Nene Kinokuni
If we say that the person behind replacing all the culinary research societies is Azami, then Eizan is the enforcer. Originally, according to Azami's wishes and policies, it was enough to force people to close their shops and get rid of the rebellious forces. However, Eizan went further by using money to bribe the Shokugeki administration. This unfair challenge led many rebels to surrender voluntarily.
Hmm!
This method was indeed effective and intimidating, but also very disgraceful and unpopular!
...
To be honest, this match wasn't very exciting. In the eyes of Rindo and others, Eizan's performance was disappointing. On the other hand, Alice was very pleased, not expecting to defeat a member of the Elite Ten. Although her sardine burger had flaws, winning was what mattered most.
Tired! Very tired!
As she stepped off the stage, Alice felt a dizzying pain, as if her whole body was falling apart. She stumbled and fell into Erina's arms.
"Good job!" Erina gently patted her back, whispering.
"Yeah..." Alice replied weakly.
Small arguments often arise from differences in personality, interests, or opinions on certain matters. However, despite occasional friction, it doesn't hinder their deep bond!
In fact, both Erina and Alice care about each other. Even Zane noticed that their usual quarrels help them understand each other's thoughts and feelings better. Although this way of communicating might seem rough and troublesome to others, it actually embodies understanding and tolerance!
In the face of the Totsuki coup, which concerns the survival of the entire Totsuki Academy, Erina and Alice quickly calmed down, found solutions, and rebuilt their close relationship. For them, everyday conflicts wouldn't be a stumbling block between them!
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For those familiar with Japanese cuisine, there are three types of noodles: ramen, udon, and soba. Ramen and udon have Chinese influences, but the most traditional and local is soba.
Buckwheat, when ground into flour, can be used like wheat flour. However, it lacks gluten, so the dough isn't soft and elastic but more like a coarse mud. To turn this into smooth, springy noodles, Japan has put a lot of effort, from breeding and planting to milling. Even when adding water to the dough, they adjust the amount based on the day's temperature and humidity. Special tools are used for kneading, rolling, cutting, boiling, serving, and eating soba.
This meticulous approach to one ingredient and the intense pursuit of perfection surprise everyone. Especially for Nene, who comes from the "East Kinokuni" and holds the sixth seat in the Elite Ten, her insights into soba are exceptional.
At the moment, Nene was using her fingers and thumbs to mix the buckwheat flour in a wooden bowl, gradually forming a smooth flow. Her delicate technique perfectly combined the buckwheat flour with water. When the dough reached the size of a broad bean, she gathered it into a ball and started kneading it.
...
"Wow, that's amazing. Her kneading technique is so clean and precise!" Hisako exclaimed, wide-eyed. "Just watching from a distance, you can see the strong stickiness in the buckwheat dough."
"No wonder Nene is so powerful with those delicate wrists," she marveled.
Because Nene had mixed the dough thoroughly, there was no need to add extra water. If it were cold soba, the noodles would be smooth and elastic, perfectly paired with the dipping sauce. For hot soba, the flavor of the buckwheat blended perfectly with the broth, creating a top-tier savory experience.
Watching Nene's kneading technique left everyone, including Hisako, Alice, Erina, and Kuga, astonished. How many years did it take to reach this level?
...
Nene rolled out the dough into thin sheets, then swiftly cut it into noodles with a sharp knife.
"Cutting the dough into noodles by hand? Didn't Zane use this technique before?" Hisako wondered aloud.
"Look at how evenly she's cutting each noodle. She hasn't made any mistakes," Erina observed, impressed.
"This handmade technique feels superior to using a noodle press," Alice thought, inwardly acknowledging Nene's skill. She was certain that if Nene had been her opponent instead of Eizan, she would have lost.
...
Among all soba dishes, the most famous might be the "Zarudofu" soba, served in a three-tiered lacquered box. Originally, square or rectangular containers of various materials were used, but in 1904, it was decided that round containers were more sanitary, as they were easier to clean.
The containers were made of Japanese cypress, known for its preservative properties, and were lacquered for easy cleaning. Satoshi prepared the soba in the three-tiered container, topping the first layer with bonito flakes, grated radish, raw egg, seaweed, and chopped green onions, mixing in the sauce. The remaining sauce from the first layer was poured over the second layer, adding new toppings and dipping sauce. This way, the "Zarudofu" soba had three layers and three different flavors!
On the other side, Nene boiled water, added a bit of salt, and cooked the noodles. After cooking, she rinsed them in cool water to make them firm, washed off the foam with cold water, and soaked them in clean water. She mixed minced garlic and ginger, sesame oil, vinegar, soy sauce, sugar, and chili oil into a sauce. In no time, the soba was ready!
...
"Satoshi, it seems we're rivals once again," Nene remarked, looking across at the expressionless Satoshi.
In the original story, the educational approaches of the Isshiki and Kinokuni families were clearly different. The Isshiki family demanded, while the Kinokuni family encouraged. Nene felt fortunate in her upbringing, as her family praised rather than criticized her efforts.
Nene specialized in the Tokyo style of soba, while Satoshi's "Zarudofu" soba was modeled after the real-life 200-year-old shop, "Kanda Yabu Soba."
Nene's soba was served.
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"Is this really soba?" The judges were amazed. "Soba is usually coarse compared to wheat flour noodles, but these noodles are so smooth! They're not hard to chew at all—how did she do this?"
Even though soba is a simple dish, just one bite left the judges astonished. Unlike ramen and udon, soba has a more classical feel, reminiscent of Kyoto, with basic versions like "Seiro Soba," where noodles are blanched, cooled, and drained. This simple soba dish was surprisingly delicious, with a clear, light broth made with light soy sauce and garnished with a few green onions.
Fresh wasabi added a fragrant note without overpowering, and the handmade noodles had a unique texture, not as uniformly firm as machine-made noodles. Nene's soba had a refined strength, showcasing her unique style.
Gradually, a subtle feeling arose—this soba wasn't something to devour quickly but rather to enjoy steadily. Before they knew it, the judges had finished the warm soba.
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Soba, unlike wagyu or sashimi, doesn't instantly impress but requires a refined palate. Many people have never tasted soba and might assume it's rough and unappealing, not knowing its true quality.
"This soba is fragrant and delicious," Charme reflected. "I finished it without realizing it. The smooth texture comes from mixing seven parts buckwheat flour and three parts wheat flour, making it less coarse and more flavorful."
As WGO officials, the judges quickly analyzed the qualities of Nene's soba and gave her high praise.
...
Cravings for sugar, salt, and fat are hardwired into our genes through natural selection. Traditional cuisines often stood out in the past when resources were scarce. But in today's market, traditional snacks are losing ground to modern processed foods.
Even so, Nene's soba, with its sophisticated preparation and refined taste, stood out. Using locally sourced ingredients like buckwheat from Hokkaido or Shinshu, her dish reflected the essence of traditional Japanese cuisine.
"Nene, it seems you lost because of your choice of dish," Satoshi noted calmly. "While your soba, a proud creation of Edo soba, is impressive, I wonder if it could appeal more than warm or stir-fried soba in the high temperatures of the competition venue."
Nene was taken aback, unable to understand why Satoshi's skills always seemed to improve rapidly and why he always seemed to see through her. She didn't realize that her diligent, hardworking nature sometimes blinded her to the subtleties of others' progress.
...
In the real world, when two equally skilled individuals cook, the differences in the dishes can be subtle, making it hard to judge. Ultimately, the result often depends more on personal preference than the food itself.
"Temperature? Does the temperature of the competition venue affect the flavor of my soba?" Nene thought, increasingly shocked. She couldn't grasp why Satoshi always improved so quickly and could always see through her.
In reality, her solid, hard-working nature sometimes made her less observant of others' progress. She didn't understand how others could catch up or even surpass her.
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