Sakura was a little surprised when she heard Bai Xiaobai talk about the game.

Although the Toba Shrine knife competition is also open to tourists, there are not many foreigners who participate, and most of them are mainly domestic competitors, and most of them are professional chefs.

However, Sakura didn't ask too much, she thought to herself that Bai Xiaobai might just want to experience the fun of a foreign competition.

"Xiaobaijun, then I'll help you sign up online. ”

Bai Xiaobai gave the registration fee to Sakura.

Sakura operated with her mobile phone, and according to the process, she registered Bai Xiaobai.

Bai Xiaobai casually asked Sakura about the previous competitions.

Sakura also told the truth.

In front of Toba Shrine, a cooking contest is held every three years.

This is the largest culinary tournament in the vicinity of Lake Kawaguchi.

The topics of the cooking competition are different every time, there is a sushi kneading competition, a knife competition, and a dish creativity competition.

This year it's the turn of the knife competition.

As for the specific competitions, we can only reveal them tomorrow.

Of course, the contestants do not need to prepare anything, they can only be present.

The ingredients and knives will be arranged at the shrine.

Of course, there is no need to worry about leaking the exam questions, which are all formulated by the respected Miyaji of Toba Shrine, and will be announced on the day of the competition.

Regarding the format of the competition, Sakura said that it will change every time, and this year's format will be announced on the spot before tomorrow's game.

Bai Xiaobai thought about the event and went back to the hotel with Sakura.

After lunch, in the afternoon, Bai Xiaobai, accompanied by Sakura, visited several scenic spots.

In the evening, Bai Xiaobai soaked in the hot springs, and after dinner, he chatted with the system with his mind.

"System, can you provide me with some information and books on Japanese benzene cooking knife work? ”

Japanese cuisine and Chinese cuisine have something in common in terms of knife work, but they are not exactly the same.

Bai Xiaobai is good at Chinese cooking knife work, but he only knows a little about the knife work of Japanese benzene cuisine.

He wants to temporarily hold on to his feet now, learn a little more, and have a greater grasp of it.

A cold electronic sound soon sounded in my head.

[The system will provide the host with all kinds of high-quality fish ingredients, so that the host can practice by himself. 】

After the electronic tone is finished.

There are several large plates on the tatami mats, and the plates are arranged one after the other, and each plate is filled with several kinds of fish.

Just by looking at the color, you can know that these fish are top-notch.

At the same time, a cutting board appeared on the low table, on which a row of knives rested.

The length and thickness of the cutter are not exactly the same

There are also labels written on the knives, and Bai Xiaobai looks at them one by one, there are sashimi knives, sashimi knives, and thin-pointed knives......

The ingredients and props provided by the system are used to cook sashimi and sashimi.

This is also exactly what Bai Xiaobai means.

Fish dishes are quite common in Japanese cuisine, and in fish dishes in particular, knife skills play a very important role.

Bai Xiaobai picked up a knife and began to practice making sashimi and sashimi.

The words sashimi and sashimi have similar meanings, but they are not strictly speaking, and there is a slight difference.

Sashimi is a Japanese word that is generally made from slices, strips, and blocks of marine fish, which is more elaborate and the fish is more advanced.

The sashimi is generally the name of China, mainly freshwater fish slices, sashimi sashimi, that is, the live fish slices into thin slices, so it is also called yusheng.

Yusheng is called "脍" or "鲙" in Chinese historical records, but today's Chinese people rarely eat it raw, so this habit has not been handed down.

The system provides a wide variety of fish from both marine and freshwater fish.

Some are whole fish, while others are large pieces of broken down.

Bai Xiaobai first picked up a piece of dark red fish meat with stripes.

A cold electronic voice sounded in my head:

【Selected bluefin tuna and fish, high-end ingredients of Japanese benzene cuisine......】

While the electronic music is introducing the tuna meat, Bai Xiaobai has already begun to cut.

Although he had never cooked tuna before, he had eaten Sakura's sashimi assortment, which was served on it.

Bai Xiaobai did not use the trick 'Heavenly Maiden Hair Cut', but cut a piece first according to his own feelings.

[Ding Dong - the host knife technique is unqualified. 】

Bai Xiaobai "......!!!"

【In Japanese fish dishes, the position of the fish meat is different, and the knife method used is also different. 】

After the electronic sound was finished, Bai Xiaobai's mind began to illustrate the words:

A big picture of the anatomical diagram of a bluefin tuna.

On the anatomy diagram, the names of each part of the fish, as well as the dismemberment knife method used, as well as the specific slicing method, are recorded in detail.

It's simply tuna sashimi, a compilation of the best of Japanese knife work.

Bai Xiaobai's memory is excellent, coupled with his own knife skills, after reading the current words of the system, he absorbed most of the knowledge at once.

Whew, whew, whew-

Bai Xiaobai practiced carefully again according to the method taught by the system.

The foundation is good, and learning is fast.

In less than two minutes, Bai Xiaobai cut off a perfect tuna sashimi.

[Ding Dong - Tuna sashimi is qualified, the host continues to ......]

Bai Xiaobai picked up an yellowtail, and the sashimi anatomy of the yellowtail appeared in his mind.

Continue to practice knife work in a systematic way.

Bai Xiaobai couldn't stop at all.

Generally speaking, Japanese benzene chefs should be more proficient in various sashimi cutting methods, at least half a year, and more than a year.

If you want to cook fugu sashimi, you must also obtain a cooking license.

Therefore, if you want to master and master the cutting method of various fish sashimi, it will take more than ten years, or even a lifetime, of tireless practice.

However, Bai Xiaobai's talent is not like ordinary people, it is too rebellious.

He learns things quickly and well.

He can get each fish sashimi in almost two or three minutes, and the key is that it is cut very well, and Rao can't find fault with the harsh food system.

When Bai Xiaobai was practicing, he was still staring at the cut tuna sashimi from time to time.

In Japan, the price of just a few slices is as high as two or three hundred yuan, and almost one piece costs 50 yuan.

And the taste is really good.

Bai Xiaobai wants to eat something and refresh himself as a supper.

However, the pit ratio system has long seen through everything.

[Ding Dong - Host, please concentrate on practicing, don't worry about tuna sashimi.] 】

Bai Xiaobai "......"

[After the host has practiced the basic skills, he can taste his own works for free.] 】

The system said so, Bai Xiaobai concentrated and practiced Japanese knife work.

After practicing several large plates of various fish ingredients, Bai Xiaobai's hands became weak.

But it's all worth it.

Look at the sashimi and sashimi on each plate on the tatami mat and low table.

Bai Xiaobai couldn't help but give himself a thumbs up, and he was very stinky and shameless to give himself the title of 'genius'.

The cold electronic sound soon sounded.

[Host, your basic Japanese knife skills have reached the standard, and I look forward to your knife competition tomorrow.] Goodnay——]