欧宝娱乐

“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, 食戟のソーマ 12 [Shokugeki no Souma 12]