I boiled potatoes until they were hot and fluffy...... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily.Then I wrapped the whole mixture up in thick-cut bacon and set it to roast!The heat caused the fat to render out of the bacon, leaving its crispy and crunchy...... while the potatoes soaked up every last drop of the savory pork fat!Crispy on the outside...... juicy on the inside.Together they create a savory and sensual taste experience

Oooh! Bacon and onion miso soup! Aaah! This too!"Unexpectedly, the bacon matches ridiculously well with the miso! The unique aroma of dried tuna stock tickles the nose.That coupled with the thick sweetness of the onions...... wraps the whole body in fresh spring bliss!

There's the apple's crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness...... and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto.It's gentle caress...... gradually wakes you from your slumber.Like the soft kiss...... of a prince!

Kusunoki left both ingredients as is, wrapping the salmon in the bacon and delicately heating both to elegant perfection.Using the same concept behind the ramen staple seafood-pork broth, melding the umami of both fish and meat together created a powerfully savory flavor.The olive oil bath he used to prevent even a drop of the fish's juices from escaping was also an excellent touch.In the end, his dish was the picture of a salmon's savory deliciousness, perfectly recreated on the plate