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Debasish Mridha

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“They pop in the mouth, just like salmon roe! But inside... ... is the savory saltiness of seaweed!" "Those pearls are seaweed?!" But how?!" "Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!" "Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!" "What the heck?!" "That's food science!" "Yukihira pulled a page from Alice Nakiri's own book!" "I've experimented with this stuff before, y'know. When I was a little kid, anyway." "Wha-?! But that's-" "Convenience store Dagashi Candy?!" "Dagashi?! What's that?" Both chemicals are on the ingredients list! "It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff." "Dad, look! I made miso pearls!" "Aha ha ha! That's great! Now don't let any of the customers see that." "You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity... ... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!" "That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!" "The transfer student used a food-science trick?" "And it was one he got off of a package of children's dagashi candy?!" "Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..." Mmmm! It's dried tunatsukudani! This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”

SeaweedTunaSouma YukihiraFood ScienceBentoNoriBlack Pearls
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
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“Taking into account fair labor wages for fishermen and canning employees- and the damage inflicted to the ocean through overfishing and the ecological impact of the slow annihilation of sharks- a single can of tuna isn't the bargain it's often made out to be”

OceanCapitalismHuman RightsEcologySharksTunaEcology And Capitalism
Book:Emperors of the Deep: Sharks--The Ocean's Most Mysterious, Most Misunderstood, and Most Important Guardians
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“TUNA THREE WAYS 1: 3 ounces sashimi-grade ahi tuna 4 tablespoons toasted sesame seeds 1/2 small cucumber, spiraled 1 roasted Scotch bonnet pepper 1 clove garlic 3 tablespoons ponzu sauce 3 tablespoons basil leaves 2: 3 ounces sashimi-grade ahi tuna 2 tablespoons Cajun seasoning (thyme, cayenne, paprika, garlic, onion) 1/2 cup cauliflower florets 1 cup veggie stock 1 sprig fresh thyme 1 clove garlic 1 teaspoon lemon oil 3: 3 ounces sashimi-grade ahi tuna 2 tablespoons chili ancho aioli 2 teaspoons Mexican chimichurri 1 flour tortilla berry”

IngredientsTunaRecipeSashimiThree WayAhi
Book:North of Happy
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