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食戟のソーマ 13 [Shokugeki no Souma 13]

Book by Yuto Tsukuda · 2 quotes · Megumi Tadokoro, Souma Yukihira, Courageous Mindset

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AllMegumi TadokoroSouma YukihiraCourageous MindsetDeterminationErina NakiriIkumi MitoParmesanPikePlumsPorridgeSaucierSoupSoy MilkStockThoughtful IdeasUmami

食戟のソーマ 13 [Shokugeki no Souma 13] Quotes

“This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”

SoupPlumsSouma YukihiraPorridgeStockUmamiPikeSoy MilkParmesan
Book:食戟のソーマ 13 [Shokugeki no Souma 13]
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“Hey, Dad! Guess what? I'm gonna grow up to be an even better chef than you are!" "Oh, yeah? Well, good luck. To my eye, Soma never really had any outstanding talent for cooking. I didn't press him to become a chef either. Kids. They say the craziest things. Ah, well. Probably just a phase. It'll pass once he loses to me a few times. But... ...loss after loss, he didn't give up. He kept getting better and better, one small step at a time. One day, it hit me. One thing that most normal people naturally have... Soma was missing. People generally think... 'the other guy's a natural. Of course I'm going to lose.' Consciously or unconsciously, normal people put that lid on their feelings when they face off against a genius. They do it because they want to preserve what pride and self-confidence they have, you see. But Soma doesn't have that lid. Instead, he has the courage to stare straight at his own inadequacies. Even I didn't have that. That's unbelievable strength.”

DeterminationSouma YukihiraCourageous Mindset
Book:食戟のソーマ 13 [Shokugeki no Souma 13]
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