Food Wars!: I Became a Fantasy Ingredient Supplier

"The word 'taste'."

"This is always another major reason why pasta is so appealing."

Erina stepped forward and explained.

Indeed, because the noodles are hollow in the middle, they can better absorb the flavor of the sauce during the cooking process, making every bite full of rich flavor.

Especially the moment you bite into it, you get the smooth and chewy texture of the noodles themselves, as well as the rich and savory flavor of the sauce.

Rich.

wonderful.

Such a taste naturally brings great satisfaction.

Whether paired with delicious chicken broth or rich meat sauce, hollow noodles blend perfectly, creating an unforgettable taste experience.

As the tenth seat of the "Elite Ten of Totsuki" and possessing the taste talent of "God Tongue", Erina couldn't possibly have been unaware of this!

Even former graduate Fuyumi Mizuhara probably never imagined that one person's culinary style could blend the delicacy of Japanese style with the boldness of Italian style. A bowl of hollow pasta fully retains the structural advantages of traditional pasta, while being given a unique flavor through Japanese seasoning.

"good."

"Very thoughtful."

Coming to her senses, Fuyumi Mizuhara couldn't help but show an admiring look.

Clearly, Erina's words made her look at this top student of the elementary school with new respect.

"Ah!"

"It's really fun."

"It seems that this year's new students at Totsuki Academy may not all be of poor quality."

After saying that, Fuyumi Mizuhara couldn't wait to start tasting the Japanese Neapolitan pasta!

……

suck suck~

Upon first bite, one is immediately struck by how perfectly the smooth, hollow pasta blends with the special meat sauce.

Even for a fleeting moment, you can feel that rich aroma!

Ah!

It's also a bit sour.

But this sour taste is not sharp.

Instead, it has a mellow, fruity aroma that is perfectly balanced with the sweetness, creating the typical "freshness" of Italian cuisine.

Chopped garlic and onions are slowly sautéed at a low temperature until golden and translucent, releasing their caramelized sweetness and slight spiciness, which lay the foundation for the sauce's complex aroma without overpowering it.

Finally, tear fresh basil leaves into pieces and sprinkle them in before taking the dish off the heat.

Its blend of mint and pepper aromas is instantly released, infusing the entire dish with the essence of a Mediterranean summer.

"This this……"

Fuyumi Mizuhara was so shocked that she couldn't say a word.

Whether it's Japanese or Italian, Neapolitan pasta should be characterized by its stimulating flavors, with a perfect balance of sour, salty, spicy, and smooth textures!

Garlic and chili peppers, both with a spicy and stimulating flavor, are definitely indispensable.

then.

It's tamarind and olives!

These two flavors are the main taste bud stimulations; the salty and sour taste of pickling is very addictive.

But no matter how you do it, the combination and amount of any ingredients should be balanced.

Any ingredient, even the most inconspicuous accompaniments and seasonings, such as salt, vinegar, and wine, should be used in moderation. Too much or too little will directly affect the taste of the entire dish!

……

"It's really amazing."

"The way it is used for any ingredient is just so perfect."

"The flavor is extremely balanced, and none of the ingredients are used to deliberately ruin the pasta's texture. Moreover, the flavor of this special meat sauce is not too overpowering, nor does it try to suppress the pasta's own flavor."

"Cool!"

"It's so cool!"

"This soft and smooth texture, this fresh, sweet, sour and spicy flavor, and these incredibly chewy hollow noodles..."

"Everything was so perfect!"

Upon opening her eyes, Fuyumi Mizuhara could no longer contain her excitement and joy. She frantically ate the plate of Japanese Neapolitan pasta in front of her, but her eating manners gradually became unrefined, extremely rude and violent.

It seems that from this moment on, she was completely captivated by the cooking made by the "Queen of the Far Moon"!

……

It is cooked with precision.

For the pasta, rinse it in cold water after successfully cooking to maintain its elasticity.

This simple method results in pasta that is both chewy and smooth when you eat it. This technique also allows the pasta to absorb the sauce better without becoming too soft and losing its chewiness.

In fact.

Compared to the most original Neapolitan-style pasta.

When making this pasta dish, Erina made some improvements by adding a little bit of basil leaves and mushrooms!

In no time, the entire plate of Japanese Neapolitan pasta was devoured by Fuyumi Mizuhara.

Ah!

Not a single drop of sauce was left.

……

At the beginning.

The reason she wanted to use pasta as an assessment question was...

Ultimately, the choice of pasta itself is not important; what matters is how the chef integrates various ingredients into the pasta, which is the key to success.

However, she did not expect that the Totsuki student who was the first to finish the pasta dish had seen the key to the problem long ago.

and.

seriously.

The answer Erina gave was also perfect.

Without hesitation, Fuyumi Mizuhara gave Erina an "excellent" rating.

And from that moment on, in the first assessment of the residential training program, Erina Nakiri became the first trainee to pass successfully!

……

Subsequently.

The second student.

The dish he made was black pepper beef tenderloin pasta.

With a gentle bite, the tender, juicy, and elastic beef tenderloin melts in your mouth.

At the same time, the rich aroma of meat instantly fills the mouth, and the spiciness of the black pepper sauce blends perfectly, creating a unique and wonderful symphony of flavors.

"Unqualified!"

Unexpectedly, Fuyumi Mizuhara looked completely disappointed.

With these words spoken, it also meant that this student would face forced expulsion!

Chapter 92 The Girl with Twin Braids

at the same time.

The kitchen next door.

The examiner, Inui Hinako, was calmly munching on a persimmon seed snack in her hand.

Persimmon seeds.

It actually has nothing to do with persimmons or seeds.

It is a type of rice cake, named simply because its shape resembles a persimmon seed.

This snack was practically made specifically for pairing with alcohol. Different brands of persimmons also have distinct color variations, ranging from yellow to red to black, with reddish-yellow being the most popular now.

……

Well known.

Niigata Prefecture in Japan is famous for its rice, and its rice cracker industry is also quite developed.