Food Wars!: I Became a Fantasy Ingredient Supplier

She knew that Ye Shanliang wouldn't recommend someone for no reason. Since he said so, Ye Chen must have something special about him.

Chapter 113 Leonora's Cooking

If we say...

In this complex and chaotic world.

There exists an ultimate delicacy that one would gladly risk their life to try, and that must be pufferfish.

Anyone fortunate enough to have tasted pufferfish often feels as if they have survived a "disaster" after that feast that is both delicious and dangerous, while also marveling at the unparalleled freshness of the pufferfish.

For those who have never tasted pufferfish.

My heart was filled with both anticipation for this mysterious delicacy and a faint sense of fear.

After all.

The name of the pufferfish.

It is a household name in the culinary world, and its dangers are well-known.

……

even though.

The pufferfish's name contains the character "river".

But in reality, it spends most of its time in the vast ocean.

Only during specific spawning seasons each year will pufferfish embark on a migratory journey, traveling upstream along rivers to suitable spawning grounds.

The pufferfish's body harbors an extremely deadly toxin:

Tetrodotoxin, also known as TTX.

This is a neurotoxin, which fans of "Detective Conan" are probably familiar with.

In the drama, it often becomes a weapon used by the murderer.

This toxin is extremely potent, thousands of times more toxic than cyanide. Just a fraction of a milligram is enough to kill a life.

Even among the various parts of the pufferfish, the liver, blood, and eggs are the most toxic and should absolutely not be eaten.

Fish meat.

Fish skin.

Its toxicity is relatively low.

However, even so, turning them into delicious dishes on the table requires a series of specific and rigorous processes.

That is why handling pufferfish is not something that just anyone can do.

Chefs not only need to have extensive experience, but also must pass rigorous written and practical examinations to obtain a pufferfish cooking license before they are qualified to legally cook pufferfish.

Because of the high level of professionalism required of the chef, even in Japan, a country renowned for its culinary culture, pufferfish remains a rare delicacy, leaving an impression of extreme sophistication.

Of course, this sense of luxury is also reflected in its price; pufferfish dishes have always been expensive.

……

Early morning hours.

Sunlight shone through the thin clouds.

The gentle rain fell softly on the Japanese-style building of the WGO Food Organization headquarters.

In this tranquil yet slightly mysterious place, Nakiri Managi, who had just woken up from her sleep, was tightly gripping a pair of delicate chopsticks, her gaze never leaving the pufferfish hot pot in front of her that was still bubbling away.

Upon closer inspection, this pufferfish hot pot is truly extraordinary.

Surprisingly, they chose paper hot pots, which are particularly suitable for clear broth hot pot, as their kitchenware selection.

To know.

Paper hot pot has unique characteristics.

During the hot pot cooking process, it can make the soup clearer, effectively reducing the greasiness of the layer of oil floating on the surface of the soup, while also adding a rich Japanese flavor.

Meanwhile, the ingredients in the pot are abundant and diverse, making it a feast for the eyes.

It contains chewy and smooth pufferfish skin, bone-in pufferfish meat chunks with a unique texture, and tender boneless pufferfish meat chunks.

Besides.

There are also carrots that have been carefully carved into flower shapes.

The dishes include shiitake mushrooms with a subtle mushroom aroma, fresh and tender green vegetables, and white and tender tofu.

……

In terms of practice.

This pufferfish hot pot also has its own unique features.

First, carefully place the pufferfish head with bones into the hot pot and let it simmer slowly, laying the foundation for the delicious soup.

Next, add tofu and vegetables that are more resistant to cooking, such as scallions, cabbage, and shiitake mushrooms, so that they can fully absorb the umami flavor of the pufferfish in the soup.

then.

Then add the pufferfish meat.

In just two or three minutes, the pufferfish meat will turn from raw to cooked.

Finally, add the fish skin.

Because fish skin melts very easily, it is recommended to use a swishing method, gently swishing it a few times in the soup. This way, you can enjoy the freshness of the fish skin while ensuring its texture.

……

High-end Japanese hot pot.

In fact, most of them are made with clear broth, which reflects profound culinary wisdom.

Only by cooking with clear broth can you truly taste the deliciousness of the ingredients themselves.

Pufferfish, as an ingredient, does not have an overly strong or overpowering flavor. Instead, it has a subtle and sophisticated taste, as if telling a mysterious story from the depths of the sea.

More than its simple flavor, what makes pufferfish so captivating is its unique texture.

Its meat is incredibly elastic and firm; when you bite into it, you can almost feel every muscle fiber dancing between your teeth. The meat itself is also remarkably delicate, gliding across your tongue like silk, providing an unparalleled pleasure.

Then, Nakiri Managi took a deep breath, as if to encourage herself.

She slowly picked up a small piece of pufferfish meat with her chopsticks, examining it repeatedly in her hand, her eyes showing both anticipation and a hint of hesitation.

After careful consideration.

She finally mustered up her courage.

He put the piece of pufferfish meat into his mouth and began to slowly chew it.

The clear broth, bubbling and steaming, contained succulent pufferfish meat, which was stewed together with tofu and vegetables in the pot.

As the fish meat gradually turns white and exudes an enticing sheen, paired with grapefruit vinegar sprinkled with chopped green onions, the taste can truly be described in one word:

Cool!

Sweet and sour grapefruit vinegar.

The flavors blend perfectly with the succulent pufferfish meat, creating a taste that lingers in your memory.

……

Pufferfish.

It contains a large amount of amino acids, which is the source of its umami flavor.

At the same time, it is rich in collagen, which makes the taste richer and more mellow. Moreover, pufferfish has a special grassy aroma, which is unique and refreshing, adding a special charm to its deliciousness.

Generally speaking, the more bones a fish has, the softer its flesh tends to be.

Pufferfish, however, are different. They have no sternum and rely entirely on muscles to protect their internal organs, and contain almost no fat.

and so.

Its flesh is very firm and chewy.

Just a small bite gives you a sensation similar to the tender, juicy flesh inside a fish's belly.

With a gentle lick of the tongue, the fresh fish meat seemed to contain a hint of ethereal moisture, as if carrying the vitality and life of the sea.

but.

For Nakiri Managi

Despite the high quality of the pufferfish, she still felt extremely unwell.

After chewing a few bites, her face grew increasingly pale, and a strong feeling of unease welled up in her stomach. This unease quickly spread throughout her body, becoming unbearable, and she vomited almost immediately.

"It tastes so bad!"

Managi couldn't help but complain loudly, her voice filled with helplessness and disappointment.

"Is it really true that in this world, besides Ye Chen, there is no one else who can conquer and satisfy my divine tongue with cooking or ingredients?"