Lisko’s American Life

After finishing the etiquette that he should do, Hideji Ono began to cook skillfully.

Although the guests in front of him were people he could not afford to offend, when it came to cooking skills, Hideji Ono was full of confidence.

After all, he can become one of the best kaiseki chefs in Japan, and he is not a vain name. Many people will come here especially for the name, and ask him to do it himself. This is also Hideji Ono's confidence.

While opening my own tools, I started to introduce kaiseki cuisine to a guest.

"As the most traditional way of cooking in Japan, kaiseki" refers to the meaning of a sage being browned with jade. Its form is "one juice and three dishes", and the utensils used to hold the food itself are also unique, mainly pottery, porcelain, lacquerware, etc. In our country, this cooking method is also called art by many people. "

Speaking of his own occupation and cooking style, Ono Shuji's eyes were full of confidence, and Lisko felt that this was probably the craftsmanship spirit pursued by the Japanese.

Kaiseki cuisine is becoming more and more popular today, and it has also been improved by chefs. In the old-fashioned order of serving, most of them follow a strict order of serving. First, seven side dishes with complicated workmanship are served, followed by soup Sauce handmade dishes, followed by sashimi, fried dishes, boiled food, grilled food, and finally rice. It is the rule of serving cold dishes first and then hot dishes, which allows chefs to flexibly arrange dishes.

Moreover, the characteristics of European cuisine have been added, and now the kaiseki cuisine combined with Europe and Japan is also very popular, and has become a new trend of creativity in the culinary school.

Ono Hideji first brought a serving of clear tea and appetizer wine for several people. The wine was cherry blossom rice wine accompanied by a light fragrance, and poured it on a small shallow wine dish.

After Lisko took a sip, he immediately felt that the taste was very good, but it was more in line with women's tastes. For a big drinker like him, this degree was indeed the same as a drink.

Seeing the other party's dazzling tricks and smelling the unique fragrance wafting from his nose, Lisko felt that his half-full stomach had the urge to eat again.

Soon, the first dish was served. After Ono Shuji’s collocation, the first dish was put in a small basket, which looked very like a potted plant. Many chefs needed hard work to arrange the food. The basic skills of studying, good presentation can attract diners' desire to eat more.

Lisko picked up a piece of yam, which was ingeniously made into the shape of a butterfly by Shuji Ono, with a few salmon roe, seaweed and egg yolk wrapped on a piece of cooked octopus. A small piece of sushi is a piece of tuna wrapped in pepper leaves. In fact, Lisko is quite afraid of eating squid that cannot be chewed. After all, this is not a good dining experience. The squid that cannot chew tastes like rubber. One piece remained crisp. It is also accompanied by broad beans and lily petals.

There are also smoked salmon, tuna and avocado in the basket. As an island country, the Japanese fish-eating culture is really at its peak, and many dishes must bring various sea fish. Lisko tasted it carefully, and felt that every bite was a unique taste. The ingredients were fresh enough, and the taste was also fresh and sweet. Sashimi and sushi were delicious enough without dipping sauce.

After the four of them ate the first dish, the next dish was ready. First, Hideji Ono put away the empty plates in front of the four of them and put them aside. He also removed the cold tea. Following the second course, a cup of green tea was served again to ensure that what the guests drank was warm.

The second course is the process of paying. The dishes are mackerel and Spanish mackerel sashimi. Before Lisko was about to start tasting, Ono Hideji opened his mouth.

"Everyone, you can dip a little wasabi and soy sauce in the thick fish sashimi. Spanish mackerel needs to be eaten raw, and the sauce will destroy the taste of the food itself."

According to his instructions, Lisko first picked up a piece of really thick fish fillet. It was a very thin piece, crystal clear, and when it was stuffed into the mouth, it didn't feel soft at all, but the meat was very firm. Even Lisko who didn't People who like to eat sashimi too much feel very good.

Turning his head to look at the other three people, Zhang Li still behaved as before after eating delicious food, narrowing his eyes happily, while Lynch closed his eyes and chewed, probably analyzing the quality of the other party's sauce. No matter what material, this is also a chef's habit.

The plate in front of Tina was already empty, like a cow chewing on a peony. Looking at her unfinished look, the food was exactly as she wanted.

The Spanish mackerel Lisko really doesn't know what species it is, but it should be a kind of mackerel. Lisko observed carefully. A hole was dug in the middle of the fish, and an orange-yellow thing was filled inside. In the mouth, the taste buds exploded and tasted out. Inside was citrus vinegar jelly, thin slices of sashimi, accompanied by sweet and sour jelly, which added a bit of sweetness to the original sashimi, which is no longer like It tastes like sashimi, more like cold desserts. Lisko guessed that girls would like to eat this dish. He turned his head and was almost taken aback. The plate in front of Zhang Li was already empty, and he was staring at it. Eat the remaining sashimi on Lisko's plate.

Lisko stuffed the chopsticks into his mouth, followed Zhang Li's gaze, and exchanged the empty plate in front of her with his own. Looking at Zhang Li who got what he loved, his eyes were full of favors. drown.

There are still some wild vegetables left on the sashimi plate. Lisko’s sashimi has been replaced by Zhang Li, and only these side dishes are left for him. He looked at it and recognized the pickled seaweed. As for the varieties of wild vegetables, he looked at them for a long time. I didn't recognize it either, it should be unique to Japan.

Lisko picked it up and chewed a few mouthfuls. There was no strange bitter taste at all, but it was full of fragrance and refreshing. Just now, after eating sashimi, there was already a mixed taste in his mouth. After eating wild vegetables, the original freshness was instantly restored.

The next dish was soup. Hideji Ono held a delicate bowl with both hands and placed it in front of Lisko.

There is a piece of red cloth under this soup bowl, and the lid is covered on it. When Lisko opened it, the edge of the bowl is surrounded by a circle of gold leaf, and the inside of the lid is patterned with gold lacquer, very Japanese-style cherry blossoms.

As the national flower of Japan, many places are decorated with cherry blossoms. In daily life, cherry blossoms are also widely used by all Japanese. Lisko feels that every country has its own national flower, but there is no one like Japan. The concept of the national flower, everyone's impression of Japan, cannot do without the existence of cherry blossoms.