The Imitator
Next up was Subaru Mimasaka's eel bento. The elegant lacquered red lunchbox gave the meal a ceremonial feel. When the lid was lifted, the rich, sticky, sweet, and oily eel rice was revealed to the Director, Leonora, and Shinichiro. The aroma immediately activated their sense of smell.
How to describe this aroma? It was reminiscent of the soy sauce pork rice from childhood, making their mouths water. Whether it was the handling of the eel, the presentation, or the combination of ingredients, Subaru Mimasaka's dish was almost identical to Soma's.
"Wow!"
"This is unbelievable!"
"From the utensils to the knife skills and even the portion sizes, they're exactly the same!"
"Mimasaka Subaru truly lives up to his title as Totsuki's best imitator."
The audience was amazed.
At the judge's table, Senzaemon Nakiri picked up Subaru Mimasaka's student performance report. It detailed his achievements since enrolling, including his entrance exam, course training, dormitory internship, and his…
99 cooking matches!
"Huh?"
"He's won 99 matches?"
The Director was surprised.
Moreover, he noticed that Subaru didn't specialize in any particular cuisine or have a distinct style. Each time he cooked, he copied his opponent's dish and then added his own twist to surpass them.
By using this strategy, he had never lost a match!
"Surpassing through imitation, huh?"
"To be honest, I really dislike this method. A chef should have their own creativity and style. Always stealing others' work isn't the mark of a gentleman."
Leonora Nakiri, also a judge, thought deeply, her eyes becoming more intense.
...
Cooking starts with learning the basics.
What does it mean to "learn"?
It means starting with simple recipes and gradually moving on to more advanced ones. No one is born knowing how to cook; everyone has to learn. Ordinary people usually buy ingredients, look up recipes online, and follow them. They might not create gourmet dishes, but they can satisfy their family.
Therefore, copying someone else's recipe isn't shameful in itself.
However, in Leonora's eyes, it's different for a Totsuki student like Subaru Mimasaka. If he still relies on copying, it's a disgrace and doesn't reflect the value of a professional chef.
"Ha ha ha!"
"Judges, I did imitate Soma's dish," Subaru Mimasaka said with a strange smile. "But that doesn't mean my eel bento hasn't been modified."
"Oh?"
Leonora raised an eyebrow.
She stared intently at the steaming eel bento before her. Finally, she seemed to understand something.
Without another word, she started to eat.
...
The caramelized eel was crispy on the outside and tender on the inside, melting in the mouth with a rich, oily flavor. Despite the similar appearance, after tasting it, they noticed Subaru Mimasaka's eel had a stronger flavor.
Some might think an eel bento is just a piece of eel on rice. But it's much more than that!
In Japan, every eel rice dish is backed by countless craftsmen's hard work. Filleting eels for three years, skewering for eight years, and grilling for a lifetime is the story of every eel master.
Even just preparing the eel requires a special knife and precise, quick cuts. The fish must be skewered perfectly to avoid falling into the fire.
Grilling eel takes a lifetime of practice to master.
Soma, having grown up in Yukihira Diner, has a unique understanding of humble dishes like bento. To him, the eel is crucial, but so are the rice and sauce.
His eel bento starts with crispy eel skin, followed by soft, firm meat, and chewy rice. The addition of green onions and seaweed adds a fresh taste…
The dish is complex yet harmonious!
...
In contrast, Subaru Mimasaka's dish handled the eel more perfectly. But this overshadowed the rice, making the judges almost forget it existed.
Food is fascinating in this way; discovering a new flavor can deepen your curiosity and excitement about the world.
Finally, the three judges stopped eating and prepared to announce their decision.
When the Director stood up and declared Soma Yukihira the winner, the audience erupted in cheers and applause!
"How is this possible?"
Subaru Mimasaka, unable to accept his loss, looked furious.
His face twisted in anger, reflecting his frustration and confusion.
"The final taste of the eel largely depends on the chef's skill. Your imitation skills are impressive, especially your control over the grilling process. The timing and frequency of turning the eel aren't fixed; it varies based on the eel's size and fat content. For this eel, you probably needed to turn it a couple more times."
"So, your grilled eel had a slightly crispy skin, tender fat, and soft meat."
"Technically, you handled the eel better than Soma."
"So you should have won."
"However…"
"The best bento should have perfectly balanced flavors of eel, sauce, and rice."
"The eel should enhance the rice, not overshadow it. It must play its role perfectly without overpowering the rice's sweetness."
Leonora's clear explanation left Subaru speechless.
...
Subaru Mimasaka might not be handsome, but his cooking skills, especially his ability to imitate and improve, are impressive. Despite his few appearances in the original series, he's a formidable character.
His 99-match undefeated record shows his talent.
His imitations aren't mere copies; he improves upon them to surpass the original.
Even though he lost, he left a strong impression on the Director and Leonora.
...
Knowledge is power!
Sweets always give us strength.
No one can imagine how dull life would be without desserts.
So, after burgers, ramen, and bentos, the fourth round's theme in the quarterfinals was…
Desserts!
In Chinese kitchens, cinnamon bark is often seen. It's used to remove the smell and add fragrance to meat dishes.
In traditional Chinese medicine, cinnamon is a common remedy.
But in Western bakeries, the cinnamon roll stands out with its dominant, rich aroma.
It's fascinating how the same ingredient can be used so differently in the East and West yet retain similar names and scents, hinting at a deep connection.
As a tropical spice, cinnamon comes from China, Sri Lanka, India, and Vietnam. These places give cinnamon different qualities.
In "On Food and Cooking: The Science and Lore of the Kitchen," cinnamon is divided into two main types:
One is Ceylon or Sri Lankan cinnamon, from the cinnamon tree in Sri Lanka, with a light brown color, delicate flavor, and sweet aroma.
The other is Southeast Asian or Chinese cinnamon, thicker and harder, with a stronger, sometimes bitter flavor.
...
At the competition venue, Ryo Kurokiba was preparing a dessert called "Hawthorn Black Chocolate Cinnamon Roll."
He mixed brown sugar and cinnamon powder, chopped walnuts, and melted dark chocolate in a small pot.
The dough ingredients were mixed and kneaded in a bread machine for 20 minutes, until smooth.
After resting for 15 minutes, the dough was rolled into a rectangle, spread with chocolate sauce, sprinkled with cinnamon sugar and walnuts, and rolled up.
It was cut into pieces, proofed for 50 minutes, and baked at 180 degrees Celsius for 18 minutes. Finally, it was dusted with powdered sugar and nutmeg.
This combination made the cinnamon roll soft and moist, with the warm, peppery aroma of nutmeg complementing the rich cinnamon.
...
On the other side, Takumi Aldini was making an Italian dessert:
Sfogliatella!
Its name means "thin leaves" in Italian.
This dessert looks like layered leaves or shell patterns and dates back to the 18th-century monastery.
Legend has it that a pastry chef from Naples started selling it in his shop in 1818.
The charm of Sfogliatella lies in the crisp sound it makes when bitten into, creating an ASMR effect.
Quickly, it became a classic Neapolitan treat.
The perfect Sfogliatella should have a clear, crisp sound when bitten.
Typically, it's filled with ricotta cheese or cream and must be freshly baked to be crispy and delicious.
Don't be fooled by its small size; making it requires skill. It's heavy but pairs perfectly with strong Neapolitan coffee.
...
Takumi mixed flour and salt, added honey and warm water, and kneaded until smooth.
The dough rested for 30 minutes, then was folded and pressed repeatedly until smooth and elastic.
He brushed it with melted lard, rolled it into a sausage shape, wrapped it in plastic, and chilled it.
The chilled dough was cut into slices, pressed flat, and filled with a mixture of milk, sugar, cornmeal, ricotta cheese, and egg, flavored with candied orange peel, cinnamon, and vanilla.
The final round's desserts were unique and promising.
"I'm looking forward to Ryo Kurokiba's dish," the Director mused, watching the competitors.
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