Chapter 950 Sushi Master

In a certain sense, the Summer Festival can be seen as a food festival composed entirely of Totsuki Academy students.

The stage of the Summer Festival has three parts in total——

The first area is the most popular main avenue area.

The avenue extending from the main entrance is lined with temporary tents. It is the most crowded and lively area during the entire event period.

The second area is concentrated in the central area of ​​the conditioning building for teaching.

Highly specialized dishes that are difficult to provide in temporary tents or types that require special equipment are concentrated here.

The third area is the Linshan area with the highest average customer consumption.

Buildings like hermitages are sparsely scattered everywhere, and they are used as restaurants. If the chef is not well-known, it will be difficult to attract customers. Most of the top ten members will choose to launch their dishes in this area. .

At this moment.

Yang Ming came to the small shop opposite Kuga Teruki.

This is a shop that specializes in sushi and ramen.

Yang Ming studied at Yuanyue College during this period and learned that sushi is one of Japan's traditional delicacies.

The main ingredient is rice cubes seasoned with sushi vinegar and maintained at human body temperature, plus fish, seafood, vegetables or eggs as ingredients. It is delicious and very popular among Japanese people.

Sushi has been recorded in the "Enki-shiki", a legal code of the Heian period completed in 927 AD. Sushi at that time referred to a way of preserving fish. Spread salt on the fish and press it with something heavy to allow it to ferment naturally. When the sour taste develops, wrap it in crystal rice and eat it. After the crystal rice is cooked and cooled, it must be crushed repeatedly. According to "Biographies of Dongyi - Biography of Japan", Japanese people eat sea food, that is, sashimi, and then wrap it with rice grains to form a kind of instant food.

There are many types of sushi, including "nigiri sushi, rolled sushi, chirashi sushi, five-head sushi, pressed sushi, posture sushi, stick sushi, box sushi" and so on.

Among them, "nigiri sushi" should be very unique, the most mainstream and the most exquisite in the entire field of Japanese cuisine.

"Nigiri sushi" is also the latest to "debut" among all sushi, but it has now become one of the world-renowned Japanese meals. It has also become a pillar of local culture.

The preparation of general "nigiri sushi".

Sushi is made with vinegar as the main ingredient in the rice. A variety of fresh seafood such as abalone, peony shrimp, sea urchin, scallop, salmon roe, cod, tuna, salmon and other seafood are cut into slices and placed on the white and glutinous rice balls. on the top, knead it and then spread it with bright green mustard sauce, and finally put it on an antique porcelain plate...

Such a color combination is truly "beautiful and delicious".

"Nigiri sushi" requires very high freshness of the fish, so the taste is very delicious and the color is very bright. It is the most common sushi in conveyor belt sushi restaurants.

Another popular type of sushi is called "roll sushi".

Use fresh rice + seaweed + vinegar + crab roe + fresh sashimi or other combinations, and finally roll it up slowly with a bamboo curtain.

Rolling is a very critical step. If you don't roll well, all your previous efforts may be wasted.

It is necessary to roll up one section, press it into another section, and then press it tightly again, so that the rolled rice ball will be firm and not easy to fall apart.

After rolling, slowly saw the rice balls with a toothed knife and place them on a beautiful plate. A delicious hand-rolled sushi is completed.

In the high-end conveyor belt sushi restaurant in front of Yang Ming, you can still find the shadow of traditional sushi restaurants in the past. In addition to paying attention to the freshness and workmanship of sushi, it also pursues the environment and atmosphere in the store, with a special emphasis on face-to-face service between chefs and customers. , that is, making sushi in front of the guests.

Sushi, such a calm food, does not have the heat of billowing smoke or the noise of clinking spatulas. It is extremely simple. How can the taste be so profound?

With such doubts, Yang Ming walked into the store.

This small store is like a kingdom, solemn and sacred.

Souaki Saito is that diligent king who meticulously nourishes sushi with the national spirit of Japan.

He was standing behind the bar, focusing on the fish, shellfish, and rice in his hands. He placed the sushi on the plate one by one, lifting it with ease, and scolding Baji.

In a daze, Yang Ming seemed to feel that the person in this picture resembled a kind of marine life - a long-lived and hale turtle, a kind and restrained tuna, as well as bonito, cuttlefish, snapper, herring, octopus, sea urchin, etc. Plaice, salmon, flounder, clams….

I don’t mean to be disrespectful by saying this. On the contrary, Japan, which was deeply influenced by marine culture and developed, is a country that advocates fish culture.

There must be a fish living in the soul of the top sushi artist in front of him. He called it out, worshiped and worshiped it in the palm of his hand, held it together with the soul, cut it out, and put it on a clean and elegant dinner plate.

Yang Ming noticed.

Many diners come here to dine, and the unsmiling Saito Souaki in front of them makes them nervous.

Yes, few people can stay calm and talk and laugh happily in front of a sushi expert.

This is what it should be, and it is a reverence for craftsmanship, especially this kind of skill that has reached a state of perfection.

Saito Souaki has been making sushi for more than 20 years, and I believe he will continue to do so in the years to come, focusing on this skill throughout his life.

Every time he finished a piece of sushi, it was as if he had built half a bridge. When the diners ate it, their faces were filled with satisfaction, joy, and a little bit of surprise. This man who looked more like a warrior than a chef had a brilliant light flashing in his eyes. , that is, another half of the bridge has been built.

At that moment, the diners and the chef understand each other and enjoy the meal together. Just like Zhong Ziqi understood the mountains and flowing water in the sound of Yu Boya's harp, Mr. Theo saw the passion and suffering in Van Gogh's paintings.

What Souaki Saito pursues is no longer to satisfy the appetites of ordinary people, but to "make the rice and fish blend together to create perfect sushi", so that those who enjoy it can taste the "purpose" like an enlightenment.

Rice merchant Hiromichi Honda once refused to sell rice to the Grand Hyatt Hotel, saying that only Soaki Saito knew how to cook his rice, and it would be a waste if people who couldn't cook it bought it.

And in this small store, the shrimps in Souaki Saito's hands seem to be picked out wetly from an ink and pastel painting, delicate and spiritual.

There is a law in the food industry. If you want to make delicious food, you must have a full understanding of the ingredients and treat them well. You cannot make food with the mentality of "if it goes wrong, throw it away and make another one".

After bringing these top-quality ingredients, Saito Soumei is like a painter who has obtained the four best treasures of the study. He marinates every piece of fish with piety, carefully cooks every grain of japonica rice, and focuses on grilling every piece of purple lettuce. Even octopus needs to be patiently massaged for several hours before being cooked.