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“The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?"
"I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor."
"Weird. All of a sudden I'm starting to feel warm."
"That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue."
"The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor!
But the keystone to it all...
... is the TEMPEH!"
TEMPEH
Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine.
"Mm! Wow! It's really light, yet really filling too! Like fried rice."
"It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute.
I broiled these teriyaki style in a mix of soy sauce and sake.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]

“There's the apple's crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness...
... and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto.
It's gentle caress...
... gradually wakes you from your slumber.
Like the soft kiss...
... of a prince!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]

“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]

“The apple flavor had thoroughly soaked into the rice and onions...
... but, if the apples were simmered long enough to do that, wouldn't they have crumbled to mush? How they can still be so crisp?"
"That's true! How does that work?"
"Oh, that? That's easy. I used this!"
"Apple juice?!"
"Why use that?"
"First, I saut¨¦ed the onions and set them with the rice to simmer. Then I poured in a bit of the apple juice while it was all boiling down. I didn't add the diced apple until the very end, cooking them just long enough to heat them through."
"That's why they kept their crisp texture! Aha! What a brilliant idea! Using that juice let him unify the dish...
... infusing hints of apple flavor throughout the whole thing!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]