In a sense, the Summer Festival can be seen as a gastronomic festival composed entirely of students from the Enzuki Academy.

The stage of the summer festival has three parts:

The first area is the most popular area of the main thoroughfare.

Temporary tents are lined up along the avenue that stretches from the main entrance, making it the most crowded and lively area during the entire event period.

The second area is the central area of the Cooking Building.

Highly specialized dishes that are difficult to provide in makeshift tents or types that require special equipment are concentrated here.

The third area is the mountainous area with the highest average customer spending.

Secluded buildings are scattered all over the place, and it is used as a restaurant, and it is difficult for the chef to attract customers without a certain degree of popularity, and most of the members of the Ten Masters choose to serve their cuisine in this area.

At this moment.

Yang Ming came to the small shop opposite the Kuga Teruki.

It is a restaurant with sushi and ramen as its main theme.

Yang Ming studied at Yuanyue Academy during this time and learned that sushi is one of the traditional delicacies of Dongying.

The main ingredient is rice seasoned with sushi vinegar to maintain the body's body temperature, and with the addition of fish, seafood, vegetables, and eggs as ingredients, it is delicious and popular with the people of Toei.

Sushi is already mentioned in the Heian period code "Enki Shiki", which was completed in 927 AD. At that time, sushi referred to a way of preserving fish. Salt the fish and press it with a weight to allow it to ferment naturally. When the sour taste is generated, it can be eaten by wrapping it in crystal rice, which is cooked and cooled and then repeatedly crushed. According to the "Legend of the Dongyi Lie-Wa Kingdom", it is recorded that the Wa people ate seafood, that is, sashimi, which was then wrapped with rice grains to form a kind of instant food.

There are many types of sushi, such as "nigiri sushi, roll sushi, loose sushi, gome sushi, pressed sushi, zi sushi, stick sushi, box sushi" and so on.

Among them, "nigiri sushi" should be very unique in the entire field of Toei cuisine, and it is also the most mainstream and exquisite.

"Nigiri Sushi" was the latest to make its debut among all sushi, but it has now become one of the world's most famous Toei dishes. It has also become a pillar of local culture.

The production of "nigiri sushi" in general.

Sushi is made with vinegar as the main ingredient in rice, and all kinds of fresh seafood such as abalone, peony shrimp, sea urchin yellow, scallops, salmon roe, cod fish white, tuna, salmon and other seafood are cut into slices and placed on the snow-white glutinous rice balls, kneaded and kneaded, then smeared with bright green mustard sauce, and finally put on an antique porcelain plate......

Such a color combination is a real "beautiful and delicious".

"Nigiri Sushi" requires a high level of freshness of the fish, so the taste is very delicious and the color is very vibrant. It is the most common sushi in conveyor belt sushi restaurants.

Another popular type of sushi is called "roll sushi".

With fresh rice + seaweed + vinegar + crab roe + fresh sashimi or other pairings, finally with a bamboo curtain, roll slowly.

Rolling is a very critical step, and if you don't roll well, you may lose all your efforts.

It is necessary to roll a section and compact a section, and then press it tightly, so that the rolled rice balls are firm and not easy to fall apart.

Once rolled, the rice balls are slowly sawed with a toothed knife and arranged on a beautiful plate, and a delicious hand-rolled sushi is complete.

In addition to paying attention to the freshness and workmanship of sushi, it also pursues the environment and atmosphere in the store, especially emphasizing the face-to-face service between the chef and the customer, that is, pinching the sushi in front of the guests.

Sushi, this kind of calm food, without the heat of oil smoke, without the noise of spatula and spoon, is extremely simple, how can the taste be so deep?

With such a question, Yang Ming walked into the store.

This small storefront is like a kingdom, solemn and sacred.

Saito is the diligent monarch who meticulously nourishes sushi with the national spirit of the entire Toei.

He stood behind the bar, focusing on the fish and rice in his hands, and putting sushi on the plate one by one.

In a trance, Yang Ming seemed to feel that the person in this picture looked like a kind of sea creature - a long-lived sea turtle, a thick and restrained tuna, as well as bonito, cuttlefish, snapper, herring, octopus, sea urchin, plaice, salmon, flounder, clam, .......

There is no disrespect in saying this, on the contrary, Dongei, which has been deeply influenced by the maritime culture, is a country that admires fish culture.

There must be a fish living in the soul of this top sushi artist in front of him, and he summons it, worships and worships it in the palm of his hand, holds it with the soul, cuts it down, and puts it on a clean and elegant plate.

Yang Ming noted.

Many diners come here to eat, and the unsmiling Saito in front of them makes them nervous.

Yes, in front of sushi experts, few people can calm down and talk and laugh.

This is as it should be, a reverence for the skill, especially the skill that has been perfected.

Saito has been making sushi for more than 20 years, and I believe that it will continue in the years to come, and I will continue to do it all my life.

Every time he finished a piece of sushi, it was as if he had built half a bridge, and the diners ate it, their faces filled with satisfaction, joy, and a little surprise, and this man who seemed to be more samurai than cooks, had a brilliant light in his eyes, and he had built another half of the bridge.

At that moment, the diners and the chef understood each other, and their spirits were connected. Just as Zhong Ziqi understood the mountains and rivers in the sound of Yu Boya's piano, Mr. Theo saw the passion and suffering in Van Gogh's paintings.

What Saito pursues is no longer to satisfy the appetites of ordinary people, but to "make the perfect sushi with rice, fish and milk", so that those who enjoy it can taste the "purpose" of Daigo's empowerment.

Hiromichi Honda, a rice merchant, once refused to sell rice to the Grand Hyatt Hotel, saying that only Saito knew how to cook his rice, and those who couldn't cook it would just waste if they bought it.

And in this small storefront, the shrimp in Saito's hands seem to be soaked out of an ink pastel painting, delicate and spiritual.

There is a law in the food industry that in order to make delicious, you must have a good understanding of the ingredients, and you must treat the ingredients well, and you can't make food with the mentality of "if you do it badly, throw it away and make it again".

With these top-notch ingredients, Saito was rewarded with the Four Treasures of the Scholar's Room, reverently marinating each slice of fish, carefully cooking every japonica rice, and focusing on grilling each piece of purple milk. Even the octopus is patiently massaged for hours before it is cooked.