Food Wars!: I Became a Fantasy Ingredient Supplier

"Besides high-quality tofu and thickening techniques, solid culinary skills are also indispensable!"

Ah!

indeed so.

A delicious dish.

It requires not only high-quality ingredients and unique cooking techniques, but also chefs with solid culinary skills and rich experience.

Only by perfectly combining these three elements can you cook truly delicious dishes.

……

A true culinary genius.

A pioneer of deliciousness.

Pioneers.

Asura.

It's no wonder that Saiba Joichiro possesses honors and titles that are unmatched by ordinary people.

He's like a culinary legend, creating one culinary miracle after another with his skill and wisdom. His greatest talent lies in using seemingly impossible methods to cook unprecedented dishes!

Yes!

He always manages to break free from traditional constraints.

Then, he creates unique and delicious dishes so that people can feel his love and pursuit of food while enjoying the food.

And there is no doubt about it.

Saiba Joichiro is definitely an outstanding chef of our time.

He not only possesses solid culinary skills and rich experience, but also innovative thinking and unique insights into food. He is constantly exploring and experimenting, creating new flavors and cooking methods, bringing new vitality and surprises to the culinary world!

however.

A powerful figure like him, inspiring fear in all who hear of him.

Faced with the enticing aroma of Mapo Tofu, I still couldn't resist the allure of the delicious food and devoured it!

At that moment, he was completely absorbed in the deliciousness of the Mapo Tofu with Frost, forgetting everything around him.

His chopsticks.

He kept picking at the tofu.

They popped piece after piece into their mouths, as if they could never get enough.

The movements were swift and practiced, like a hungry traveler enjoying a sumptuous meal.

……

Just as he was enjoying his meal...

Suddenly, the moment the tofu melted in his mouth, Saiba Ichiro felt an even richer aroma waft towards him, a unique and mellow fragrance that seemed to be a delicacy from heaven.

His eyes widened instantly, and a look of shock appeared on his face.

Unexpectedly!

This tofu... even tastes like marbled beef.

Beautiful as marble, it melts in your mouth and blends with the flavor of tofu to create a more complex and wonderful taste.

So much so that he couldn't help but close his eyes and savor the unique flavor.

……

gradually.

Fantastic images began to appear in his mind.

There he was, in the middle of a beautiful grassland, surrounded by blooming flowers and lush green grass. The warm sunlight shone on him, making him feel an unprecedented sense of comfort and joy.

The flavors of the marbled beef and Mapo tofu were like a gentle breeze on the grassland, lightly brushing against his face, bringing a refreshing and wonderful feeling.

In theory.

First of all, marbled beef is beef that has become obese.

It is said that to separate the lean and fatty meat of a cow of the same weight and get it to the point where muscle fibers and fat intertwine to form a marbled texture, it would take four times more feed.

Then, Kobe beef was probably one of the first cattle breeds to be raised this way, so they have a lot of experience in how to raise cattle in this way.

If there is anything else.

Is it just a difference in cattle breeds?

In ordinary Chinese families, there are some things that are not distinguished, but in reality, there are significant differences in professions.

Just like ducks, Peking duck in Beijing must be made from force-fed ducks, not lake ducks.

mutton.

There are also distinctions between goats and sheep.

The lamb skewers you usually see are best made with mutton.

In addition, it is said that the best meat is not fresh meat, but meat that has been stored.

Similar to storing ham, the beef is placed in a cool, dark place to ferment naturally and develop a ham-like aroma, and then the spoiled parts on the surface are removed.

It is said that only 1/4 of the original portion is edible in the end!

Of course, the concepts of warm beef and aged beef should be discussed separately, since no aging method will waste 3/4 of the meat!

……

In Japan.

Wagyu beef actually has a strict grading system, and there are even specialized graders to grade the beef.

Only beef that meets the required grading standards can be called "Wagyu".

Neon and beef grades.

In fact, it consists of two parts:

1. Step-by-step level

2. Meat quality grade.

The so-called yield grade refers to the meat yield of beef, which is divided into three levels: A, B, and C, with A being good and C being poor.

Meat quality grades include four indicators: fat content, color, firmness, and fat color. Each indicator is further divided into five grades.

and so.

After considering both the retention level and the meat quality level.

The lowest grade for Japanese Wagyu beef is C1, while the highest grade is A5.

Among Wagyu beef, there is a type with marbling resembling scattered snowflakes, a marble-like texture, which the Japanese have given it a beautiful name:

Frost!

Frost is the most distinctive characteristic of top-grade Wagyu beef.

The better the Wagyu beef, the more even and dense the marbling should be, the better. The lean meat should be pink to bright red, and the fat should be snow-white.

From a scientific perspective, frost is actually red muscle tissue containing snowflake-shaped adipose tissue with low melting points.

Top-grade Wagyu beef has a marbled fat content that typically reaches 20% to 25%, and its fat melting point is lower than that of ordinary beef. It can melt instantly at the temperature of human skin, so the saying that Wagyu beef "melts in your mouth" is no exaggeration!

The finest marbled beef, paired with tender and refreshing tofu, is an absolute game-changer!

……

Over time.

Shiro quickly finished a plate of Mapo Tofu.

But he felt unsatisfied, as if he hadn't tasted enough of the delicious dish.

First, he couldn't help but lick his lips, savoring the taste from just now, and finally, Ichiro Bojo let out a long sigh of relief, as if releasing all the satisfaction and joy in his heart.

"did not think of."

"The winner of this year's Esquif Junior Culinary Competition gold medal is incredibly talented!"

At this point, Shiro looked at Ye Chen intently for a few moments, then sincerely exclaimed, "Shopkeeper, your Mapo Tofu dish is truly excellent. It's amazing that you have such superb culinary skills and abilities at your age."

"I have tasted countless delicacies."

"But it's really rare to see someone like you who can make Mapo Tofu to such an extreme."

"Your Mapo Tofu is absolutely superb in terms of both taste and texture."

"hehe!"

Ye Chen chuckled softly.

He then looked at Joichiro and said, "No matter what, it's just a plate of Mapo Tofu."

His tone was somewhat humble, but his eyes revealed a hint of pride. After all, to receive praise from a culinary legend like Joichiro Saiba was no easy feat!