Food Wars!: I Became a Fantasy Ingredient Supplier

"I spent more than 10 hours simmering the broth for this bowl of ramen."

"do not worry."

"The ingredients are very fresh."

Bogus paused, noticing that Saiba Joichiro looked much more weathered than he had been during the team's shokugeki tournament.

On his body.

It is clearly more stable and reliable.

He's no longer the chef who used to love playing pranks on others and had a particularly flamboyant personality!

……

"Could you introduce it to me?"

"What are the ingredients and preparation method for your Japanese black sesame ramen?"

Then, having regained his senses, Bao Gusi looked at Shiroichiro with a slightly expectant gaze and asked.

"no problem!"

Saiba Joichiro nodded.

He then began to explain without hesitation: "This bowl of ramen, although it is Japanese cuisine, actually features French soy sauce chicken and Spanish pork. Its characteristic is the combination of chicken fat, onions and spices."

"In terms of taste, it's on the salty side, which might not be suitable for someone who prefers a lighter flavor!"

"But I think it goes perfectly with the rich flavor of chicken fat."

"The ramen noodles are also chewy."

"We'll taste it later, and I reckon the bowl will be empty in no time."

Upon hearing this, Bao Gusi's eyes flickered, showing his surprise at the ingredients used in Joichiro's bowl of Japanese ramen.

Besides French soy sauce chicken and Spanish pork, this bowl of ramen also contains neon mustard greens, onions, Japanese soy sauce and broth, as well as a special Chinese black sesame sauce and chili sauce...

In other words.

Just a simple bowl of ramen.

He used ingredients from at least four different countries.

……

The world of cuisine is vast and boundless!

The knowledge and practical experience gained in Totsuki are far from sufficient.

Therefore, after dropping out of school, Joichiro embarked on a "wandering" journey. He believed that only by traveling around the world and directly experiencing local ingredients and cooking cultures could he transcend the limitations of the traditional "school school" and develop an open understanding of ingredients!

During his long journey, he did indeed come into contact with famous chefs, cuisines, cooking techniques and philosophies from all over the world!

For example.

Regarding rice.

He has come into contact with Siamese fragrant rice, Japanese black grass rice, Chinese Wuchang rice, Japanese golden sprout rice, and so on.

This deep understanding of different types of ingredients naturally laid the foundation for his subsequent fusion and innovation in cooking. Furthermore, it ensured that his exploration of ingredients was not superficial, but rather a process of mastering their characteristics and cooking logic through long-term practice.

Ultimately, after this transformation, Joichiro's cuisine was no longer bound by regional labels, but instead used "deliciousness" as the sole criterion.

……

No matter how things change.

The broth is always the soul of Japanese ramen.

After simmering over low heat for 10 hours, the essence of chicken and pork bones has been perfectly blended.

With just a light sip, the rich and mellow bone broth, along with the sweetness of onions, first sweeps across the tongue. Then, the tender fibers unique to Spanish pork melt between the teeth, followed by the savory and salty aftertaste of French soy sauce chicken, layer upon layer!

Meanwhile, the spiciness of star anise and bay leaves flows like an undercurrent.

Noodle.

Custom-made coarse noodles were selected.

Even after prolonged cooking, it retains its chewy and springy texture.

Each strand is coated in golden chicken fat, offering a smooth texture upon first bite, followed by the sweet taste of wheat as you chew.

The most wonderful thing is the perfect balance of saltiness and umami. Although, as Ichiro said, it is on the salty side at first, when the saltiness intertwines with the richness of the chicken oil and the aroma of the soup base, it explodes directly in the mouth.

This made Bogus so irresistible that he used noodles to wipe away even the last drop of soup.

From the first sip of hot soup down your throat to the satisfied sigh when the bowl is empty.

the whole process.

Yes, no more than five minutes.

In such a short time, this famous food association president managed to eat an entire bowl of ramen.

It must be said that Joichiro Saiba is truly a master!

……

"rare."

Finally, after savoring the flavor, Bogus praised, "Despite incorporating ingredients from multiple countries, your ramen dishes have consistently retained the essence of Japanese cooking, such as using miso broth and yuzu to cut through the richness."

"It's clear that your cooking is becoming more inclusive!"

"Being too tolerant can lead to losing oneself."

Jōichirō shrugged, looking helpless.

"Ah!"

"People change all the time."

Upon hearing this, Bougus chuckled and replied, "It's good to be confused; at least it means there are endless possibilities in the future."

……

During my time studying at Totsuki Academy.

Joichiro's culinary style has been described as "domineering and unreasonable".

This style stems from his extreme pursuit of flavor, breaking traditional frameworks through high-intensity seasoning and unconventional pairings.

For example, he can combine overly sweet strawberry jam with salty dried anchovies, creating an extremely contrasting taste sensation. While this kind of "destructive" culinary experiment may seem eccentric, it lacks a certain warmth!

later.

My experience of traveling the world after dropping out of school.

Joichiro's culinary philosophy has also undergone a fundamental transformation.

He began to pay attention to "conveying warmth" and combined foreign elements with the "simple" aesthetics of Japanese cuisine.

"Joichiro."

"Back then, you swept all kinds of competition awards as a culinary pioneer."

Bogus's gaze deepened, as if he were recalling some past events: "At the Culinary King International Gastronomy Conference, you were also a prominent figure, and your story is still told to this day."

"Even more shockingly, you later single-handedly crushed 50 people in a team food battle, which shocked the entire culinary world."

"But you disappeared at THE BLUE World Culinary Championship, which is renowned worldwide!"

Bogus sighed softly.

That stubborn and resolute face came to mind.

At that time, I thought that Ichiro would reach the pinnacle of all chefs by taking advantage of THE BLUE cooking tournament held by WGO, but in the end I learned that he had completely withdrawn from the cooking world and disappeared because he could not withstand the enormous psychological pressure!

For a long time, he often felt sorry for what happened to Joichiro.

……

Shiroichiro remained silent, lost in thought.

Pressure can be a person's motivation, or it can easily destroy a person.

now.

He has long since emerged from the shadows.

Therefore, he is less inclined to recall or recount certain past events.

The atmosphere then became even more subdued, and seeing that Joichiro remained silent, Bougus took a deep breath and said, "It must have been 20 years since you and I last met, right?"

"Hmm! Almost."

After mentally assessing the situation, Shiroichiro nodded.

"You disappeared for 20 years, but now you've made a comeback, choosing to become the head chef at this five-star Ritz Hotel. What is your purpose?"

At this point, Bogus no longer intended to hide anything and spoke frankly.

"Purpose?"

"What purpose could I have?"