Rebirth as the God of Cooking in Japan

"Miso" is actually a mold fermented product made from soybeans.

The white miso fermentation time is relatively short, so the soup has a light sweetness, but more soy, rice and wheat flavors.After taking a sip of the soup, Xia Yu felt his appetite aroused, and couldn't help holding a few more slices of sashimi, dipping it in soy sauce and eating it with rice.

Soon, the table of food was swept away, and the kimono maid removed the empty utensils in time.

Several maids moved to a small charcoal stove, which already has a boiling pot, and there are some simple and elegant food in the pot.

"Cooking dishes?" Xia Yu was stunned, recalling the appetizers, appetizers and main soup he had eaten before, and suddenly had a guess about the banquet in his heart: it was a kaiseki banquet, in the home kitchen of Nakishi. The power of stone cooking!

Kaiseki cuisine has “one soup and three dishes”. Cooking is the second course. Everyone divided the cooking. Then, as expected, after the lightly-tasted main course, the salty fried fish and frying Dried fish.

Xia Yu picked up a piece of fried dried fish, sent it to the import, chewed, "Dried perch?"

There is a bit of bitterness in the salty taste, and the meat is thick.

If you eat this dish directly, the taste may be abrupt, but with the light taste of the first two dishes, when you eat this dish, it is unexpectedly refreshing and the taste is completely awakened.

At this point, the "one soup and three dishes" of kaiseki cuisine is over.

The maid withdrew the table, but the dishes continued to be served, and each of them was given a plate of "miscible".

Mixed boiled, rich in ingredients, such as pumpkin, prawns, lotus root, okra, as well as small taro, steamed octopus, sprinkled with delicious grapefruit powder as a seasoning, just smelling the flavor that comes out will make the people's appetites and appetites .

"The finishing touch is here!"

Xia Yu enjoyed the mixed cooking, but was looking forward to the final serving step of the'Kaiseki cuisine'.

This step is called "Ba Cun", and a large lacquerware plate is used to fill a variety of delicacies from mountains and seas, and pair with unique side dishes to make a platter.

"Guru~"

Xingping Chuangzhen stared at the large platter in front of him and swallowed.

Piaoting eggs cooked outside and tender inside.

Pickled mackerel sushi grilled over charcoal fire.

Grilled barracuda wrapped in marinated fish roe powder.

There are also rock pears, fried river prawns, pickled ginger buds, and so on. There are so many delicacies, even Xia Yu, his Adam’s apple is whispering quietly.

However, Xia Yu was a little strange in her heart. She was a master of art, but the food itself was “diminished”. Thanks to the beauty of the space created by the food utensils, seats, gardens, and painting vases in the environment, she created a touch of Zen. Atmosphere.

Many neon people believe that if you want to taste the truly delicious neon traditional delicacy, you should go to Kyoto’s old shops and watch the beautiful courtyard while drinking tea and enjoying kaiseki cuisine.

In the beginning, "Kaiseki" originated from Zen Taoism. It developed from listening to Zen tea, to the meals that guests were invited to taste in the tea ceremony, and then to the high-end dishes commonly seen in neon.In any case, the Kaiseki Banquet is extremely delicate and has almost artistic requirements for tableware and food placement, and it has not changed.

Stretching out the chopsticks, picking up a pickled mackerel sushi and sending it to the import for tasting. As the food was eaten, Xia Yu breathed a sigh of relief and refreshed.

No extra gourmet fantasy.

simple.

The head and soul are as clear as the dusk sky, without dust.

"This is not the heart of the kitchen?"

Xia Yu thought.

He weaves food fantasy with the heart of the kitchen, and he is imaginative, but the cook of "Kaiseki cuisine" takes a realistic route, allowing the taster to blend into the space environment and get sublimation and understanding in nature.

Xia Yu couldn't say which realm was more powerful, but he was at least sure that this chef was a great skill, and his cooking skills were much better than him.

Vaguely, Xia Yu also tasted a feminine delicacy.

Perhaps, this'kaiseki cuisine' is a female chef.

"Iwali..."

Xingping Chuangzhen was beside him, muttering to pick up an orange-yellow fruit the size of a thumb after being peeled.

"Do you also know the rock pear?" Erina Nakiri glanced in surprise, "This rare fruit is a neon native plant. It grows on the most dangerous cliffs. The fruit matures every summer and has the fragrance of pears. The price is right. ..."

When she said this, she paused and stopped talking.

Everyone feasted and ate the delicacy assortment. The next step was to serve pickles and desserts. This was the finishing stage.

The female kimono servant disappeared cleanly.The room was quieter, and everyone who had enjoyed a sumptuous dinner closed their eyes or stared at the dishes on the table with endless aftertastes.

boom!

A tall, mature beauty, also wearing a kimono, opened the door, holding the dessert as a finishing touch, put the food on the table, closed the door easily, and then knelt down and sat down at the table.

"Uh..." Xia Yu scratched his face and looked at Mo Xi, the beautiful woman in kimono, almost unable to recognize it.

The heroine of the igo neon club, Ryoko Rina is also.

This time she wore traditional black embroidered clothing, elegant and elegant, with her black hair combed behind her head.

Xia Yu pays attention to her kimono, which is a kind of sleeves. Neon unmarried women generally use this as a dress for important occasions.

The two of them accidentally collided in the air, and Xia Yu blinked at her.

"Master Ryoko!"

Rina Nakiri, who respected Ryoko Rina, said hello seriously.

Neither Yuping Chuangzhen nor Morita Maki knew this female super chef.The two days when Ryoko Rina went to Xia's shop, it happened to be the time when Maki Morita was busy studying the recipe, and the two never met.

Ryoko Rina sat down and said nothing.

Dojima Gin ate a dessert and said refreshedly: "Thank you for the hospitality, Miss Ryoko."

"Trouble you, Ryoko." Commander Yuan Yue also nodded to the last woman.

Upon hearing this, Xia Yu was full of questions.

It was strange for a heroine like igo to appear in the home of Nagiri.It was not accidental that Ryoko Lina was here after listening to the tone of General Manager Tomotsuki, it was very likely that she was invited.

"Are you satisfied with this kaiseki dinner?" Dojima Ginchu asked.

Xia Yu spread her hands, "I heard that Master Ryoko is best at'kaiseki cuisine', and I was lucky enough to taste it today."

As he said, he smacked his lips and said helplessly: "It's just that the taste is a little weak, I don't like it very much."

No one thought that his words were so straightforward that he would say that he didn't like a special chef's kaiseki feast.

Nagiri Erina stood up, looking angry, as if she had been insulted, "Common people, do you know how much a high-level kaiseki feast is worth? How many celebrities crave it but can't eat it?!"

Unexpectedly that the reaction of God's Tongue was so intense, Xia Yu shrugged and said, "I didn't mean the taste of the food, but the mind in the cooking was too weak, and it didn't feel like it tasted."

Hearing this, Nagiri Erina widened her eyes, "You mean Lord Ryoko didn't prepare this kaiseki banquet?"

"No!" Xia Yu waved his hand, "I can't explain it to you!"

That gesture made Erina annoyed, "You, you..."

The heart of a chef and whether it is done with heart are completely two concepts.

When Ryoko Lina was preparing for the kaiseki banquet, she obviously put away her "cooking heart", which was Xia Yu's regret.

A super chef, really let go of his hands and feet to make dishes, how does it taste?

"I can't eat enough, so let's, Ms. Ryoko has already shown her skills. Let us go to the kitchen and make a special dish for everyone. How about?"

Dojima Gin watched Xia Yu and finally revealed his fox tail.