It's a little interesting, Zhuang Chen nodded, and looked at Tang Hong with admiration. Details determine success or failure, usually study hard, and opportunities are always left to those who are prepared.

As soon as the door opened, the kimono woman came in, holding a bamboo basket in her hand, carefully put down four plates of side dishes, and introduced them in Chinese with an accent: "Eight inches, please taste." ”

SC Johnson looked at each plate, no bigger than a palm, with sea bream, octopus, and lilies, yams, and kidney beans as side dishes.

Tang Hong handed the chopsticks to Johnson and explained with a smile: "Kaiseki cuisine, like authentic Western food in France, is very high, has a fixed order of serving, and is closely related to the tea ceremony. ”

"The so-called eight inches are appetizers, which are served as appetizers in the form of first payment, and sometimes the order is reversed, and it is served as an accompaniment to the sake at the end. It doesn't matter before or after, the meaning is to use mountain delicacies with seafood to combine seasonal delicacies into one plate. ”

"For example, it is more particular about holding chopsticks, especially when holding a bowl, you should first hold the chopsticks with the fingers of your left hand, and then hold them with your right hand. ”

Zhuang Chen pouted, all pretending to be forced, but the so-called aristocratic temperament existed in the sense of ceremony, wasn't the emperor the same back then?

Pick up a piece and put it in your mouth, the taste is light, the fragrance is light and elegant, there is no seasoning, it all depends on the original taste of the ingredients themselves.

This is followed by a dish of smoked salmon sashimi, tuna and avocado, marinated and skewered with thin bamboo skewers, and a few salmon roe placed on a small butterfly-shaped yam.

Seaweed and egg yolk are wrapped in a piece of cooked octopus, and the sushi is a slice of tuna wrapped in peppercorn leaves, accompanied by broad beans and lily petals.

Small baskets are served like delicate potted plants. Each bite is unique, the ingredients are fresh and sweet, and the sashimi and sushi don't even have dipping sauces.

Every time a dish is removed, the tea is taken away at the same time, and then replaced with a new cup, which is always warm at all times, and the meticulous service makes SC Johnson very comfortable.

After eating a few bites, they were all removed and the sea bream sashimi was delivered. Reaching the second stage, Xiang Fu is actually seasonal fish sashimi.

SC Johnson picks up a slice of sashimi, as thin as a cicada's wing, and it seems to be the simplest sashimi, but as the most proud of the islanders, the door is far deeper than you think.

Freshness of fish is only the most basic requirement for sashimi, and the key to deliciousness is the production season, fishing treatment, and knife seasoning.

Put it in your mouth and savor it, "As a seasonal catch in spring, the current sea bream is fatty and oily, and it is the absolute number one kaiseki cuisine in March and April." ”

"After the frosting treatment of ice and fire, the fish skin is first burned, and then it is quickly cooled, and it tastes good with orange vinegar jelly. ”

Tang Hong's face was full of enjoyment, he had seen the boss in front of him who was proficient in cooking, and his ears listened, but the chopsticks didn't stop, but they were getting faster and faster.

Immersed in the food, SC Johnson dipped a little green wasabi and said, "Wasabi is also very special, and it depends on the quality of the fish fillet or soy sauce." ”

"A good wasabi is mainly sweet, spicy should be just right, and the taste is balanced, fresh and greasy when applied to the fish fillet. The cost is very high, and only high-end cuisine is willing to use it. ”

"The so-called wasabi used in most stores is actually just dyed horseradish, and it is so spicy that it is so spicy that it is a gold star in the eyes when you eat it, and it will be slightly softer when it is melted into soy sauce. ”

Then pick up a piece of sea bream, a very thin slice, crystal clear, eat the mouth is not soft and glutinous at all, very firm meat, the contradiction erupts in the wonderful experience.

Then there's the mackerel, which is wrapped in a piece of citrus sorrel jelly, and the sweet and sour Q bomb adds a bit of sweetness to the freshness of the sashimi, which feels less like eating sashimi and more like a dessert cold cut.

The plate is also served with pickled seaweed and wild vegetables that you don't know, which is refreshing and delicious, without the bitter taste of herbs, and after eating a piece of sashimi, you can chew it twice and feel your mouth feel fresh again.

The needle squid is dipped in a thin layer of sesame seeds, which has a fresh and sweet taste and a harder taste, and the taste is fuller with mayonnaise soy sauce.

Exquisitely presented, colorful, and detailed, it's no wonder it's called a top-notch cuisine.

The third stage is the lid, a very delicate soup bowl, very delicate with a red bowl mat cloth, carefully lift the lid, the bowl around the edge of the circle of gold leaf, gold lacquer outline cherry blossoms, the color of the soup in the light and the bowl set off the golden light.

It is mainly sweetened with sea bream and seasoned with seasonal cherry blossoms and cherry tree leaves. Johnson picked up the spoon, thinking it was just a simple fish soup, and poked it only to find that it was hidden and turbulent.

On top are bracken and cherry blossom leaves, sprinkled with very finely chopped crispy rice crackers, and a large piece of fish is hidden under the cherry leaves, and when you bite into it, there is glutinous rice mixed with cherry blossom petals buried underneath.

The soup plays a supporting role very destituously, the glutinous rice does not cause turbidity, the freshness of the fish and the softness of the glutinous rice complement each other, the soup is crystal clear, and the whole bowl is clearly layered.

Nodding secretly, he said, "I originally thought that kaiseki cuisine was too focused on the original taste of food, and would abandon all condiments. But this bowl lid is not like this, and it is even slightly more salty. ”

"The fragrant glutinous rice is not tasteless, and the most basic salt can be used to bring out the freshness of the fish and fish soup. In addition, ginger juice is added to the fish soup, and the most traditional way to remove the smell makes the whole bowl of fish soup delicious and soft, which is a bit interesting. ”

Tang Hong couldn't eat the feeling of Johnson, anyway, it was delicious, looking at the dishes served by the kimono girl, he said happily: "Snapper white tofu, I am looking forward to it the most!"

SC Johnson put it in his mouth, he couldn't help but squint his eyes, the taste was mild and soft, and the seasoning of the orange vinaigrette sauce was sweet with the sourness of citrus, revealing an indescribable bewitching water smell.

As a fish nest, shirako has always been a high-end ingredient that is always available in kaiseki, especially the sea bream shiroko in spring and the fugu shiroko in winter.

The tofu in the citrus sorrel is also very tender, much more delicate than raw tofu. The radish puree is accompanied by shredded green onion and ginger, and carefully placed on the trembling tofu, like a small freshness in early summer.

"It is made with white seeds with seasonings, cold days, arrowroot, etc., and the slightly uncomfortable shape of the white seeds itself is turned into tofu cubes, so that the umami permeates invisibly, and it is no wonder that it makes people feel that it is an extraordinary tofu dish. ”

SC Johnson is pleased with the chef's grasp of the rhythm, as the middle of the dish, just to relieve the saltiness of a dish of fish soup, and to welcome the following dish clearly.

"This is a yakiniku, please taste it. The kimono lady served the dishes, heard Johnson's comments, and said respectfully, "The ingredients of Japanese cuisine, especially the catch, are graded. It's almost impossible for ordinary salmon to make it to the high-end table, but in spring, the sakura trout stands out from the crowd, whether it's sushi sashimi or stewed barbecue. ”

Looking at the cherry trout roast in front of you, first set with bamboo skewers, and then smoked and roasted, it should be salted, the taste is firm and dry, the incense and burnt fragrance are just right, the golden skin is matched with a small white flower, simple and elegant, impressive.

The kimono girl continued, "At a high-end kaiseki restaurant, spring cherry trout is the most common ingredient for grilling, and it is suitable for grilling saury in summer, seasonal fish with seeds in autumn, and puffer fish barbecue in winter. ”

Bowed, turned to leave, and soon came back with a large plate, kneeling to serve the food: "This is a strong dish, the main dish is Kobe Wagyu, and there is eel rice." ”

Tang Hong couldn't take her eyes off it, she couldn't help but swallow her saliva secretly, and the meat scene finally started. Top A5 grade Wagyu beef by air, 300-year-old honey-glazed eel rice......

The two add up to a small lump!

SC Johnson picks up a piece of Wagyu beef sashimi, which is red and not snow-white, like a marble vein, and only the sashimi made of A5 beef is delicious. For a melt-in-your-mouth sensation, you need a certain amount of fat distribution.

The islanders divide beef into fifteen grades, and the letters A~C refer to the step retention grade, that is, the sperm yield rate of beef. The net meat of the cut surface is determined by the longest muscle area of the breast, the thickness of the belly, the thickness of the subcutaneous fat, and the weight of the branch meat after refrigeration, among which A grade is the highest.

Then the meat quality grade is scored according to four indicators: muscle color, fat color, meat firmness, and fat hybridity, and each index has 1-5 grades.

The final rating of a Wagyu beef is not based on the average of the four indicators, but on the lowest of the four indicators.

In other words, even if the color, firmness, and fat score are all 5, if the fat crossover degree is 3, the final meat quality grade can only be rated 3.

As one of the most delicate red meats, high-quality Kobe beef can easily sell for thousands of yuan a kilogram. The auction price of Matsusaka Wagyu, which is said to be a work of art in meat, can even compete with the top tuna in Tsukiji Market.

In an auction in 2002, a Matsusaka beef was sold for 50 million yen, 2.9 million yuan, which shows the quality of the top Matsusaka beef.

SC Johnson grabbed a piece of sashimi and ate it raw for the first time, slightly thicker than the fish fillet, and put it in his mouth. The moment the tip of the tongue touches, I finally understand the true meaning of melt in the mouth.

The fibers are coarse, and the beef that has not been cooked in any way melts at the touch of a button, and the evenly distributed fat melts like a large net, slowly enveloping the tongue, and the taste buds are willing to be frozen.

Frost!

No wonder the islanders use this word to describe Wagyu!