"The inosinate of the bonito is combined with the glutamic acid contained in the kelp, and the two umami ingredients are fused to create a multiplicative effect, and it is a sushi that is tasted in order and gradually finished in the mouth, followed by the second row, a dish called 'cake sushi' made of vegetables, which does not use seaweed at all, but wraps it in a thinly sliced vegetable as a crust, because this bento is suitable for heavy color......"

While Nagi Alice was talking, five people, including Nagi Senzaemon, also finished eating these five vegetable sushi, but obviously, this vegetable sushi did not surprise them as foodies, and soon they reached the last row of four sushi, and these four sushi were the main course at first glance, why, because this sushi was made by low-temperature aging of beef tenderloin.

After the five of them put a beef sushi in their mouths, they tasted the freshness of the bonito sushi they had tasted before, and they were very surprised at once, the meat sushi contained inosinate They knew, but there is no glutamate in these things, why there are two umami flavors blooming in the mouth.

"The origin of glutamic acid is tomatoes, which were included in the previous cake sushi, and I used a centrifuge to break down the tomatoes into color, fiber, and juice, and then filtered them multiple times to make the juice purer, and then dropped a few drops on top of the cake sushi." Nagi Alice explained with a smile.

Hearing Alice's words, several people were shocked that they could make the original ingredients disappear, but they could still present it in the cooking, and this skill was not something that anyone could have.

They ate the last sushi, this sushi is not meat sushi, but sea bream sushi, but there is a small ball next to the sea bream sushi, I don't know what but when they put the sea bream sushi in their mouths, the small ball instantly exploded, and the rich soup stock flavor instantly covered the sea bream sushi, making the whole sea bream sushi delicious.

"Zila!!"

Suddenly, the clothes on the body of Nagi Senzaemon, who was sitting in the middle, slipped from the upper body without warning, and the old guy Nagi Senzaemon's younger than average and strong body appeared in front of everyone at once, but everyone didn't feel shy, they were very excited.

"Torn !!"

These students all know that the commander of the Engetsu School Park, Nagi Kiri, will have such a performance when he eats delicious, pleasant dishes, in other words, such a performance also shows the skill of a cook, and people who are not skilled naturally can't let Nagi Senzaemon's clothes crack.

Nagi Senzaemon took off his shirt and ate the sea bream sushi in his mouth, and thought, "The pride of the heavens in molecular gastronomy, she constantly arouses the interest of diners with her skills that do not deserve this title in the slightest, and this satisfaction is like a feast of colorful dishes, and the wisdom of food emerges from a small bento box!! ”

Alice Nagikiri's bento was finished, and her Temari sushi bento was praised by five people, and these praises made the audience feel frightened for a while, feeling that they were in the same era as Nagi Alice, which was really sad.

Next is Sojin's cooking, his cuisine doesn't use any flashy decorations, it's just the kind of bento boxes that can be seen everywhere on the street, but there are only a few layers in it, and the contents are similar to the bento that ordinary people bring when they go out.

This kind of bento is first three side dishes, then soup, and then rice, and the three side dishes of Chuangzhen are fried bamboo wheel with seaweed, Jinping burdock, and fried cod, which are also side dishes for the public, but these three side dishes also made several judges praise Chuangzhen a few words.

The soup is a miso soup made of bacon and onion, and it is very popular with it, but this soup is a dashi made from tuna bonito flakes, which are made from yellowfin tuna, and although the broth is lighter than the dashi made from bonito bonito flakes, it has a very beautiful and delicate umami, and this dashi has a unique fragrance, and it is this unique fragrance that the examiners are full of.

When they opened the box containing the rice, they were greeted by the black-green balls on top of the rice, which looked a little suspicious, but they were censors and had to eat it, so although they were suspicious, they could only eat it as if they were on the battlefield.

"The salmon-like texture cracks in your mouth, and the umami of seaweed is revealed in the grains!!"

"The salty freshness of the blooming seaweed envelops every grain of rice, I can't stand it, I feel like I'm about to get addicted!!"

The expression on Alice's face disappeared after seeing the black-green particles on the side: "Those are globulous substances made from sodium alginate and calcium chloride after extracting the umami flavor of seaweed. ”

"Molecular gastronomy?!"

"Isn't that what Alice Nagiri excels at?"

The man in the Polestar Liao said in shock.

"How did you get the hang of this technology?" Nagi Alice asked, looking at Sojin.

"A few days ago, I was invited by Ichishiki seniors to help out in the children's cooking class, and because I mingled with them, they gave me a lot of snacks when I came back, and when I saw the same, I realized that I had made a lot of these things when I was a child." Sojin looked at Alice Nagi and said, as he spoke, he took out a thick snack in pink packaging and handed it to Alice Nagiri.

Later, the censors discovered another hidden mystery in the rice, which was sweetened with tuna and bonito flakes.

One of them couldn't help but sigh: "If Alice's dishes are neatly arranged jewelry boxes, then this seaweed bento is like a treasure chest full of fun." ”

Seeing this scene, Nagi Alice was still a little unconvinced and said, "My Temari bento was even prepared with sea bream chazuke in the end, and in terms of comprehensive deliciousness, it is still my bento ......"

However, Alice Nagi was interrupted by Sojin before she could finish her words: "Stop, please leave a third of the rice, I put another container on top." ”

"Sauce?"

"The tuna bonito flakes used in this sauce are three times the normal amount, so please pour this on top of the hot rice and let's get the finishing touches!!" Chuangzhen looked at the five people and said with a smile.