Chapter 145: The hands of a master (2) (2/2)

“Then just how……This doesn’t make sense”

“He has an absolute sense of taste”

Rachel answered with a calm voice At those words, Yamamoto looked at Rachel and Jo Minjoon with round eyes Ya voice

“He can know everything he eats, does that mean this?”

“Yes This kid is quite famous in America I also know that he’s quite famous in the next country, Korea”

It didn’t take long for the chaos in Yae to expectation and excitement He didn’t have any reasons to not believe in it If that was a lie, hoould he be able to get the recipe right so easily?

Rather than getting angry, he felt his chest boil Painters need people that understand their drawings, and chefs also need people to precisely taste their food Yamamoto said with a voice filled with ambition

“If that really is true……Can you tell ave you?”

“It was delicious For now, I can certainly tell you that It was good to the point that I wondered if there was sushi+ better than this one The texture was funny rains that were placed flatly……and the egg was really soft and ood sushi+ I want to quickly eat the next one…”

“Ah, yes Of course But before that, eat one ginger”

“Are you talking about this?”

Jo Minjoon turned his head The thin ginger was placed on a small plate Yamamoto nodded

“It weakens flavors, and it’s a sier When you eat sushi+ with a mouth that has eaten that, you will feel the flavor to be really different”

Jo Minjoon and Rachel grabbed one ginger each and ate it Rachel said while being amazed

“It’s not at the level that it weakens the previous flavor Only elegance remains in my mouth, and I feel like it cleans up the sweet and sour flavor froar doesn’t seem to be a normal one Sudachi There’s sudachi juice in it And it’s not a norhtly less ripe sudachi with a stronger flavor A?”

Yamamoto’s mouth trembled and rose He had throay his doubts before, but as he spoke like this the certainness in Jo Minjoon’s taste becaure out that it was sudachi But how could you know that it wasn’t completely ripe? But of course, he used a less ripe sudachi because of the difference in flavors, but it was to the point that he got goosebuht

‘It’s not so I should think about a customer but……a monster has appeared in my kitchen’

He didn’t feel this to be real to the point that he wondered if perhaps he was a nine-tailed fox But if it was a dreaet an opinion from the monster that had an absolute sense of taste

Yamamoto opened his ood sushi+ Fish suitable for each season, quality, careful care, and delicate kniving; as well as delicious rice grains and well-split wasabi Will you try this wasabi?”

Wasabi the size of a grain was placed in Jo Minjoon’s and Rachel’s dishes It hen they aiting for the pain of the spicy flavor that was soon to come and put the wasabi in theirIt eet It certainly asabi, but he felt like he just had put creaar in his mouth Of course, after a while, the sharp spicy flavor pinched his nose, but the shock of the sweet flavor was too deep

“The wasabi…is sweet What happened?”

“Looking at how you speak, it seeood sushi+ store An industrial one and a handmade one is completely different And there are cases that restaurants ood quality can give a deep flavor like this just with grating it well Of course”

Yamamoto raised a steel sheet It was a steel sheet that looked like it wasOn top of that, when he put chili in it and slowly turned it clockwise, the wasabi started to grate down softly without any sound

“The direction and strength of grating are also ie the structure, the flavor scatters”

“……Does flavor vary thatthat simple?”

“Look at the faces of the people When the eyes are longer by a rice grain length, the look changes Wasabi and sushi+ are the same If it’s fine, may I recommend you the next sushi+s?”

“Ah, yes I will be asking you”

As soon as Yaot the permission, he took out a tunny from a side The side had soot as if it was cooked with direct fire, and the other side had the meat intact as if it was just cooked with smoke

“It’s tunny cooked in a straw fire, just like they did it in the Edo era Tunny is a fish with a lot of blood, so it’s hard to completely erase the fishy smell That’s e catch the smell of the tunny with the smoke of the straw fire”

Yamamoto’s sashi+mi knife calmly split the skin of the tunny How sharply was the knife sharpened that the part of the skin was about to crumble but didn’t? The sashi+mi knife sliced the tunny without any resistance just like it was slicing butter

The next was the norripped the rice with the shape of an arc He s with rice to make the shape of a pretty fan

‘………8 points’

He thought that only the egg sushi+ was going to be like that, but it seemed like that wasn’t the case Perhaps it was because, different from the other sushi+s, it had met fire so it had more process for the score to raise It hen Jo Minjoon extended his fingers to grab the sushi+ placed on the dish Yamamoto shook his head

“You can’t eat it yet You have to wait until the temperature of the rice and the fish becomes similar to each other This temperature is really iht in front of the kitchen and people that receive dishes in the hall feel different flavors even while eating the same sushi+ That’s why personally, I feel stifled when looking at places that sell assorted sushi+ When you make it like that, you will never be able to feel the real flavor of sushi+ Ah, you can eat it now Personally, I reco it doards It’s slow, but it’s the method you can feel the flavor of sushi+ more clearly”

Jo Minjoon extended his hand Maybe it was a consideration that he was right handed that the angle of the sushi+ was perfect for hirab it comfortably It was then that he put the sushi+ in his mouth

The soy sauce, that was at the end of the rice, spread over his tongue, and the srilled part of the skin poured various flavors in an instant On top of that, when added the sweet and spicy flavor of wasabi, and the unique flavor of rice……It was to the point that you wondered if you were able toscore was 8 But the flavor wasn’t a sith of a master that worked in only one field’

He had always thought of this A western chef that didn’t stand in the work hi Korea as an example, a chef that spent all their life in only one field like kalguksu (칼국수) or rice soup(국밥), and in japan udon, ra them, ould be able to present a ht that the latter would be ed as a head chef, it would be difficult to put in displays his skills if he didn’t grab the pan hiht when heas there is a head chef, all the members in their kitchen are no different than the hands of the head chef themselves

However, Yah his cooking level was 7, it wasn’t only that for sushi+ 8, or perhaps 9 Kniving and fire, andrice and wasabi In each and every one of that, it was difficult to control the delicacy It was an art that had a whole life melted in it

‘If I can make all of that mine……’

Greed made him famished

< The hands of a ain sponsored by Cody B Thanks cody!

Translator : Subak

Proofreader : Saihikawa