Food Wars!: God's Tongue is no match for me.

Page 11

Chef Jiro Oyama of Noda Iwa is recognized by the WGO (World Go Go Sourcing Organization) as the "God of Eel Rice".

……

I learned that Erina came to try the food.

Jiro Oyama must have personally taken charge of making the eel rice.

He first cut the eel open, removed the thick bone in the middle, carefully removed the small bones, steamed it, coated it with sauce, and finally grilled it over Bizen charcoal.

It has ample and stable firepower.

Only then can you bake it to bring out its true flavor.

While fanning the fire, he diligently turned the fire over and poured the sauce over it.

Throughout the process, Jiro Oyama meticulously grilled the eel, striving to bring out its full flavor.

In fact, it is not easy to make a delicious eel rice dish.

Many chefs at eel restaurants near Tokyo work through thick smoke, and some have almost gone blind from the smoke.

Traditionally, eel rice is served in a rectangular lacquered box. The more upscale version consists of a layer of rice, drizzled with sauce, topped with a layer of eel, then another layer of rice, and finally topped with the fattest eel meat.

It is called "double" because it has two layers of eel.

When eating, it is sprinkled with some green Sichuan pepper powder, which is a different variety from the red Sichuan pepper. It is very spicy and has a strong aroma.

At first, when I wasn't used to it, I thought the sansho pepper powder tasted a bit like soap, and I almost vomited.

eel.

Although the bones were removed.

However, some very fine thorns remained in the flesh.

It's very uncomfortable when a fishbone gets stuck in your throat, but once you get used to it, you don't feel anything is wrong with it.

……

Time flies.

Soon, the eel rice, personally prepared by Jiro Oyama, was served to Erina Nakiri by a waiter.

Upon closer inspection, the heavy box contained a thick layer of eel rice.

The top layer is covered with freshly grilled eel with sauce, which is the soul of eel rice.

Every store.

They each have their own secret recipes.

The sauce used by Jiro Oyama is generally mild, but it brings out the umami flavor of the eel and brings out the fragrance of the rice.

The sheer scale of its entrance was enough to make me want to cry even before I tasted it.

In addition, it is necessary to mention the container for serving eel rice. When it is served in a round bowl, it is called "eel rice bowl" (撼丼), while when it is served in an exquisite lacquer box, it is called "eel rice bowl" (撼重).

Jiro Oyama's bowl of eel jelly was made using valuable Wajima lacquerware!

"Hmm? This is the best eel rice?"

Erina glanced down slightly and frowned.

As a supervisor and judge, she didn't say much, but quickly picked up a small piece of eel with her chopsticks and savored it.

……

Just entered the mouth.

The fish skin was golden brown and had an irresistible aroma.

The eel has a very firm exterior, but the moment you bite into it, it melts in your mouth.

The rice at the bottom was cooked to the perfect firmness, absorbing the sauce without becoming mushy. The set meal also included a dish of pickled vegetables and a dish of grated white radish, which were refreshing and helped to cut through the richness.

As you savor each bite, the delicious flavor of the eel slowly unfolds on your tongue.

The meat is delicate and tender, requiring almost no chewing before melting into a mouthful of mellow flavor, leaving an unforgettable warm sensation.

At the same time, the baking temperature was just right.

The slightly charred outer skin contrasts subtly with the juicy interior.

And if, while enjoying this delicious eel, you can quickly shovel a mouthful of rice that has absorbed the essence of the eel sauce, the taste and texture are simply...

It's so delicious it'll blow your mind!

So much so that Erina's eyes flashed with amazement.

She closed her eyes, savoring every detail of the eel rice bursting in her mouth.

Chapter 14 You Have No Chance

The sauce for grilled eel.

There are two kinds: mirin and soy sauce.

Their proportions determine the differences in taste.

Jiro Oyama believed that the ratio of sauce to mirin used to be about 1:1, but modern tastes tend to be sweeter, so more mirin is needed.

In the Japanese eel industry, there's a popular saying:

"Three years to gut fish, three years to skewer fish, a lifetime to grill fish."

visible.

Doing this well is really not easy.

Jiro Oyama has been grilling eel his whole life. Every day when he grills eel, he has to pay attention to the difference in the charcoal pile and the amount of oil seeping out of the eel, and adjust his cooking method accordingly.

Whether it's wild eels or farmed eels, these steps are indispensable.

Furthermore, these five standard operating procedures must not be disrupted.

……

"Ok?"

"That's exactly what happened."

Erina, who had only eaten a small amount of eel rice after putting down her chopsticks, fell into deep thought.

Then, she noticed something amiss with the eel rice bowl and coldly said to the waiter beside her, "Have the head chef come out to see me. There are some questions... I want to ask him personally."

"Yes!"

Upon hearing this, the waiter...

He then wisely left and called over Chef Noda Iwa.

……

Approximately 40 years old.

His face was calm and reserved.

Time has gently etched a few fine lines at the corners of his eyes, but it has not diminished his charm in the slightest.

The chef's uniform was spotless white, adorned with a badge symbolizing WGO three-star honor, which gleamed in the sunlight.

To be able to do this at such an age.

He achieved the three-star chef status that even Kojiro Shinomiya could not attain.

Jiro Oyama certainly has reason to be proud!

Even such a prestigious figure in the culinary world could only show utmost respect in front of Erina, who possessed the talent of the "God Tongue."

"Miss!"

"I wonder, what's wrong with Nodaiwa's eel rice to you?"

Jiro Oyama appeared exceptionally humble.

He bowed slightly, almost bending his body into a perfect arc, a hint of tension flashing in his eyes.

"You should understand."

"In the face of the God Tongue's power, any dish will be found to have flaws."

"So, as long as the chef doesn't cook something too badly, or slack off in terms of ingredients, seasoning, knife skills, or cooking techniques, I, Erina, usually don't care too much."

"But there's one situation I absolutely cannot tolerate!"

"you……"

"Did you use xanthan gum?"

His words were filled with deep hatred.

If looks could kill, then this Jiro Oyama would already be in hell!

……

Xanthan gum.

It is a biosynthetic adhesive.

High molecular weight polysaccharide polymers with corn starch as the main raw material.

It can be used in fruit juices, ice cream, soy sauce, salad dressings, frozen desserts, baked goods, gels, soft drinks, instant noodles, sausages, canned meat, cheese, cakes, bread, dehydrated foods, etc.

Even in multiple fields such as cosmetics, toothpaste, and pet food.

Normally, if xanthan gum is added to the eel rice sauce, it will appear very transparent and have a thicker texture.

"No... I just..."

Jiro Oyama's eyes widened in fear.

He wanted to escape from his eyes, but could only helplessly stare at Erina's expressionless yet oppressive face.

……

He was still panting.

He quickly knelt down on the ground with a thud.

Like a pitiful, stray dog, he staggered to Erina's side, his face full of pleading and despair.

"Young Miss, I was wrong."

Jiro Oyama's voice choked with sobs.

He hoped to receive Erina's forgiveness, even if it was just a tiny bit of pity.

……

It has stood for over 200 years, weathering storms without changing its appearance.

This Noda Iwa eel restaurant is not only a temple of eel rice in Japan, but also a testament to family tradition and craftsmanship.

A few years ago.

With the most delicious eel rice.

Finally, it gained recognition from the WGO food organization and was awarded the honor of a three-star eel restaurant!

However, Erina's expression remained indifferent, as if none of this concerned her.

"Your Noda Iwao."

"After receiving a three-star rating, instead of making further progress, it seems to have hit a development bottleneck, right?"

"After all, making eel rice like this is quite complicated."

"First, there are the raw materials. The purchasing staff needs to go to the market to buy them on the same day. Then, the kitchen staff will clean them, cut and slice the eel, and add seasonings."

"Finally, I'll give it to you to cook."

"After cooking, the food is handed over to the food inspector for plating and styling."

"It might seem unbelievable to laymen that a dish of eel rice requires so many steps before it can be served."

"But none of these steps can be omitted, otherwise they will all affect the final taste of the eel rice!"