Food Wars! Quotes

“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

“What a wonderful crunch!
And yet the char's meat was still hot and deliciously juicy!
The breading perfectly contained inside its protective shell the savory flavor of the fish!
The Kaki no Tane Crackers came already seasoned...
... so the breading itself had a solid, delicious taste.
And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!"
*Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.*
TAMAGO NO MOTO.
Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency.
It's often used to bring ingredients together or to add flavor to a dish.
Some salt and minced Ki no Me adds an overall refreshing taste to the fish...
... erasing any oiliness and giving it a refined flavor.
"That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite!
The breaded and deep-fried mountain vegetables on the side cannot be ignored, either.
They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. "
"Soma, where on earth did you get the idea for this?"
"In Japanese cooking, there's a type of tempura called Okakiage, right?
When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick.
I made this at home once long ago with my dad. "
"And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?"
"Yep!
I call it the Yukihira Style Okaki-
YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!"
"You just slapped the two names together!"
On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck.
On the other, Soma Yukihira's rare ability to think outside the box...
... led him to create a dish that no one else even expected!
Neither was intimidated by the time constraints or the limited ingredients.
They instead focused on what they could do to create their dish.
That is the spirit of a true professional!
Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading.
But he is the first one to find a way to present to me fish that is both breaded and deep-fried!
The char, in season this spring...
... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading. ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“I've always been so nervous during class that I'd mess up...
... and when I messed up, I'd get lost and start panicking. But today when I backed Soma up I was able to do everything right.
So it feels like...
maybe I've gained a little confidence in myself.
Just a little. And that's exciting to me.
B-but, um! A-all the credit goes to Soma, now. I ain't that good. If he hadn't been tellin' me what ta do, I'da been lost!"
"Don't sell yourself short. I never would've gotten that dish together if you hadn't found all those ingredients in the mountains. You did a great job with cooking them up too."
"He's right. You can do whatever you put your mind to. Have some confidence in yourself...
Okay?"
I want to stay with everyone longer.
I want to get better at cooking.
I won't give up.
I'm going to keep trying my hardest!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“SALSA VERDE.
A sauce made primarily of finely minced Italian parsley and cured anchovies... it is often a garnish for grilled meat or vegetable dishes... and is considered a staple sauce in Italian cuisine.
"What was he thinking? This was supposed to be a Japanese dish! Making something Italian means he automatically fails!"
"No, he does not. This salsa wasn't made from cured anchovies. Instead, it primarily uses uruka, a specific type of shiokara sauce made from sweetfish. *Shiokara is salted, fermented fish viscera.*
Uruka typically requires over a week to make. However, this is an "instant" version, is it not?"
"Correct! Wash sweetfish viscera and boil them in saké for two minutes. Then flavor with soy sauce, salt and mirin. The result is a quickly made, yet still rich and appropriately bitter, uruka.
"Instant uruka?!"
"I didn't know that was possible!"
"That wasn't the only place he was creative. Instead of parsley, he minced Japanese perilla leaves and green onion to give it a bright green color and refreshing kick. And since garlic is hardly used in traditional Japanese cuisine, he chose yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt, to give it a distinctly Japanese flavor."
"Exactly. With instant uruka as its base...
... I made a Japanese-style salsa verde!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“Ah, such lovely, rustic beauty, like that of a simple white clover."
?
"It may be that I was born to meet you here today, my sweet. Would you care to join me at my auberge so we may chat the night away?"
"Eh? Umm... I-I...”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3