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食戟のソーマ 9 [Shokugeki no Souma 9]

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

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

“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.”

SeafoodLobsterButterRamenUmamiRyo KurokibaCrustaceanPoisson
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
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“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]
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