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食戟のソーマ 4 [Shokugeki no Souma 4]

Book by Yuto Tsukuda · 3 quotes · Megumi Tadokoro, Souma And Megumi, Vegetables

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食戟のソーマ 4 [Shokugeki no Souma 4] Quotes

“Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?”

TitlesVegetablesTomatoesMegumi TadokoroJapanese Folklore
Book:食戟のソーマ 4 [Shokugeki no Souma 4]
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“By adding vegetables like carrots, potatoes and zucchini, you were able to create seven separate pâtes of different colors. And each pâte has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time." "You made two separate sauces too. A sweet and tangy sudachi gelée... ... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto." "Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!" "Mmmm! The sautéed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!" "The tangy sudachi sauce goes well with the mildly sweet tomatoes too." "Seven different pâtes with two different sauces means there are fourteen flavors to enjoy. I'm already excited to try various combinations!" "Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye... they also manage to be equally pleasing to the palate!”

VegetablesMegumi TadokoroSaucesTerrine
Book:食戟のソーマ 4 [Shokugeki no Souma 4]
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“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions. It's a stuffed chicken breast! He used breast meat from locally raised chickens... ... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease... ... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection! The smooth, creamy mousse slides onto the tongue and melts... ... filling the mouth with the rich, savory flavor of chicken." "But most impressive of all is the cabbage leaf that wraps all of it together. Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked. Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling. The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude... almost as if by magic!”

VegetablesCabbageChickenFrench CookingStuffingMousse
Book:食戟のソーマ 4 [Shokugeki no Souma 4]
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