Chapter 1101

A long line of floats, lanterns lit all night, young men and women in yukata in pairs, eating takoyaki, grilled dumplings, Uji Kintoki shaved ice, fishing for goldfish... stepping on clogs from various bustling stalls We went round and round, culminating in the brilliant fireworks blooming along the river.

"What a nostalgic smell..." He closed his eyes slightly.

This is the pure taste of Kyoto...

Nakiri Aurora's choice was completely different. As soon as this dish was served, her eyes were immediately locked on this dish.

Translucent and translucent rice, mixed with some silvery-red snapper meat, and colorful diced vegetables, the warm atmosphere of home that permeates it really makes people want to try what it tastes like.

"A very Japanese dish." She thought like this, took half a spoonful of it with a spoon, put it in her mouth, chewed it twice, and then eagerly scooped up a full spoonful.

Such an action on her body not only did not appear rude, but instead showed a bit of approachability and cuteness.

"Yum! So delicious!"

The gorgeous and shiny appearance exudes the aroma of heated meat fat. The sea bream meat mixed with rice is first roasted over charcoal fire to fully stimulate the fresh flavor of the sea bream, and then quickly placed in the pot. Cooked with the rice, with Yang Ming's careful preparation, the mellow taste of the sea bream was not wasted at all, and was integrated into the rice without reservation.

Not only that, Yang Ming also added bacon with a full flavor of smoke, and diced carrots, lotus roots and cabbage that should be added at the end to maintain a crisp texture, making it soft, waxy and crispy. The taste keeps echoing in the mouth.

Every time you chew it, you will want to further appreciate the salty aroma of the fish and the glutinous aroma of the rice, and the evocative taste continues to spread in your heart.

This is "taiyashi" which is widely popular in Shikoku and Honshu areas! This rough dish, which was originally mixed with sea bream meat and rice, has taken on a different delicate and elegant tone thanks to Yang Ming's skillful control of the heat and careful flavor blending!

The three people at the judges' table, after tasting the dishes from these three places according to their own interests, unanimously chose the last dish in the east of Honshu Island.

This is also where they are now, in Tokyo, the center of Japan in modern times.

The combination of rock and kimono, the building and the shrine appear together in one picture. Scenes like this are common in this city where avant-garde and ancient charm intersect, but they do not make people feel obtrusive.

This is Tokyo, a place where future and tradition unite, where reality and fantasy coexist. Its dazzling vitality and vitality make the whole of Asia tremble.

The dish that Yang Ming chose to place here is "Taiyu Hakizo".

The snow-capped mountains lined with red sea bream fillets are reminiscent of Mount Fuji, which stands in the west of Tokyo and is covered with snow all year round and has extremely low temperatures.

Sashimi is a dish that extremely tests the chef's knife skills. A hundred chefs can tell you a hundred ways about the position, angle, and strength of the knife, but Yang Ming can find the best ones.

What’s the most delicious thing about a snapper?

Naturally, it’s the gills, dorsal fin, flanks and tail fin. These parts are swinging all day long, so the meat is particularly tough. Compared with other parts, it tastes more chewy and full of texture!

Fish meat from these parts is very rare because it is very difficult to cut. Only extremely precise knife skills can cut such perfect fish fillets, which can be regarded as the essence of knife skills.

However, the sashimi now placed on this iceberg is full of fish from this part!

And this is not an ordinary thin slice, but a processed skin cream slice. After Yang Ming cuts the sashimi, he scalds the fish slices with the skin in hot water, and then puts them in ice water to cool quickly. The fish skin is softened and elastic, and the color of the fish skin becomes particularly beautiful. The sebum in it also greatly enhances the deliciousness and plumpness of the fish!

Difficult... very difficult... not only the difficulty of extracting parts of the sea bream, but also the timing of scalding it in hot water, etc. How many times did this girl make sea bream? To reach such a level!

(Iseki Hui: Sorry... we can’t remember clearly. Also, can you not mention the sea bream?)

The taste of this sashimi prepared with such care is truly extraordinary!

As soon as I put it in my mouth, a strong polar north wind passed through my heart. It was the temperature coming from the sleeping iceberg. But then, the frozen life revived again!

Even in the bitterly cold Akashi Strait, the sea bream will swim upstream with its fiery vitality burning, sparks bursting out in the icy river water. Such a snapper, even if it is caught and becomes food on people's tables, will never be known as an existence that has given up, flying around in the mouth with a tireless swimming style! That sense of weight keeps hitting the brain!

This is the "taiyaki skin cream" that can only be tasted in top Japanese restaurants!

Now, the truth of this "Snapper Island Picture" has been completely revealed!

The "sake-cooked sea bream" that represents Hokkaido to resist the cold, the "sea bream tempura" that represents Kyoto and is full of history and tradition, the passionate "taiyashi rice" that represents Honshu and Shikoku, and the full-flavored rice that represents Tokyo. "Made with sea bream skin cream" with vitality!

These four dishes are all traditional methods of cooking sea bream in these four regions. They contain the customs and folk customs of these four regions. They are very representative sea bream dishes!

And these... these are what Yang Ming has learned from everyone in Jixingliao these days.

Ryoko Sakaki, who lives in Hokkaido, not only taught Yang Ming the cooking method of "simmering sea bream in wine", but also gave her her own specially brewed rice wine.

The diced bacon in the "Taiyu Rice" is kindly provided by Jun Imusaki, and the diced vegetables in it come from the Polestar vegetable garden that Isshiki Kei, Yoshino Yuki, and Tadokoro Megumi have worked hard to cultivate.

There's also the layer of coating wrapped around the "sea bream tempura" that Granny Fumio and Soma Yukihira studied together with him, and the vegetables that go with the sea bream...

This is a dish that combines the collective wisdom of Jixingliao!

The people in the Jixing Residence in the audience also looked in Yang Ming's direction expectantly.

"Oh... Judging by the looks of the judges, the taste of the "sauer-cooked sea bream" looks pretty good~" Ryoko Sakaki said with a smile.

"I think that sea bream rice is great! You didn't see Alice's mother's expression!" Yoshino Yuki patted Imusaki Jun on the shoulder, "You think so!"