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“ These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat!
The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor!
That does it. I'm having soba noodles for dinner tonight!
"Now for the tempura shrimp!"
How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite!
The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures.
Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 25 [Shokugeki no Souma 25]

“Miss Kinokuni used once-milled flour for her noodles. They had a light and fluffy sweetness with a pleasing chewiness and a silky-smooth texture. It was a flavor so delicate and refined it made all three of us feel as if we had ascended to heaven after only a single bite.
Conversely, Mr. Yukihira chose thrice-milled flour. Compared to once-milled flour, it has a much coarser texture making for rougher noodles with a harsher scent...
but as it's made from the outermost parts of the groat, including their hulls, it packs the strongest buckwheat flavor of all three types of flour!"
Had Mr. Yukihira chosen to use once-milled flour for his noodles, frying them as he did would certainly have destroyed their delicate flavor. But because he chose thrice milled, which comes with the most powerful flavor...
... even frying the noodles in a hot wok wasn't enough to smother their buckwheaty goodness!
That is precisely what allowed him to masterfully construct such a delicious flavor! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 25 [Shokugeki no Souma 25]

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