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“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]

“But it¡¯s a hundred and twelve years old!¡± He protested.
¡°She still works pretty good.¡± Deire maintained. ¡°Stardrive gets a mite twitchy at warp 4, but that¡¯s just a dodgy plasma injector.”
― Christina Engela, Loderunner

“The outer wall of meat was already extravagantly delicious...
... but now it's as though a mellow yet aromatic geyser of savory umami flavor has suddenly burst through!
Ah!
There, between the layers of meat! Some sort of thick juice is seeping out!"
"Yep! I've boiled down some meat stock and seasonings to make an extra-thick Jellied Consomm¨¦!
Right before serving, I used a special cooking injector to inject it into various spots in the meat layer. As you eat, you stumble across it unexpectedly, giving the dish sudden, intriguing changes of flavor!”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 30 [Shokugeki no Souma 30]