I basically ate all the snacks I wanted to eat, and I ate a not very large amount of eel rice in the back, and it was almost enough to eat some cooked food to pad my stomach at this time, and after walking out of Grandpa Eel's restaurant, I looked around for a week, and Daotonbori, who was never short of food, naturally would not disappoint Sikong Yao.

If you want to say that the king of street food in Japan, it is well deserved to be recommended Cantonese cooking.

Oden was once popular in the streets and alleys of the country, and for a while it sprung up like mushrooms after a rain, and although all kinds of oden are often eaten from all over the world, and I think it is delicious, but in the end, it is not real oden.

In fact, oden, which is popular in Japan, is actually a dish called "black wheel" that was introduced from Taiwan, and although the recipe is borrowed from oden, it is never really oden. Kuronawa Chowder is originally a skewered tofu made with skewered tofu coated in miso sauce, and is made with dried bonito and kelp boiled into a base broth, seasoned with soy sauce, and then boiled with a variety of ingredients such as radish and konjac, boiled egg, and fried tofu.

In fact, most of Taiwan's oden is no longer the original taste of Japan, and there are quite differences in the ingredients placed. In recent years, oden has also become popular in Chinese mainland, and it is easily available at roadside convenience stores and food and beverage commercial areas, and the taste and ingredients are also very different from authentic oden.

True oden, which is Japanese for おでん, is a dish originating from the Kanto region of Japan, usually made with boiled eggs, radish, konjac, chikuwa, etc., which are boiled in kelp or bonito soup. That is, it can be eaten directly as a street food. It can also be used as an accompaniment to rice.

The soup base is derived from "miso daraku", that is, tofu or konjac is cooked in water, and then seasoned with miso, which is different from ordinary pot dishes, oden is easy to make, and the ingredients can be put into the soup at any time to cook, and after the diners order the ingredients they want to eat directly, they are cooked and taken out directly in the pot, instead of stringing them together with bamboo skewers like the popular ones in China, because it is a bit similar to hot pot dishes. So in the winter time. This dish is especially popular, and oden can even be purchased at convenience stores in Japan.

Oden is classified as one dish. I'm afraid it's not appropriate. In fact, it should be understood as a "way to eat". Oden has nothing to do with "what to eat". The emphasis is on "how to eat", and after using a special utensil to cook the soup, put the ingredients in it and cook it all the time. It's how it works, and it has a bit of a domestic spicy feeling. The soup also has different variations, depending on the region, but the common point is that it has kombu kombu as the base and miso seasoning. The original recipe made from a combination of basic seasonings such as salt, soy sauce, and vinegar is different from one store to another.

If you want to talk about the reason why oden is popular in Chinese mainland, it should still belong to the Japanese-funded convenient Lawson, among all the varieties of ingredients, the three most popular flavors are Gong Ball, Fish Tofu and Dried Orchid Tofu.

Gong pills are a kind of minced meat products, it is made of fresh pork as raw materials, through a series of processes such as grinding, crushing, boiling, molding, cooling, quick-freezing, etc., although handmade tribute balls do not require very superb skills, but the most important thing is that you must get up early and play fast.

A few decades ago, the chilled technology was not as developed as it is today, and the oden boss wanted to make tribute balls, so he had to rush to the market early in the morning to buy the freshest pork, and while it was still in a red state, he used two or three pounds of wooden sticks to quickly beat the meat into a sauce, and the time spent could not exceed 20 minutes, and the biggest taboo in the process was that the temperature became high.

As soon as the temperature is hot, the meat is easy to deteriorate and lose its elasticity, but beating will produce heat, so when the noodle stall owner is making tribute balls, he will also prepare ice cubes next to him, add a few pieces in time to cool down the pork, and when the meat sauce appears viscous, you can squeeze out the meatballs with your fingers and put them in water to boil.

Fish tofu, also known as fried fish cake, is made of fish as the main ingredient, ground into meat puree with other auxiliary materials and extruded into blocks, cooked and fried, because it has a good appearance of golden yellow, and can eliminate the fishy odor, favored by consumers. Fish protein is composed of salt-soluble proteins, water-soluble proteins, and collagen-based proteins. Since ancient times, there is no feast without fish, fish has been loved by people for its high protein, low fat, delicious and easy to absorb and other characteristics, the food is fragrant, elastic, and nutritious, it is a good material for hot pot, stir-fried vegetables, spicy hot, and the popularity in oden is also extremely high.

According to the formula, all the raw materials are mixed at high speed with a chopping machine to become a jelly state, and the sliced fish meat is slurred after being made into soybean protein emulsified slurry, and the formed fish slurry is poured into the chopping and mixing pot, chopped and mixed until the surimi grains are thawed, and then salt is added at high speed until the slurry is shiny and viscous, and finally other auxiliary materials, starch, ice water, and flavor are added in turn to mix and mix, and the slurry is allowed to stand for half an hour and then the surimi is extruded according to the shape of the fish cake with a molding machine. When the frying line is 170°C, add the cooked kamato cake and remove it from the pan in 45 seconds, and add it to the miso soup base to boil for better taste.

Cut 18 knives obliquely on both sides of each piece of dried tofu, cut two-thirds deep and continuous, the color is red and bright, the shape is like an orchid, the texture is soft after cooking, and the five flavors are strong.

In Japan, in addition to making oden at home, it is often bought outside to take back to children, and traditional oden shops and stalls are basically for people who drink alcohol, and oden is regarded as a big appetizer, and chicken barbecue and the like are on an equal footing, but in the case of not very cold weather, the current situation is still that the popularity of grilled bird skewers is obviously higher than oden.

Oden is rich and frugal, Sikong Yao simply picked a few flavors that have not been tasted in China, such as smooth and soft fish-flavored dough that looks like a bun and fried tofu wrapped in a soft rice cake-like thing, and then after asking for two more skewers of roasted birds, he set his eyes on the ice cream cart on the side.

Roasted birds are foods made by cutting various parts of chicken into bite-sized pieces and then skewering them on skewers. Yakito is served with a soy sauce-flavored sauce called "たれ", which can be eaten as an accompaniment to snacks, a main dish, or a snack. In addition to yakiniku bird houses, you can also eat them at bird restaurants and izakaya. Depending on the region, the meat used varies depending on the region, and foods made from pork, beef, and vegetables are generally referred to as yakiniku. There are many ways to grill yakitori, but one of the most famous methods is charcoal grilling, which uses the heat generated by a lit charcoal fire to cook meat skewers, and because it has a far-infrared effect, the chicken skewers are soft and fragrant.

Sprinkled with Shichimi Tang Spices, a mixture of Japanese powdered condiments with several different flavors, Japanese yakiniku has a different flavor than grilled meat with cumin.

About three-quarters of the world's population is now in the cold, but there is one kind of food that is irresistible, that is, ice cream, it is like love, at first it brings you a rich and sweet taste, enjoy it to the state of selflessness, and then after eating, you still can't escape the cold to the point that your body shiveres, but the next time you pass through the shop window, you will still enter again.

Coming to Japan, where matcha culture is prevalent, Sikong Yao has long wanted to have a wall of ice cream flavors in this country.

The banner on the cart bears the words "Uji Kintoki", which originally refers to Uji green tea, a Japanese tea produced in the area around Uji City, Kyoto Prefecture, and its origins date back to the Kamakura period. By the time of the Muromachi period, the tea produced in the area around Uji was classified as high-grade green tea, and the most famous was "Uji Gyokuro".

"Kintoki" originally referred to the red beans called "Kintoki beans", but later evolved to refer to red beans that have been boiled and mixed with sugar. Today's Uji Kintoki refers to ice products made from matcha and red beans. In addition, there is a saying that the nickname Red Bean is as red as the face of Sakata Kintoki "Kintaro", so it is called Kintoki Bean.

Uji Kintoki is a generic term for an ice product that is made by boiling green tea syrup with sugar and water, drizzling it on shaved ice, and adding red beans boiled in sugar to make a distinctly colored dessert. Some people also add white rice balls to increase the color and taste.

Put an appropriate amount of honey red beans in the container, drizzle a little matcha syrup, then spread the shaved ice on top, put a ball of vanilla ice cream on the top, put a little red bean puree on the side, and finally pour matcha syrup, sprinkle a pinch of matcha powder, and eat ice cream in the cool autumn.

I ate a lot of things in a row, and Sikong Yao was also a little bit supportive at this time, because the weather was not hot, so eating ice cream slowly would not melt away, so in order to enjoy it slowly, but also to ease the feeling of satiety, Sikong Yao tasted the Hokkaido-style matcha ice cream little by little, and then asked the owner of the cart for the way to Renqian Flavor House.

After all, Sikong Yao's purpose in coming to Japan this time is to make his cooking level to the next level, and to arrive at Renqian Taste House as soon as possible, although he will face the beginning of a busy cultivation journey, but in order to catch up with those senior students in the academy one day earlier, Sikong Yao is also prepared to endure hardships.

He said that Sikong Yao was just a number, and in order to make up enough three people to participate in the National Cherry Cup, there was no way to make Sikong Yao feel uneasy. The holiday season is the best time to surpass the competition, when everyone else has slackened, how to catch up where others see, or even strive to catch up, depends on what kind of cooking instruction Sikong Yao will receive in Renqian Taste House next. (To be continued......)