"This is Nodai?"

The next day, the group came to Nodaju, and Ono personally took the lead and invited Mochi to eat the craft of the eel god. The first is to celebrate the explosion of ratings in the first episode of Magic Talent and create the first place in the same program.

The accompanying program is also for the purpose of recording a new program, and the audience of Mizutani's episode of the program last night responded enthusiastically, causing a heated discussion on the Internet. As the most well-known sushi chef in Tokyo, many people know Mizutani sushi restaurant, and those who are lucky enough to eat it are even more shocked.

"It's a pity that Mizutani is not the god of sushi after all, otherwise our show would be more interesting!"

Inoue Linzi looked at Ono and said, "Don't worry, there must be a chance!" I believe that Ono will definitely see it when the show is broadcast, and maybe when he will take the initiative to invite Mo Qijun to the store and see the strength of the magical magician with his own eyes." ”

"Haha, yes, you're right!"

Ono laughed, food shows have always been the audience's favorite, and now the magic master can actually combine magic with food, and the ratings are not high! Think about the real tempura god Saotome master in the second issue, my heart is hot, and the audience will definitely be even crazier at that time.

"Okay, today is the god of eels, let's go!"

Mochi looked up at the quaint Noda house and heard that it was founded more than 200 years ago during the Kansei period of the Edo period, and is now run by Kanjiro Kanemoto, a fifth-generation successor. It is said that you can make the best eel rice in Japan, and anyone who has eaten it will have a full sense of happiness

"I'm a regular customer of this shop, Kinamoto is a native Tokyo, and my father, Katsujiro, is the fourth generation of Noda Iwa's heir, and it's because of him, this century-old shop, that has made a name for itself in Tokyo. ”

He took the group to visit and introduced: "Kanjiro Kanemoto followed his father to the wholesale store to learn how to pick eels at the age of five or six, and has been working for nearly 80 years now!"

"80 years!"

Xiao Li looked at the small shop in front of him, which was not amazing, and immediately stood in awe, with a history of more than 200 years? What is the concept of 80 years? It is not easy for a person to live to 80, let alone do only one thing in his life, grilled eel!

"Hello Master Kanemoto, excuse me!"

Ono greeted Kanejiro Kanemoto with a respectful face, and Mo Qi looked at the unattractive old man in front of him, but he didn't expect him to be the god of eels.

"This is Mo Qijun, a magician from China, very powerful, really powerful!"

Jin Ben, who was in his eighties, nodded, looked at Mo Qi curiously, and said with a smile: "I've also watched the show, and that kid in Mizutani still doesn't practice enough!"

Inoue Linzi pursed her lips after hearing this, quickly covered up the past, and said secretly in her heart: "That kid in Mizutani is indeed not calm, but after you see Saotome's expression, what ...... Hey, hey!"

"Come, please be seated!"

Kanemoto beckoned everyone to sit down, he had a good relationship with Ono, and the TV station also did a special episode of Nodaju's program, so today he greeted everyone personally, and by the way, he was also curious about Moqi's level.

The apprentices were preparing the ingredients in the back kitchen, and Kanemoto was supervising on the side, Ono whispered, "When Kanemoto was 30 years old, he inherited it, and this place has been using natural eels since it opened, and has always insisted on providing customers with the best quality ingredients, which is what the store is most proud of." ”

Afraid that Mochi would not understand, he continued to explain: "Due to the declining catch of wild eels every year, to prepare the required number of eels, it is necessary to run from one wholesaler to another, and to try your luck, at least you can only find two or three kilograms. ”

"That's why Nodai often can't open due to lack of supply, but now it's getting harder and harder to buy natural eels, and the store is closed four out of 12 months a year!"

"Oh?" Mo Qi was stunned, the business was so good, but in order to ensure the quality of the ingredients, he didn't open the door?

"The Noda rock eel is steamed and then grilled using the traditional cooking method, and the steamed eel is dipped in the sauce and then grilled, and every step is sloppy, and the master says that the eel is sweet and fluffy, and the smell is already mouth-watering. ”

Ono looked at the serious Kanemoto and said with admiration: "The master has been working for about 80 hours every day for about 80 years since he came into contact with eels. I once made a documentary where he got up at 4 a.m., washed up, changed into white, and went downstairs to the kitchen to start the day. ”

"First of all, when handling live eels, if the blood flows all over the body when cutting the fish, it will affect the taste, which requires a lot of skill and speed. ”

"The disciples will skewer the eel that has already been cut, and in order to ensure that the eel is not scorched, the skewer is also a particularly important craft. Then it is steamed in a steamer for an hour to ensure that the taste is soft and delicate. ”

"The most important thing is to turn the eel over the fire and fan it with the right time. After steaming, the eel is grilled over a charcoal fire, and the fat between the skin and meat is cooked until fully cooked, turning the eel 36 times. ”

"There are no rigid rules, just look with your eyes and smell with your nose until the color shines beautifully, and you smell the fat dripping on the charcoal fire. ”

"He said something in an interview back then, and I am still deeply impressed! I grilled eel with my sensibility, it was the battle on the brazier, the strength of the fire, the placement of these subtleties, these subtleties are what professional chefs must pursue. ”

"Next, the eel is grilled in a sauce and grilled four times in the sauce to maintain the color and shine of the eel rice. Usually, no matter how much the guests urge, they will definitely do this process. Finally, there is a bowl of qualified eel rice. ”

"So you have to be patient when you eat at Noda Rock, you have to be able to afford the time, and it takes at least forty minutes for the eel to be served, I asked why, Mr. Kanemoto replied with a smile, in ancient times, the eel shop only began to cut when customers came, and it was common to drink two or three bottles of wine and wait patiently, so it can only be said that people are becoming more and more impatient nowadays. ”

Despite decades in the industry, Kanemoto continues to improve every day, even depending on the weather to ensure the color of the grilled eel. ”

"At the end of the last show, Mr. Kanemoto said: Whether you do a good job or not depends on whether you use your heart and the degree of your heart; when you do things seriously, there is a serious beauty in your body. ”

"At the age of 80, he sometimes comes out of the kitchen to communicate with guests. Although he is no longer able to walk so neatly, he is still so humble in the face of his guests, constantly bowing to them until 90 degrees. ”

After listening to Ono's story, everyone, including Mo Qi, was even more awe-inspired, one thing can be done for eighty years, even the simplest work has become an art!