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Food Wars!: Shokugeki no Soma, Vol. 2

Book by Yuto Tsukuda · 3 quotes · Souma Yukihira, Fish, Garlic

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AllSouma YukihiraFishGarlicIkumi MitoMegumi TadokoroRiceRice BallsSeafoodSoupSpringtimeBeefBreedingButcherCabbageCheapComfort FoodDonburiDormitoryDried FishEnzyme

Food Wars!: Shokugeki no Soma, Vol. 2 Quotes

“It's no overstatement to say how good a soup is hinges entirely on the quality of the soup stock it uses. What on earth is this?! A flavor this rich and savory is a sign of high-quality stock! Where did you get this, kid?! I know there isn't a scrap of kelp or bonito or anything you could make stock from our kitchen!" "Oh, that? I just happened to have some on hand." "You made soup stock from cuttlefish jerky?!" "Dried foods like jerky are filled to bursting with savory flavor. Just soak them in hot water and use a little bit of salt to even out the flavor... and you'll have a stock that can be a solid base for any rich and flavorful soup!”

SoupSouma YukihiraDried Fish
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“First, we put some shallow cuts in the meat in a grill pattern... then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit." Covering the meat with onions? I think I read about that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice... and it's done!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world. "Okay you two, taste it!" "A-all right..." It... It's so tender! "Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite... ...it practically melts in my mouth!" "Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender." You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there's no knocking the combination it makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef bowl?”

SteakOnionsTenderSouma YukihiraCheapGrillingEnzyme
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“I never expected he'd use a French cooking technique on common rice balls. He's completely unconfined by country or style. What an amazing freestyle cooking! Not only that, Poêle is a technique made for cooking ingredients with thicker skins and rinds. Both seer fish and salmon have good, thick skins, making them the perfect fish to use! Soma realized that immediately... ... and then adjusted his dish to accommodate. The pure white rice looks almost like little, gleaming flakes of snow. The dark seer fish pushes its way up proudly through all that white... ... like the vitality of spring itself! With this one simple dish... ... he has portrayed the moment of spring's beginning.”

SpringtimeFishThick SkinSouma YukihiraFrench CookingRice Balls
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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