wjnovel Chapter 950 Sushi Master
Chapter 950 Sushi Master
Chapter 950 Sushi Master
In a certain sense, the summer festival can be regarded as a food festival composed entirely of students from Totsuki Academy.
The stage of the Summer Festival has three parts——
The first area, the most popular main avenue area.
The avenue extending from the main entrance, lined up with temporary tents, is the most crowded and lively area during the entire event period.
The second area is the central area of the conditioning building for teaching.
Highly specialized dishes that are difficult to provide in temporary tents or types that require special equipment will be concentrated here.
The third area is the Linshan area with the highest average customer spending.
The buildings like hidden places are scattered everywhere, and they are used as restaurants. If the cooks do not have a certain reputation, it will be difficult to attract customers. Most of the Ten Elite members will choose to launch dishes in this area. .
At this moment.
Yang Ming came to the small shop opposite Jiuwo Zhaoji.
This is a restaurant that focuses on sushi and ramen.
Yang Ming studied at Yuanyue College during this time, and learned that sushi is one of the traditional delicacies of Japan.
The main material is rice cubes seasoned with sushi vinegar and kept at body temperature, with fish, seafood, vegetables or eggs as ingredients. It tastes delicious and is very popular among Japanese people.
Sushi has already been recorded in the "Yanxi style" of the Heian era law code completed in [-] AD.Sushi at the time referred to a way of preserving fish.Salt the fish and press it down with something heavy to allow it to ferment naturally.When the sour taste is produced, wrap it with crystal rice and eat it. After the crystal rice is cooked and cooled, it must be rolled repeatedly.According to "Dongyi Biography-Waguo Biography", it is recorded that Japanese people eat sea food, that is, sashimi, and then wrap it with rice grains to form a fast food.
There are many types of sushi, such as "giri sushi, roll sushi, chirashi sushi, five eye sushi, pressed sushi, posture sushi, stick sushi, box sushi" and so on.
Among them, "nigiri sushi" should be very unique in the entire field of Japanese cuisine, and it is also the most mainstream and the most exquisite.
"Niggi sushi" is also the latest to "debut" among all sushi, but it has now become one of the world-renowned Japanese meals.It has also become a pillar of local culture.
General "nigiri sushi" production.
Sushi with vinegar as the main material in the rice, various fresh seafood fish such as abalone, peony shrimp, sea urchin, scallops, salmon roe, cod fish white, tuna, salmon and other seafood sliced into snow-white and glutinous rice balls After kneading and kneading, apply bright green mustard sauce, and finally put it on an antique porcelain plate...
Such a color combination is truly "beautiful and delicious".
"Nigiri sushi" has high requirements on the freshness of the fish, so the taste is very delicious and the color is very bright.It is the most common sushi in conveyor belt sushi restaurants.
Another popular type of sushi is called "roll sushi".
Use fresh rice + seaweed + vinegar + crab roe + fresh sashimi or other combinations, and finally roll it slowly with a bamboo curtain.
Rolling is a very critical step. If the roll is not good, all previous efforts may be wasted.
It is necessary to roll a section and press a section, and then press it tightly, so that the rolled rice ball is firm and not easy to fall apart.
After the roll is finished, slowly saw the rice balls with a toothed knife and arrange them on a beautiful plate. This is how a delicious hand-rolled sushi is completed.
The high-end revolving sushi restaurant in front of Yang Ming can still find the shadow of the traditional sushi restaurant in the past. In addition to paying attention to the freshness and workmanship of sushi, it also pursues the environment and atmosphere in the store, especially emphasizing the face-to-face service between chefs and customers , That is, kneading sushi in front of the guests.
Sushi, this kind of calm food, without the burning heat of cooking oil, without the noise of clinking spoons and spoons, is extremely simple, how can the taste be so deep?
With such doubts in mind, Yang Ming walked into the store.
This small storefront is like a kingdom, solemn and sacred.
Saito Zongming is the industrious monarch who meticulously nourishes sushi with the entire Japanese national spirit.
He stood behind the bar counter, focusing on the fish, shellfish and rice in his hands, and placed the sushi on the plate one by one, lifting the weight as if it were light, and slamming the eight poles.
In a trance, Yang Ming seemed to feel that the person on the screen looked like a kind of sea creature—a long-lived sea turtle, a thick and restrained tuna, as well as bonito, cuttlefish, snapper, herring, octopus, sea urchin, Plaice, Salmon, Flounder, Meretrix....
There is absolutely no disrespect in saying this. On the contrary, Dongying, which was deeply influenced by marine culture, is a country that advocates fish culture.
There must be a fish living in the soul of the top sushi artist in front of him. He calls it out, worships and enshrines it in the palm of his hand, holds it together with the soul, cuts it out, and puts it on a clean and elegant dinner plate.
Yang Ming noticed.
Many diners come here to eat, and the unsmiling Saito Soaki in front of them will make them nervous.
Yes, in front of sushi masters, few people can calm down and chat happily.
This is what it should be, and it is the awe of skill, especially this kind of skill that has been perfected.
Saito Zongming has been making sushi for more than 20 years. I believe that in the next years, he will continue to do so, and he has been in this skill all his life.
Every time he completes a piece of sushi, it seems to build a half bridge. After the diners eat it, their faces are full of satisfaction, joy, and a little bit of surprise. This man looks like there are more samurai than chefs, and a brilliant light flashes in his eyes. , That is, another half of the bridge has been built.
At that moment, diners and chefs understand each other, and their spiritual desires are connected, and they enjoy the meal together.Just like Zhong Ziqi understood the high mountains and flowing water in the sound of Yu Boya's piano, Mr. Theo saw the passion and suffering in Van Gogh's paintings.
What Saito Zongmei is pursuing is no longer to satisfy the appetite of ordinary people, but to "make rice and fish blend together to make perfect sushi", so that people who eat it can taste the "taste" like enlightenment.
Rice merchant Hiromichi Honda once refused to sell rice to the Grand Hyatt Hotel, saying that only Somaki Saito knew how to cook his rice, and those who couldn't cook would buy it as a waste.
And in this small shop, the shrimp in Saito Zongmei's hand seems to be picked out wet from an ink and pastel painting, delicate and psychic.
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 you must treat the ingredients well. You cannot make food with the mentality of "if it is bad, it will be a big deal and throw it away and make a new one".
After bringing these top-quality ingredients, Saito Zongming, like a painter, has obtained the best four treasures of the study. He marinated every piece of fish carefully, carefully cooked every grain of japonica rice, and focused on roasting every piece of Ziying.Even octopus is prepared after hours of patient massaging.
(End of this chapter)