Food Wars!: I Became a Fantasy Ingredient Supplier

In the original story, Kojiro Shinomiya's family was not well-off; his parents were probably just ordinary employees.

Despite his family's limited financial resources, his parents still did their best to create a better life for him. This upbringing allowed him to experience the hardships of life from a young age and cultivated his appreciation for opportunities.

later.

To celebrate Shinomiya's advancement to higher education.

His mother, tightening her belt, took him to a local French restaurant for dinner.

After tasting French cuisine that she would not normally have the opportunity to enjoy, the smile that spread across her mother's face deeply touched Shinomiya's heart at that moment.

Yes.

This moment.

It became a turning point in his life.

Kojiro Shinomiya begins to dream of becoming a French chef.

He hopes that through cooking, through French cuisine, he can help his mother, who is struggling through life, to always keep a happy smile!

Therefore, he resolutely applied to Totsuki Academy and was successfully enrolled.

There, he received rigorous culinary training and gradually demonstrated his exceptional talent.

Especially during his high school years, he not only excelled in French cuisine but even surpassed his classmate Fuyumi Mizuhara in Italian cooking. Ultimately, he graduated from Totsuki Academy as the first seat of the Elite Ten!

……

There's a saying that goes:

Childhood experiences determine the direction of a person's life.

Perhaps it was the hardships of his childhood that made Kojiro Shinomiya develop a somewhat wicked personality.

He has always been somewhat neurotic and meticulous about cooking! He even requires his employees to follow the recipe steps exactly every time and does not allow his recipes to be changed by others at will.

Therefore, the Fourth House often gives people the impression of being "unapproachable," which also leads to a lack of affability in the team and difficulty in building deep relationships with others.

For example:

Working in the kitchen.

Because of his strictness, the other chefs often felt stressed!

……

"After a long period of slow simmering."

"The beef brisket becomes tender yet still chewy. The fibers in the meat seem to be magically transformed, melting on the tongue with a gentle touch, releasing a rich meaty aroma and mellow juices."

"The sweet and sour flavor of the tomatoes subtly permeates every inch of the beef brisket, adding a touch of freshness."

Before he could react, Shinomiya opened his eyes and looked at Ye Chen.

Yes!

This is the true flavor of braised beef brisket with tomatoes.

Then, as if remembering something, he continued, "It seems you're using a diagonal slicing method to prepare the tomatoes?"

"You've observed very carefully!" Ye Chen nodded in agreement. "The key to this cutting method is to adjust the angle between the knife and the tomato's axis to control the size and shape of the slices."

Kojiro Shinomiya fell silent.

tomato!

It can be considered a versatile dish.

It can be eaten raw, on its own, or with meat.

Therefore, the way tomatoes are prepared directly affects the flavor of the entire dish!

If you observe the shape of a tomato, you'll notice it's not a perfect sphere, especially the top, which has bumps and ridges. To cut a tomato without the juice spilling out, cut into the ridges.

The indentation in a tomato is precisely where the pulp between the seeds is separated.

When you cut a tomato, juice will flow out because when you cut directly into it and press down on the flesh, the seeds will spray out.

and so.

If using the diagonal cutting method, cut at the flesh.

That will quickly be covered by the pulp, so it won't easily leak juice.

"Hey!"

"Such a meticulous approach to cooking truly earns my respect!"

Finally, Kojiro Shinomiya, realizing what was happening, couldn't help but express his true feelings.

……

outside the window.

At this moment, a light drizzle began to fall.

The "drip drip drip" of raindrops seemed to be accompanying a little dance tune.

After a while, the rain grew heavier and heavier, pattering against the glass windows, and the world seemed to be shrouded in a vast beaded curtain, a hazy, misty scene.

now.

Shinomiya Kojiro finally had a good impression of this restaurant!

At the same time, he understood why CEO Rantabhi had strongly recommended that he have a meal here.

It turns out that this chef named "Ye Chen" has a precise grasp of the characteristics of ingredients, pushing their flavors to their fullest potential through cooking. He also allows people to feel healed and warm while enjoying the food!

And these are precisely what the Fourth Palace currently lacks the most.

……

Once upon a time.

There was a scientist who loved eating soufflés.

Instead of focusing on physics research or inventing a robot, he's researching how the state of an egg affects the taste of a soufflé, and he even drags his senior along to join in his antics.

As a result, the two of them used their extensive academic knowledge to directly engage in "molecular gastronomy".

Later, they met a WGO chef, and with his support, they developed and published a new dish every month.

then.

Molecular gastronomy.

This novel food revolutionized the culinary world!

If plating is a collision of food and art, then molecular gastronomy is a combination of food and science.

……

it is known.

Matter is actually made up of molecules.

Molecules are the smallest examples of substances that retain their chemical properties.

The so-called "molecular cuisine" is to understand food from a molecular perspective, and to experimentally combine chemical substances in food, such as glucose and vitamins, or add some food additives to create new foods.

Hmm, or change the state of the food.

Solid food turns into liquid, and liquid food turns into gas.

Or you could break down a food and recombine it to change its shape and make it look like something else!

Simply put, it involves breaking down the taste, texture, and appearance of ingredients and then using physical or chemical changes to reassemble them into new food.

……

At this moment.

At Totsuki Academy.

I just finished watching Erina's food battle.

Then, Alice quickly arrived at the culinary lab and began preparing to create a new molecular gastronomy dish: chocolate pasta!

First, the chocolate is heated and melted, then carrageenan is added and injected into a mold through a syringe to form a noodle shape. Then, it is shaped using molecular spheroidization technology, ultimately resulting in a chewy texture.

Then, cook the pasta at a low temperature for a long time (65℃ constant temperature for 1 hour).

This keeps the appearance fresh while ensuring the inside is fully cooked.

"All right."

"This is pasta made from chocolate."

Alice took a deep breath, and then presented the finished chocolate pasta to her henchman, Ryo Kurokiba.

……

Seeing is not always believing!

When a seemingly simple plate of pasta is served, who would have thought that it's not pasta at all, but chocolate?

Even Ryo Kurokiba, who is well aware of the allure of molecular gastronomy, was stunned when he looked at this plate of molecular gastronomy chocolate pasta.