食戟のソーマ 29 [Shokugeki no Souma 29] Quotes

“Whoooa! Red! Green! Yellow! Brown! Purple! Even black!
Look at all those bowls full of brilliantly colored batter!"
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette!
"Now that all my yummy edible paints are ready...
...it's picture-drawing time!"
"She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!"
"You're kidding me! Look at them all! How did she get that fast?!"
Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?!
"All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..."
"It appears she's making a roll cake if she's pouring batter into that flat a pan."
"Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier."
"The decorations just have to be super-cute, too."
"OOOH! She's candy sculpting!"
"So pretty and shiny!"
That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner...
... she's even including cutesy performances in the preparation of this dish!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“Erina, as she is now, is completely incapable of creating true gourmet.
Given how well I know her, I can say that with certainty."
"Oh? I wouldn't be so sure about that. I'd like to think I've changed, Father. The dishes I create now will not be what I once made.
My apologies, but your "precious daughter" has become a runaway and a delinquent. The good little girl you once knew...
... no longer exists.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“A shell of calamari stuffed so voluptuously delicious seafood umami it's fit to burst!
It's like...
... a Premier Selection of winter's best new fashions...
Gauzy silk and lace that gently yet flatteringly hugs our curvaceous figures...
The Calamari Lingerie Collection! ♥️
Made with sheer silk in the image of a squid's smooth, glistening skin, this shift is this season's must buy! Lamé appliqués that shine like an anchovy's scales under just the right light give the piece an air of decadent luxury. Your sweetie will have a hard time keeping their hands off! ⭐️
Glittery beads arranged in a pattern like a squid's suckers. They draw the eye to the bustline and show off your natural curves. ♥️
This sexy see-through camisole in cayenne pepper red includes deliciously feminine silk embroidery. Done in a motif of garlic cloves, it perfectly complements your spicy-hot body line. Your beloved partner won't be able to tear their eyes away! ”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“He took the juiciest leg and neck meat, slicing each piece down the middle...
... and layered them so they could be wrapped into a single ballotine tube. Then he sautéed it in a frying pan, successfully subduing its distinctive odor while cooking it to perfect juicy tenderness!
The sauce was a red wine reduction using hare bone fond and meat...
... which was then infused with foie gras, chocolate and the hare's own blood, making it the perfect accompaniment.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“It's a layer of Royale !
It's very similar to Japan's Chawanmushi !"
*Royale is a savory custard of eggs, consommé and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.*
"What?!"
Mmmm! The savoriness of consommé and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush!
Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish!
There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits...
... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze!
All this without losing an ounce of the dish's heavily powerful impact!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“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]

“Her dish's secret ingredient is an impromptu Greek yogurt. It's a unique type of yogurt that's thickened and concentrated via a straining process."
Strained yogurt?
Straining yogurt with a cheesecloth, or even paper towels, removes some of its moisture, condensing the yogurt while giving its flavor a gentle body, reminiscent of cheese. Miss Nakiri mixed some strained yogurt into the meringue she used for her batter. That gave her pancakes a deeper, more complex flavor that, in turn, made the simple sweetness of her brown sugar bean paste stand out even more!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“What a scarily talented young lady! Now that she said it, I can't think of any greater twist for this dish! It's as if she were divinely inspired, giving us a revelation beyond mortal ken!
"The answer I sought for my dish could only be found...
... by going above and beyond that which is commonly considered "correct." And had I not seen Tadokoro's dorayaki dish, which boldly challenged such notions... it never would've occurred to me to make my soufflé."
"She named her dish Soufflé Léger de Grâce, right? Soufflé Léger just means, like, a light soufflé.
Grâce is the French word for "grace"- not necessarily in the elegant sense, though, as it also means, "blessings."
And the Japanese word for that is Megumi.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“Miss Akanegakubo, you have an extraordinary talent for the fashionable and cute...
... and you have used that talent to create dishes that are 100 percent correct.
Which is why you simply could not tolerate it. Someone presented a dish outside the realm you rule...
... and it held a shining allure completely unknown to you!
Tadokoro's dish aimed for 120 percent, even if it meant abandoning the safety within the "correct". It had- no, she had a fighting style you couldn't comprehend...
... and it left you positively incensed!
I know that feeling all too well. I experienced it once myself.
It was in my castle, where my rule was absolute.
And on that day...
... you appeared.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“As was Isshiki family custom, I moved in with the closest host family to train. It was true that the girl I met there was not necessarily talented as I was...
... but she took great pride in learning her skills, one by one...
... working on them with joyous enthusiasm. Watching her from the sidelines...
... she looked beautiful to me.
It was only by watching over her shoulder...
... that it occurred to me that cooking could be fun.
... that there could be joy in learning skills that could bring happiness to others. The girl who taught me that...
... was you, Nene Kinokuni.
I have the utmost respect for you.
You looked so beautiful back then, learning how you did and having fun doing it.
If I had one wish, it'd be for you to remember how that felt.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“Aah. This is a Causa ...
... one of Peruvian cuisine's most classic dishes."
The word Causa means "mashed potatoes," and the dish is one with deep ties to Peruvian traditions. Various seafoods are sandwiched between layers of mashed potatoes and pressed together into a large roll. One could think of it as a giant potato salad sushi roll.
Kobayashi minced the spear squid, blending it together with egg whites and onions in a food processor before seasoning it with lemon, mayonnaise and soy sauce. The resulting ground squid she formed into a patty and fried to make a light and fluffy squid burger. As the centerpiece of her dish, she sandwiched the patty between layers of mashed potatoes seasoned with bright yellow Ají Amarillo. *Ají Amarillo is a type of yellow chili pepper. A traditional seasoning in Peruvian cuisine, it has both spiciness and fruity sweetness.*
She used Irish Cobbler potatoes- the pride of Hokkaido- to make the mashed potatoes. Their natural sweetness nicely emphasizes the body of the squid's flavor.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“So that's the Wanmono Soup made by Satoshi Isshiki...
... the so-called Master of Aggressive Japanese Cuisine."
"Look how beautifully it's plated! Even the ingredient colors are coordinated!"
"A true work of art!"
"Just looking at it sucks me in."
"But the taste... how does it taste?!
Is it as delicious as it is gorgeous?!"
"Just one sip of the broth was enough to send a shock wave surging through my body. Delicately constructing a wanmono soup out of just hare and konbu is difficult enough.
But to incorporate clam stock as well?! And so seamlessly too!"
"Clams?!"
"Wait, the soup broth is hare... and also clam?! How does that even work?!"
"There are four major components of a proper wanmono soup.
Suiji --- the broth that forms the backbone of the dish
Sukuchi --- the ingredients that accent the dish's aroma
Wandane --- the main ingredient of the soup
Wanzuma --- the side ingredients that complement the wandane
Blending the hare and clam stocks in a seven-to-three ratio infused the suiji broth with the mellow, salty body of the clams...
... putting a new, delicious spin on the traditional wanmono soup broth!
And the fresh, tangy aroma of yuzu fruit in the suikuchi accent neatly underscores that flavor, making it stand out all the more!
With this, he's done nothing short of innovatively reinventing a traditional Japanese soup stock!”
― Yūto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]