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食戟のソーマ 20 [Shokugeki no Souma 20]

Book by Yuto Tsukuda · 7 quotes · Souma Yukihira, Erina Nakiri, Souma And Erina

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食戟のソーマ 20 [Shokugeki no Souma 20] Quotes

“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison. But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast! This flavor isn't something that could be created with regular chestnuts. It's a deliciousness made possible precisely because he chose to use sweet chestnuts! "He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!" Soma's Chestnut Sauce Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer. "Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors! Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!" "That would be the coffee." "What?!" "Coffee?" "Yep! You guessed it! That's the Divine Tongue for you. One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest... So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison... ... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce! This is a Yukihira Original and a brand-new French dish. I call it... ... Charcoal-Grilled Venison Thigh with Chestnut Sauce." In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents. Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes. But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French! It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”

CoffeeSauceSeasoningsCharcoalSouma YukihiraChestnutsGrillingVenisonSweet And Bitterness
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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“I can still remember how moved I was by Chef Saiba's dish. But... ... I can also understand how much truth there is to my father's ideal! The culinary world of today is flooded with trite and uninspired dishes that call themselves Gourmet. I have experienced that for myself to a nauseating degree for as long as I can remember. I simply don't know anymore. I don't know what cooking is to me I feel... lost. Confused. I don't know who to trust or what to rely on anymore. I'm sorry. I came to your room before I knew what I was doing. It was rude of me to babble on about my personal problems like that. I'll leave you alone now." "Whoa, whoa. What's the hurry? Sounds like all you need is to taste it again. How about I make some for you? Some real Yukihira Cooking... ... right here, right now! You wait right there... ... Miss Erina Nakiri!”

Souma YukihiraErina NakiriSouma And Erina
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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“The moment I tasted it, it was clear that the egg you used was neither a silky egg nor any of the many other luxury-brand eggs I know. You're dish isn't fit for a gourmet table. At best, this is a dish meant for commoners. So why... why does it have such a delicate yet full-bodied flavor?!" "Whoa! He did it!" "But with super-cheap eggs?! Yukihira, what did you do?!”

EggsSouma YukihiraErina NakiriSouma And Erina
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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“This is just my personal opinion, but... ... people who think there's only one right answer... ... probably won't go on to discover something better. But the biggest reason is..." "Um, excuse me? May I ask how you came up with these combinations? Every one of your dishes is superbly made and truly original, in spite of being so eccentric. How do you know they would turn out to be so delicious?" "Huh? I didn't." "What?" "When I try out a new recipe, it's always half educated guess and half total gamble. Heck, even today you grandfather was my guinea pig for a handful of new dishes." "But... why would you do that?" "Easy. Because it's no fun if you already know what you're going to get”

Souma YukihiraErina NakiriSouma And ErinaJoichiro Yukihira
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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