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Quote by Kenan Hudaverdi

“don’t look too far ahead, that, you forget to enjoy the present moment and all the beautiful blessings that are there with you”

Quote by Kenan Hudaverdi

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Kenan Hudaverdi

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“Iris's favorite item at Tenta is anago, sea eel. Unlike its freshwater cousin unagi, anago is neither endangered nor expensive. A whole anago at Tenta is about $7.50. I ordered one, and the chef pulled a live eel out of a bucket. It wriggled like, well, an eel. Iris screamed as water droplets flew toward us. The chef managed to wrestle the unruly thing into the sink and knocked it unconscious before driving a spike into its head and filleting it. He unzipped two fillets in seconds. A Provençal saying holds that a fish lives in water and dies in oil; in the world of tempura, a fish can go from watery cradle to oily grave in ten seconds. Iris loved fried eel meat, dipped in salt, but this is not her favorite part of the anago. After filleting the eel, the chef takes its backbone- hone in Japanese- ties it in a simple overhand knot, and tosses it into the frying oil. "Hone," he says, presenting it to Iris, who considers it the ultimate in crispy snack food- and this is a kid who considers taco-flavored Doritos a work of genius (OK, so do I).”

BackboneEelTempuraAnago
Book:Pretty Good Number One: An American Family Eats Tokyo
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“In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air (or, if you pick the wrong sushi place, the whiff of something worse). You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called shirasu? Absolutely. (Iris claimed these for herself.) Why aren't there tempura bars in every city in America?”

Tempura
Book:Pretty Good Number One: An American Family Eats Tokyo
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“The restaurant Muromachi Sunaba, opened in 1869, is considered the pioneer of chilled soba with tempura. Their fame came from their version served with a side of tempura Shiba shrimp. Miss Kinokuni's dish is similar. Though instead of the strong umami of Shiba shrimp, she chose to make her tempura from the smaller, sweeter and more refined sakura shrimp. A wise choice, as its delicate flavor pairs exceptionally well with the mild and fragile sweetness of her soba noodles! Once you take a bite, it is precisely that combination that makes it impossible to stop! The sublimely smooth and refreshing texture of the noodles combined with the sweet crunch of the sakura shrimp envelops the taster in a cocoon of delicious bliss... ... making it seem as if they've eaten the entire dish in only a single bite!”

ShrimpTempuraSakuraSoba
Book:食戟のソーマ 25 [Shokugeki no Souma 25]
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“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I have for you," Peter replied. Chef smiled. "It is an herb, like parsley. Only more zesty." Everyone oohed and mmmed over first bites. The lovage lent a crisp note of citrus and celery to the deep umami flavor of the miso and crunchy fried crab's creamy inside, while the peaches picked up the sweetness.”

FlavorsPeachesHerbTempura
Book:Full Bloom
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“I have brought a beautiful bouquet of flowers for you today, m'lady. Will you do me the honor of accepting them? Though, of course, when held up against your radiant beauty, my princess... ... even lovely flowers such as these... ... are reduced to mere garnishes that only highlight your exquisiteness even more." "Er! I-I-Instructor Suzuki!" "So, yeah! Anyways... staying cooped up inside battling paperwork all day will wear you out. I brought along a handful of snacks... ... so how about we have ourselves a little tea break, hm?" "Ah! I-Instructor Suzuki, please! You must cease coming here every day like this! I-I am the foremost executive and leader of this Institute! I cannot in good conscience accept such personal gifts! Kyaaa!" "Miss Erina!" "Whoops! You okay? Princess... There. You had a cheese stick stuck in your hair.”

CourtingErina NakiriAsahi SaibaAsahi And Erina
Book:食戟のソーマ 32 [Shokugeki no Souma 32]
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“A chef of your caliber, princess, is practically guaranteed to be invited." "Yes. What of it? The BLUE is a brilliant stage where the best of the best shine. Not a place where certain lawless criminals would ever be found." "Easy now, princess. Retract your claws and listen. See, this year's BLUE is gonna be a little different. The Top Organizer who has run the event for years... is on record of having said..." "The purpose of the BLUE... ... is to gather promising young talent from around the world in order to determine who the greatest chefs to shoulder the upcoming generations will be." "Accordingly, inviting chefs from only the usual culinary world is insufficient! If Noir are not allowed to participate, the BLUE will not be fulfilling its mission statement! "Which means?" "Exactly what you're thinking. This year's BLUE will be a true and equal free-for-all... ... between the Culinary World and the Underworld... ... to determine who the First Seat of the next generation will be. I'm going to be there, of course. And... Right on that glorious stage, you and I shall pledge our vows to each other! The crowd of guests watching us will be greater than any wedding ceremony ever held! The next BLUE is being held this summer. I can already tell this'll be the best summer vacation yet.”

WorldCulinaryUnderworldErina NakiriAsahi SaibaAsahi And Erina
Book:食戟のソーマ 32 [Shokugeki no Souma 32]
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