Quotessence
Home / Quotes / Quote by Yuto Tsukuda

Quote by Yuto Tsukuda

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!”

Quote by Yuto Tsukuda

Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

Work

食戟のソーマ 7 [Shokugeki no Souma 7]

Browse quotes and source details for this work. more

Author

Yuto Tsukuda

Browse famous quotes and profile details for Yuto Tsukuda. more

You May Also Like

“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]
Create image

“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]
Create image

“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]
Create image

“We entered the Taj Mahal, the most romantic place on the planet, and possibly the most beautiful building on earth. We ate curry with our driver in a Delhi street café late at night and had the best chicken tikka I’ve ever tasted in an Agra restaurant. After the madness of Delhi, we were astonished that Agra could be even more mental. And we loved it. We marvelled at the architecture of the Red Fort, where Shah Jahan spent the last three years of his life, imprisoned and staring across at the Taj Mahal, the tomb of his favourite wife. We spent two days in a village constructed specifically for tiger safaris, although I didn’t see a tiger, my wife and son were more fortunate. We noticed in Mussoorie, 230 miles from the Tibetan border, evidence of Tibetan features in the faces of the Indians, and we paid just 770 rupees for the three of us to eat heartily in a Tibetan restaurant. Walking along the road accompanied by a cow became as common place as seeing a whole family of four without crash helmets on a motorcycle, a car going around a roundabout the wrong way, and cars approaching towards us on the wrong side of a duel carriageway. India has no traffic rules it seems.”

DelhiCurryTaj MahalShah JahanMussoorie
Book:Wrong Planet - Searching for your Tribe
Create image

“This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together. And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.* "I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!" "Yup! That's right, sir. By the way, for this dish I experimented a little... ... and used Napoleon-Grade Cognac, which has even richer scents. There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.”

LobsterCurryCognacRyo Kurokiba
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

“Um, i-it's Monkfish-Dobujiru Curry." DOBUJIRO A hot stew with monkfish as the main ingredient... it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima. Curry and monkfish? What a strange pairing. What on earth is she thinking? AAAH... "Now I see! This is why she used monkfish! The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth. But she added curry spices to that... ... to make a "Monkfish-Liver-Curry Miso" base!" "Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”

LiverJapaneseStewCurryMegumi TadokoroMonkfish
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

“HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!" "How is that even possible?!" "Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!" "Not even a professional could manage something like this!" "It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer." "A 3-D Printer? Oh, I've heard of those!" "But I didn't know you could use it to print food!" "Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!" "Papa, I want some! Buy me that!" "Sure thing! Your papa wants to try it too!" "Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!" "Man, Totsuki students are amazing!" They like it. "That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully.”

ChocolateCurryPrinterAkira HayamaAlice NakiriThree Dimensional
Book:食戟のソーマ 16 [Shokugeki no Souma 16]
Create image

“There is great change to be experienced once you learn the power of letting go. Stop allowing anyone or anything to control, limit, repress, or discourage you from being your true self! Today is YOURS to shape - own it - break free from people and things that poison or dilute your spirit.”

LifeInspirationalMotivationalActionSuccessSelf EmpowermentSeize The Day
Book:Unapologetically You: Reflections on Life and the Human Experience
Create image

“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]
Create image