delight at the crispy crunchiness of the apple! Just one bite and I've already fallen into a fantasyland!" "Not only that, this fragrance! It's precisely what I thought! It's 'Damask Rose'!" "Damask rose? Like, actual roses?" "Yep! These roses right here. They're one of my favoritest flowers. They have such a pretty scent." Even out of the many thousands of rose varieties in the world, the Damask is renowned for its beautiful fragrance! In fact, some people even call it the 'Queen of Roses'! An ancient strain, it's said even Cleopatra enjoyed damask roses, sprinkling their petals in her bath.”

Rose Fragrance Apple Tart Momo Akanegakubo Damask

“Ah, now I see. It was in the center of the dorayaki! Right there underneath the insignia... she added apple confiture to the filling!" Confiture! What the heck is that?! "Confiture is the French word for jams and marmalades. It seems she's made her own special apple jam blended with a hint of ginger! The tart juiciness and fruity richness of the jam melds seamlessly with the ginger's flavor. When tasted together with the apple chunks and dorayaki crust, it jumps out at you in a brilliant flash of deliciousness!”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Apples Filling Pancakes Ginger Megumi Tadokoro Marmalade Jams

“Have a seat right here, ma'am! Please watch your step. If you'll have a seat, I'll bring your food to you." "Thank you! It's so nice that you have a restaurant that can accommodate our baby stroller." "Would you like me to bring you a spoon, along with chopsticks?" "Please! That would be great." "Oh my gosh, that girl isn't the shrinking violet she looks like either! That is some confident and conscientious service for someone her age!" "The ideal for customer service is 100 percent satisfaction from all customers... but the reality of limited time and manpower makes it difficult. When things are at their most crowded, you must calm yourself... Consider everything a customer may want, and then prioritize what is most important for whom!" "Now is when I have to make the best use of everything I learned over Stagiare Week!”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Customer Service Megumi Tadokoro Accomodation

Book:食戟のソーマ 16 [Shokugeki no Souma 16]

Source: 食戟のソーマ 16 [Shokugeki no Souma 16]

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!”

Noodles Curry Mashed Potatoes Roux Dill Coriander Cumin Vichyssoise

“Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Seafood Seasonings Curry Megumi Tadokoro Gumbo

Book:食戟のソーマ 31 [Shokugeki no Souma 31]

Source: 食戟のソーマ 31 [Shokugeki no Souma 31]

“The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!" "It's amazingly delicious!" "After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings. I gave it its fragrance with star anise, ginger and Sichuan pepper." Strange. The meat is incredibly heavy and filling... yet this dish is so easy to eat! Why? "IT'S THE RICE! Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice! The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats... ... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!”

Rice Spices Pork Seasonings Curry Ikumi Mito

“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Cheese Spices Pasta Spaghetti Curry Soy Sauce Takumi Aldini Parmesan

“This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together. And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.* "I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!" "Yup! That's right, sir. By the way, for this dish I experimented a little... ... and used Napoleon-Grade Cognac, which has even richer scents. There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Lobster Curry Cognac Ryo Kurokiba

“Um, i-it's Monkfish-Dobujiru Curry." DOBUJIRO A hot stew with monkfish as the main ingredient... it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima. Curry and monkfish? What a strange pairing. What on earth is she thinking? AAAH... "Now I see! This is why she used monkfish! The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth. But she added curry spices to that... ... to make a "Monkfish-Liver-Curry Miso" base!" "Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Liver Japanese Stew Curry Megumi Tadokoro Monkfish

“HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!" "How is that even possible?!" "Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!" "Not even a professional could manage something like this!" "It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer." "A 3-D Printer? Oh, I've heard of those!" "But I didn't know you could use it to print food!" "Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!" "Papa, I want some! Buy me that!" "Sure thing! Your papa wants to try it too!" "Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!" "Man, Totsuki students are amazing!" They like it. "That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully.”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Chocolate Curry Printer Akira Hayama Alice Nakiri Three Dimensional

Book:食戟のソーマ 16 [Shokugeki no Souma 16]

Source: 食戟のソーマ 16 [Shokugeki no Souma 16]

“A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!”

Spices Sauce Curry Souma Yukihira Risotto Mango Chutney

Book:食戟のソーマ 8 [Shokugeki no Souma 8]

Source: 食戟のソーマ 8 [Shokugeki no Souma 8]

“I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!”

Eggs Spices Curry Apple Wood Smoked

“It's a special thick curry broth... ... that I made from bone stock, ginger, garlic and a handful of carefully selected curry spices. That's what that "moon" is made of. Add some gelatin to firm it up, wrap it in the pork bun meat and then cook it! Once it eventually crumbles, all that savory curry goodness seeps out into the mapo tofu noodles!”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Moon Curry Chinese Food Souma Yukihira Umami

Book:食戟のソーマ 16 [Shokugeki no Souma 16]

Source: 食戟のソーマ 16 [Shokugeki no Souma 16]

“Hisako Arato... ... is an expert at medicinal cooking!" MEDICINAL COOKING Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science. It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health. "Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng... ... to create my own original 'Medicinal Spice Mix.' Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. " "That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!" "By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!" "Yes. This is my version of a Medicinal Curry... It's called 'Si wu Tang Mutton Curry'!" "I can feel it! I can feel the healing energies flowing through my body!" "Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!" Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!" "Yes. Si wu Tang is said to soothe the kidneys, boost inner chi... ... and purge both body and mind of impurities!”

Spices Curry Mutton Chinese Medicine Hisako Arato Medicinal

“I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Cheese Frozen Spices Sensory Tomatoes Palate Curry Thermal Alice Nakiri Cleanser

“Laksa curry, did you say? That is a Southeast Asian dish known for its exceptionally slippery noodles. And I expect squid ink was used to give the roux this black color." "But this utterly repulsive and vomit-inducing stench! Don't tell me you used-" "Yes. It's Kusaya." "I KNEW IT! What kind of garbage does this girl think goes in food?!" KUSAYA Salted dried fish, it originated in the Izu Islands. Blueback fish, like mackerel or flying fish, are soaked in a salty, sticky brine called Kusaya Jiru and then sun dried. IT REEKS. "Just grilling the stuff is enough to get you a pile of complaints from all your neighbors!" "Ugh. Boiling it down makes the stench even more repugnant." "This is my special handmade Kusaya! I used flying fish and mahi-mahi... ... and then soaked them in Kusaya Jiru I carefully, preciously refined over and over!”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Black Seafood Noodles Curry Stench Dried Fish

“She's using it just like Kapi, a fermented shrimp paste! By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa! "What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!" "She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Seafood Seasonings Curry Shrimp Fermented

“His main ingredient is sea bream... At least the head of one!" Aah, now I see. He's making Fish-Head Curry! FISH-HEAD CURRY Originating in Singapore and Malaysia... ... it uses the whole head of a white-meat fish so that even delicately flavorful parts, like the eyes and cheeks, can be enjoyed! "Next, he's put some baking powder into a bowl... ... along with baking soda... yogurt... It's naan! He's making naan bread!" "So he intends to serve his curry with naan instead of rice? That's fairly... ordinary." "I'd expected something a little more unique from Professor Shiomi's prized apprentice." "Isn't it a display of confidence on his part? Not relying on some wacky, unusual dish to generate surprise?" "No... That naan. If he's doing what I think he's doing...!" "Shhh. That's right, Jun. This... ... is just the beginning of my dish! " "Hayama has left the naan to rise... returning to his curry! He's adding a pinch of lemongrass for fragrance, and-" "Whoa! It's a dash of freshness to the otherwise mild and soft coconut milk..." "Just the refreshing scent is enough to make my mouth water!”

Source: 食戟のソーマ 7 [Shokugeki no Souma 7]

Spices Fish Curry Akira Hayama Naan Bread

Book:食戟のソーマ 6 [Shokugeki no Souma 6]

Source: 食戟のソーマ 6 [Shokugeki no Souma 6]

“Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.”

Ants Mushrooms Tang Formics

Book:食戟のソーマ 30 [Shokugeki no Souma 30]

Source: 食戟のソーマ 30 [Shokugeki no Souma 30]

“Mr. Megishima has already begun the broth. First he minced some garlic... and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body." "What sort of stock did you choose?" "Chicken. Already got it going in a stockpot. In fact... ... it should be just about ready." "MMMMMM!" "Just the scent of that stock is enough to make you fidget in anticipation!" "Man, I'd totally be happy just pouring that over some white rice and chowing down!" "With the base stock ready, I'll add the veggies I cut up... ... along with some drumettes and other stuff. Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done." "Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it." "A special marinade?" "Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient... PEANUTS! Those, I believe, will be the key to his entire dish! "?! Holy crap! What the heck is with that overflowing giant tub of red peppers?!" "Yes... he will use peanuts... ... to bring out every last drop of deliciousness red peppers possess!”

Cooking Vegetables Peanuts Peppers African Ramen Chicken Soup Cayenne

Book:食戟のソーマ 26 [Shokugeki no Souma 26]

Source: 食戟のソーマ 26 [Shokugeki no Souma 26]

“A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!”

Layers Seafood Mousse Amuse Bouche Verrine

Book:食戟のソーマ 34 [Shokugeki no Souma 34]

Source: 食戟のソーマ 34 [Shokugeki no Souma 34]

“Her sense of artistry reached even as far as her plating and presentation... arranging her tarts in a woven basket like a bouquet of flowers. The sight of her bringing them to us was like a scene straight out of a fairy tale! Yes... she too... is like a character straight from fantasy. A fairy godmother who casts her spells on ordinary ingredients... ... turning them into beautiful and delicious princesses of food! All who take a bite of her apples... ... fall under her spell... ... and are transported into a land of dreams!”

Desserts Fairy Godmother Pastry Chef Momo Akanegakubo

“Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!”

Source: 食戟のソーマ 28 [Shokugeki no Souma 28]

Duck Sauce Tuscany Takumi Aldini Glazed Isami Aldini Aldini Brothers

Book:Food Wars!: Shokugeki no Soma, Vol. 3

Source: Food Wars!: Shokugeki no Soma, Vol. 3

“Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce. Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue! Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower." "It's a dish renowned for its exceptionally deep and compelling flavors." "Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"”

Pizza Ginger Italian Cooking Japanese Cooking Takumi Aldini Shigure Topping

Book:食戟のソーマ 27 [Shokugeki no Souma 27]

Source: 食戟のソーマ 27 [Shokugeki no Souma 27]

“Now he's sautéing onions, garlic, bell peppers and paprika in a generous amount of oil?" "Aha! I know! He's making soffritto, a base paste commonly used in Italian cuisine!" Soffritto is finely diced herbs and vegetables sautéed in butter or olive oil until they become a paste. It's closely related to the French Mirepoix of onions, carrots and celery. But by adding paprika and bell peppers to the Italian version... yes, that will meld well with the anchoiade sauce, giving it depth and sweetness!”

Vegetables Sauce Italian Cooking Takumi Aldini Paste

Book:食戟のソーマ 24 [Shokugeki no Souma 24]

Source: 食戟のソーマ 24 [Shokugeki no Souma 24]

“Japanese people may find this surprising, but eel is a common ingredient in European cuisine. Kurokiba's Eel Matelote from the Classic's Semifinal Round is one such European dish." "Southern Italy in particular has a tradition of eating eel right around Natale, which is Christmas. It's often served during the feasts for La Vigilia on Christmas Eve night. The eels are supposed to symbolize devils, and eating them is thought to be a charm warding off bad luck and evil spirits.”

Tradition Christmas Italian Symbolic Takumi Aldini Eel Natale Isami Aldini Aldini Brothers

“What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.”

Source: 食戟のソーマ 25 [Shokugeki no Souma 25]

Fish Crackers Japanese Food Souma Yukihira Takumi Aldini Souma And Megumi Deep Fried Dipping Sauce Breading

Book:Food Wars!: Shokugeki no Soma, Vol. 3

Source: Food Wars!: Shokugeki no Soma, Vol. 3

“These soba noodles have gone beyond simply attractive into the realm of sexiness. They look as soft and smooth as the skin of a beautiful lady.”

Noodles Sexually Attractive Soba

“These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat! The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor! That does it. I'm having soba noodles for dinner tonight! "Now for the tempura shrimp!" How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite! The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures. Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.”

Source: 食戟のソーマ 25 [Shokugeki no Souma 25]

Noodles Shrimp Tempura Sakura Crispy Soba Buckwheat

“I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.”

Source: 食戟のソーマ 25 [Shokugeki no Souma 25]

Dough Noodles Souma Yukihira Taiwanese

Book:食戟のソーマ 15 [Shokugeki no Souma 15]

Source: 食戟のソーマ 15 [Shokugeki no Souma 15]

“Miss Kinokuni used once-milled flour for her noodles. They had a light and fluffy sweetness with a pleasing chewiness and a silky-smooth texture. It was a flavor so delicate and refined it made all three of us feel as if we had ascended to heaven after only a single bite. Conversely, Mr. Yukihira chose thrice-milled flour. Compared to once-milled flour, it has a much coarser texture making for rougher noodles with a harsher scent... but as it's made from the outermost parts of the groat, including their hulls, it packs the strongest buckwheat flavor of all three types of flour!" Had Mr. Yukihira chosen to use once-milled flour for his noodles, frying them as he did would certainly have destroyed their delicate flavor. But because he chose thrice milled, which comes with the most powerful flavor... ... even frying the noodles in a hot wok wasn't enough to smother their buckwheaty goodness! That is precisely what allowed him to masterfully construct such a delicious flavor!”

Flour Noodles Thrice Souma Yukihira Soba Buckwheat Groat