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“I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all?
"'Holy basil'! And he used fresh leaves!"
Holy...
... basil?
"It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it...
... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.*
"Really? What an amazing spice!"
"However...
... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure!
How on earth did you get it?!"
"Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret."
"What?! He raises his own uber-rare spices?!"
"That's the Shiomi seminar for you."
""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!"
"Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite...
tartness? Yogurt!"
"Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out."
Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 8 [Shokugeki no Souma 8]

“HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!"
"How is that even possible?!"
"Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!"
"Not even a professional could manage something like this!"
"It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer."
"A 3-D Printer? Oh, I've heard of those!"
"But I didn't know you could use it to print food!"
"Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!"
"Papa, I want some! Buy me that!"
"Sure thing! Your papa wants to try it too!"
"Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!"
"Man, Totsuki students are amazing!"
They like it.
"That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 16 [Shokugeki no Souma 16]

“The scent of the spicy squid is almost too much to handle!"
First we start with bite-size chunks of squid saut¨¦ed in some olive oil and squid ink...
Once the flavors have fully melded together, in goes a generous splash of white wine to flamb¨¦ them!
Then some cabbage and onion for sweetness! Tomatoes for a little zing!
And finally... the secret ingredient!
"What the heck? Look at that giant needle!"
"You're not going to use that on the food, are you?!"
We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil...
... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand...
PLOOP”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 32 [Shokugeki no Souma 32]

“ The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper!
Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent!
The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had!
Then, uh... there's the cayenne and the oregano... and... uh...
The oregano, and...
"Aaaah! I can't! I just can't!
Anytime I try to think, my mind just screams that it wants more!"
Exquisite!
Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor!
The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it.
"This dish...
surpasses Soma Yukihira's."
"I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too.
Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent.
Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 22 [Shokugeki no Souma 22]

“A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans.
He did the same thing that Secretary Girl did with her turtle burger bun...
... picking something that would keep the meat juices from dripping out the bottom!
Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out.
And the burger patty...
... is kofta!
A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard!
Its scent and umami flavor are powerful enough to bring tears to the eyes!"
W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?!
"Here. Let me give you a lesson.
Four things are required for a good burger. A bun, a patty, some kind of sauce and...
...pickles.
The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty.
Pickles are a hidden but key component of the best burgers!
From what I could tell, you used ginger sticks as your pickle analogue...
... but that was a weak choice."
"What?! Then what did you choose that's so much better?!"
"The pickle type that I picked for my burger...
...is achaar."
"Achaar?"
"What kind of pickle is that?"
ACHAAR
South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices.
Sometimes called Indian pickles, achaar is strongly tart and spicy.
This is achaar I made with onions.
The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base.
I added lemon juice to bolster the citrusy flavor of the amchoor...
... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose.
Cloves. Cumin seeds. Black pepper.
Paprika. I even added a dab of honey to give it a hint of sweetness.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 10 [Shokugeki no Souma 10]

“What luxury ingredient will it be this year?
Matsutake mushrooms?
"Returning" Skipjack?
Fresh soba?"
"IT'S MACKEREL PIKE!"
"Really? Pike?!"
"Umm... that's kind of a letdown, to be honest. They're such common fish..."
"Not so fast, folks.
It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it...
... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season.
A dish that uses pike in some way...
... is the theme for the final round of this year's Fall Classic!"
"Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for its robust fragrance.
It is a prized ingredient in seafood dishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 12 [Shokugeki no Souma 12]

“The core of the fragrance Hayama is trying to build...
... is Jeneverbes."
"Jene... verbes?"
"That means juniper berries!"
JENEVERBES (JUNIPER BERRIES)
Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's.
In the Middle Ages, juniper berries were added to distilled malt wine to make Jenever, the direct predecessor to gin.
The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma.
"Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer.
When it has turned fragrant and golden brown, add the seasonings and spices...
... to make a perfect, fragrant gravy to adorn my fried bear!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 22 [Shokugeki no Souma 22]

“Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for itsrobust fragrance.
It is a prized ingredient in seafooddishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 12 [Shokugeki no Souma 12]

“ So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver.
The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance!
Unbelievable!
How many spices must he have mixed to-"
"No. The spice used in this dish...
... is allspice alone."
"What?!"
"I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance."
"No, his skill is in manipulating fragrance itself.
He can do more than just add more spices into his recipes.
In fact, this time he subtracted spices instead.
In so doing, he accentuated the freshness and flavor of the in-season pike.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 12 [Shokugeki no Souma 12]

“His main ingredient is sea bream...
At least the head of one!"
Aah, now I see. He's making Fish-Head Curry!
FISH-HEAD CURRY
Originating in Singapore and Malaysia...
... it uses the whole head of a white-meat fish so that even delicately flavorful parts, like the eyes and cheeks, can be enjoyed!
"Next, he's put some baking powder into a bowl...
... along with baking soda... yogurt...
It's naan! He's making naan bread!"
"So he intends to serve his curry with naan instead of rice? That's fairly... ordinary."
"I'd expected something a little more unique from Professor Shiomi's prized apprentice."
"Isn't it a display of confidence on his part? Not relying on some wacky, unusual dish to generate surprise?"
"No...
That naan.
If he's doing what I think he's doing...!"
"Shhh. That's right, Jun. This...
... is just the beginning of my dish! "
"Hayama has left the naan to rise... returning to his curry!
He's adding a pinch of lemongrass for fragrance, and-"
"Whoa! It's a dash of freshness to the otherwise mild and soft coconut milk..."
"Just the refreshing scent is enough to make my mouth water!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]

“I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance."
"No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes.
In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike."
"Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice?
His dish's impact was on par with Ryo's!"
"Yes! Just searing not give that punch. It is inconceivable!"
"I used kaeshi sauce.
Right before serving, I brushed a thin layer of kaeshi onto the fish slices."
"Kaeshi? Does he mean the ramen soup base?!"
"Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion."
"Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!"
"I'm surprised you're familiar with that sword technique. But no, this is different.
Kaeshi is a mixture of soy sauce, mirin and sake.
It is most often diluted with dashi stock to go with noodles.
It is considered an all-purpose seasoning that can be used in almost any Japanese dish."
"No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch.
But the sugars present in kaeshi make that easier!
It also prevents the heating time from dragging out too long and ruining the freshness of the fish. "
"The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 12 [Shokugeki no Souma 12]

“It's Apicius-Style Duck. Enjoy."
Apicius-Style Duck is a dish said to have been a favorite of a famous seventeenth-century Italian gourmand.
The recipe calls for duck breasts to be roasted and then have the skin side coated in spices and a caramelized honey glaze.
"Look at how the caramelized honey gleams!"
"The layer of spices crusting the outer skin smells amazing too!”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 11 [Shokugeki no Souma 11]