Quotessence
Home / Books / 食戟のソーマ 9 [Shokugeki no Souma 9]

食戟のソーマ 9 [Shokugeki no Souma 9]

Book by Yuto Tsukuda · 2 quotes · Megumi Tadokoro, Ramen, Umami

Filter quotes by topic

AllMegumi TadokoroRamenUmamiBentoBlack PearlsBurgerButterChickenChinese MedicineCrustaceanFood ScienceGelatinHisako AratoLobsterMedicinalMouthNoriPoissonRyo KurokibaSauces

食戟のソーマ 9 [Shokugeki no Souma 9] Quotes

“Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!" "How on earth could she- Oh! The vegetable toppings... I've seen this combination before... Kozuyu." "Kozuyu?" "Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen." KOZUYU It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays. "Oh, so that's what it is!" "She took a local delicacy and reimagined it as a ramen dish. How clever!" "The scallop and paitan stock forms a solid foundation for the overall flavor of the dish." "Who knew that ramen and Kozuyu would complement each other this well?" "It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce." White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense! "But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?" "In this dish, the last, most important chunk of umami flavor... ... comes from the vegetables. The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!" Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw! Megumi has captured all of that umami goodness in her broth!”

VegetablesChickenRamenMegumi TadokoroSaucesSoy SauceUmamiScallop
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
Create image

“Anyway, great job today, Tadokoro. You really gave it your all!" "Yeah. That was an excellent dish." "Aha ha... thanks. Though I'm all tuckered out now. That was the first time I've done that, I think... cooking with the intent to really win, I mean. I know I just lost... but for some reason I'm so excited right now! I can't wait to get cooking again and try out new things!" Megumi Tadokoro, was it? It seems I did disrobe for her dish... though not how I expected. It was my loincloth that came undone! That must mean that girl has a yet-untapped potential within her. The 92nd graduating class... ... just may turn out to be a diamond generation.”

Untapped PotentialMegumi Tadokoro
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
Create image