Captain We Cant Feed Them Boys Sticky Rice

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"It wasn't natural talent that had shaped him into his present self. What he had done was simply think, make attempts, and learn from past failures. Anyone could do that, but it wasn't that easy. People were never willing to assess him properly, since that would mean they admitted that they had never struggled and make attempts."
― Yuto Tsukuda, 食戟のソーマ 13 [Shokugeki no Souma 13]

"Father...
this Institute, which you have denied with all of your might...
... is the place where I've lived, grown and been reborn.
I have become a different chef...
... a different person!
"All right! Time for the clincher, don'tcha think? You've already swiped a ton from me, so why not finish the job?
Go on and say it!"
"You can't be serious?! Must I?"
"C'mon! Who else could close this out but our Captain? Do it!"
"Ugh. Fine. If you insist."
"THE WINNER IS...
THE RESISTANCE!"
"HAPPY TO SERVE!"
― Yuto Tsukuda, 食戟のソーマ 30 [Shokugeki no Souma 30]

"I just let the apples soak up the roses' scent."
"You what?!"
"This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup!
While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples.
Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know.
An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it...
The Queen's Apple Tart! "
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

" He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness.
"But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!"
"That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?"
"B-but that shouldn't even work!
Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken...
but that chicken flavor is still undeniably the centerpiece of this dish!"
"That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here."
Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor!
Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience."
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

"This wrap! It's made of rice!
Now I get it... it's a variation on a Bánh Xèo!"
BÁNH XÈO
Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake.
The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe.
Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside.
I see the concept behind this dish now!
It's mixing piping-hot rice with juicy fried chicken!
Fried chicken and rice have always been a golden combination.
Here they've recreated that in a form that's easy to eat on the go and just as delicious.
And they even managed to do it in an innovative and eye-catching way!"
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

" The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool!
The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!"
"I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!"
"That looks sooo good!"
"But still, do all Japan pike have this much flavor in season?"
"Good point. Not all do.
How did he manage to create this strong of a flavor while using hardly any seasonings?
Hm?
Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!"
"It is the fragrance of herbs."
"Exactly! I added a pat of this to the dish!"
"Aha!
Herb butter!
Finely chopped herbs and spices are mixed into softened butter...
... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld."
"I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly...
... allowing its richness to seep into every nook and cranny of the entire dish!"
Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!"
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

"Her sense of artistry reached even as far as her plating and presentation...
arranging her tarts in a woven basket like a bouquet of flowers.
The sight of her bringing them to us was like a scene straight out of a fairy tale!
Yes... she too...
is like a character straight from fantasy.
A fairy godmother who casts her spells on ordinary ingredients...
... turning them into beautiful and delicious princesses of food!
All who take a bite of her apples...
... fall under her spell...
... and are transported into a land of dreams!"
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

"EGGS BENEDICT
It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America.
However, Eggs Benedict alone can hardly be called an original dish.
Where's the surprise?
Still, faced with such beauty...
... I can't help but want to take a bite.
AAAH!
A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness!
Wait, no. That isn't all.
There is a greater depth to the flavor than that. But from what?
Hm? What is that golden powder I see?
AH!
Karasumi!
You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan*
I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk...
... that created such a deep and robust flavor!"
― Yuto Tsukuda, 食戟のソーマ 4 [Shokugeki no Souma 4]

" It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper.
"Breading done."
"Thanks!"
"Man, the smell of this chicken deep-frying is so good, it's making me hungry!"
"Is it done yet? I wanna eat!"
After the chicken breast has been fried not once but twice...
... it, along with lettuce leaves and other leafy herbs...
... is all wrapped up in our special, freshly cooked wrap!
Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)...
... and a sprinkling of fresh cracked black pepper top it all off! "
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

"Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!"
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

"The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste."
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

"Ah, now I see. It was in the center of the dorayaki! Right there underneath the insignia...
she added apple confiture to the filling!"
Confiture!
What the heck is that?!
"Confiture is the French word for jams and marmalades. It seems she's made her own special apple jam blended with a hint of ginger!
The tart juiciness and fruity richness of the jam melds seamlessly with the ginger's flavor. When tasted together with the apple chunks and dorayaki crust, it jumps out at you in a brilliant flash of deliciousness!"
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

" Out of all of the meats you can get from a cow...
... the tail meat has the most gelatin!
Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.
That way, by the time it has thoroughly soaked up the demi-glace sauce...
... all of the sticky gelatin in it will have begun to melt out...
... giving the meat a decadently chewy and gooey texture!
That, together with the demi-glace sauce, creates a much richer taste experience.
He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso!
That was Hisako's idea!
Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...
... but the gelatin it does contain is perfect for a beef stew! "
― Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

"But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams! "
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

"Salmon Meunière, piping hot and steaming with the rich aroma of butter!
Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce!
And a gleaming mound of glittery salmon roe marinated in soy sauce!
"It's a parade of the ultimate in gourmet ingredients!
Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!"
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

"This rich pork flavor, which lands on the tongue with a thump...
It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly...
... before finely dicing it and mixing it into the fried rice!"
"What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!"
"Heh heh. Actually, there's a little trick to that.
I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!"
"That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!"
"And these green beans... it's the Indian dish Poriyal!
Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!"
"He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables.
So many different delicious flavors...
... all clashing and sparking in my mouth!
But the biggest key to this dish, and the core of its amazing deliciousness...
... is the rice!"
"Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..."
"I see. His dish is fried rice while simultaneously being something other than fried rice.
A rice lightly fried in butter before being steamed in some variety of soup stock...
In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf!
In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav.
To think he built the foundation of his dish on pilaf of all things!"
"Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki."
"Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients.
I could easily tuck away this entire plate!
Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier."
"Ooh, you've got a discerning tongue, sir! See, when I steamed the rice...
... I did it in a Donabe ceramic pot instead of a rice cooker!"
Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time!
It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead!
With Turkish pilaf as his cornerstone...
... he added super-savory Dongpo pork, a Chinese dish...
... whitefish and clams from an Italian Acqua Pazza ...
... spicy Indian green bean and red chili Poriyal ...
... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping!
*Ouef is the French word for "egg."*
By combining those five dishes into one, he has created an extremely unique take on fried rice! "
"Hold it! Wait one dang minute! After listening to your entire spiel...
... it sounds to me like all he did was mix a bunch of dishes together and call it a day!
There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!"
"Oh, but it is.
For one, he steamed the pilaf in the broth from the Acqua Pazza...
... creating a solid foundation that ties together the savory elements of all the disparate ingredients!
The spiciness of the Poriyal could have destabilized the entire flavor structure...
... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!"
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

"Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!"
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

"Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gelée!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth"
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

"This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!"
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

"There is such a thing as "live" cooking. Instead of chefs cooking in a kitchen and bringing a complete dish to the waiting customer... the chefs cook out on the floor where the customer can watch them perform.
Good performances heighten anticipation for the dish... and entertain the customer by showing them how contrasting ingredients come together.
"Wooow! Look at how many he's doing at once!"
"He's crazy fast!"
"Cool..."
Soma has put on a flamboyant show...
... to capture the hearts of his customers!
Not bad! Who would have thought he'd turn his own skills...
... into a performance to turn the situation around."
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

"The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière."
"The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body."
"He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!"
*Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.*
He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood!
"This sushi rice was made not with vinegar but with orange juice and lemon juice!"
"So that's why he was squeezing that mountain of oranges!""
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

"Unlike Japan, Italy's cuisine has long centered on meat dishes.
In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season.
I suspect that is how they learned how to butcher and dress a duck.
The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance...
the perfect complement to the sauce.
Duck and salsa verde.
They found and enhanced the Japanese essence of both...
... to create an impressive and thoroughly Japanese dish!"
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

"How were you able to complete this dish?"
"Easy! I used honey.
I rubbed it on the meat before we cooked it...
... and I added it into the seasonings afterward too."
I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef...
... he was able to tenderize it in a short period of time!
"But how did you know honey would do that?"
"When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples.
So I experimented with stuff to see if anything else could do the same thing.
Of all of them, honey keeps the best and it's by far the easiest to use! "
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

"That was certainly a case of snowballing momentum. Who would've thought he'd succeed being that far behind?"
"True. This particular assignment was designed to test one major skill...
the ability to expect the unexpected.
How well the student could envision exactly what sort of dish would be necessary...
... for a buffet-style hotel breakfast was the key to success.
But there is another skill...
one of the most important for a chef to have in a kitchen, where anything can go wrong without warning...
the ability to respond and adapt to any situation at will. Soma handicapped himself with his choice of dish, but by adapting to the situation, he overcame that deficit brilliantly."
"He's a little rough around the edges, but he seems like a promising talent."
― Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

"What a deeply rich and full-bodied piece of chutoro tuna! The sweet nikiri sauce brushed ever so lightly over it makes the fish's natural umami flavor stand out in stark contrast! *Nikiri sauce is a sweet glaze made from soy sauce, mirin, and other seasonings that are heated just enough to dissipate the alcohol content.*
"The akami piece was cured with kombu seaweed. Their savory flavors meld harmoniously in my mouth!
And finally there's the rare gill-meat delicacy- the kamatoro! Its almost savage richness is gently wrapped in the sweetly tart freshness of the sushi rice!"
― Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

" A storm of fruity sweetness!
A concerto of seafood and herbs!
And a fragrant duet of thick lamb mousse and creamed root vegetables!
All three glasses present their own colorful tableau that unfolds across your tongue!
"Though each glass maintains a clear and unique flavor profile...
... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place.
It's like a gorgeous richly colored show of mousses is dancing in my mouth!"
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

"Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all!
In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten!
Council of Ten Fourth Seat, Momo Akanegakubo...
... is far and away the Top Patissier of the Totsuki Institute's current generation!"
― Yuto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

"At first glance, it looks like some kind of ice cream...
...!
It isn't sweet. I see.
It's salmon ice cream, but made without sweetener."
"He made salmon into ice cream?!
But how?!"
"The Cryogenic Grinder."
"Ah! That's Alice Nakiri for you. Got it in one guess.
I pureed some salmon with a blender and then froze the resulting paste, putting it through the Cryogenic Grinder.
The high-powered blades of the grinder minced the paste into a fluffy and silky soft ice cream."
― Yuto Tsukuda, 食戟のソーマ 19 [Shokugeki no Souma 19]

"Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard."
Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese...
... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé! "
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

"There's the apple's crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness...
... and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto.
It's gentle caress...
... gradually wakes you from your slumber.
Like the soft kiss...
... of a prince!"
― Yuto Tsukuda, 食戟のソーマ 6 [Shokugeki no Souma 6]

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Source: https://www.goodreads.com/author/quotes/14199329.Yuto_Tsukuda

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