Tiger pufferfish, also known as the king of pufferfish, is the most delicious and delicious type of pufferfish, and there are many ways to make it, and it doesn't cost much to enjoy a puffer fish feast in Japan, but it is about 30,000 yen to 100,000 yen. The price of the top food has the price of the top food, and there is no deliberately inflated taste, which is probably the only place of conscience.

Puffer fish is poisonous, I am afraid that many people will resist and eat it with their lives, such an exaggerated statement is more likely to make people bored, feel that this is too absurd to make sense, almost an idiotic act.

However, it is the power of professionalism to enjoy it at a professional high-end fugu restaurant without worrying about toxins.

There is a saying that where there is risk, there is gain.

While enjoying the risks of fugu cuisine, you will also receive feedback from fugu.

For example, puffer fish contains EPA and DHA, two special fatty acids called "brain gold", which have a great effect on brain health. At the same time, it is rich in collagen, which is a famous product for whitening and enhancing appearance, and the essence nest of puffer fish contains special natural active materials, such as protamine has a health effect, which has an inhibitory and whitening effect on tumors in the human body.

This time, Koyanagi enjoyed the fish white and white seeds of the tiger pufferfish, which is also known as the fine nest.

It is said to be a fine nest, which at first glance sounds like it is difficult to eat, but it is not.

This has always been a delicacy, the essence of the crab is the crab paste, and the ovary of the female crab is the crab roe.

In the ninth lunar month, the roe of the female crab grows the plumpest; In October, the crab paste of male crabs grows the thickest. So. In the past, when eating crabs, there was a saying of "nine females and ten males".

And the fish is white. Like caviar, it is a rare delicacy.

This is the body of a fish. It is the most delicious part of the body of the pufferfish.

There is such a proverb in Chinese folk: if you don't eat white fish, you don't know the taste of fish. After eating fish white, 100 fish is tasteless.

Of course, there is a statement that is wrong, the so-called fish white does not usually refer to the essence nest on the fish, but specifically refers to the fish white of the puffer fish.

The so-called fish white. It is only a white fish that belongs to the pufferfish.

The fish is white and the name is Shih Tzu milk. As for the origin of this name, it is taken from Su Shi's famous sentence "Sweet and far better than Xizi milk, King Wu did not know it back then".

Of course, Su Shi, an old rascal, likes to write such poems, and if it is placed in modern times, he will be 100% shot in this tide of cultural harmony.

This also illustrates the deliciousness of this fish white.

The old hooligan Su Shi had a friend Lu Yuanming who once asked him how delicious the puffer fish was, and he was as talented as Su Shi, and he held back for a long time. and only said one sentence "worth that death". Later, this allusion was passed on as a good story, and in the poem "Jinmen Baiwei" by Cui Xu in the Qing Dynasty, there is a sentence "It is worth Dongpo Gan's death, everyone eats puffer fish desperately".

This is where the desperate eating of puffer fish comes from.

But that's ancient, modern professional chefs. But you don't need to worry about needing your life to eat puffer fish.

The chef of the Senhu Fugu Restaurant carefully took out a large white mass from the belly of the round and chubby tiger pufferfish - that is, fish white.

A stupid and cute tiger pufferfish. The belly is super big, and the white seeds inside. Or fish white, naturally, there are a lot.

It's a delicacy in the midst of deliciousness. If you want to taste all the delicacies in the world, this ingredient is indispensable.

The chef carefully cut the fish white into sections, put it in water at a temperature of 60 degrees Celsius, and slowly cook it for a while, in this water temperature, you can slowly bring out the flavor of the fish white.

When it's done, the chef scoops it up, carefully grills it with a cooking flamethrower, and then tops it with the chef's secret sauce.

Next, use a thin slice of raw ham with fat like a cicada's wings to cover the still hot fish white.

Soon, this thin ham, which is as thin as a cicada's wings, fits perfectly on top of the fish white.

Finally, put two black and white truffles with an extremely rich fragrance.

Truffles are known as one of the three world delicacies in Europe, and they also add a noble and luxurious color to this precious ingredient.

These two truffles, equivalent to two pieces of gold of the same weight, are sold for 10 grams, and the price is as high as 2,000 RMB, which is 40,000 yen.

And on top of this, there are two slices, that is, just one of the fish white ham truffles in this dish, the truffles on top are worth as much as 100,000 yen, which is equivalent to the value of a puffer fish feast.

It's a luxury to the extreme.

Sitting in a quiet box on the top floor of the hotel, there is a special rhythmic pure music not far away, and the air is faintly scented, and next to it is a large piece of transparent glass, and you can see the night view of Himeji City.

Sitting at the ends of the long dining table, Koyanagi and Maharo enjoyed the meal slowly.

Although it is very greedy when I eat the fried ham, I can also show enough elegance and etiquette when I enjoy this Italian-style meal at this time.

This is probably related to the education of Mashiro's family background.

In what kind of place, what kind of posture to use, not pretentious, this is a very good quality and even a virtue.

As the most expensive fungal ingredient, the black truffle, which is almost known as a black diamond, has white lines under the black exterior, and looks black and white.

When you take a bite, the rich truffle aroma brings an amazing taste effect and immediately hits the whole taste buds, and then mixes with the delicate and delicious fish white, wrapping around the whole tip of the tongue, making people want to stop.

The fish white of the puffer fish does have a unique fish flavor, and its texture is more like egg custard or tofu brain, but it has a unique umami and fish flavor.

Finally, there is the taste of raw ham slices with fat, soft fat, which perfectly wraps the tiger puffer fish white, although it is raw ham slices, but because it is too fine, it almost melts in the mouth.

Instead of a meaty slice of ham, a fatty ham is the only one that perfectly expresses the flavor of the dish.

Compared to the fish white of the tiger pufferfish, and the expensive black diamond truffle, this piece is as thin as a cicada's wings, which is obviously cheaper and more common......

At this time, Koyanagi and Mahaku, in order to enjoy the delicious taste that this ham can bring, use this scene, and it is obviously a bit of a taste of buying and returning pearls.

However, its taste is really fascinating.

In fact, this cheapest raw ham slice with fat is the most crucial, only it can perfectly wrap the fish white, and only it can perfectly match the truffle. This is the essential key.

At this moment, the fragrance lingering on the tip of the tongue, the rich truffle, the mellow fat raw ham slices, and the delicate puffer fish white cannot be dispersed for a long time, which makes people like it.

This is probably the taste of happiness. (To be continued......)