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Yuto Tsukuda Quotes

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Famous Yuto Tsukuda Quotes

“The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!" "It's amazingly delicious!" "After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings. I gave it its fragrance with star anise, ginger and Sichuan pepper." Strange. The meat is incredibly heavy and filling... yet this dish is so easy to eat! Why? "IT'S THE RICE! Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice! The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats... ... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!”

RiceSpicesPorkSeasoningsCurryIkumi Mito
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!”

CheeseSpicesPastaSpaghettiCurrySoy SauceTakumi AldiniParmesan
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!”

SpicesSauceCurrySouma YukihiraRisottoMangoChutney
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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“I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!”

EggsSpicesCurryAppleWoodSmoked
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“Hisako Arato... ... is an expert at medicinal cooking!" MEDICINAL COOKING Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science. It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health. "Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng... ... to create my own original 'Medicinal Spice Mix.' Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. " "That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!" "By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!" "Yes. This is my version of a Medicinal Curry... It's called 'Si wu Tang Mutton Curry'!" "I can feel it! I can feel the healing energies flowing through my body!" "Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!" Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!" "Yes. Si wu Tang is said to soothe the kidneys, boost inner chi... ... and purge both body and mind of impurities!”

SpicesCurryMuttonChinese MedicineHisako AratoMedicinal
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.”

CheeseFrozenSpicesSensoryTomatoesPalateCurryThermalAlice NakiriCleanser
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“His main ingredient is sea bream... At least the head of one!" Aah, now I see. He's making Fish-Head Curry! FISH-HEAD CURRY Originating in Singapore and Malaysia... ... it uses the whole head of a white-meat fish so that even delicately flavorful parts, like the eyes and cheeks, can be enjoyed! "Next, he's put some baking powder into a bowl... ... along with baking soda... yogurt... It's naan! He's making naan bread!" "So he intends to serve his curry with naan instead of rice? That's fairly... ordinary." "I'd expected something a little more unique from Professor Shiomi's prized apprentice." "Isn't it a display of confidence on his part? Not relying on some wacky, unusual dish to generate surprise?" "No... That naan. If he's doing what I think he's doing...!" "Shhh. That's right, Jun. This... ... is just the beginning of my dish! " "Hayama has left the naan to rise... returning to his curry! He's adding a pinch of lemongrass for fragrance, and-" "Whoa! It's a dash of freshness to the otherwise mild and soft coconut milk..." "Just the refreshing scent is enough to make my mouth water!”

SpicesFishCurryAkira HayamaNaan Bread
Book:食戟のソーマ 6 [Shokugeki no Souma 6]
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“Just a little bit of bitter spinach... ... isn't nearly enough to explain that gushing riptide of savory salmon flavor! "You're right. There is another trick to it. When I made the crepe, I added both spinach... ... and this spice mix to it." "A SPICE MIX?!" Spice mixes, also called seasoning mixes or spice blends, are original mixes of herbs, seasonings, salt and pepper. Infinitely adjustable, spice mixes are the ultimate in seasoning, usable in just about every situation. "Spices!" "My mix uses salt, pepper, thyme, oregano, garlic... ... and dried bacon powder.”

SpicesSeasoningsSalmonBaconRyo KurokibaBrioche
Book:食戟のソーマ 19 [Shokugeki no Souma 19]
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“WHOA! Now that's some thick-cut bacon!" "Oh my gosh! Look! The top of it is gleaming! Just looking at it is making me hungry..." "Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?" If he's adding bacon to beef stew, there's only one thing it could be. A GARNISH! THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW. Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity! Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes. The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms... ... and bacon! Then that means... he's going to take that thick, juicy bacon and add it to the stew?!" "Now he's sautéing those extra-thick slices of bacon in butter! He's being just as efficient and delicate as always." "Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow..." "What kind of wood chips did he use to give it that kind of scent?" "You wanna know what I used? Easy. It's mesquite." "Mess-keet?" "Have you heard of it?" "It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though." "Ibusaki!" Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen. "But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar! I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week! It will have boosted the umami of the bacon ten times over!”

SugarSpicesBeefStewBaconCuringGarnishMesquite
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
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“A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.”

SpicesSeasoningsAkira HayamaHamburgerHisako AratoKebabPita
Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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“I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all? "'Holy basil'! And he used fresh leaves!" Holy... ... basil? "It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it... ... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.* "Really? What an amazing spice!" "However... ... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure! How on earth did you get it?!" "Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret." "What?! He raises his own uber-rare spices?!" "That's the Shiomi seminar for you." ""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!" "Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite... tartness? Yogurt!" "Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out." Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!”

ScentSpicesHinduYogurtBasilAkira Hayama
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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“The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.”

SpicesHerbsBearAkira HayamaBlack PepperBlends
Book:食戟のソーマ 22 [Shokugeki no Souma 22]
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“I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike." "Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice? His dish's impact was on par with Ryo's!" "Yes! Just searing not give that punch. It is inconceivable!" "I used kaeshi sauce. Right before serving, I brushed a thin layer of kaeshi onto the fish slices." "Kaeshi? Does he mean the ramen soup base?!" "Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion." "Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!" "I'm surprised you're familiar with that sword technique. But no, this is different. Kaeshi is a mixture of soy sauce, mirin and sake. It is most often diluted with dashi stock to go with noodles. It is considered an all-purpose seasoning that can be used in almost any Japanese dish." "No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch. But the sugars present in kaeshi make that easier! It also prevents the heating time from dragging out too long and ruining the freshness of the fish. " "The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.”

FragranceSpicesSauceJapaneseSwordPikeAkira HayamaKaeshiMaster Of
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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