56 Quotes by Yuto Tsukuda

Separate pots of simmering French and Italian soup stocks...Bowls of various Chinese spice blends...Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking...And the foundation of all Indian cuisine- toasting the starter spices!

The cheese I understand... but Chirimen Jako dried baby sardines?!And now he's mixing them with the potatoes and cheese to brown in a skillet? I'm completely lost!""But you know... the salty aroma of the sardines does go well with the cheese...

I've noticed you seem awfully preoccupied with the princess of late. Do you even realize the situation you're in? I wouldn't let myself get distracted if I were you."Twitch"Distracted? What, are you kidding? I've been looking at no one but you this whole time!

You're kidding! Spiny lobster and banana mousse wrapped in Katafai dough and then roasted?!Something that should have been a weak grilled dessert turned into that fragrant of a masterpiece just by roasting it instead?!And taking a pressed and dried Vessie, reconstituting it with some water and then using it as a casing to braise meats?! I've never heard of that kind of cooking method!What's his thought process?! How does his mind even work?!

Do you know what artichokes are rich in? A little bitterness component called cynarine.It's an acid known for messing with the taste receptors on your tongue. In fact, its effects are so pronounced...... that whatever you taste directly afterwards- even if it's just a cup of pure water!- will seem extra sweet!

Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all!In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten!Council of Ten Fourth Seat, Momo Akanegakubo...... is far and away the Top Patissier of the Totsuki Institute's current generation!

Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers.""Given how lively and energetic the chef was during the cooking phase...... I admit I hardly expected such elegant, delicate plating.

Father...this Institute, which you have denied with all of your might...... is the place where I've lived, grown and been reborn.I have become a different chef...... a different person!"All right! Time for the clincher, don'tcha think? You've already swiped a ton from me, so why not finish the job?Go on and say it!""You can't be serious?! Must I?""C'mon! Who else could close this out but our Captain? Do it!""Ugh. Fine. If you insist.""THE WINNER IS...THE RESISTANCE!""HAPPY TO SERVE!

He carefully grilled the pike over an open charcoal brazier before steaming it together with the rice! Detailed touches like this give the fish a richer flavor and fragrance, which then soaks into the rice!The pike itself is extraordinary! The first touch on the tongue is a strong salty flavor, but hidden underneath is a deep umami undercurrent with a fluffy, savory fragrance that spreads through the mouth with every bite!