Food Wars!: Delicious Food of the Heavens

Suddenly, Yoshino Yuuki noticed Sakaki Ryoko, who had been standing silently to the side. Remembering something, she rushed over with a smile, grabbed Sakaki Ryoko's arm, and pulled her over.

"Ryoko, why don't you come and chat with Lin Yujun too?"

"Am I coming too?" Ryoko Sakaki asked, looking somewhat surprised.

"We're just chatting casually, it's not like we're in class."

Yoshino Yuuki's tone was very casual, "Perhaps Lin Yu-jun also knows a little about your field. Chatting with you for a bit might give him some different insights, wouldn't it?"

Ryoko Sakaki thought for a moment, "That...doesn't seem to make any mistakes?"

Ryoko Sakaki looked at Lin Yu and gave him a friendly smile.

"What about Lin Yujun?"

"Haha, I have no objection."

Lin Yu waved his hand dismissively, his tone casual, "Besides, Yuuki is right, we're all the same age. Today is just a casual chat, don't be so serious. Speak freely, talk about whatever you want."

Lin Yu looked at Ryoko Sakaki and thought for a moment.

"I remember that Ryoko Sakaki's area of ​​expertise seems to be... fermentation?"

Ryoko Sakaki nodded. "Yes, does Lin Yu-kun have any advice?"

"I wouldn't call it giving pointers, but we can chat for a bit."

"Oh?"

Hearing this, Ryoko was quite surprised. Did the other person really know so much? Could they even talk about her field?

Ryoko Sakaki immediately became interested, "I'm all ears, I'd like to hear the details."

Lin Yu calmly poured himself a cup of tea, drank it all in one gulp, and then looked around. Seeing that everyone's faces showed eagerness, he began to speak eloquently.

"In Sichuan cuisine, which I am good at, when it comes to fermentation, the first thing that comes to mind is definitely fermented soybean paste and pickled vegetables."

"How should I put these two things?"

"It's no exaggeration to say that they can be called the two soul seasonings of Sichuan cuisine."

"That's amazing!"

Everyone's interest was piqued by Lin Yu's choice of words and tone.

It's worth noting that Sichuan cuisine enjoys a high reputation in Japan, so how could they not be curious about Lin Yu's praise?

Lin Yu continued, "Doubanjiang (fermented broad bean paste) is hailed as the 'soul of Sichuan cuisine.' It is a spicy sauce made from broad beans and chili peppers, with a rich aroma, mellow flavor, and a salty, savory, and slightly spicy taste."

"Whether it's adding color, aroma, or flavor to dishes, it plays a powerful role and can be said to be the base of the flavor of many Sichuan dishes."

"Is this fermented soybean paste made using a fermentation method?" Ryoko Sakaki asked curiously.

"Yes."

Lin Yu nodded. "Boil the fresh broad beans in salt water, then let them ferment naturally at a specific temperature. After a specific mold grows, chop the fresh chili peppers and put them together with the fermented broad beans. Add salt, mix well, put them into an airtight jar, and seal it to ferment."

"How long will it take to ferment?" Ryoko Sakaki continued to inquire.

Lin Yu extended one finger.

"A year? That's a long time!" someone exclaimed quietly.

"Don't complain about the long time! A year is just the beginning."

"Fermented broad bean paste made in a year tends to have a milder flavor and is cheaper, making it more suitable for family use."

"But experienced chefs in restaurants often prefer three-year-aged fermented soybean paste, because after three years of fermentation, the mellow flavor of the fermented soybean paste rises to a completely different level. The flavor is rich and robust, and just a little bit can make the dish unforgettable."

"In many classic Sichuan dishes, such as twice-cooked pork, Mapo tofu, and shredded pork with garlic sauce, fermented bean paste is an indispensable condiment."

"However, although three-year-aged fermented soybean paste has a richer flavor, it also has its drawbacks. In addition to being more expensive, it is also dark in color, unlike fermented soybean paste that has been fermented for a year, which can be stir-fried with high temperature and oil to produce a bright red oil."

Hearing Lin Yu's words, Ryoko Sakaki felt a pang of regret. "Isn't that a real shame? Good-tasting food doesn't look appealing, and food that looks good doesn't taste good enough."

"This problem is not difficult to solve," Lin Yu said with a smile.

"I have a little trick: when cooking, I mix fermented soybean paste that has been fermented for a year with fermented soybean paste that has been fermented for three years together, and then finely chop it into a paste."

"By adding just one effortless step, the final product can be vastly different."

"This blended fermented soybean paste combines the characteristics of one-year-old fermented soybean paste and three-year-old fermented soybean paste. In addition, it is finely chopped and stir-fried in hot oil, which fully brings out the rich aroma of the fermented soybean paste. This makes the final dish have both a mellow flavor and bright red oil. It tastes good, smells good, and looks good."

"Wow, I never knew there were so many intricacies involved in just a seasoning."

The people in Polaris Dormitory listened with great interest.

"Then what about the other thing you mentioned earlier, Lin Yujun, the kimchi?"

Ryoko Sakaki then asked, "I've heard of Korean kimchi before, is it the same thing?"

Lin Yu shook his head. "Of course they're not the same thing!"

"Korean kimchi is actually made by mixing chili powder, garlic, apple, pear, fish sauce and other ingredients together to make a sauce, which is then spread on cabbage, allowing the cabbage to ferment for a short time while wrapped in the sauce."

"Strictly speaking, Korean kimchi is also a type of fermented food, but its preparation method is completely different from that of Sichuan kimchi."

"Sichuan pickled vegetables can use a wide variety of ingredients. Even common ingredients include chili peppers, long-stemmed leafy greens, red radishes, white radishes, cowpeas, young ginger, and cabbage..."

"Almost any vegetable you can think of can be used as a raw material for Sichuan pickled vegetables."

"After washing the selected vegetables, let them air dry briefly. This step is to slightly dehydrate the vegetables to achieve a better texture."

"Then, put the prepared vegetables into a clean, dry jar. You can also add some Sichuan peppercorns and garlic to sterilize and enhance the aroma."

"Then pour the salted cooled boiled water into the jar. If you want a richer flavor, you can add some white sugar to increase the sweetness, and you can also pour in some white wine to increase the aroma."

"If possible, you can find an old kimchi jar that has been stored for a long time, take some of the kimchi brine from inside, and add it to the new jar. This will help create a good fermentation environment as soon as possible and promote the growth of lactic acid bacteria in the new jar."

Lin Yu held up two fingers, "Moreover, in terms of how to eat it, kimchi also comes in two types."

"The first type is called 'quick-fermented kimchi,' which, depending on the characteristics of the ingredients themselves, generally only ferments for one or two days."

"Some small restaurant owners, for convenience, will blanch the vegetables first, cook them to a certain degree of doneness, then dilute the old brine in the kimchi jar with cooled boiled water, put the blanched vegetables in, and let them soak for about a day before eating."

"This kind of pickled vegetable is often served with rice, or used to cut through the greasiness of a heavy meal of meat and fish. Therefore, it has a mild sour taste and is characterized by its fresh, crisp texture and sweet and sour flavor that helps to cut through the richness."

"The second way to eat Sichuan pickled vegetables is the one I mentioned before, which is considered the soul of Sichuan cuisine, alongside fermented bean paste.

"To make this kind of kimchi used as a seasoning, the vegetables usually need to be left to stand in the kimchi jar for a year, or even two or three years, so that the vegetables can fully react with the lactic acid bacteria in the jar in an oxygen-free environment and undergo deep fermentation."

"This kind of pickled vegetable, which has been soaked in sour water for more than a year, has a rich sour taste and a strong umami flavor. When cooking, it is heated in hot oil and over high heat to fully release the sour and umami flavor contained inside. The sour and umami flavor is both strong and mellow, and no one can resist it."

"Many dishes in Sichuan cuisine use pickled vegetables, and in some dishes, pickled vegetables are the soul of the dish."

"For example, in the case of pickled fish, the black carp is sliced ​​into very thin slices, and then thoroughly rubbed with salt, pepper and starch to coat it. Then, a pot is heated up, and pickled cabbage is stir-fried in lard until fragrant. Fish head and bones are added to make a pot of fresh, rich, and tempting broth. Then, the marinated fish slices are added to the broth and briefly blanched before serving."

"The fish fillets prepared in this way have an incredibly tender texture. When paired with pickled cabbage stir-fried over high heat, the rich lactic acid aroma is released. Taking a bite of this tender and soft fish fillet leaves a lingering fragrance in your mouth. It is simply a delightful experience and can even be considered one of the signature dishes of Sichuan cuisine that you must try."

"Wow! This description sounds really exciting!" Everyone was practically drooling as they listened to Lin Yu's narration.

Lin Yu revealed a smug expression, "That's not all!"

"There are many delicious dishes made with pickled vegetables in Sichuan cuisine."

"Another classic dish that must be mentioned is Yu Xiang Eggplant."

"Fish-fragrant eggplant?"

Yoshino Yuuki was very curious about the name.

"Is it that the eggplant is stewed in fish broth?"

"No, no, no, how could it be that simple?"

"Fish-fragrant" is a flavor profile in Sichuan cuisine. The so-called fish-fragrant flavor actually means that the aroma of fish is simulated by using various seasonings and ingredients, along with the chef's own cooking skills and techniques, without actually using fish.

"By using a specific ratio of ingredients such as pickled ginger, pickled peppers, sugar, and vinegar, the lactic acid aroma of the pickled ginger and pickled peppers is fully brought out in hot oil over high heat."

"The eggplant, which is already soft and easily absorbs the flavor of the broth, is cooked over high heat in a rich fish-spice sauce. As the eggplant becomes tender, it also absorbs the sweet, sour, and slightly spicy sauce. With one bite, the aroma is rich and the aftertaste is unforgettable."

Lin Yu's expression was serious, and his lips moved slightly, as if he was recalling that feeling.

"If you have a bowl of white rice at this time, and put the soft and flavorful tomato sauce on the rice, the bright red sauce will soak into the white rice, and at the same time, the tempting lactic acid aroma will keep wafting into your nose and tantalizing your taste buds."

"This one dish alone is enough to easily make you finish several large bowls of white rice!"

"Gurgle~~"

"Gurgle~~"

A strange sound interrupted Lin Yu's emotional narration.

Lin Yu's expression was a little strange. Looking around, he found that everyone who met his gaze had an embarrassed look on their faces. Lin Yu didn't know who had made that sound.

Lin Yu laughed and joked, "You guys just ate rice balls, and you're already hungry?"

"Hehe! You can't blame us for this."

"It's because Lin Yujun's description is too tempting!"

"Yeah, I just ate something, but I'm hungry again."

Faced with the jovial faces of the Polaris Dormitory members, Lin Yu could only offer a helpless smile, "I can't do anything with you guys."

"Hehe, by the way, Lin Yujun, can you make this kimchi?"

"After hearing your description, we're really curious about things like pickled fish and fish-flavored eggplant!"

"Hey, could you grant us a small wish?"

Lin Yu rolled his eyes and gave a wry smile. "Please! Do you guys think I'm a nuclear-powered donkey? Or some kind of all-powerful wish-granting machine?"

Upon hearing this, everyone immediately showed expressions of disappointment.

"Okay, everyone, don't be sad anymore."

Isshiki Satoshi spoke up to comfort him, "Lin Yujun is right. He's already very tired from making lunch for everyone today, so let's not bother him too much."

"Besides, it can't be Lin Yujun talking all the time; everyone can exchange ideas more."

"Lin Yujun is proficient in so many areas. When you're studying your own cooking, you'll have someone to exchange ideas with, learn from each other, and make up for each other's shortcomings. Isn't that a great thing?"

After Isshiki Satoshi said that, everyone realized what was going on.

"Lin Yu, classmate."

Ryoko Sakaki spoke first, "I built a greenhouse with constant temperature and humidity behind the Polar Star Dormitory to serve as my fermentation room."

"If you ever want to make any fermented dishes in the future, such as the fermented bean paste and Sichuan pickled vegetables you just mentioned, you can come to me. We can exchange ideas and learn from each other. I believe my fermentation room will definitely be helpful to you."

"Okay, Ryoko Sakaki."

Lin Yu looked pleasantly surprised. "I hadn't thought of it before, but now that you mention it, I've actually had an idea. I was thinking of making some fermented soybean paste and kimchi, but I'm a little worried that the climate here in Japan might be different from my hometown."

"A room that can regulate and maintain a constant temperature and humidity would be a huge help these days!"

"I'll definitely visit her in a while, I just hope Ryoko Sakaki won't find me annoying then."

"How is that possible?"

Ryoko Sakaki smiled kindly. "I'd love to welcome Lin Yu!"

"I also have a smoking room there."

Even the usually taciturn Ibuzaki Shun couldn't help but speak up.

"If Lin Yu wants to make smoked dishes, you are welcome to use my smoked room. Feel free to use it."

"That's great?" Lin Yu could hardly contain his smile. "Thank you so much, Yiwu-kun."

"It's alright, no need to be so polite."

"After all, I'm also quite interested in the smoked cured meat you just mentioned," Ibuzaki said bluntly.

"Me too! Me too!" Yoshino Yuuki was afraid of leaving her behind.

"My farm has chickens, ducklings, rabbits, deer, and even wild boars! If Lin Yujun wants to research wild game cuisine, you can come find me!"

"I promise I'll bring out the one in its best condition! Hehe!"

"Everyone is so incredibly enthusiastic," Lin Yu exclaimed, feeling flattered and overwhelmed.

"This is Polaris Dormitory! This is youth!"

Isshiki Satoshi smiled and said, "Not only that, this farmland is taken care of by everyone. If Lin Yujun wants to eat any vegetables, she can pick them freely."

As she spoke, Isshiki Satoshi casually picked a tomato from the side and threw it at Lin Yu.

Lin Yu took the tomato, took a bite, and found it bursting with juice, sweet and sour.

"Isshiki-senpai, I'm only just realizing that the facilities at Polar Star Dormitory are a bit too complete."

"I've observed that although the main buildings of Polaris Dormitory are old, they are quite large."

"In addition, the supporting farmland, breeding farm, smoke room, and fermentation room are not what you would expect from a regular student dormitory."

"Haha!" Isshiki Satoshi was clearly a little proud. "These facilities were all accumulated by the previous generations of Polar Star Dormitory. As the younger generation, we naturally have to maintain them and pass them on to the next generation."

"This is what inheritance is all about!"

"Passing down the tradition?"

Hearing Isshiki Satoshi's words, Lin Yu felt a sense of emotion.

"I don't quite understand it, but... it's quite interesting..."