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Yuto Tsukuda Quotes

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AllSouma YukihiraErina NakiriMegumi TadokoroSouma And ErinaSeafoodTakumi AldiniCurrySouma And MegumiRyo KurokibaSpicesRiceSeasoningsAkira HayamaAsahi SaibaIkumi MitoVegetablesButterEggsMomo AkanegakuboSauce

Famous Yuto Tsukuda Quotes

“The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!”

HerbsSeafoodButterPikeRyo Kurokiba
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!”

CookingSeafoodButterChickenSouma Yukihira
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“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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“Salmon Meunière, piping hot and steaming with the rich aroma of butter! Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce! And a gleaming mound of glittery salmon roe marinated in soy sauce! "It's a parade of the ultimate in gourmet ingredients! Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!”

SeafoodButter
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"”

FruitRiceSeafoodButterCaviarOranges
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*”

SeafoodSeasoningsCurryMegumi TadokoroGumbo
Book:食戟のソーマ 31 [Shokugeki no Souma 31]
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“Laksa curry, did you say? That is a Southeast Asian dish known for its exceptionally slippery noodles. And I expect squid ink was used to give the roux this black color." "But this utterly repulsive and vomit-inducing stench! Don't tell me you used-" "Yes. It's Kusaya." "I KNEW IT! What kind of garbage does this girl think goes in food?!" KUSAYA Salted dried fish, it originated in the Izu Islands. Blueback fish, like mackerel or flying fish, are soaked in a salty, sticky brine called Kusaya Jiru and then sun dried. IT REEKS. "Just grilling the stuff is enough to get you a pile of complaints from all your neighbors!" "Ugh. Boiling it down makes the stench even more repugnant." "This is my special handmade Kusaya! I used flying fish and mahi-mahi... ... and then soaked them in Kusaya Jiru I carefully, preciously refined over and over!”

BlackSeafoodNoodlesCurryStenchDried Fish
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“She's using it just like Kapi, a fermented shrimp paste! By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa! "What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!" "She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."”

SeafoodSeasoningsCurryShrimpFermented
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!”

LayersSeafoodMousseAmuse BoucheVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!”

IngredientsRiceSeafoodPorkSouma YukihiraGreen BeansFried FoodsPilafSparkling Water
Book:食戟のソーマ 36 [Shokugeki no Souma 36]
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“Tadokoro, what's your favorite kind of bowl?" "Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat... ... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside... and then we'd put it all over fresh, hot white rice. It was really yummy!”

RiceSeafoodYummyMegumi TadokoroScallop
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“Wow, look at him go! I've never seen anyone fillet a whole salmon that quickly!" "You looked pretty impressive when you butchered that monkfish, y'know." "W-what?! B-but I could never do it that fast. And Kurokiba isn't just fast... there's no hesitation or waste in any of his movements. He's gotten even better since I faced him in the Fall Classic!”

SeafoodMegumi TadokoroSouma And MegumiRyo KurokibaCooking SkillFillette
Book:食戟のソーマ 19 [Shokugeki no Souma 19]
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“The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP”

SeafoodOlive OilSouma YukihiraEggTakumi AldiniRyo KurokibaAkira HayamaSquidInjector
Book:食戟のソーマ 32 [Shokugeki no Souma 32]
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“Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!”

VegetablesSeafoodTomatoesSushiSeaweedFood ScienceBentoAlice NakiriTemari
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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“I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.”

SeafoodItalian CuisinePikeRyo KurokibaAcqua
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes... squid liver and anchovies!" "Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling." "I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside." "Huh? The outside?!" "Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce! I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy! Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony... ... would the flavor of the spear squid reach its peak deliciousness! That is my Calamari Ripieni!”

FillingSeafoodItalian CuisineTakumi AldiniSquidCalamari
Book:食戟のソーマ 29 [Shokugeki no Souma 29]
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