"Ding dong!"
"Successfully signed in."
"Ding dong!"
"Congratulations to the host for obtaining the special recipe: Chameleon Noodle Tower and the special recipe: Ultimate Rainbow Dumplings."
As renowned restaurants across the country were closing down, the tavern operated by Zane remained open and closed as usual.
Afterward, Zane completed his daily sign-in, and this time, the reward was two recipes from *Cooking Master Boy*.
First, let's talk about the **Chameleon Noodle Tower**. This dish is made using five different flavored noodles: egg-white chicken noodles, spinach jade noodles, and more, all combined with five different types of broth, including chili broth. When these are combined, they create 25 distinct flavors in one dish.
Finally, they are served in small bowls, each representing a different flavor, making it an irresistible temptation for noodle lovers.
As for the taste?
There are just four words: Never get tired of it.
...
In the original storyline, Liu Maoxing used a group of acrobats known as the "Huangshan Bandit Troupe" to make a dinner using local ingredients while hiding in a dilapidated temple. The method required using seven different colors of dumpling skins made from special ingredients, with the fillings varying in taste and appearance, creating a thin, elastic, juicy dumpling.
Although Zane's current skills should be enough to single-handedly take on the entire Midnight Chefs group, having new special recipes would undoubtedly give him an even greater advantage during such critical times.
...
Morning.
The sun hadn't fully risen yet, but its warm rays were already beginning to shine through.
The sunlight, filtering through the scattered clouds, cast a golden glow over the landscape. Distant mountains became clearer under the morning light, as if draped in a veil of gold.
At that moment, there was a Japanese restaurant called "Kokoro Sashimi Sushi."
This restaurant had been awarded three stars by the WGO in 2015!
The head chef, Yoshitake Yuu, had previously worked at a high-end Japanese restaurant in New York City. His assistant, Ryoji Shikinuma, was a sushi expert, and together, they strived to bring the pinnacle of Ginza sushi to their diners.
In their words:
"Every dish presented in our restaurant is a harmonious symphony composed by the sea, the fishermen, the sushi chefs, and the diners."
The style of Kokoro Sashimi Sushi belongs to the traditional **Edo-mae sushi**.
This is a type of sushi originating from the old Tokyo region, distinct from the **Oshizushi** of Kansai, focusing mainly on **nigiri sushi**.
Edo-mae refers to a method of slicing eel differently from the Kansai region. In Kansai, eel is cut from the belly, while in Edo, it is cut from the back. This difference in cutting is what gives it the name.
In short, it's all about the location of the cut!
Upon entering the restaurant, one would notice the simple décor.
On the wall hung a prominent painting with some encouraging words inscribed in the bottom right corner.
The warm yellow lighting softly illuminated every corner of the space, creating a cozy and inviting atmosphere.
In one corner of the restaurant was an open kitchen where two experienced chefs were busy preparing sushi.
Dressed in white chef uniforms and tall hats, they skillfully handled fresh ingredients. The gleaming knives flashed under the light, and every slice was precise and powerful, like a visual feast.
At the bar, neat tables were set up, each covered with a white tablecloth, and elegantly arranged with fine cutlery, soy sauce, wasabi, and other condiments.
Diners were gathered around the tables, some whispering softly, others fully engrossed in savoring the culinary delights before them.
...
"Oh?"
"It's you?"
"It seems that despite last night's devastating defeat, Totsuki Academy hasn't given up hope."
Today, the Midnight Chefs targeted the few remaining three-star restaurants, and Asahi's first prey was this Kokoro Sashimi Sushi.
But what he hadn't expected was that Eishi Tsukasa, the current first seat of the Elite Ten, who had yet to clash with the Midnight Chefs, was already waiting for him.
"Heh!"
"When I heard that you easily defeated Rindo, I was quite surprised."
"Perhaps spending too much time within Totsuki has made us gradually lose touch with the outside world."
Eishi stood up, his cold face showing a slight smile, as he carefully observed Asahi, who stood opposite him.
Seeing Asahi's face completely hidden behind a mask, Eishi lost interest and shrugged, saying, "Let's not waste time. Let's get started."
"Hmm."
Asahi responded flatly.
...
For the culinary world, creating and enhancing a unique identity is not something that happens overnight.
It is a gradual process, one that involves building core competencies to maintain a long-term competitive advantage in an increasingly fierce market.
This Kokoro Sashimi Sushi, located on a highly competitive gourmet street, had thrived since its opening.
Unlike other restaurants, "exquisite and noble" are the themes that this three-star restaurant has always embodied.
At this moment, Eishi remained calm, then took out a very strange-looking fish.
In the ocean, there are two types of fish that are particularly difficult to handle.
One is the ugly, slimy anglerfish, and the other is the porcupinefish, which looks like a small spiky ball covered in poisonous spines.
While anglerfish can be handled with the吊切法, and its flesh is not poisonous, the porcupinefish is a different story!
...
It's well known that eating pufferfish requires great courage.
Many parts of it are poisonous, and the porcupinefish is completely covered in toxic spines.
Even the most experienced chefs find it difficult to remove these spines without incident. If not handled properly, the fish's flesh may become toxic, and the spines could prick the chef, leading to poisoning.
However, despite its dangerous nature, porcupinefish remains a sought-after delicacy.
It is not just a culinary challenge but also a testament to nature's ingenuity.
With its powerful defense, the porcupinefish has survived in a predator-filled ocean, making even the fiercest hunters think twice before attacking.
...
Eishi stood in a corner of the kitchen, pulling out a porcupinefish from the water tank.
As soon as it was taken out, the fish's body instantly expanded, and its spines became more pronounced.
"Hah!"
Eishi tightly gripped a sharp kitchen knife.
With a focused gaze, he identified a weak spot on the porcupinefish and stabbed it with force.
With a swift motion, he sliced open the fish, removing the inedible internal organs and then washing it in clean water.
Watching this, Asahi, who had remained indifferent, suddenly frowned.
"Hmm?"
"So skillful?"
"Many chefs, when dealing with porcupinefish, must take great care with its toxic spines."
"They must be meticulous because even a slight prick could be fatal. No one dares to gamble with their life!"
"But..."
The mysterious allure of a dish often makes it more memorable.
Indeed, in Asahi's memory, countless surprising and unforgettable dishes would resurface in his mind, even after many years.
And this time, Eishi's handling of the porcupinefish was impressive enough to stir a few memories.
...
People often feel both curious and apprehensive when encountering unfamiliar foods.
As Eishi continued to slice the porcupinefish into thin, translucent slices, the sound of the knife cutting through the flesh created a satisfying rhythm that echoed through the quiet morning.
With his precise and bold knife skills, Eishi sliced the porcupinefish into thin, delicate pieces, arranging them neatly on a porcelain plate.
Under the soft lighting, the translucent slices resembled blooming white roses.
The sashimi was garnished with green onions, orange vinegar, and a curry sauce made from radish, chili, cumin, lemongrass, coriander seeds, and galangal.
With that, a simple yet elegant dish of porcupinefish sashimi was ready.
Asahi watched for a moment before picking up a small piece of the porcupinefish sashimi with his chopsticks and taking a bite.
Instantly, he froze.
He was stunned because the porcupinefish...
Was tough to chew?
...
As he bit into it, it felt as if he was chewing on rubber; it was incredibly resilient.
But the most intriguing part was that the more he chewed, the more the porcupinefish's flavor gradually spread in his mouth.
Finally, after a long time of chewing, he managed to swallow it.
Even though the porcupinefish had been sliced so thin, it still required intense chewing to eat!
While it was a bit frustrating, it was also addictive, making him want to experience that unique chewiness again and again.
"Green onions, orange vinegar."
"And the curry sauce!"
Asahi looked at Eishi and responded without hesitation.
"Yes."
"It's the curry sauce."
"The traditional way of eating porcupinefish in Japanese cuisine emphasizes purity."
"Whether it's the translucent sashimi, the chilled fish skin, or even the hot pot, the goal is to retain the pure essence of the ingredients, with only two or three dipping sauces like garlic paste or wasabi."
"But while this pure approach might be refreshing at first, it can become overwhelming, making the flavor too intense for some."
"That's why I changed the method."
"Instead of focusing on pure, clean flavors, I opted for a rich, flavorful curry sauce. The texture might be different, but the slow simmering brings out the best of the fish."
Eishi stepped forward to explain.
...
"I see."
"That's why the porcupinefish was so different from what I expected."
"The flesh, which should have been tender and smooth, was actually crisp."
"But this unique approach really enhances the experience, making the porcupinefish sashimi seem just right!"
Hearing this, even the highly skilled Asahi couldn't help but admire it.
Few chefs can handle porcupinefish, and the typical preparation involves making sashimi, dipping it in some sauce, and eating it straight away.
But Eishi's use of curry sauce to enhance the flavor of the porcupinefish was truly innovative.
...
At the same time, the broth in the hot pot began to bubble vigorously!
With swift and practiced movements, Eishi placed the remaining pieces of porcupinefish into the boiling kombu broth.
Before Asahi realized it, Eishi had already prepared another dipping sauce and quickly distributed the cooked porcupinefish into his bowl.
"This is porcupinefish hot pot, another dish made with porcupinefish."
"Hot pot?"
Seeing the freshly cooked piece of porcupinefish in his bowl, Asahi started to understand.
"Yes."
"Grilling is also an option."
"But grilling it now would be too much trouble!"
Eishi smiled and added, "After enjoying the porcupinefish sashimi, having some porcupinefish hot pot will create a wonderful contrast."
...
With those words, Asahi hesitated only for a moment before picking up the piece of porcupinefish from his bowl and taking a bite.
Instantly, the succulent texture of the fish, combined with the umami, exploded on his taste buds.
Eishi was right; the sensation was extraordinary. The flesh had more bite than frog meat but retained the sweetness of fish.
Dipping it in the slightly tangy sauce and orange vinegar elevated the flavor to a new level.
So much so that when the porcupinefish's flavor hit its peak, Asahi finally understood the obsession and courage behind the phrase "risking your life for porcupinefish."
...
If the sashimi was the peak of the experience, then the hot pot served as a smooth and gentle conclusion.
The kombu broth, enriched with the essence of porcupinefish, combined with rice, egg, and seaweed, created a lively and harmonious symphony.
Perhaps describing porcupinefish as "elegant and serene" is too abstract. Instead, it's better to say that for such a unique ingredient, it takes time for the subtle flavors to be appreciated.
In the end, the crisp texture of the porcupinefish left Asahi in awe:
Incredible.
Simply incredible.
This rare and unique ingredient, porcupinefish, was so extraordinary that it filled every last bit of space in his stomach!
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