There are long lines of floats, lanterns lit up all night, young men and women in yukata in pairs, takoyaki, grilled dumplings, shaved ice in Uji Kintoki, and goldfish...... Stepping on clogs and clattering past the lively stalls, and finally ushering in the fireworks blooming along the river.

"What a nostalgic taste......" he closed his eyes slightly.

It's the taste of pure Kyoto......

Nagi Chelé Aurora's choice was quite different, as her eyes were locked on the dish as soon as it was served.

The shiny rice, mixed with silver-red sea bream meat, and colorful diced vegetables create a warm smell like home, and you want to taste what it tastes like.

"It's a very Japanese dish. Thinking so, she spooned half a spoonful, put it in her mouth, chewed it twice, and then eagerly scooped up a full scoop.

Such an action, placed on her body, not only did not look rude, but showed a bit of approachability and cuteness.

"It's delicious!"

The gorgeous and shiny exterior exudes the aroma of heated meat fat, and the sea bream meat mixed with the rice is first roasted over a charcoal fire to completely stimulate the umami of the sea bream, and then quickly put it in a pot and cook it with the rice, and under Yang Ming's careful preparation, the mellow taste of the sea bream is not wasted at all, and it is unreservedly integrated into the rice.

Not only that, Yang Ming also added smoked bacon to it, as well as diced cabbage of carrots, lotus root and cabbage that should be added at the end and still maintain a crisp texture, so that the soft and crisp taste continues to echo in the mouth.

With each bite, you want to further appreciate the salty aroma of the fish and the glutinous aroma of the rice, and the evocative taste spreads in your heart.

This is the "sea bream rice" that is widely known in the Shikoku and Honshu regions! This rough dish that was originally cooked with sea bream meat and rice is a delicate and elegant color with Yang Ming's skillful control of the heat and careful flavor mixing!

After tasting all three dishes according to their own interests, the three judges unanimously chose the last dish in the eastern part of Honshu Island.

This is where they are now, Tokyo, the center of modern Japan.

The combination of rock and kimono, buildings and shrines in one picture, such scenes abound in this city where avant-garde and ancient charm collide, but it does not make people feel abrupt.

This is Tokyo, where the future and tradition are one, where reality and fantasy meet, and the whole of Asia is trembling with its dazzling vitality and vitality.

The dish that Yang Ming chose to place here is "sea bream thin".

The snow-capped mountains with the fillets of sea bream are reminiscent of Mt. Fuji, which is covered with snow all year round and the temperature is extremely low in western Tokyo.

Sashimi is a dish that tests the chef's knife skills very much, and the position, angle, and strength of the knife can be said by a hundred chefs, but Yang Ming can find the best ones.

Where is the most delicious place for a sea bream?

Naturally, the gills, dorsal fin, flanks and tail fin of the fish are swinging all day long, so the meat is particularly tough, and it tastes more than other parts with a rare bite and full of taste!

These parts of the fish meat are very rare, because it is very difficult to cut down, only the extremely precise knife work, can cut such a perfect fillet, that can be called the essence of knife technology.

However, the sashimi that is now on this iceberg is full of fish from this part!

And this is not an ordinary thin film, but after the treatment of the skin cream, Yang Ming cut off the sashimi, and the fish fillet and the skin together with hot water, and then put it into ice water to cool quickly, so that the skin of the fish is soft and elastic, the color of the fish skin has become particularly beautiful, and the sebum in it has also greatly improved the deliciousness and plumpness of the fish!

Difficult...... It's very difficult...... Not only the difficulty of taking materials from the parts of the sea bream, but also the grasp of the time of washing and scalding in hot water, etc., how many times did this girl have done sea bream to reach such a level!

(Ichishiki: I'm sorry...... We don't remember exactly, and, can you not mention the sea bream?)

The taste of this sashimi is truly extraordinary!

As soon as I put it in my mouth, a strong polar northerly wind swept through my heart, and it was the temperature from the sleeping iceberg. But then, the frozen life was revived again!

Even in the icy Akashi Strait, snappers will burn their fiery vitality and spark in the icy water. Even if such a sea bream is caught and becomes food on people's tables, it will never be recognized as a given up existence, and it will fly around in the mouth with a tireless swimming style!

This is the "sea bream skin cream" that can only be tasted in top Japanese restaurants!

By now, the truth of this "sea bream island map" has been completely revealed!

"Sake-boiled sea bream" representing Hokkaido, "sea bream tempura" full of history and tradition representing Kyoto, "sea bream rice" representing Honshu and Shikoku, and "sea bream skin cream" representing Tokyo!

These four dishes are the traditional ways of cooking sea bream in these four regions, and they contain the customs and folk customs of these four regions, and they are very representative sea bream dishes!

And these ...... These days, Yang Ming asked everyone in Pole Star Liao for advice.

Ryoko Sakaki, who lives in Hokkaido, not only taught Yang Ming how to cook boiled sea bream, but also gave her her own specially brewed Jiangmai sake.

The bacon diced meat in the "Sea Bream Rice" is provided by Jun Ibuzaki with kindness, and the diced vegetables inside are from the Polestar vegetable garden that Ichishiki, Yoshino Yuhime, and Megumi Tadoko have worked so hard to grow.

There is also the coat wrapped around the "sea bream tempura" that Granny Fumio and Kohei Soma studied with him, and the vegetables that go well with the sea bream......

This is a dish that combines the collective wisdom of Polestar Liao!

The people in the audience also looked in Yang Ming's direction with expectant eyes.

"Oops...... Looking at the judges' appearance, the taste of "boiled sea bream" looks pretty good~" Ryoko Sakaki said with a smile.

"I think that sea bream rice is amazing! You didn't look at Alice's mother's expression!" Yuhime Yoshino patted Ibuzaki on the shoulder, "You said yes!"