I don't really spray people.

Chapter 481 Innovation
"First is the appetizer." Nakamura Jiro said, and briefly introduced, "Jean ginger tempura."

"Jean ginger...tempura?" Bai Renzong muttered to himself in surprise. Jerusalem artichoke and tempura are both quite common. Jerusalem artichoke is often used as a side dish in sushi, which can wash away the residual taste in the mouth, and tempura is also A very common Japanese dish, but Jerusalem artichoke tempura is rare...

Moreover, judging from the size of this tempura, it is not thinly sliced ​​artichoke, but a large piece of artichoke, about a quarter of a ginger.

Can this really taste good?Bai Renzong couldn't help being a little skeptical, but he picked up a slice and took a sip.

The light batter is not greasy at all, and the artichoke underneath is pickled, which basically maintains the original sweet and sour taste.

But after all, it was deep-fried under the batter, so the aroma of Jerusalem artichoke burst out from under the batter at the moment of biting, filling the mouth with a little bit of spicy, and this fried foreign The whole ginger is seasoned with just a little rock salt.

There was no particularly strong experience in the process of eating, but the fragrance left in the mouth after eating completely made the four judges bid farewell to Paul Patek's set meal and get ready for the next dish.

"This is really a very good appetizer." Emma Berry said with great interest, "Not to mention how delicious it is, in terms of its effect, it really fulfilled the duties of an appetizer perfectly .”

"I'm ready for the next course." Carl Brando smiled happily.

Immediately, Nakamura Jiro brought out his second soup.

Judging from the style of the other party, Bai Renzong originally thought that he would serve some kind of miso soup, but the bowl in front of him was a bowl of clear clear soup, with a piece of yellow egg cake-like substance in the middle, and some green miso on top. Minced vegetables are used for decoration, which looks more like a delicate side dish.

"Ah, this is, bowl..." Hiroto Yamamoto raised his eyebrows and said.

"Bowl? Is it different from miso soup?" Bai Renzong asked curiously.

"Miso soup is a relatively basic type of bowl." Hiroto Yamamoto explained, "And bowl...is a type of kaiseki cuisine, it..."

"Let me explain." Nakamura Jiro said with a smile, "Generally speaking, there are four components in a bowl, namely Suchi, Wanzhong, Wanzuo and Suicou. Sukiji is the basic soup base, such as Bonito dashi, chicken dashi, and tonkotsu dashi are all 'suki' and will be adjusted according to the season. It will be lighter in summer and richer in winter."

"Wanzhong is the main ingredient in the soup, such as razor clams, tofu, and pork in miso soup, all of which belong to Wanzhong; Wanzai is the vegetable ingredients in the soup, usually seasonal vegetables are used; and the last The mouthpiece is the spices in the soup, adding to the aroma of the soup, and many of them are decorations, such as sansho leaves and shredded grapefruit. These four things are combined to form a bowl.”

"So that's how it is..." Bai Renzong suddenly said: "I didn't expect it to be so delicate... What a strong Japanese style. In the past, my understanding of soup in Japanese cuisine was only on miso soup. I really learned a lot today. .”

As he spoke, Bai Renzong took a sip of the soup in front of him. After the other party explained in advance, the soup tasted more distinct: "This bowl is made of pork bone soup, and this Bowl species...it's hard to say."

Bai Renzong cut the chicken cake-like food with chopsticks and showed the inside: "The outer skin of this thing is made by mixing pumpkin, carrot and mashed potatoes. I think this part should be the bowl wife; and the middle material is pork. This part is probably the bowl seed, right? As for the last mouthpiece, it is the shredded grapefruit on top. How should I put this dish, if Chef Nakamura didn’t explain it in advance, I wouldn’t associate it with the bowl at all. "

"Indeed." Carl Brando nodded in agreement, "From the perspective of the dishes, I feel more inclined to the concept of French cuisine, but from the characteristics of the dishes themselves, they have a very strong Japanese style. The taste is light It is soft and can clearly feel being nourished by the ingredients."

"It seems that Chef Nakamura has found a balance between internationalization and culinary culture." Emma Berry joked.

"You must use this kind of black lacquerware to taste bowls. If you use other colors of porcelain, it will make it look inferior." Hiroto Yamamoto explained, "Bowls are also very famous in kaiseki cuisine, and they belong to one sauce. One of the three dishes. But the interesting thing is that it is not 'one juice', but boiled dishes in 'three dishes'. The juice is miso soup, and the other two dishes are sashimi and grilled vegetables."

Immediately, Nakamura Jiro brought out the next side dish: "Seafood Mixed Roll."

The dishes on the plate are several sushi-like foods. There is a lump of what looks like raw saury in the middle of the seaweed. It is difficult to judge what it is just visually.So Bai Renzong shrugged and swallowed the sushi in one gulp.

"It contains smoked mackerel, sea urchin, salmon roe, diced squid sashimi, egg yolk, diced white bamboo shoots and turnips, Japanese soy sauce, minced shallots, and finally a special guest..." Bai Renzong frowned and said, "Natto."

Speaking of this, Bai Renzong picked up the second sushi: "Just listen to the ingredients, you must all think it's fishy, ​​right? It's sea urchin and salmon roe, mackerel and egg yolk, but it's not actually sushi. No. This is all thanks to this natto, which is really surprising. Mere natto can actually integrate so many high-end ingredients into one."

"No, it makes sense when you think about it." Emma Berry replied, "Think about it, isn't the person with the most friends in a class the one with the brightest personality and the strongest personality? No, it's often the person with the most peaceful personality. The one with the most popular face. The more distinctive the personality, the easier it is to arouse people's resentment, but ordinary people can make friends with anyone."

"Ah, Ms. Emma's example is really appropriate, but it must be under the premise of excluding bullying." Carl Brando joked, "But I can understand what you want to express. Compared with the ingredients in it, natto Although it is not as strong as those seafoods, it has more presence than turnips and white bamboo shoots, so it can perfectly integrate everyone."

"Natto, this guy is really..." Hiroto Yamamoto said with a smile, "It seems inconspicuous, but I didn't expect to be able to get along with so many powerful guys happily. There seems to be such a guy in my previous class."

After that, it was the main course. Nakamura Jiro put down the tray. On the plate was a layered dish that looked like a soufflé. The surface was covered with some shredded seaweed, which made people wonder if he brought the dessert. up.

"Is this the main dish?" Bai Renzong looked at Nakamura Jiro and asked, but the other party just nodded with a smile. Seeing this, Bai Renzong could only shrug his shoulders, cut off a piece and tasted it.

"This, this is..." Bai Renzong couldn't help laughing, "Parent-child rice!"

The white part below is a rice cake made of rice milk, without any seasoning, and only the rich aroma of rice can be eaten; while the brown part in the middle is a croquette made of chicken thigh meat and perilla ; The yellow part on the top layer is an omelet made of eggs and onions.Judging from the composition of the dishes, this is a parent-child rice bowl.

But there's a thin layer in between, a mousse-like sauce made with mirin, Japanese soy sauce, and sake.It is this thin layer of sauce that makes this dish that looks like soufflé into a pure Japanese parent-child rice bowl.But there is no doubt that its texture and taste are far better than ordinary parent-child rice bowls.

"Wonderful evolution..." Bai Renzong praised, "It's really great to improve the layering while maintaining the original flavor. Now it seems that Chef Jiang Chuan recommended Chef Nakamura to come here, not only because he hoped that the exhibition day I also hope that you can learn and evolve from the confrontation."

"Yes, I also felt the good intentions of the seniors, and I have indeed learned a lot from this journey." Nakamura Jiro said with a smile, "There is one last dessert, please use it."

The final dessert is a cherry blossom wagashi. Through the transparent jelly, you can clearly see the beautiful cherry blossom petals below.

The appearance of this dessert remained the same, but when Bai Renzong ate it, he realized that it was not wagashi, but closer to pudding.But the raw materials are almost the same, only the ratio of agar, glutinous rice and water has been adjusted to change its taste.But when you eat it, it still has the elastic glutinous rice texture of wagashi.

Continue to bite, the pickled sakura aroma permeates in the mouth, the texture and taste are much better than ordinary wagashi, as this set full of kaiseki style, this ending is perfect up.

"Great." Bai Renzong praised with a smile, "So, now, Chef Nakamura, please tell me, what do you think is the 'answer' to making food delicious?"

Nakamura Jiro nodded, and then firmly said: "Innovation. It is not enough to learn from the predecessors. The world is very vast. If you want more people to accept your own cuisine, you have to make innovations, not use your own. Instead, use the perspective of the outside world to examine my cooking, so as to make it more excellent. Of course, I have forgotten some fundamental things because of the simple pursuit of innovation, but now I have found the real innovation road."

"Well, a very good answer." Bai Renzong nodded in satisfaction, "It's a very suitable answer for you. I hope you can continue to remember your own answer in the future and continue on the road of cooking."

Nakamura Jiro laughed very rarely, and he bowed to Bai Renzong: "Thank you very much. And then... It's great to be able to participate in this program and meet everyone."

(Thanks to A Xiaoxing for the 6 monthly tickets, thank you for the monthly tickets that have nothing to be afraid of)
(End of this chapter)