Exploring Culinary Art is an Endless Journey!
Slices of duck meat, covered in thick sauce, shone brightly under the lights. They were still steaming, and the rich aroma was intoxicating with just a whiff.
Tokiyama, a man near the end of his life, had planned to make his last appearance at the world-class cooking competition, THE BLUE, and then end his life after tasting the best dishes. What would a person who feels unworthy of living want for their last meal? For someone who feels they don't deserve to live, maybe they wouldn't want to eat anything at all. The better the food, the more painful it might be to die afterward.
...
At this moment, Tokiyama continued to savor the meal. Bite after bite, he finally stopped when the utensils clinked against the empty plate. Was it gone? Did he really finish it all? Tokiyama looked incredulously at the empty plate in front of him. This was undoubtedly the only dish he had finished completely in a long time.
Throughout his life, Tokiyama had tasted many delicious dishes, and his palate was quite picky, often easily bored. As he aged, his appetite shrank, and he could only eat a few bites at most in one sitting. Yet, somehow, Zane's "Phoenix Egg" dish managed to rekindle his appetite. Even though it wasn't a main course, the lingering aroma and amazing taste experience made him anticipate...
The Last Supper!
"I understand now," Tokiyama suddenly smiled, feeling unexpectedly cheerful.
"It doesn't matter whether it's the mainstream cooking world or the underground one, whether a normal chef or a hidden late-night chef, all chefs share a common feeling!" Zane met Tokiyama's sharp gaze without fear.
"Cooking is endless, and so is the exploration of it! Even if you're close to death and have lost hope in life, at least you can still eat, right? This condition is much better than those with anorexia who can't eat anything for a lifetime! But your attitude always seems like you're about to die tomorrow."
Tokiyama was momentarily stunned, not expecting Zane to say such words.
"People will leave, of course," Zane said with a gentle smile. "So, if you really feel like you can't go on, or if you're truly at the end, come to this tavern."
...
It was around 9 AM the next morning. After a night's rest, the team Shokugeki match between Kuga and Ryo finally began.
Rebun Island, the northernmost inhabited island apart from the Northern Territories, belongs to the town of Rebun in Hokkaido and is famous for its seafood, especially sea urchins, abalone, herring, and kelp. In a spacious hall of a five-star hotel near the southern end of the island, both teams had already gathered.
"This time, there are no restrictions or limitations," the female announcer Urara Kawashima said softly, looking at Kuga and Ryo while holding a microphone. "You can only use the utensils and ingredients you've brought to create your dishes."
"I don't understand," Kuga stared intensely at Ryo, his face tight with tension. "With your performance in the Autumn Selection, you don't need to obey Azami. Why are you willing to..."
"The Ninth Seat of the Elite Ten," Ryo replied calmly, not offering any further explanation.
"The Ninth Seat? Is that really the reason?" Kuga seemed to see through something and then returned to his cooking station.
After a brief pause, the two chefs began preparing their dishes under the watchful eyes of the audience!
...
Kuga's ingredients included a small bag of flour, chili peppers, sesame seeds, Sichuan pickled vegetables, chopped green onions, ground Sichuan pepper, red soy sauce, minced garlic, and pea tips. His ingredients were minimal, but fewer ingredients didn't mean the dish would be simple.
Kuga started by making the dough, a process with many intricacies. Depending on the type of dish, different methods were used: cold water for noodles and dumplings, hot water for shumai, and thin batter for spring roll wrappers. Kuga poured the flour onto his board, made a well in the center, and gradually added water while stirring with chopsticks. As the water absorbed, he kneaded the dough into small pieces, creating what is known as "snowflake dough." He sprinkled more water on it, kneaded it into small lumps, and continued until the dough was smooth and elastic. The whole process was clean and efficient, showcasing Kuga's skills as a former member of the Elite Ten.
...
Watching Kuga work, Rindo pondered and concluded, "He's probably making Sichuan-style Dan Dan noodles." Indeed, Kuga was preparing Dan Dan noodles, a famous traditional snack from Chengdu and Zigong, known for its spicy and savory flavor.
Meanwhile, Ryo had also started his preparation. His ingredients were similarly minimal, consisting of rice, seaweed, a medium-sized tuna, cucumber, and carrots, along with basic seasonings like soy sauce, vinegar, and salt.
...
Cooking rice might seem simple, but achieving perfect rice is a skill. As Ryo checked his pocket watch and opened the lid, the aroma of freshly cooked rice filled the air. The rice was perfectly cooked, each grain separate, shiny, and translucent.
...
"Rice? Isn't he known for using spices in his cooking?" Eizan, who lost to Alice the day before, was puzzled, wondering if Ryo was making curry. Rindo, noticing the seaweed, tuna, carrot, and cucumber, smiled, "He's making a simple tuna sushi."
Indeed, Ryo was preparing sushi. He skillfully cut a radish into a thin sheet, demonstrating his impressive knife skills. While the belly of the tuna is often prized, the red meat (akami) is considered the best part for showcasing the quality of tuna, especially with the excellent bluefin tuna Ryo had. The sushi rice, mixed with vinegar, complemented the tuna's flavor, creating a taste that could only be described as heavenly.
"Sushi? A spice expert making such a simple dish?" Nene was surprised, questioning Ryo's choice, especially given the importance of this match for Totsuki Academy's future. She couldn't understand why Ryo would choose to challenge Kuga with a dish outside his specialty.
...
The essence of sushi lies in the quality of the ingredients, especially the fish and rice. Achieving the perfect balance requires great skill, and even the simplest dish can be challenging to perfect. Ryo expertly prepared the sushi rice by mixing it with sushi vinegar while it was still hot, then let it cool. He made a wasabi paste, adding water gradually until it reached the right consistency and aroma. He then toasted the seaweed in an oven at 100°C for three minutes.
Rindo realized that Ryo's sense of smell made him adept at preparing dishes with subtle flavors, like sushi.
...
Meanwhile, Kuga was in the midst of preparing his dish. He mixed soybean oil, vinegar, salt, chili oil, soup, green onions, and minced pickled vegetables in 12 bowls. He then finely chopped pork into small pieces, fried them until crispy, and divided them among the bowls. The rich aroma of the meat quickly filled the venue.
...
At the same time, the aroma of rice and tuna began to spread as Ryo prepared his sushi. He shaped the rice into small balls, topped with slices of tuna, and finished with a touch of wasabi. The delicate balance of flavors in the sushi highlighted Ryo's skill.
...
With both dishes completed, the tension in the hall was palpable as the judges prepared to taste the creations.
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