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

Page 20

Putting these two things together creates a natural and excellent remedy for disease!

According to the "Compendium of Materia Medica", cooking rice with tea water "makes one thin with prolonged consumption". In Lincang, the hometown of tea, there is also a folk song that says "Nothing tastes better than rice cooked with tea, and nothing is more fun than walking on the flower mountain".

Take out about 10 grams of tea leaves.

Place the ceramic teapot inside and then pour in boiling water at 100°C.

Immediately cover the pot with the lid to ensure that the aroma of the tea is fully preserved.

then.

Soak for 5 minutes.

After the tea has fully released the essence of the tea leaves, filter the tea through cheesecloth or a strainer for later use.

Next, Hinako puts the pre-washed rice into the pot, adds the filtered tea, and makes the water level 3 centimeters above the rice.

Finally, steam the rice until it is fully cooked!

……

The tea has a pleasant aroma.

It can make rice more fragrant and delicious.

The starch in rice can effectively counteract the bitterness and astringency of tea.

At this moment, after the rice was cooked, Hinako Inui began to concentrate intently on a huge bluefin tuna on the cutting board.

Take a closer look.

This fish is 2.23 meters long.

I haven't measured her weight, but I'd conservatively estimate it to be over 150 kilograms.

In her hand she gripped a large, sharpened knife about 1.2 meters long. The knife constantly emitted a chillingly sharp blade light, as if every inch of the blade contained endless sharpness!

The blade is pointed at the front and sharpened on one side.

At first glance, it's clear that it's specially made for tuna.

In 2007, an employee of a fisheries company in Yonago City, Tottori Prefecture, used this knife to take on three yakuza members.

As a result, he killed the three men on the spot, while the company employees were unharmed.

All of a sudden.

The reputation of the large, dull blade grew rapidly.

At the time, there was a lot of discussion on 2ch: So Sephiroth (a character from the game Final Fantasy) was originally a tuna!

……

Da da da!

Hinako's own aura suddenly surged.

The decisive swing of the knife caused the large, blunt blade to collide repeatedly with the cutting board.

The "clattering" sound echoed in the air like war drums, providing accompaniment to this silent culinary feast.

Anyone fortunate enough to witness this scene would be amazed.

after all.

On weekdays.

Hinako, the impression she gives.

She's a seemingly weak woman with an innocent smile, who sometimes appears a bit dazed.

Who would have thought that she is now a completely different person, able to easily handle bluefin tuna weighing over 150 kilograms with a 1.2-meter-long cleaver.

In fact, in the original story's residential training program, there is a scene where Hinako Inui easily breaks free from the ropes binding her.

Her power is actually greater than anyone can imagine!

……

After processing the head and tail of the fish.

Hinako Inui continued cutting the flesh inside the fish.

For tuna, especially the most expensive bluefin tuna, the way it is cut is crucial.

Traditionally, fish should be cut along the grain to preserve the shape and texture of the meat while ensuring the best taste in every bite.

Normally, the slices should be between 0.5 and 0.8 millimeters thick to ensure good texture.

However, for Hinako, this standard is:

not enough!

Really not enough!

Her goal is to surpass the ordinary and reach the ultimate.

With each slice, the bluefin tuna fillet slips away as lightly as paper.

Ultimately, the thickness reached an astonishing 0.2 millimeters.

……

“Great, the rice and fish fillets look fine.”

She sheathed her large, dull knife and gazed at the thin, almost transparent slices of bluefin tuna resting on the cutting board, feeling a sense of relief and satisfaction.

Meat texture.

It is incredibly delicate.

Its edges have a slight sheen, like coral from the deep sea.

With a gentle sniff, the subtle aroma of fresh fish quietly enters the nose, refreshing yet rich, making one's mouth water.

The process of making sushi may seem like just a few simple steps, but it is actually quite complicated and meticulous.

From the initial cooking of rice to the cutting and processing of fish, the matching of ingredients, and the final shaping... every step is very important.

The handling and mastery of precious ingredients like bluefin tuna is a tremendous challenge to a chef's skills!

Don't be fooled, that tuna weighs over 150 kilograms.

But the actual ingredients used to make tuna sushi are probably only a few pieces.

thus.

How can we bring out the full value of such precious ingredients?

Making every bite of sushi an ultimate enjoyment for the taste buds is a question that Hinako has been pondering deeply.

……

Su Dongpo once said:

There are no fixed rules for wielding the brush; one should aim for emptiness and breadth.

This means that in the field of calligraphy, there is actually no fixed or standard way to hold a brush.

The key is to achieve a sense of emptiness and relaxation, and to feel comfortable.

Just like calligraphy, there are no fixed standards or patterns to follow when making sushi.

Every shop and every chef has their own unique way of shaping and making sushi!

Generally speaking, as long as the rice is aesthetically pleasing, doesn't fall apart when picked up, melts in the mouth, and has the right ratio of fish to rice with similar firmness, it is considered acceptable!

……

now.

Hinako, close your eyes.

Deep inside, she was having a silent conversation with the sushi that was about to take shape.

She felt the texture of each grain of rice, imagined the fusion and collision of fish and rice in her mouth, and tried to find the feeling of making sushi in the past.

Suddenly, she opened her bright eyes.

"drink!"

She finally made her move.

She skillfully used the three-hand grip technique with one hand.

She quickly and perfectly combined the fish and rice, and in her hands, the sushi seemed to be given "life." The pieces of tuna actually "came to life" under the pressure!

As each piece of tuna sushi took shape, the atmosphere at the food counter became increasingly tense and filled with anticipation.

……

Sushi is divided into Edo-mae sushi and Kansai sushi.

Edo-style sushi is judged by the quality of its ingredients; Kansai sushi, on the other hand, is judged by the skill of its sushi chef.

Ah!

This is the broad classification.

Methods like single-handed spinning, single-handed spinning three or four times, and double-handed spinning five times are actually Kansai sushi making techniques.

These techniques for making sushi each have their own merits.

Theoretically speaking, the fewer times the meat is kneaded, the less body oil and sweat will adhere to it, and the fresher the sushi ingredients will be.

of course.

If you don't knead the sushi a few times, it will easily fall apart.

This requires the sushi chef to have extremely high sculpting skills, so there's no absolute rule in this regard.

Hachiro Mizutani, the "God of Sushi" who can be compared to Jiro Oyama, the "God of Eel Rice," can do a one-handed spin.

As for... Hinako Inui's current skill level, she can only reach the third or fifth level!

Chapter 25 The Original Flavor of Ingredients

Regardless of the type of food.

These are all universal languages ​​of human memory of the history of taste; they are vivid, meaningful, and deeply emotional.

Minimalist.

purely.

This is a characteristic of sushi.

As for her expertise in sushi, Hinako Inui is beyond the reach of ordinary chefs.

All her sushi is very simple, seemingly requiring little effort, yet it always amazes every diner!

Rice grains and tuna.

It danced lightly between her palms and fingers.

Every inch of force, every gesture, and even every movement contains profound inner strength.

Making sushi may seem like a particularly tedious task to outsiders, as it involves repeating the same actions day after day.

However, it was indispensable in Hinako's life.

For more than 20 years, she has been constantly studying and practicing, which has made her hands more and more dexterous, able to bring the rice grains and fish meat in her hands to life and give them a unique vitality.

……

Chicken tastes like chicken, and duck tastes like duck.

We often mention this phrase when we are eating.

Especially in the Guangdong and Guangxi regions of China, the principle of preserving the original flavor of ingredients is followed. Take Kunkun, cough cough, it's chicken!

It must be poached chicken, white-cut chicken, or salt-baked chicken, or salt-boiled chicken...

Regardless of which one.

They all need to be dipped in sauce, right?