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Quote by Yuto Tsukuda

“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!”

Quote by Yuto Tsukuda

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

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Yuto Tsukuda

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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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“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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“Will your friend allow curry powder on her raw foods?" "Not allowed, my dear," said Nat Morrill. "Curry powder is already a mixture, thus impure. In any case, she does not allow one to sprinkle something on top of something else." "This is worse than kashruth," Leah said. "What about sushi?" "Not allowed. It's raw, but still, it's a combination, because of the rice, the seaweed." "Sashimi?" "Fine. But no joining, no marriage of the fish with soy sauce or pickled ginger, no green shiso leaf.”

PowderSeasoningsSushiRawCurryMeats
Book:The Garden Party: A Novel
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“Mm! Good stuff, good stuff! Wild-game curry, eh? That dish was way more of a masterpiece than I expected!" Really! Who would've thought I'd get to try deep-fried duck cutlets! Their robust, gamey flavor paired exquisitely with the curry sauce! "The strong smelliness of the meat was thoroughly ameliorated by the clever use of turmeric and orange. In French cuisine, duck is traditionally garnished with an orange sauce." "True! I added in bits of orange and grated peel into the roux too! It goes awesome with the special garam masala spice mix I put together!”

OrangeDuckSeasoningsCurryGamey
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“The aroma of spices and pineapple melded into a beautifully colorful fragrance in her pineapple-curry fried rice!" The sweet tart of the pineapple and the saltiness of the fried rice spread through the mouth in a wave! It's a similar idea to sweet-and-sour pork, another Chinese dish that uses pineapples. "As a finishing touch, she hollowed out a whole pineapple, poured the fried rice inside its shell and then baked it in the oven. The inside edge of the pineapple shell was even rubbed with salt to prevent too much sweetness from leeching into the rice." "Doing that meant only the fragrance of the dish increased without changing the taste or drying out the rice. Traditional Chinese cooking has taken yet another small step forward with this dish.”

CurryPineappleChinese CookingFried RiceSweet And Salty
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.”

WaterTomatoesCurryItalian FoodExtractionCrustIsami AldiniCalzone
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“Is it always like this?” I asked. “What is it?” “What is the dish, your grace?” asked the wit. “Why, it’s called curry, don’t you know? Kills the taste of old meat.” “If that’s all it kills, I’m surprised,” says I, disgusted. “No decent human being could stomach this filth.” “We stomach it,” said another. “Ain’t we human beings?” “You know best about that,” I said. “If you take my advice you’ll hang your cook.”

HumorCurryFlashman
Book:Flashman
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“Otoha picked up her spoon and took a bite. It was typical curry and tasted good. At first it seemed mild, but then it got spicier, with a unique aroma. I could really get to like this, she thought. "It's good, isn't it?" Miami whispered. "Sure is." The carrots and onions cut in small cubes she recognized, but there was another vegetable, likewise stewed to translucency, she didn't. When she tasted it, it felt like it would easily fall apart. "What is this?" Otoha asked. "This vegetable is so soft and fresh..." She'd never seen this sort of vegetable in curry before. "That's daikon radish." "Seriously? Daikon?" Daikon in curry--- now that was a first. It worked, surprisingly. "When Mr. Kinoshita was scouted for this job, the owner made it a condition that he re-create and serve several recipes from novels and essays the owner chose. Since Mr. Kinoshita's an excellent cook as well as barista." "What else is in this?" Otoha asked. "It's savory, as if there's meat, but I don't see any." The small cubes of vegetables were front and center, with torn-off scraps of some kind of meat hidden beneath. But this, too, must lend the curry its unique flavor. She raised her spoon and stared at it intently. "Ah---!" "You get it?" "It's corned beef!" Otoha exclaimed.”

VegetablesCurryRadishesCorned Beef
Book:Dinner at the Night Library
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