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Souma Yukihira Quotes

Browse 66 quotes about Souma Yukihira.

Souma Yukihira Quotes

“The moment I put it in my mouth and bit down... ... an exquisite and entirely unexpected flavor exploded in my mouth! It burst across my tongue, rushed up through my nose... ... and rose all the way up to my brain!" "No! It can't be!" "How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!" "That there. That's what it is. I knew something wasn't right." "Asahi?" "Something felt off the instant the cloche was removed. His dish is fried rice. It uses tons of butter, soy sauce and spices. Yet it hardly had any aroma!" "Good catch. The secret is in one of the five grand cuisine dishes I melded together... A slightly atypical take on the French Oeuf Mayonnaise. ." "Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables. Though, in your dish, I can tell you chose very soft-boiled eggs instead. Hm. Very interesting, Soma Yukihira. He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside! To cook them so that each individual grain is completely covered... ... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!" " Whaaa?! Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze! That makes each of these grains of rice a miniature, self-contained Omurice! The moment you bite into them, that eggy coating is broken... ... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!" No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor! "Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got. I call it my Odorless Fried Rice.”

EggsRiceHomemadeSouma YukihiraMayonnaiseGrainsFried FoodsOdorless
Book:食戟のソーマ 36 [Shokugeki no Souma 36]
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“Hey, Dad! Guess what? I'm gonna grow up to be an even better chef than you are!" "Oh, yeah? Well, good luck. To my eye, Soma never really had any outstanding talent for cooking. I didn't press him to become a chef either. Kids. They say the craziest things. Ah, well. Probably just a phase. It'll pass once he loses to me a few times. But... ...loss after loss, he didn't give up. He kept getting better and better, one small step at a time. One day, it hit me. One thing that most normal people naturally have... Soma was missing. People generally think... 'the other guy's a natural. Of course I'm going to lose.' Consciously or unconsciously, normal people put that lid on their feelings when they face off against a genius. They do it because they want to preserve what pride and self-confidence they have, you see. But Soma doesn't have that lid. Instead, he has the courage to stare straight at his own inadequacies. Even I didn't have that. That's unbelievable strength.”

DeterminationSouma YukihiraCourageous Mindset
Book:食戟のソーマ 13 [Shokugeki no Souma 13]
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“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”

TraditionalNew YearSaladJapaneseSouma YukihiraChestnutsOmeletsProsciuttoBoxed Set
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“I never expected he'd use a French cooking technique on common rice balls. He's completely unconfined by country or style. What an amazing freestyle cooking! Not only that, Poêle is a technique made for cooking ingredients with thicker skins and rinds. Both seer fish and salmon have good, thick skins, making them the perfect fish to use! Soma realized that immediately... ... and then adjusted his dish to accommodate. The pure white rice looks almost like little, gleaming flakes of snow. The dark seer fish pushes its way up proudly through all that white... ... like the vitality of spring itself! With this one simple dish... ... he has portrayed the moment of spring's beginning.”

SpringtimeFishThick SkinSouma YukihiraFrench CookingRice Balls
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP”

SeafoodOlive OilSouma YukihiraEggTakumi AldiniRyo KurokibaAkira HayamaSquidInjector
Book:食戟のソーマ 32 [Shokugeki no Souma 32]
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“What luxury ingredient will it be this year? Matsutake mushrooms? "Returning" Skipjack? Fresh soba?" "IT'S MACKEREL PIKE!" "Really? Pike?!" "Umm... that's kind of a letdown, to be honest. They're such common fish..." "Not so fast, folks. It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it... ... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season. A dish that uses pike in some way... ... is the theme for the final round of this year's Fall Classic!" "Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for its robust fragrance. It is a prized ingredient in seafood dishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!”

Souma YukihiraYummyPikeMackerelRyo KurokibaAkira Hayama
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for itsrobust fragrance. It is a prized ingredient in seafooddishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!”

Souma YukihiraYummyPikeRyo KurokibaAkira Hayama
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“Separate pots of simmering French and Italian soup stocks... Bowls of various Chinese spice blends... Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking... And the foundation of all Indian cuisine- toasting the starter spices!”

CookingSouma YukihiraItalian CuisineFrench CuisineIndian CuisineChinese CookingCombinationsTurkish Cuisine
Book:食戟のソーマ 35 [Shokugeki no Souma 35]
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“This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!”

CombinationRiceVietnameseFried ChickenSouma YukihiraIkumi MitoWrapOn The Go
Book:食戟のソーマ 5 [Shokugeki no Souma 5]
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“How were you able to complete this dish?" "Easy! I used honey. I rubbed it on the meat before we cooked it... ... and I added it into the seasonings afterward too." I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef... ... he was able to tenderize it in a short period of time! "But how did you know honey would do that?" "When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples. So I experimented with stuff to see if anything else could do the same thing. Of all of them, honey keeps the best and it's by far the easiest to use!”

HoneySeasoningSouma YukihiraSouma And Megumi
Book:Food Wars!: Shokugeki no Soma, Vol. 1
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“In episode 45 of Shokugeki No Soma, the food clubs are under fire. They must throw out their innovations and practices in order to adhere to the new director's food manual. Everyone must only make a certain type of dish and made in a specific way. Students disassociating from this manual will be expelled. Innovation was frowned upon while classism had taken its hold. In order to save his dorm, protagonist Soma Yukihira challenged Chef Eizan "The Alchemist" seat number seven in the Council of Ten to a food war. With a board of judges willing to forgo tasting a dish because it uses ingredients not considered "top quality" or doesn't put the quality of an ingredient above its preparation, it goes completely against Soma Yukihira's style. Soma utilizes every day's cheap delights and elevating it into deliciousness. Chef Eizan presented Khao Man Gai, taking careful attention to not alter the chicken's natural flavors too much. One bite and every tongue squealed with bliss. Eizan presented a formidable classic that didn't stray too far from the books. Season of the Underdog Soma Yukihira was the underdog. The judges were prepared to discard his dish and name Soma defeated without taking a bite. Soma prepared a chicken wing gyoza with a rich ankake sauce. He removed the bones of the chicken and stuffed the cavity with ground pork, shiitake mushrooms, scallions and cabbage, then prepared a bone broth and used it to make the ankake sauce. From the jump, I was like oh shit, that's fire. Captivated by the scent, a judge took a bite. He was taken aback by the flavor! The delight. Soma Yukihira won the food war and saved his dorm.”

UnderdogAnimeSouma YukihiraChicken WingsFood WarsShokugeki
Book:The Best American Food Writing 2023: Eye-Opening Essays on Culture, Inequality, and Justice
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“There's the apple's crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness... ... and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto. It's gentle caress... ... gradually wakes you from your slumber. Like the soft kiss... ... of a prince!”

ApplesOnionsWake Up CallSouma YukihiraBaconRisotto
Book:食戟のソーマ 6 [Shokugeki no Souma 6]
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“Grated potato was added to the crepe batter, creating a thick and chewy Crepe Alsacienne! Yukihira realized this was meant as a wrap for the ingredients... ... and that spurred his idea to mix cheese, sliced potato and sardines together to make a crispy Galette de Pomme as a garnish to the dish! Look what that does to the dish! It gives it contrasting textures of crispy and chewy, along with the invigorating saltiness of seafood, none of which are present in the traditional recipe! *Galette de Pomme is a lightly fried cake of julienned potatoes.*”

PotatoesSouma YukihiraSardinesGalette
Book:食戟のソーマ 24 [Shokugeki no Souma 24]
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“Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard." Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese... ... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé!”

ItalianSouma YukihiraSouffleTakumi AldiniVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“What an unbelievably refined flavor! And so lusciously gooey you could just faint! The salty, sticky turtle broth seeps through the mouth... melding beautifully with the salty savoriness of the butter and cheese! Together, they lap at your tongue in silky, decadent harmony! "How on earth does this work? What makes the flavor of the turtle fit so well with the cheese? Hm? What's this where the two layers meet?" "You have a keen eye, sir. That's a mix of chopped nuts and seeds- walnuts, peanuts, sesame seeds... ...and... ...." "Kaki no Tane Snack Crackers?!" Those crackers! Soma used those the very first time Takumi challenged him! After lightly toasting them to bring out their aroma, I mixed them into the layer between the sides of my Sformato. Of course, this was after I used my Mezzaluna... ... to chop them all into the perfect size of about 0.1 mm each! "Heyo, Human Food Processor!" "I see! The toasted Kaki no Tane Crackers bring just enough aromatic astringency to erase the smell of the fish and dairy... ... functioning as a sort of bridge to tie the two distinct flavors together! Not only that, their crunchiness adds a fun, contrasting texture while not being filling at all!”

DairyPast ExperiencesSouma YukihiraFood CombiningTakumi AldiniTurtleAmuse BoucheVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.”

LightNaturalChristmasIngredientsCakeSweetnessMidsummerSouma YukihiraFrosting
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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