Lisco's American Life

Every April, the cherry blossom season is the carnival season for Japanese people. In this country, there are countless cherry blossom seasons. The Japanese think that cherry blossoms, a flower that symbolizes warmth, purity, and nobility, symbolize the splendor of the Japanese Bushido.

And short

Aesthetics. "If you want to ask about the soul of Yamato, look at the mountain cherry blossoms under the morning sun." The Japanese believe that life is short, and living should be as brilliant as cherry blossoms. Even if you die, you should leave decisively. When the cherry blossoms wither, they are not stained, and it is simple.

, respected by the Japanese as the Japanese spirit.

Lisko looked at the food in the bowl. He thought it was just a simple fish soup, but when he used chopsticks to spread it, he realized that there was a mystery hidden underneath.

The top layer is made of bracken and sakura leaves. Sakura is also used in many Japanese dishes and has become a famous side dish with Japanese characteristics.

There was also a layer of finely chopped crispy rice cakes sprinkled under the dish, and a piece of sweet and thick fish meat underneath. There was actually glutinous rice mixed with cherry blossom petals at the bottom. Such a rich rice soup really surprised Lisko.

The glutinous rice in this bowl of rice soup does not make the soup turbid. The soup plays a supporting role. The freshness of the fish and the glutinous rice complement each other, making the soup crystal clear and translucent.

Lisko had also heard before that kaiseki cuisine pursues the taste of the food itself, almost giving up other seasonings, and strives to explore the original deliciousness of the food.

But today's tasting revealed that this was not the case. There was obviously salt in this bowl of soup and rice, and the taste of ginger was also present in the fish soup. This traditional method of removing fishy smell made the fish soup taste more delicious.

Seeing Lin Qi eating up the bowl in front of him with great satisfaction, Shuji Ono couldn't help but smile as he saw that the food he made was so popular.

Many people say that the highest respect for a chef is to keep the plate clean. Shuji Ono has also received many customers, and some people only taste the dishes they cook, which makes him very satisfied.

Feeling frustrated and ashamed that I didn't make dishes that satisfied my customers.

The next dish continued to be served, and Lisko couldn't help feeling disappointed when he saw the food on his plate.

There is a square piece of tofu placed in the middle of the plate, as white as clouds. On it are placed radish puree and shredded onions and ginger, making the whole dish look very fresh.

But how could a piece of tofu become a dish without even cutting it? Lisko looked at the other three people, also full of questions.

Lisko knew that Kyoto, Japan was famous for its tofu, but taking out a piece of uncooked tofu was undoubtedly a bit perfunctory.

Before Lisko could ask, Ono Shuji knew their confusion and explained directly.

"Guests, this is not ordinary tofu, but Shirako Tofu. We use thick fish Shirazushi, and then add Hantian and arrowroot powder to fix the Shirazu that is not easy to solidify into the shape of tofu, allowing the umami flavor of Shirazu to permeate the entire tofu.

, every bite is full of umami flavor. This dish can mainly remove the salty taste of the fish soup just now, and also clear the mouth for the next dish."

After listening to Shuji Ono's explanation, Lisko suddenly realized, that is, how could he serve white tofu directly?

However, Lisko still didn't know what Bai Zi was, so it was Lynch, the chef, who stepped in to answer the question.

"Bai Zi is the essence of fish. The taste of this part is delicate, high protein and low fat. In Japanese cuisine, it is a relatively high -end ingredient."

After listening to Linqi's explanation, Ono Hideye's eyes were bright. He entertained so many guests. It was really the first time that someone knew what Bai Zi was.

"The guest said it was very right, I don’t know your career?"

"I am also a chef, but the chef of Chinese food. I opened a Chinese restaurant here at home."

"oh?"

Ono Hideyo's expression was even more solemn. He was bowing slightly because of the messy clothes for cooking, and bowed slightly to Lin Qi and paid tribute.

"The cuisine of Chinese food is intricate and long history. I have also been famous for the long -term cuisine of your country. I can be fortunate to get a peer. Okino is very honored."

Such a formal introduction really made Lynch a bit of a moment, but it didn't look on the face, but he couldn't leak timid in front of the neighbor chefs in this small life.

"Where, your cooking skills are great, I hope there will be a chance to communicate in the future."

Originally Lin Qi was just a simple politeness. I didn't expect Ono Show Twenty to be true. First, she wiped her hand with the towel next to it.

The hand to Lin Qi.

"I can get the guidance of the Chinese chef, grateful, and hope to teach."

Lin Qi was stunned first, and then there was a flushing on his face. He really didn't have his own business card. Lisco saw his embarrassment and took out his business card.

"Thank you for your appreciation."

Ono Hideyo had no objection. He took Lisco's business card and placed it in his own clothes pocket.

Lisco dug a spoon with the spoon next to him, and there was no fishy smell at the entrance. Instead, he was as fresh and natural as tofu. If it wasn't for Ono Hideyi just now, he would really think that he was eating tofu.

However, this tofu is really good to clear the salty smell that the fish soup remains on the taste bud just now.

The next dish is the roast in Kaiseki cuisine. There are two plates that come up this time, one puts a piece of fish, and on the other side is a hot pot like a hotpot balls that are eaten in previous lives with two toothpicks.

Lisco first moved the fish, and the weight was really small. The fish meat was not long and short.

There is no fishbone in this fish. It tastes just right. It can be seen that the basic skills of the chef are very solid. The fish meat is very tough to chew, and the sweet sauce is applied on it. It feels better.

After listening to Ono Hideyo's introduction, I know that this fish is the famous fried catfish in the Japanese cuisine. Almost every restaurant that can be famous in the restaurant will have the existence of this dish. Seeing the cooking skills of a restaurant, you only need to taste it. You only need to taste it.

This cooking dish made by this chef.

It looks simple and unusual, but the heat tests the chef's skills. If a little more heat, the fish will lose its own taste, and one less point will chew.

Another dish, Lisco has never moved chopsticks, and I have been clearly explained by Ono Hideyo. This is a true tofu, named miso tofu, skewed with bamboo sticks, and the golden on the surface is golden.

As soon as Lisco swallowed two tofu, it felt like eating cheese cakes, soft and softened, and the taste was salty.

Sure enough, as the most famous stage of kaiseki cuisine, roasting is well -known.