Across the board for all my 3 novels, the WW1 fanfiction was voted the most so that's what I'm doing right now. The title is called "WW1: Tycoon", only 3 chapters will be released as I am testing the grounds to see the reception, please let me know how it is.
That being said enjoy:
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Cooking food.
It is seen as a revolutionary milestone in human evolution.
From eating raw meat to learning to roast with fire and boil with water, and then evolving various cooking methods like frying, steaming, and stir-frying, human civilization has developed alongside these culinary advancements.
However.
After thousands of years.
Cooking technology has become highly advanced.
There is almost no ingredient that humans cannot cook or prepare.
Yet the trend of eating raw food has made a comeback.
In primitive times, people ate raw meat out of survival instinct. But in the new era of cooking, raw food has become a fashionable trend.
...
Sashimi!
This is originally a borrowed term from Japan.
Initially, fishermen would thread fish skin and meat together with a bamboo skewer to make it easier to identify the fish slices.
Later, the term became more widespread, and any food that wasn't heated or processed could be called sashimi.
Yes!
There are even terms like:
Yuba sashimi, konnyaku sashimi, and so on.
To many people, sashimi is synonymous with raw fish. Some love its texture, while others can't bring themselves to try it.
Soma first selected a fresh salmon, as choosing the fish is just the basic step.
More importantly.
It's about the preparation and knife skills!
Soma's knife skills were evident as he cut at the fish's throat and tail, then placed it in water to let it bleed out while swimming, before retrieving the fish!
At this point, the fish slices should not touch water, and the cut fish pieces were as white as pearls.
"Huh? Live-killed salmon?"
Asahi on the podium saw this and couldn't help but show some admiration.
...
Live-killing!
In Japan, this is considered a mark of "freshness" and is highly popular.
To pursue the "ultimate" freshness, a few years ago, a Japanese food show demonstrated a new culinary method:
Bone-swimming cuisine!
As the name suggests, bone-swimming means the fish is still alive and swimming in water even after most of its flesh has been sliced off.
This sounds shocking and is quite cruel in practice.
The chef would slice off the meatiest parts of a live fish for the diners to eat, while putting the remaining fish back in the tank, allowing diners to "eat the fish while watching it swim," providing a visual and taste sensation.
Yes!
As one can imagine.
Such cooking methods are not for just anyone.
It requires the chef to have an intimate knowledge of the fish's blood vessels and nerve distribution and to master the best knife techniques.
Balancing the aesthetic appeal of the dish without damaging the fish's vital organs requires an extremely skilled and experienced chef.
Moreover, in Japanese culture, this behavior is seen as:
Craftsmanship!
Hence, it has always been favored by the high-end upper class.
These diners would marvel at the chef's knife skills while enjoying the fish's delicate flavor, all while watching the "live fish" swim in the water.
Typically, sashimi is made from high-quality ingredients like seafood, sea urchin, lobster, and Arctic surf clams.
But!
Those who love sashimi know.
Most sashimi must be frozen; it's rare to eat seafood freshly caught from the sea.
Live-killed fish, because they are gutted and bled before slicing, result in translucent, snow-white slices as thin as cicada wings. After being washed, the flesh is even more sweet and refreshing.
Of course, with Soma's current skills, he cannot master the live-killing method to the "bone-swimming" level.
...
Once served.
The fish flesh was vibrant, displaying an enticing orange-red color.
Its surface shimmered with a slight sheen, like morning sunlight reflecting on a lake.
Each salmon slice was cut perfectly, thin as cicada wings, almost translucent, with the edges curling gracefully.
Gently picking up a slice of salmon.
The fish trembled lightly at the tip of the chopsticks, releasing a faint fragrance.
Then.
Placing the fish in the mouth.
With a gentle chew, the fish melted instantly on the tongue, refreshing and rich with smooth fat.
It released a subtle sweetness, leaving a lasting aftertaste.
Additionally, Soma carefully paired the salmon with tender yellow mango, making the dish even more visually appealing.
The tender yellow mango clung to the soft salmon, topped with crab roe, making it look like a work of art.
The freshest ingredients.
Clashed in the mouth, with the crispness of mango and the sweetness of salmon, continually stimulating the taste buds.
Meanwhile, the crab roe and salmon provided a chewy and tender texture, creating a burst of flavor in the mouth.
"Good!"
"As expected from one of the top four in the Autumn Elections. Such a culinary challenge is no problem for you."
Asahi swallowed and looked up to give Soma a satisfied nod of approval.
"Thank you, instructor."
Soma, taking a deep breath, replied with relief.
He felt that this new instructor, unlike Chef Chapelle, seemed to appreciate his efforts due to their close age.
Then, students continued to present their dishes, and Asahi tried each one, offering fair critiques.
...
"To improve your culinary skills."
"You must first understand some basic cooking principles."
"Actually, making good food isn't difficult. Like home cooking, as long as the ingredients are handled well, 80% of it can be done easily."
"In my view, as long as you have basic cooking knowledge, you can make delicious dishes."
"But many students here, although they can make fine dishes, often make small mistakes in basic principles."
"For instance, what exactly does a pinch of salt mean?"
"When blanching vegetables for a cold dish, should you use cold water or boiling water?"
"These issues."
"Ultimately affect your actions and performance while cooking."
In the bright culinary classroom, the students focused intently on Asahi on the podium.
From their eyes, Asahi saw a thirst for knowledge and dedication!
Clearly.
Gaining student approval and trust in such a short time was immensely satisfying.
It also showed that within less than an hour, students respected and trusted Asahi's professional knowledge, teaching ability, and charisma!
...
"So."
"There are 10 minutes left until the end of the class."
"I will now use the ingredients prepared earlier to make a dish for you all to see."
"Consider this a welcoming gift from me, your new Totsuki lecturer."
With these words.
Asahi, in seemingly high spirits.
Began cooking, under the students' eager eyes.
In daily life, the dishes people eat are relatively inexpensive, using common ingredients.
But the world is vast, and many people eat very different foods. There are many top-tier ingredients globally, and dishes made from these are among the world's most expensive.
Take, for instance, an expensive, rare, and usually unattainable dessert:
Stilt Fisherman Indulgence!
This dessert comes from Sri Lanka.
It is also one of Sri Lanka's top national treasures.
In 1409 AD, during the reign of the Yongle Emperor Zhu Di, Admiral Zheng He made his third voyage to the western seas, passing by Ceylon, offering gold and silver tribute and erecting the "Gifting Monument" in a Ceylonese mountain temple.
However, the then Ceylon king, influenced by ill-intended individuals, attempted to ambush Zheng He, only to have his entire family captured and taken to the capital.
Ceylon.
Now known as Sri Lanka, the "Pearl of the Indian Ocean."
It is the only South Asian country with a high Human Development Index rating.
In 2009, Lonely Planet featured a photo of a stilt fisherman from Sri Lanka on its cover, calling it the most distinctive "Ceylon National Treasure," making it an enduring symbol of Sri Lanka for tourists.
Historical records show that stilt fishing began during World War II.
At that time, England established its key military bases along the Sri Lankan coast.
They blocked the coast to prevent fishing boats from operating, and domestic supplies were requisitioned, leaving local fishermen struggling to survive.
Desperate, Sri Lankan fishermen began fishing on coastal reefs. Inspired by a fisherman who made significant catches on a shipwreck, others followed suit, setting up poles in shallow waters to fish, passing this method along the coast.
...
Yes.
This dessert.
Is designed to look like a stilt fisherman from Sri Lanka, made from chocolate, adorned with expensive blue gemstones, and priced at...
Asahi used to sell this dish in America for $14,500.
In short.
This dessert is out of reach for ordinary families.
Its main ingredient is a type of cassava flour from the Mediterranean, giving the dessert a unique aroma.
This has long been favored by the upper class.
Additionally, it includes premium cream from Ireland and seasonal fruits from around the world.
In short, this dessert is a hodgepodge of various ingredients, also known as indulgent dessert, with luxury items to enhance its value.
For example... leaves made of platinum and aquamarine gems.
At this moment, Asahi was heating cream cheese using a double boiler method to soften it.
Then, he added fine sugar and mixed it until smooth.
Next, he took out a bottle of champagne, blending it in, releasing a rich aroma.
The smell was wonderful.
It smelled like wine and cream, a scent that could make one's heart feel sweet.
This wasn't ordinary champagne; it was Dom Pérignon.
The prestigious quality and rich flavor of Dom Pérignon have created a legend in the champagne world, elevating winemaking to an art form.
Combining it with cream and cassava flour was a perfect match.
The quality of the ingredients was truly remarkable.
...
Asahi's culinary skills.
Absorbing the talents of many, he had mastered the art of ingredient combination and the process of making desserts.
Moreover, his precision in flavors was astonishing.
A little less would be too bland.
A little more would be too sweet.
Finally
, he decorated the dessert with chocolate in the shape of a traditional stilt fisherman from Sri Lanka.
Then he used gold leaves to create a pond shape, adding a valuable aquamarine gem.
Thus, a vivid dessert resembling a stilt fisherman was completed.
The craftsmanship and artistry reached a perfect level at that moment.
Everyone present was utterly amazed.
...
A good dish, whether it looks good or not, is not important. The essence of a good dish lies in its taste.
Rich oil fragrance, deep and lingering taste.
This...
Is the flavor of Asahi's dish.
Eating it, you find it soft and appealing, with a unique flavor, unforgettable after one taste.
The bright green from nature and the platinum leaves and valuable aquamarine, were like a fairy tale but better than a fairy tale.
The art of pleasing the taste buds was fully realized at that moment.
Especially the rich and alluring chocolate, with its smooth texture and sweet taste, perfect for all palates.
It makes you want to eat more and more.
A big spoonful of the Stilt Fisherman Indulgence melts into a warm, creamy texture with a slight cheese aroma.
Soft dessert mixed with sweet fresh cream...
Yes!
It is delicious beyond words!
Finally.
Fruits from around the world provided the final touch.
The fresh texture, bright colors, and rich fruit aroma instantly refreshed the senses, leaving a lingering taste.
Perhaps... life is like Asahi's Stilt Fisherman Indulgence. You never know what the next bite will taste like.
Smooth yet refreshing, a mix of sweetness and aroma, melting perfectly on the tongue.
This poem perfectly describes the dessert.
...
Soma now held Asahi in high regard.
After all, creating such a beautiful dessert wasn't easy.
It meant battling something within himself.
From the delicious dessert, Soma could feel Asahi's belief was deeply embedded in every layer of the dessert.
Layer by layer, his wish was infused, made heavy and earnest by his love of learning and passion for cooking.
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For 10 advance chapters: patreon.com/angelictranslating