Chapter 231: Chapter 36: Renz VS The Contemporary God of Sushi
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"So, may I ask this lady, what is your name?" inquired Senzaemon Nakiri to the female tourist who had been invited up.
Renz looked over.
"My name is Ms Moriyama," the invited tourist said, waving to the others with a healing smile.
"Then, you will be the third judge for this Shokugeki," Senzaemon Nakiri turned and asked again, "Ono Sushi, as the defending challenger, who is your chef?"
"I will be the one to accept this Shokugeki challenge," said Ono Zhen, stepping forward. He was the most skilled person in the entire Ono Sushi restaurant.
The Contemporary God of Sushi.
Accepting the challenge.
This also showed the greatest respect to Renz, as they didn’t send out any of Ono Sushi’s apprentices.
"And the challenger!" Senzaemon Nakiri introduced grandly, "My humble Grand son-in-law is here to learn."
Renz bowed and said, "Renz."
He extended his hand for a friendly handshake.
"The theme is sushi. Our Ono Sushi restaurant will provide sushi rice and nori of the same quality as basic ingredients," Ono Zhen also bowed slightly.
The apprentices in the restaurant brought out two large kitchen tables, and the prepared ingredients were gradually moved out.
Renz and Ono Zhen simultaneously entered the restaurant to wash their hands.
To be honest.
Renz’s sushi skills were rather ordinary; he only had a general understanding of how sushi is made.
This thing is a traditional Japanese delicacy. In ancient Japan, sushi was salted fish preserved with salt and rice, which later evolved into the sushi of today.
The original method was simple, but after evolving into modern times, making sushi became quite varied. You could make it simple or elaborate.
Ingredients could be raw, cooked, or pickled, and different ingredients would lead to significant differences in sushi price and quality.
There are also various theories about the origin of sushi, with different regions having their own versions. In ancient Southeast Asia and along the Chinese coast, there were foods similar to sushi in their production process, but different in form.
For example, in coastal China, there’s a cylindrical rice ball made from glutinous rice, egg yolk, crispy skin, peanuts, vegetables, and cooked shrimp, called "Cifan Bang." It’s wrapped in a layer of cooked dough, similar to nigiri sushi in method, but different in ingredients and shape.
It’s worth mentioning that Japanese sushi prefers raw ingredients, with sashimi being a common pairing.
But that doesn’t mean you can just randomly roll some rice and seaweed, then slap a piece of raw fish on it and call it sushi.
Yes, sushi made that way is edible, but what you make can only be called "edible" sushi, not a true culinary dish.
The quality of sushi is entirely in the hands of the master.
A beginner’s sushi doesn’t pay much attention, just casually slapped together. But for a true sushi master, the toppings can be marinated or seared down to the second, and the thickness of the slices can be precise to the millimeter.
Good sushi demands stricter standards in all aspects.
Bad sushi is just made casually.
The Ono family adheres to this meticulous, craftsmanship-focused approach, and this method is precisely the secret to the Ono family’s sushi dominating Japan.
But, as luck would have it.
The Ono family, who specialized in detail, focused on detail, and played with millimeter-level precision, encountered someone even more unreasonable.
Renz happened to be a master of this as well.
He could even describe it as a "unique skill," all of which were the result of training under Erina’s God’s Tongue.
Renz’s attention to detail was closer to human physiological detail; even slight deviations could make God’s Tongue nauseous.
To cater to Erina, his precision in knife skills and cutting was even more terrifying than that of surgeons on an operating table.
And the Ono family’s only advantage was that Renz hadn’t deeply explored sushi, only understood its general concept.
Renz’s preparation for this was simple.
He would do it in two steps. The main body of sushi is the combination of rice and seaweed; he’d set that aside for now. He would first create a perfectly blended rice-and-topping combination.
Watching from the side, Senzaemon Nakiri saw Renz take out a pot. Renz’s posture seemed to indicate he was preparing to boil some shrimp first.
"Are you a cooked food faction?"
The two kitchen tables were very close, and any movement could be seen. Ono Zhen glanced over and said.
Sushi is generally divided into three categories: raw, semi-raw, and cooked. Among these, there’s a debate between cooked and raw food.
It’s like whether you prefer sweet or savory douhua.
Those who like raw sushi detest cooked sushi, and those who like cooked sushi strongly dislike raw sushi.
From a habitual perspective, most Chinese people don’t particularly like raw sushi. The thought of parasites potentially present in raw fish slices, even sea fish, if not properly handled or from unclean sources, makes countless Chinese people shudder.
Renz doesn’t like eating raw sushi, nor does he want to
make raw sushi for his family. Even if he ensures the safety of the ingredients, he doesn’t really want to do it.
Firstly, he’s not used to eating it, and secondly, even if
the ingredients are safe, people with weaker immunity can easily get diarrhea from eating raw food.
"Hmm," Renz nodded.
The dish Renz was going to make was actually called [Ascending Dragon Dumplings], but this Ascending Dragon Dumpling might need to change its method and be
integrated into sushi.
For someone who has pushed their culinary skills to the extreme, there’s an inherent understanding of how to pair things and if they can be paired.
The mental image in his mind was of the Ascending Dragon Dumplings wrapping around the rice ends of the sushi, creating a three-dimensional effect resembling a swimming dragon.
But whether he could actually make it depended entirely
on his on-the-spot execution.
Renz’s attention was fully focused on the dish. The boiled and steamed shrimp still needed further processing.
He slowly peeled off the shrimp shells, and the winding
shrimp bodies were straightened by Renz.
Taking out both large and small knives, Renz was like a sculptor, performing artistic treatment on the shrimp shells.
Sushi is a culinary form that greatly emphasizes "form."
The color of the exterior is also a mandatory bonus point in sushi.
Some dishes don’t prioritize form; good color and appearance are just extra bonus points.
However, for sushi, its form, color, and posture are unavoidable aspects. In other words, every judge’s compulsory evaluation point for sushi is its form and color.
But Ono Zhen couldn’t account for this person cheating!
Form and color, yes, they are mandatory evaluation points for sushi, but no one said carving knife skills were included as a mandatory evaluation point for sushi.
Carving this entire shrimp shell as a bonus point, wasn’t this intentionally making things difficult for the Ono family?
Ono Zhen hadn’t expected Renz to display such a skill. At a glance, Ono Zhen understood.
This guy.
He absolutely brought something prepared.
Could "well-prepared" describe this person’s
thoroughness?
Clearly not.
Ono Zhen seriously suspected that before coming, this person might have studied professional exam questions to target the Ono family’s weaknesses and hit them hard.
Could he even perform this kind of thing?
Ono Zhen scratched his head in confusion while making his own dish, bewildered by Renz’s unconventional move.
When he came back to his senses, he realized his hand
had already scratched his head, and he had to go back into the kitchen to wash his hands with clean water.
When he returned, the shrimp shell had already been carved into a lifelike dragon’s head.
Carving knife skills, the most difficult type of knife skill for a chef, which Renz could use, caused Ono Zhen to suffer internal bleeding.
Now, Ono Zhen’s only chance of winning was if Renz could only sculpt, but the sushi itself tasted bad.
Then Ono Zhen would still have a chance to win.
Form and color, while bonus points for sushi, the core remained deliciousness. All these fancy things were just tricks; if it didn’t taste good, it was still useless.
Ono Zhen couldn’t help it.
If he didn’t comfort himself, would he curse himself instead?
One look, and Ono Zhen was covered in cold sweat and pressure; the opponent’s versatility was truly admirable.
When you cook, you should cook with a smile.
Meanwhile, by the side, Senzaemon Nakiri could see that Ono Zhen’s momentum had somewhat deflated.
Clearly, Renz had presented something that Ono Zhen couldn’t handle or found very difficult to handle, which made him uncomfortable.
Senzaemon Nakiri shook his head inwardly.
Ono Zhen was still a notch below his father. Although he was also a master chef, his mentality was far inferior to his father’s.
This first battle of the Shokugeki.
It seemed that brat Renz was going to get off to a flying start.
Senzaemon Nakiri wanted to see how far this kid could go. Could he really clear the entire Gourmet Street?
The one guarding the final line was Gin Dojima.
That was Senzaemon Nakiri’s most favored student.
Senzaemon Nakiri didn’t believe Renz could make it all the way to the final round and defeat Gin Dojima.
Senzaemon Nakiri’s estimate was that Renz would win against at most three restaurants on the Gourmet Street.
And if Renz could win three, Senzaemon Nakiri would be pleased, after all, most people struggle to win one, and winning three was already a testament to strong overall ability.
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