Lisko’s American Life

408. Kaiseki cuisine 3

The cherry blossom season in April is the carnival season for the Japanese people. In this country, I don’t know how many seasons are named cherry blossoms. The Japanese think that cherry blossoms, a flower that symbolizes enthusiasm, purity and nobility, symbolize the splendor of Japanese Bushido. And ephemeral aesthetics. "If you want to ask the spirit of Yamato, look at the cherry blossoms under the morning sun." The Japanese believe that life is short, and life should be as brilliant as cherry blossoms, and even if they die, they should leave decisively. When the cherry blossoms fall, they are clean and clean, and they are respected as the spirit of Japan by the Japanese.

Lisko observed the food in the bowl. He thought it was just a simple fish soup, but when he pushed it away with his chopsticks, he discovered that there was a mystery hidden underneath.

The top layer is the leaves of bracken and cherry blossoms. Cherry blossoms are also used in many Japanese dishes and become a very famous side dish with Japanese characteristics.

There is also a layer of very fine crispy rice cakes sprinkled on the bottom of the dish, there is a piece of sweet and thick fish meat on the bottom, and there is actually glutinous rice mixed with cherry blossom petals at the bottom. Lisko was really surprised by such a rich soup and rice.

The glutinous rice in this bowl of soup rice does not make the soup cloudy. The soup acts as a supporting role. The freshness of the fish and the glutinous rice complement each other, and the soup is crystal clear.

Lisko has also heard that kaiseki cuisine pursues the taste of the food itself, almost giving up other seasonings, and focusing on discovering the original deliciousness of the food.

But today’s tasting, I found that this is not the case. There is obviously salt in this bowl of soup and rice, and the taste of ginger can be tasted in the fish soup. This traditional way of removing fishy smell makes the fish soup taste more delicious.

Seeing Lynch eating up the bowl in front of him with satisfaction, Hideji Ono couldn't help but smile when he saw the popularity of the food he made.

Many people say that the highest respect for a chef is to clean the dishes. Hideji Ono has received many customers, and some people just taste the dishes he makes. Feeling frustrated and ashamed that I didn't make a dish that the customer was happy with.

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

In the middle of the plate was a square piece of tofu, as white as a cloud. Topped with pureed radish and shredded green onion and ginger, the whole dish looks very refreshing.

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

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

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

"Guests, this is not an ordinary tofu, but baizi tofu. I choose the baizi of really thick fish, and then add Hantian and arrowroot powder to fix the baizi that is not easy to solidify into the shape of tofu, so that the umami taste of baizi permeates the whole tofu. , A casual bite is full of umami taste, this dish can mainly clear away the salty taste of the fish soup just now, and it can also clear the mouth, making it easier to welcome the next dish.”

After listening to Hideji Ono's explanation, Lisko suddenly realized, that is to say, how could it be possible to directly serve a dish of white tofu.

But about what Baizi is, Lisko still doesn't know. At this time, it is Lynch, the chef, who comes to answer the questions.

"Shirako is the testis of the fish. This part has a delicate taste, high protein and low fat. It is a relatively high-end ingredient in Japanese cuisine."

Ono Hideji's eyes lit up after hearing Lynch's explanation. It was really the first time that someone knew what Baizi was when he entertained so many guests, so he couldn't help asking curiously.

"The guest is absolutely right, I don't know what your occupation is?"

"I'm also a chef, but I'm a chef of Chinese food. My family opened a Chinese restaurant here."

"oh?"

Ono Hideji's expression became more solemn. He straightened his clothes which were messed up because of cooking, and bowed slightly to Lynch to show his respect.

"Chinese cuisine is intricate and has a long history. I have also been famous for your country's cuisine for a long time. It is a great honor for Ono to be honored to have my colleagues come."

Such a formal introduction really stunned Lynch, but his expression remained unchanged. He couldn't lose his timidity in front of this chef from a neighboring country who lived a good life.

"Where is there, your cooking skills are great, I hope to have the opportunity to communicate with you in the future."

Originally, Lynch was just a simple courtesy, but unexpectedly Hideo Ono took it seriously, first wiped his hands with the towel next to him, took out his business card from the side pocket of his chef's jacket, held it in both hands, respectful Pass it to Lynch.

"I am very grateful to be able to receive guidance from Chef Huaguo, and I hope that I will not hesitate to teach."

Lynch was stunned at first, and then his face flushed. He really didn't have his own business card. Lisko saw his embarrassment and took out his own business card.

"Thank you for your appreciation."

Hideji Ono also had no objection, took Lisko's business card, put it in his pocket properly, and signaled to taste the Baizi tofu in front of him.

Lisko scooped up a spoonful with the spoon next to it and stuffed it into his mouth. The mouth had no fishy smell at all, but was as fresh and natural as tofu. If it hadn’t been for the introduction by Ono Hideji just now, he would really think that what he was eating was tofu.

But this tofu really cleared up the saltiness left on the taste buds by the fish soup just now.

The next dish is the grilled food in kaiseki cuisine. This time, there are two plates, one with a piece of fish, and the other with two toothpicks, similar to the hot pot balls eaten in the previous life.

Lisko first moved his hands on the fish, the portion is really small, the fish is only as long as a finger, and it feels like it will be gone in one bite, Lisko picks it up with chopsticks, and there is a small cherry blossom next to it, Lisko tastes the fish, There are no fish bones in this fish, and it tastes just right. It can be seen that the chef's basic skills are very solid. The fish is very tough to chew, and the sweet sauce is smeared on it, which makes the taste even better.

After listening to Shuji Ono’s introduction, I realized that this fish is the famous pan-fried trout in Japanese cuisine. Almost every restaurant that can be famous far and wide will have this dish. To see how well a restaurant cooks, you only need to taste it This chef made this recipe just fine.

It looks simple and abnormal, but the heat is a test of the chef's skills. If the heat is too high, the fish will lose its own umami taste, and if it is too low, the fish will not be able to chew.

For another dish, Lisko did not move his chopsticks until Shuji Ono explained clearly. It was the real tofu. The name was miso tofu.

Lisko swallowed two tofu in one gulp, feeling like eating cheesecake. It was soft and not loose, and tasted more salty.

Sure enough, as the most famous stage of kaiseki cuisine, burning food is well-deserved.

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