From a professional chef's perspective, Eishi truly understands the essence of sashimi.
Different ingredients.
Different parts of the fish.
Raw or cooked, whether to keep the skin, whether to further process the meat, should it be sliced thinly or julienned?
What kind of treatment does each ingredient require?
Or rather, what kind of preparation, and even what kind of side ingredients, can achieve a balanced flavor?
Eishi was able to provide an answer with the porcupinefish that even surprised Asahi!
"As expected of the current First Seat. Such skill truly rivals a three-star chef. And it seems you possess a unique ability to communicate with ingredients, don't you?" Asahi said with a smirk.
"An ability?"
"Communicate with ingredients?"
Eishi was taken aback by the comment.
"You'll understand in due time. For now, let's continue with our evaluation of each other's dishes," Asahi responded as he placed a plate of freshly sliced Wagyu beef sashimi in front of Eishi, indicating for him to taste it.
...
The marbling of the Wagyu was exquisite.
The fat was evenly distributed, resembling the intricate patterns of marble.
When placed gently on the pristine white plate, it looked like a work of art, quietly showcasing its allure.
Eishi hesitated briefly.
Then, he delicately picked up a slice of the beef, immediately feeling its tenderness and elasticity.
As soon as it entered his mouth, the first sensation was the slight coolness. Then, the rich aroma unique to Wagyu beef began to fill his mouth. The scent was deep and intoxicating, making him feel almost entranced.
As he chewed, the fat of the Wagyu melted in his mouth, releasing a rich buttery flavor and the deep aroma of the meat.
The texture was both complex and layered.
At the same time, the beef was tender yet firm, dancing on his palate as he chewed.
Even after swallowing, the lingering flavors of the meat and the faint butteriness remained in his mouth.
Clearly, without any need for cooking, the natural taste of the beef alone was enough to make one crave more.
And the taste was both rich and enduring!
Sticky!
Sweet!
Smooth!
These three words perfectly encapsulate the flavor of this beef sashimi!
...
"Huh?"
"This is…"
Eishi's eyes widened in disbelief.
Wagyu sashimi or Wagyu sushi isn't new in many restaurants across Japan.
But for truly skilled chefs and connoisseurs, raw dishes made from high-grade Wagyu are often disregarded because the higher the grade of Wagyu, the richer the intramuscular fat becomes!
Yes, which means it's not as pleasant to eat raw.
Although marbled beef, when arranged on a plate, looks stunning and luxurious, the high intramuscular fat content in raw beef can make the experience feel like chewing wax.
If pure horse meat is like a strong young man, then this Wagyu sashimi made by Asahi is more like a delicate young girl!
The sweet aftertaste of the beef lingered in his mouth, filling every corner of his palate for minutes afterward.
Closing his eyes and recalling the texture of the meat, Eishi suddenly realized that its shape, marbling, and even the way it quickly blended with the temperature of his mouth were remarkably similar to his own tongue.
If Eishi were to describe this sashimi and let his imagination run wild, he might say it was a primal and raw desire, explored within the bounds of ethics and the law.
Yes!
It was an entirely different kind of experience.
So cool and slippery that his tongue trembled, and every time he tried to catch it with his teeth, it slyly slipped away.
"You win."
"To take such a peculiar dish like beef sashimi and make it so delicious, it's something even I couldn't have imagined."
Eishi slowly opened his eyes, then admitted reluctantly, "You must have only used a third of your strength for this sashimi."
"With your current abilities, there aren't many in the mainstream culinary world who could surpass you!"
"Sigh!"
"Could it be that the future really belongs to you Midnight Chefs?"
After speaking, Eishi sensibly handed his sharp kitchen knife to Asahi.
And Asahi, without saying much, took the knife, inspected it briefly, and nodded in satisfaction, "The victor takes all, and now even Totsuki's Elite Ten aren't a match for us."
"Who else but us Midnight Chefs could lead the culinary world into the future?"
"Moreover…"
"My growth is far from over!"
"One day, I will stand at the pinnacle of the culinary world."
...
Tragic!
This word also encapsulates Asahi's entire childhood.
Compared to Erina, whose mother left and father neglected her, Asahi, as an illegitimate child, was neither loved by his father nor mother.
He grew up in an orphanage, a small, pitiable child left to fend for himself.
In such an environment.
He became incredibly sensitive, always the first to blame himself whenever something went wrong.
After all, he didn't even know who his biological mother was; she abandoned him at a very young age.
Though the conditions at the orphanage were barely livable, what pained him the most was the psychological toll.
He vividly remembered an occasion when a volunteer scheduled to visit him was thirty minutes late, leaving him in a state of extreme anxiety and fear.
Those thirty minutes felt like an eternity to him.
He constantly worried, wondering if he had done something wrong.
He also remembered parents touring the orphanage, telling their children, "If you misbehave, I'll leave you here."
Once, after bringing chocolate donated by others to the classroom, he never ate it again for a long time because someone taunted him, saying, "Even orphanages have chocolate now!"
Honestly, if he hadn't met Joichiro Saiba, he wouldn't have known if there was any hope for his life.
Of course!
Perhaps it was these experiences that led him to do many seemingly contradictory things in the original story.
This character is truly a "servant with three surnames." His biological father's surname is Nakamura, his foster father's surname is Saiba, and when his father married into the Nakiri family, he shamelessly changed his surname to Nakiri!
What's more ridiculous is that he infiltrated Totsuki Academy under the alias Suzuki, serving as an instructor while launching one romantic "attack" after another on Erina.
In the end!
It turned out that they were half-siblings!
It's true that Asahi is incredibly strong, and as the leader of the Midnight Chefs, he constantly challenged the mainstream culinary world.
But in many ways, he came across as nonsensical and completely incomprehensible!
Perhaps this had something to do with his childhood experiences?
...
On an ordinary day, there are usually two types of grilled fish.
One is grilled fish with side dishes, often served with sauce, garlic, or spicy seasoning, and comes in many flavors. The advantage of this type is that you can enjoy the fish, the side dishes, and even add water to the pot to cook vegetables after eating the fish.
The other type is the simple grilled fish commonly found in barbecue restaurants, with no side dishes.
At this moment.
After defeating Eishi, Asahi, who had returned to Totsuki Academy under the alias Instructor Suzuki, was now in a cooking classroom, personally demonstrating how to make grilled fish for the students.
He took a black bass, cleaned and gutted it.
Then he trimmed the fins, scored both sides of the fish with a knife, and partially cut along the backbone, leaving the fish connected by the back.
Next, he rubbed the fish with green onion, ginger slices, cooking wine, and salt, marinating it for 20 minutes.
Then he placed the marinated fish on a foil-lined baking tray, with onion sections and ginger slices underneath. He brushed the fish with oil and soy sauce, and sprinkled it with chili powder, pepper powder, and cumin.
Finally, he placed the bass on the grill,
and began grilling, brushing with oil and flipping it regularly.
Gradually, as the sizzling sound of hot oil dripping onto the grill filled the air, a rich aroma quickly spread throughout the entire cooking classroom!
...
"Wow!"
"As expected of Instructor Suzuki, he can make even the simplest grilled fish smell so good!"
A female student exclaimed, her eyes glued to the shiny, grilled bass.
"Yeah!"
"Instructor Suzuki's cooking skills are truly admirable."
Asahi ignored the murmuring students and continued flipping the fish, brushing on layers of chili sauce.
Soon, the bass, now golden and shiny from the grilling, became even more appetizing!
Most of the students were completely captivated by the unprecedented aroma.
Their eyes were filled with a primal greed, eager to devour the bass right away!
...
"Incredible!"
"Instructor Suzuki is just amazing."
"Even the simplest grilled fish can be made to look and taste so exquisite. It's remarkable."
"Hiss!"
"This fish aroma… just smelling it is unbearable."
"In an instant, the braised carp I just made suddenly doesn't seem as appealing."
"No wonder Instructor Suzuki was dissatisfied with our performance in this class!"
"Sigh, the same grilled fish, but many restaurants don't do it as well. Even though they grill it slowly over low heat, the pungent smell alone can't compare to what Instructor Suzuki makes."
"Yeah, I'd say Instructor Suzuki's cooking is the best in all of Totsuki."
"No!"
"It's the best in all of Japan!"
The entire cooking classroom was suddenly abuzz with excitement.
Everyone present was deeply impressed and shocked by Asahi's culinary skills.
...
Ginger, finely chopped.
Garlic, cut into large chunks.
Celery, trimmed and cut into sections.
Green bamboo shoots and lotus root,
peeled and sliced thick, shiitake mushrooms cleaned and sectioned, tofu skin cut into wide strips.
Then, in a hot pan, oil was heated until it was 50% hot, and the ginger and garlic were sautéed until fragrant.
After completing these steps, a crucial ingredient was added: Pixian bean paste!
Then chili peppers and Sichuan peppercorns were added and sautéed until fragrant.
Fresh broth was added, brought to a boil, and seasoned with soy sauce, salt, and sugar. The green bamboo shoots, celery, and other vegetables were blanched, then removed from the heat.
Finally, the sautéed sauce and vegetables were poured over the grilled fish!
"Huh?"
"What a strange method!"
"Isn't grilled fish supposed to be done once it's grilled?"
"Why go through the trouble of making this sauce and pouring it over the fish?"
"But I have to admit!"
"The grilled fish made this way smells absolutely divine!"
Some students closed their eyes, inhaling the rich aroma of the fish in the air, feeling deeply moved.
Clearly, this method of grilling fish had completely changed their perception.
...
Finally, a bit of cilantro was added for garnish.
A steaming, fragrant plate of grilled black bass was now ready!
"Instructor Suzuki!"
"Can I try some? I… I really can't wait any longer!"
At that moment, a girl with a slight blush on her face clenched her fists, her eyes filled with anticipation. She stared at the grilled fish on the table and couldn't help but nervously ask Asahi.
"Of course."
Asahi nodded in response.
After receiving Asahi's approval, the hungry student eagerly nodded. "Thank you, Instructor Suzuki!"
She quickly picked up her chopsticks and began eating with excitement under the envious eyes of the others.
"Wow!"
"It's… so good!"
Surprisingly, after just one bite, her eyes lit up with delight!
...
The tender, white meat of the bass.
With just one bite, the flavors of the lake and sea burst in her mouth.
The freshness of the bass, the savory sauce, and the aroma of the hot oil and green onions blended perfectly!
It's just one word:
Delicious!
Bass is rich in protein, vitamin A, calcium, magnesium, zinc, and other micronutrients, which is why so many people love to eat it!
Moreover, the flesh of the bass is particularly tender and has little fishy smell, making it easy to cook.
Pan-frying, grilling, boiling, steaming, frying...
These common cooking methods all bring out the deliciousness of the bass.
Asahi's grilled black bass was carefully crafted, from ingredient selection to cooking techniques to the amount of seasoning.
As a result, it was incredibly delicious!
Of course, the student didn't have the vocabulary to fully describe the culinary experience of this grilled black bass.
But no matter what, in her eyes, Asahi's dish was simply:
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