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“EGGS BENEDICT
It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America.
However, Eggs Benedict alone can hardly be called an original dish.
Where's the surprise?
Still, faced with such beauty...
... I can't help but want to take a bite.
AAAH!
A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness!
Wait, no. That isn't all.
There is a greater depth to the flavor than that. But from what?
Hm? What is that golden powder I see?
AH!
Karasumi!
You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan*
I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk...
... that created such a deep and robust flavor!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“Hm? These cherry tomatoes...
they've been dried. Right, Tadokoro?"
"Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them.
When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven.
You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F.
I, um... thought they'd make a nice accent for the terrine..."
"Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses.
In Shinomiya's case...
... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors.
But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines...
... but one centers on the delicacy of the fresh...
... while the other on the savory goodness of the ripe and aged.
They are two completely different approaches to the same ingredient- vegetables!"
"Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite."
"For certain. If Shinomiya is the "Vegetable Magician"...
... I would say Megumi is... a modest spirit who gifts you with the bounty of nature.
a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves*
"No, that's not what she is! Megumi is a spirit who brings happiness and tastiness...
a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune*
"Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north...
a Vegetable Yukinoko!" *Small snow sprites*
"It's not winter, so you can't call her a snow sprite!"
"How come all of you are picking spirits from Japanese folklore anyway?”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions.
It's a stuffed chicken breast!
He used breast meat from locally raised chickens...
... and filled it with morel mushrooms, asparagus, and foie gras that were saut¨¦ed together in beef grease...
... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection!
The smooth, creamy mousse slides onto the tongue and melts...
... filling the mouth with the rich, savory flavor of chicken."
"But most impressive of all is the cabbage leaf that wraps all of it together.
Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked.
Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling.
The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude...
almost as if by magic! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“Tadokoro.
Your cooking is welcoming, warming...
and strongly comforting. That's hospitality.
Used wisely, that can be a very powerful weapon. Hone it well, and you will have a long, bright future here at Totsuki.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“The spice you used in the p?te...
that was allspice, right?"
ALLSPICE
The allspice plant is a tropical, mid-canopy tree.
The leaves are dried fruits are often used as a cooking spice.
It was given the name "allspice" because it combines the flavor of cinnamon, nutmeg and cloves.
"It's a convenient spice for nullifying the smelliness of some ingredients. You used it to get rid of the smell from the chicken liver, right?"
"O-oh! Um...
Yes, but..."
?
"I mean, for the last two days... all of you have tasted a whole lot of dishes for judging, right? And, um...
allspice can be used not just to eliminate smells but also to aid digestion.
I-I thought maybe...um... i-it would be nice if I could make a dish that's easier on the tummy..."
WAAAAAAAAHHHH!
"I knew it! I knew my darling Megumi was the best!"
"Yes. Our eyes do not deceive us. We were right!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“By adding vegetables like carrots, potatoes and zucchini, you were able to create seven separate p?tes of different colors.
And each p?te has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time."
"You made two separate sauces too. A sweet and tangy sudachi gel¨¦e...
... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto."
"Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!"
"Mmmm! The saut¨¦ed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!"
"The tangy sudachi sauce goes well with the mildly sweet tomatoes too."
"Seven different p?tes with two different sauces means there are fourteen flavors to enjoy.
I'm already excited to try various combinations!"
"Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye...
they also manage to be equally pleasing to the palate!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“Amazing! All of the ingredients, prepared just how I want them...
"Is this rough mix good enough?"
"Yeah!"
... are showing up at my fingertips exactly where I need them. I only have one person helping me...
... but...
... it feels like I'm working three or four times faster than when I'm cooking alone!
"What on earth is that?"
"Let's see... Soma Yukihira. My! He transferred in as a freshman? How unusual."
"He's anticipating her every move...
melding her work with his support into one cohesive whole."
"He does nothing unnecessary...
constantly keeping one eye on Megumi Tadokoro, so he never impedes her work.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“So... um.. that's what I think I want to make."
"That's a great idea!"
"R-really? You think so? Yay!
But, um... the recipe requires a whole lot of prep work on a bunch of the ingredients.
I-I don't know if it'll all work out in the end..."
"Hey! Who do you think you're talking to?
I was the number two chef at Yukihira's Family Restaurant, y'know! Though the only other chef there was my dad."
"Hee hee... Aha ha ha!"
"All right! I'm gonna pour all of my experience into supporting you! Get ready, Tadokoro! For today only...
... "Tadokoro's" Family Restaurant...
... is open for business!"
"Y... yay?!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“You've always done so much to help me...
... and now I get you mixed up in this.
I...
I don't even know where to start apologizin'..."
"I did this because I wanted to. No need to say sorry.
If you wanna know why, well...
... isn't it obvious?"
"Huh?"
"You aren't someone...
... who deserves to get kicked out over something like that."
"Soma...”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]