Chapter 951 I Give This Pretense 99 Points

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.

From the perspective of the dietary concept of "neutralizing the energy of the tripod and wok" in Chinese food culture, raw food is not worthy of strong promotion. Chinese food believes that if the ingredients are not processed, not only will they not taste delicious, or they will not be in line with Chinese tastes, but they will also be unable to demonstrate the exquisite skills of traditional chefs.

Chinese food is very good at blending various ingredients and condiments to achieve a rich taste aesthetic, which is another ideal state of food.

Yang Ming's journey begins at the entrance of the store. The wooden-colored Japanese-style facade has the name of the store written in the middle. It is simple and yet a bit solid.

When you open the door and enter, the prelude sounds; the bright and warm wood color comes into view, followed by a light woody fragrance.

What Yang Ming saw was the marble floor, solid wood bar, exquisite tableware, spacious space, clean and comfortable, and a huge wine cabinet, mostly filled with sake.

Yang Ming observed the guests around him.

They enter with a relaxed mind and leave with joy and satisfaction!

Especially in the middle process, the five senses are naturally activated inadvertently, and the taste buds are deeply touched, and this depth seems to be easily integrated into the artistic touch!

Everyone seems to have some enlightenment. Sometimes there are very simple and pure things in life, which may be the result of profound experience. The expresser's words are concise and concise, the recipient's careful feelings, and the interactive process are so fascinating. Happy people!

Yang Ming was quickly infected by the atmosphere in the store.

At the same time, Yang Ming was also attracted by Souaki Saito's flawless and delicate and elegant movements when making sushi.

"The most terrifying thing about Souaki Saito is his sword skills——"

Yang Ming remembered that during the previous discussion with Kuaga Teruki, Kuaga Teruki had seriously mentioned this matter.

Knife skills are the most basic part of cooking. To put it bluntly, it is the skill of turning ingredients from thick to thin, and from coarse to fine. This is an integral part of any country's cuisine.

But for Chinese cuisine and Japanese cuisine, which are in the same line, knife skills are not just about slicing and chopping, turning large pieces into small pieces, but a more complex method of transforming ingredients into a more delicious state.

Knife skill itself is one of the cooking techniques.

Outside the two countries of East Asia, no one has ever placed so much emphasis on the use of swords.

And what Kuaga Teruki said about Saito Souaki's strength was not his sword skills, but his sword skills - Yang Ming remembered this clearly.

It seems like a single word difference, but it hides a completely different meaning.

Ordinary chefs have fixed postures and movements when using a knife. They are quite regular and the same as everyone else. When people describe their knife skills, they often use words such as skilled and fluent, but the degree of proficiency is different.

Only those who are talented in sword skills, or who study hard, can cross the barriers and reach the other side.

Soumei Saito is such a person.

He has transcended the shackles of ordinary sword skills and reached the realm of "skills".

At this moment, what was displayed in front of Yang Ming was this kind of sword skill.

Souaki Saito has no intention of slacking off at all. The so-called samurai means that he must concentrate his full attention on the blade at any time and every time he strikes, and will never make different choices based on the timing and the opponent.

The position of the falling knife and the trajectory of the knife were like a star map carved on the sky, with a clear and fixed path in his mind.

Yang Ming found a place to sit down.

I ordered a very ordinary sushi set.

Saito Soumaki nodded, and without any extra words, he directly chose the ingredients.

Tuna, also known as tuna, commonly known as tuna, has a rather tortuous position in the history of Japanese cuisine.

Today, tuna is the most popular fish in Japanese restaurants with customers from all over the world, but in the Edo period more than a hundred years ago, it was a fish that was only enjoyed by the untouchables with low prices.

The strong red muscles and surging blood allow tuna to freely shuttle through the undercurrents, break through the surges, and make a living wandering in the world's oceans.

But once fished out, red-fleshed fish will rot much faster than white-fleshed fish like snapper. They will go rancid before they reach the kitchen. Only those working people who are too poor to eat will cut them by holding their noses. Remove the carrion, put the bones and meat into the pot and stew them to satisfy your hunger.

It wasn’t until the large-scale development of freezing technology and the expansion of the cold chain system that the freshness of fish meat could be maintained at the moment when it jumped out of the water that tuna entered thousands of households and people realized how supreme it is. Delicious delicacies.

Southern bluefin tuna, also known as southern bluefin tuna, is slightly smaller than bluefin tuna and lives in the subarctic waters of the southern hemisphere. Saito Souaki reached out and touched the dimly glowing anal fin to confirm the texture of the meat. The degree of firmness has already been considered in my mind.

"Dangdang——"

Under the light, a long knife specially used for dissecting tuna was held in his hand. The broad and sharp blade went straight forward, without the outline of his face. Saito Somei carefully distinguished the tuna on the chopping board, which was integrated into one body, and suddenly looked towards the fish. The frost covering around the body was stabbed out with a knife.

His cuffs were blowing by the wind brought by the blade. This sword was just like the heaven and earth toppling. His cuffs were blown by the wind brought by the blade, and the fish body and the fish head were already separated.

"Wow!!"

"Oh my god...that's amazing!"

"As expected of Saito-senpai! This skill with a sword is truly amazing!"

The surrounding guests, mostly students from Totsuki Academy, were shouting and screaming about this scene. As a student of Totsuki Academy, even if you have never dissected a tuna, you have at least experienced it in person.

The body and head of tuna are so closely connected that it is difficult to cut them open even with a saw. It is absolutely impossible to achieve it by brute force alone. The only way is to find the gap between the bones connecting the head and body and cut along the gap. Only by chopping without hesitation can the fish head be separated.

Even a fishmonger who deals with tuna all year round would find it difficult to kill with such a precise shot, but Souaki Saito did it.

The samurai and glory cheered together. Hearing the cheers of the guests, Saito Souaki was unmoved on the surface, but he couldn't help but feel happy in his heart.

Because, at this moment, in this place, he is the god of sushi!