Chapter 1692 A Sudden Surprise

After three days of farewell, everyone was looking at each other with admiration. Yuanzhou, who had obtained the system for almost four years, was not the same person as he was at the beginning. Even though the system had not yet unlocked Japanese food, he had still done some research.

To be precise, we all have a little understanding of the more popular cuisines in the world, but Yuan Zhou doesn’t know much about them, and they are different from the normal measurement units.

Yuanzhou didn't do anything new and made a few more traditional sashimi dishes.

There are six kinds of salmon, tuna, arctic clam, fresh squid, sweet shrimp and snail meat.

Plus a plate of Yuanzhou's special sauce was placed in front of Dashi Xiujie.

As an orthodox Japanese, Oishi is very good at eating. He eats Arctic clams first, followed by sweet shrimps, snail meat, squid, tuna, and finally salmon. To put it bluntly, this order is from light to heavy, based on the taste of the ingredients themselves. In other words, salmon is basically the heaviest among sashimi.

Yuan Zhou basically watched Dashi Xiujie eat, and nodded from time to time.

Japan is famous for its rigor. Anything that goes through Japan’s concentration can no longer be simple.

Just like the most authentic way of eating sashimi, you need to cut it with thread. Threading sounds very fancy, but it actually means following the grain.

Oishi Xiujie can not only ensure the top thread, but also ensure that the angle between the knife and the fish texture is 90 degrees. Does it sound a bit painful?

But Oishi Xiujie does this meticulously. The advantage is that the tendons are short and the texture is good when chewed.

"Chef Yuan, do you really not know much about Japanese food?" Hideyoshi Oishi asked this question as he ate it.

"Well, I don't know, so I can only make the simplest sashimi." Yuan Zhou nodded.

"It's not simple at all. When we make sashimi, we worry about the shape or sharpness of the knife, which will affect the shape and fiber of the ingredients. Therefore, there are generally three types of knife shapes, but Chef Yuan only uses a mulberry knife to make it. Do it all.”

Oishi Xiujie observed very seriously and said eloquently: "Not only the knife type, we also have a variety of functional knives such as scaling knives, bone cutting knives, shell knives, etc. I feel that Chef Yuan can use mulberry knives." The knife is done.”

Yuanzhou actually doesn't have much understanding of this point, because his knife skills are there, and many dishes in China may taste bad if they are used with knives made of other materials in order not to affect the taste of the ingredients themselves.

Among other things, Yuanzhou invented the bean pole knife in order not to damage the aroma of bean curd.

"Of course, Chef Yuan's knife skills are unrivaled in the world, so being able to do this is Chef Yuan's personal skill." Hideyoshi Oishi said: "What really amazed me is Chef Yuan's skill in presentation. The combination of the plate and condiments, as well as the accurate use of shredded radish and perilla leaves, increase the artistic value of this dish by at least 90%."

"Chef Yuan, please allow me. With my poor cooking skills, I can make a bold guess that the mint leaves on the bed must have been repaired by you, Chef Yuan." Oishi Xiujie said.

"Well, actually all the condiments used to put on the plate, including cucumber flowers and shredded radish, have been prepared and repaired before." Yuan Zhou nodded, confirming Oishi Xiujie's guess.

Oishi Xiujie repeated a few sentences in Japanese, too quietly and too fast, so Yuan Zhou didn't hear them clearly, but he probably expressed admiration.

Yuanzhou's understanding of plate presentation is among the best in the world. In addition, he recently obtained the second chapter of the Carver. A large part of the content is about plate presentation. Yuanzhou has already understood it and has his own experience.

So now, Yuanzhou can say without politeness: I, Yuanzhou, am the best in the world in plate presentation!

Whether it's French, Japanese or Chinese, this is why Hidetoshi Oishi is so shocked.

"Speaking of which, I am so good at presentation and knife skills. If I have time to go to Japan, someone should take on the title of King of Sashimi." Yuan Zhou thought in his mind.

In fact, the ingredients provided by the system itself are better than those outside. Coupled with Yuanzhou's knife skills, presentation, and sashimi on the menu, no one in Japan can compare with him.

After about ten minutes, Dashi Xiujie finally recovered.

He started to praise the sauce again, so don’t think Oishi Xiujie is making a fuss.

Because as an apprentice, Yuan Zhou's sashimi meal can help him understand a lot of things.

Oishi Hidejie ate all the sashimi made by Yuan Zhou, including the condiments such as shredded radish and ginger slices, leaving nothing behind.

"Chef Yuan, I have a request, please agree." Dashi Xiujie pleaded.

"What request?" Yuan Zhou asked.

“Chef Yuan’s arrangement is to cook the last two dishes, but after eating the sashimi carefully cooked by Chef Yuan, I want to make a complete kaiseki meal for Chef Yuan and invite Chef Yuan to taste it.”

After Oishi Xiujie finished speaking, he quickly added: "I will handle the ingredients myself and will not trouble Chef Yuan."

Yuan Zhou nodded and agreed to Dashi Xiujie's request. Then Dashi bowed and thanked him and started working.

As a pioneer in Japan's new era, Hidetoshi Oishi still has some connections, and if he is really in trouble, he can turn to the Kitchen Federation for help.

Half an hour later, Oishi Hidetoshi had prepared all the ingredients and started making kaiseki cuisine.

Yuan Zhou's biggest impression of Kaiseki cuisine is - if you are hungry, don't choose it!

This is not to say that Japanese chefs are slow, but that the concept of kaiseki cuisine is derived from Zen Buddhism. The highest state is the state of spiritual thinking. I won’t go into details about this. To put it bluntly, it means to be calm.

After ordering, because I like to choose seasonal ingredients and there is a production process, it takes about ten to twenty minutes to serve, and there is another five to ten minutes between each dish. The key is kaiseki cuisine, although there are many styles. But it is mainly exquisite and it is difficult to feel full.

While Yuan Zhou was in awe, Dashi Xiujie started to serve the dishes, and those who were served first were those who paid first.

The "payment in advance" is a few plates of appetizers, similar to pickled mustard.

Then "eight inches" is seasonal sushi, followed by sushi, mixed cooking, cover, grilled food, simmered food, cold bowl, medium pig mouth, strong food, royal rice, fragrant food, only bowl, water food, Oishi Hidetoshi Made for Yuan Zhou, it is of course the most traditional and complete kaiseki cuisine.

The dishes come one after another, and there are many things to look at, but there are actually some repetitions.

For example, soy sauce and incense are similar in that they are both pickles, but the taste is different. Both are green, which is rare in kaiseki cuisine.

The staple food was a strong dish, the roast beef prepared by Oishi Hidejie for Yuan Zhou. Since kaiseki cuisine also has the requirement of "eating hot while it's hot and eating cold while it's cold", Yuan Zhou didn't make any comments while eating it.

The portion was small, and Yuan Zhou was used to not wasting it, so he finished everything, including the last after-dinner fruit "water thing".

After finishing the meal, Yuan Zhou mentally gave Dashi Xiujie a score of 0.4 Yuan.

Looking at the expectant look in Dashi Xiujie's eyes, he definitely wanted Yuan Zhou to comment. After a pause, Yuan Zhou was about to speak...

But before Yuan Zhou could say anything, the words suddenly appeared in his brain system——

"Congratulations to the host for completing the main mission: gaining the admiration of 20 domestic cooking masters1."

Yuan Zhou: "???"

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