After experiencing the first opening match of Tang Wan'er against Nobita, there were many second games of double serve, and it also started soon after.

Liu Suifeng and the others were also still immersed in the delicious bluefin tuna sashimi that they had just eaten not long ago.

However, the winning prize of the next second battle also made Liu Suifeng look forward to it.

It is also sushi that is a traditional food of the samurai country like sashimi!

Sushi is made of rice seasoned with sushi vinegar to maintain the body's body temperature, and is popular among the people of the samurai kingdom with fish, seafood, vegetables, and eggs.

This food was already mentioned in the Heian period code "Enki Shiki" many years ago in the samurai kingdom.

At that time, sushi was a way of preserving fish, smearing the fish with salt, pressing it with a weight to make it ferment naturally, and when it developed a sour taste, it was wrapped in crystal rice and eaten immediately.

However, because it is very delicious, it has slowly been passed down and has become one of the traditional cuisines of the samurai country today.

This is the reason why Japanese cuisine is becoming popular all over the world and is becoming more and more popular.

And this is also the ultimate expression of the philosophy of gastronomic simplicity.

No longer pursuing complicated and complicated processes and processes, just through the simplest way, you can enjoy the deliciousness.

But don't look at this sushi looks very simple, but it is this simple production process that tests the level of the maker even more.

After all, sushi is a Japanese dish with vinegar as the main ingredient in rice, and sushi, like other Japanese dishes, has a very bright color.

When making it, if the level of the maker is insufficient, or if you only grasp the shape of the sushi but do not grasp the meaning of the sushi, then even if you use the same ingredients, it is just an empty shell, and there is no soul of sushi at all.

Although for the average person, it may not make a difference to eat.

But for someone who picks a few tongue machines with the wind, it's a nightmare.

And eating sushi is also particular.

When eating sushi, it is important to eat it completely.

That is to say, the whole piece of sushi must be eaten in one bite, only in this way can you truly taste the deliciousness of sushi, and the aroma of sushi and the aroma of sashimi can be completely integrated, filling the teeth and cheeks to the full, leaving no gaps, lingering in the mouth for a long time.

It is precisely because of this way of eating that the level of the sushi maker is extremely strict.

After all, to make people feel this way, it's not as simple as imagined.

As for the origin of sushi, there are different opinions, after all, there are many similar foods not only in the samurai country, but also all over the world, but there are some differences in form.

Samurai country sushi is made with seaweed or seaweed rolled rice grains, sashimi, cucumber, meat floss, and scallions, and is served with wasabi, horseradish, soy sauce, vinegar, and more.

In the coastal areas of Dahua, there is also a cylindrical rice ball made of glutinous rice, egg yolk, crispy skin, peanuts, vegetables, and cooked shrimp, called rice sticks.

Wrapped in a layer of cooked dough, the method is a bit similar to nigiri sushi, but the material and shape are different.

Legend has it that it was a food that had been around since the Spring and Autumn period.

However, it is certain that although the samurai country was not the first country to have such a similar food, it is indeed the country with the most abundant variety of food and the best in this kind of food.

This fast food, which was originally only for convenience and practicality, has become one of the traditional delicacies.

As for the classification of sushi in samurai country, there are many more.

For example, "box sushi".

It is to put the rice in a wooden box first, spread all kinds of ingredients, cover and press, and then pat out the wooden box of sushi and cut it into pieces.

Because the finished product is like a box, it gets its name.

Another example is "hand-rolled".

It is to roll the sushi into a cone-shaped shape, similar to an ice cream cone.

The reason for the first invention was that in the 18th century, gamblers from the samurai kingdom spent their days in casinos, and they were afraid of starvation, so they put tuna and tuna meat in their rice and rolled it with seaweed.

In this way, you can not only eat in a big gulp, but also avoid the rice sticking to the poker and fingers, killing two birds with one stone, so it is very popular with gamblers, and now it is gradually evolving into today's "hand roll".

In short, all forms of sushi are the crystallization and evolution of the wisdom of many generations of people in the samurai country over the years, and it is the rich variety of sushi that we have now.

On the basis of the abundant variety, sushi has begun to have a genre differentiation.

Presumably, there are two major schools of samurai country sushi:

The first faction, the Edo pie nigiri sushi.

The second faction, Kansai piebox sushi, is most famous in Osaka.

However, in contrast, nigiri sushi is more popular with everyone.

After all, because no molds are used, it is all hand-made by the sushi chef, which can not only ensure the roundness of the rice, but also effectively maintain the mellow aroma of the rice.

Among them, nigiri sushi can be regarded as a very unique one in the entire culinary field.

The most mainstream and the most sophisticated.

Different fish materials, knife techniques, thickness, and even seasoning, and methods are very meticulous.

Just as the order of tasting must be champagne, white wine, red wine, dessert wine or spirits, even the order in which sushi is eaten is also particular.

Some people may think that this is really a few tosses, but it is precisely because of this demanding craftsmanship that the sushi can be marinated or baked in the hands of the sushi chef for an accurate time of seconds, and the thickness of the slices can be accurate to millimeters.

All these things are the things that have shaped the unshakable position of nigiri sushi.

Otherwise, maybe the current sushi is just an ordinary food.

And this time, the production of the sushi winning prize is not the same as the previous sashimi.

It's that before the competition begins, the production has already begun.

Similarly, the sushi chef who was in charge of making this sushi was also a heavyweight worthy of such a big stage.

It is Saburo Ono, who was made the god of sushi by the people of the samurai country!

The same ingredients this time also made Liu Suifeng and them drool.

Tender bonito meat.

Bonito, also known as bonito, is an upper-pelagic migratory fish, and the content of oxymyoglobin in the fish meat is very high, so the fish meat is dark red, which is the representative of the naked fish.

You can get sashimi directly.

Of course, it is also possible to smoke and slice the wheat stalks lightly and marinate them in soy sauce to make nigiri sushi, as is the case now.