There is a law in the food industry. In order to make delicious food, you must have a full understanding of the ingredients, and treat the ingredients with kindness. You can't make food with the mentality of "it's a big deal if it's broken, throw it away and make it again".

After bringing these top-quality ingredients, Saito Somei as a painter has obtained the four treasures of the study. He picks every piece of fish with devotion, cooks every grain of japonica rice carefully, and focuses on roasting every piece of ziying. Even octopus, which takes hours of patient massage before being cooked.

From the perspective of Chinese food culture, "the qi of the cauldron is neutralized", raw food is not worthy of vigorous promotion. Chinese food believes that if the ingredients are not processed, not only does it not taste delicious, or it does not meet the Chinese taste, but also cannot show the exquisite skills of traditional cooking.

Chinese food is very good at blending various ingredients and condiments to achieve rich taste and aesthetics, which is another ideal state of food.

Yang Ming's journey started at the door of the store. The wooden-colored Japanese-style facade has the store name written in the middle, which is concise and a bit solid.

Open the door, the prelude sounded; bright and warm wood color came into view, followed by a faint woody fragrance.

What entered Yang Ming's eyes was marble floor, solid wood bar, exquisite tableware, spacious space, clean and comfortable, huge wine cabinet, mostly sake.

Yang Ming observed the surrounding guests.

They enter with a relaxed mood and leave with joy and contentment!

Especially in the middle of the process, the five senses were activated inadvertently and naturally, and the taste buds were deeply moved, and this depth seemed to be easily integrated into the touch of art!

Everyone seems to be enlightened. Sometimes there are some very simple and pure things in life, and there may be deep experience behind them; Happy people!

Yang Ming was also quickly infected by the atmosphere in the store.

At the same time, Yang Ming was also attracted by Saito Somei's skillful, meticulous and elegant movements when making sushi.

"The most terrifying thing about Saito Somei is his swordsmanship—"

Yang Ming remembered that when he and Jiuga Zhaoji were discussing before, Jiuga Zhaoji had mentioned this matter seriously.

Knife skill is the most basic part of cooking. To put it bluntly, it is the skill of turning ingredients from thick to thin, from thick to thin, which is part of the cuisine of any country.

However, for Chinese cuisine and the same line of Eastern cuisine, the knife work is not just a simple cut, chop, and a large piece becomes a small piece, but a more complex method of turning the ingredients into a more delicious state.

Knife kung fu is one of the cooking techniques in itself.

Outside of these two countries in East Asia, no one has ever emphasized the means of using the knife so much.

And the strength of Saito Somei that Jiuga Teruki said is not swordsmanship, but swordsmanship - Yang Ming remembers this clearly.

It seems like a word difference, but there are completely different meanings hidden in it.

Ordinary chefs have fixed postures and movements with knives, and they are quite satisfactory. People often use words such as skilled and fluent when describing their knife skills, but the degree of proficiency varies.

Only those who have great talent in sword skills, or those who devote themselves to study, can cross the barriers and reach the other side.

Saito Somei is such a person.

He has already surpassed the shackles of ordinary sword skills and reached the realm of "skill".

At this moment, what was displayed in front of Yang Ming was such a sword technique.

Saito Somei has no slack mentality at all. The so-called samurai means that at any time, every time he swings, he must focus his full attention on the blade, and will never make different choices depending on the timing and the opponent.

The position of the knife, the trajectory of the knife, in his mind, is like a constellation picture engraved on the sky, with a clear and fixed path.

Yang Ming found a place to sit down.

Ordered a very normal sushi set.

Saito Somei nodded, and if there was no extra, he directly chose the ingredients.

Tuna, also known as tuna, commonly known as tuna, has a tortuous position in the history of Eastern cuisine.

Today, tuna has become the most popular item in Japanese food stores, but in the Edo period more than 100 years ago, it was a low-priced fish that was only enjoyed by the untouchables of the dust.

The strong red muscles and galloping blood allow tuna to freely travel through the undercurrent, break through the surging, and wander in the world's oceans for a living.

But once they are salvaged, the rate of rotting of red-fleshed fish will be much higher than that of white-fleshed fish like sea bream, and they will stink before they reach the kitchen. Only those hardworking people who are too poor to eat will cut their noses. Remove the rotten meat, put the bones together with the meat into the pot and simmer for the stomach.

It was not until the large-scale development of freezing technology and the expansion of the cold chain system that the freshness of the fish could be maintained at the moment when it jumped from the water~lightnovelpub.net~ tuna entered thousands of households and was realized by people. What a supremely delicious delicacy.

Southern tuna, also known as southern black tuna, is slightly smaller than bluefin tuna and lives in the sub-frigid waters of the southern hemisphere. Saito Somei reached out and touched the glowing **** fin, and then confirmed the meat. The degree of compactness has already been calculated in my mind.

"Clang clang-"

Under the shadow of the light, the long knife specially used for dissecting tuna was held in his hand. The broad and sharp blade was straight forward, and the outline of his face was not seen. Saito Somyo discerned the integrated tuna on the chopping board, and suddenly turned towards the fish. The frost that covered his body stabbed out with a knife.

His cuff was blown by the wind brought by the body of the blade, and this sword was as if the world was overturned.

"Wow!!"

"Oh my God...it's amazing!"

"As expected of Saito-senpai! This knives skill is amazing!"

The surrounding guests, mostly students of Totsuki Academy, were shouting for this scene. As a student of Togetsu Academy, even if they had never dissected tuna, they had at least experienced it themselves.

The body of the tuna is very closely grounded to the title, and it is difficult to saw it even with a saw. It is absolutely impossible to achieve it by brute force alone. You can only find the gap between the head and the body of the bone, and follow the gap along the gap. Cut without hesitation to separate the heads.

Even a fishmonger who has dealt with tuna all year round is difficult to achieve such a precise one-shot kill, but Saito Somei did it.

The samurai and Rongguang cheered, and when he heard the cheers of the guests, Saito Somei was unmoved on the surface, but he couldn't help but rejoice in his heart.

Because, at this very moment, in this place, he is the **** of sushi!