Food Wars!: God's Tongue is no match for me.

Page 21

The reason is that these foods are all very bland.

Many people who can't taste the flavor of chicken, duck, fish, or meat can only make up for it by dipping poached chicken or boiled chicken in soybean paste, or salt-baked chicken or salt-water chicken in soy sauce.

"call!"

"I hope it's like this."

"It should make the diner in the private room on the second floor feel somewhat satisfied."

After finishing the sushi, Hinako Inui breathed a sigh of relief and then personally carried the plate of tuna sushi to the private room on the second floor.

Many people yearn for the delicious food hidden in the backstreets and alleys.

Those flavors, mixed with strong oil and wok hei (wok aroma), accompanied by the changes of the years and the changes of people and things, whether stir-fried, braised, wet-fried, thickened with starch... or the moment before it is served, are full of the atmosphere of life and the sedimentation of time.

Animals and plants were reborn and transcended under the licking of the flames.

Passing through the lips, tongue, teeth, and throat, it finally settles in the five internal organs, as if it has undergone a wonderful journey, a rebirth.

Ah!

How can I describe this feeling?

It might be when the autumn winds begin to blow.

A bowl of steaming hot Lanzhou noodles, with clear broth, tender and fragrant meat, and fine and delicate noodles!

It could also be when you're starving, a plate of spicy Mapo Tofu, with its scalding heat and delicious flavor, is just the right amount of hot food.

Of course, it's more likely to be this tuna sushi.

Although it is small and exquisite, its delicate taste and rich layers of flavor make it unforgettable.

……

"This is the tuna sushi you pre-ordered last month."

As she placed the tuna sushi in front of Rantabi, Hinako Inui took a step back and continued, "Also, sushi is all about freshness, so please make sure you finish it within 5 minutes."

"I can tell."

“You didn’t cut corners; you used plenty of fertilizer.”

Rantabi glanced at the freshly served tuna sushi and said to Hinako with satisfaction.

"Please do not worry."

Hinako quickly replied, "Although our shop operates on a reservation system, all ingredients are purchased and prepared on the same day."

"Moreover, the materials used are absolutely of the highest quality, and there is absolutely no substitution of fakes for genuine ones or the use of inferior materials."

Upon hearing this, Rantabhi nodded.

He then fell silent.

……

This tuna is quite large.

Therefore, the same "fish preparation" steps as those for beef were developed.

After being cut, the different parts of the tuna have different textures, meat quality, and fat content.

Like all other fish, the fattiest and most expensive part of the tuna is its belly; the back is the leanest and has the most flavorful meat; the head and neck are relatively rich in fat, while the tail is leaner.

The "fatty" part that Rantabee mentioned is mainly located in the middle and front part of the tuna's belly, which is the fattest and most expensive part of the entire tuna.

In general.

Large and fat, with pink flesh.

It has a very rich and creamy texture, with a fat content that can be as high as 50%.

In Japanese cuisine, where oil is paramount, tuna "daibi" is almost revered as a delicacy and is one of the finest ingredients for sashimi.

Based on the distribution pattern of fat, it is divided into two categories:

Frost and snake belly.

Similar to Wagyu marbled beef, samosa has a fine, frost-like texture.

The fat is perfectly and evenly integrated into the fish meat, making the meat tender and succulent.

The snake's belly resembles salmon.

It consists of layers of fat and pink fish meat stacked together.

However, because wild tuna move around a lot in this part, snake belly meat is usually quite tough, with thick tendons similar to beef brisket.

……

Looked carefully.

The tuna sushi is visually appealing and beautifully presented.

Then, Rantabi couldn't wait to reach out and pick up a piece of sushi, drizzle it with the special sauce, and gently put it in his mouth to savor it.

"Hey, what's going on?"

In an instant, Rantabi, who had just taken a bite, was filled with shock!

The rice is soft and sticky.

Intertwined with the crispness of cucumbers and carrots.

At the same time, the umami flavor of seaweed and the crispy texture of pork floss complement each other perfectly, stimulating every part of the taste buds.

During aging, the proteins in tuna are broken down into amino acids by enzymes, producing a variety of umami substances, including glutamic acid, aspartic acid, glycine, and alanine.

The initial distinct blood and sour taste in the fish gradually fades, replaced by:

An increasingly rich sweetness!

Almost instantly, my mouth was filled with the aroma of meat.

……

Traditional Japanese cuisine.

They have an almost obsessive pursuit of the original flavor of the ingredients.

Therefore, many high-end Japanese restaurants require chefs to personally source ingredients from the market or fishermen every day in order to ensure the freshness of the ingredients.

However, there are exceptions with tuna.

If it is deep-sea fishing, the fish will be bled immediately after being brought aboard and then frozen at ultra-low temperatures.

The temperature is around -85℃ or below, which is quite cold!

At the "Mist House" Japanese restaurant, all the ingredients are air-freighted from Japan, and none of them are ever frozen from slaughter to use.

This results in very high prices for the food.

The large bluefin tuna that Rantapi is currently eating should cost over 10 yen.

……

Different ingredients.

Different treatment methods are required in different seasons.

The goods delivered to Japanese restaurants are not the same every day.

Take bluefin tuna as an example. Hinako needs to determine in a very short time which part is suitable for making daibori, which part is suitable for akami, and which part should be discarded.

It is precisely these meticulous and painstaking steps that enable her sushi dishes to achieve the ultimate in "original flavor".

"I see."

"The secret to this tuna sushi lies here!"

After chewing for a while, feeling the constant surge of umami flavor, Rantabhi suddenly understood something.

Chapter 26 The Golden Partner

in ancient times.

The diets of nobles and commoners differed considerably.

Aristocratic cuisine is more refined and sophisticated, while commoners focus more on affordability and nutrition.

Many foods that were once considered luxuries, such as beef, shrimp, shark fin, bird's nest, kiwi, and banana, have gradually become more affordable as society's productivity has grown.

Simultaneously.

It used to be eaten by poor people.

Now, some of these items have become fashionable among the wealthy!

Tuna wasn't something many people ate in Japan before; even cats wouldn't eat it if you threw it to them.

There are many reasons. First, for more than 1000 years, the Japanese basically did not eat meat until later some noble people began to switch from freshwater carp to saltwater sea bream.

Secondly, in the past, without refrigeration technology, tuna was prone to spoilage and would emit an unpleasant odor, making it very unpopular.

Edo period.

Tuna is called "shibi" in Japanese, which sounds like "death day".

It was considered extremely unlucky, and therefore was regarded as an inferior fish by the ancients, even lower in status than sea bream and carp.

later.

That's how it got its new name, "maguro".

This name helped tuna gradually gain popularity.

Initially, the Japanese began marinating nakapi (a type of Japanese ham) in soy sauce and simmering it in mirin, sake, and soy sauce.

However, areas with high fat content, such as the large and medium-sized abdomen, are still disliked.

Around 1840, fishermen accidentally caught a large quantity of tuna and had no choice but to recommend it to various sushi restaurants, which led to the creation of tuna sashimi sushi.

……

"Most sushi rice tastes the same."

"It's smooth, glutinous, and rich, with a subtle fragrance that complements the soft, sticky texture of the rice perfectly."

Rantabi slowly explained, "This tuna sushi is somewhat different from others, at least in terms of flavor."

"The first taste is the mellow and rich flavor of deep-sea fish oil, followed by a refreshing sweetness that surges forth like a tide. The richness of the fat and the elegance of the naked fish intertwine in the throat, leaving a lingering aftertaste like the echo after the waves recede."

"The sensations of softness and smoothness instantly fill the mouth."

"Not bad!"

"This kind of sushi."

"Looking at the whole of Japan, this is quite a rare sight!"

"You...you are...?"

Seeing that the person in front of her spoke so eloquently and gave such an accurate evaluation of the tuna sushi, Hinako Inui was taken aback.

"Forgot to introduce myself."

"Rantabi, whose status is WGO Second-Class Executive Officer."

"Executor?"

"You...you're actually an executive officer!"

Upon hearing this, Hinako was greatly alarmed and retreated repeatedly in fright.

She had planned everything, but she never expected that this somewhat childish diner would be the WGO executive.

……

each year.

WGO will send a group of executives to all parts of the world.

Visit various restaurants and give reviews.

These executives would typically go to restaurants discreetly and then rate them based on factors such as the dining environment, comfort level, service quality, and the deliciousness and freshness of the food.