Megumi Quotes

You called it right, Megumi. A lot of us will play..And play to win. No sense playing otherwise,hmm.

The only thing fair about life is how unfair it is to everyone

So start by saving me, Itadori.

Winning by dying and winning even if you die are two completely different things, Megumi. Give it your all. It's okay to be selfish.

This one,” he said, “is for my wife.” With a pointed glance, Gideon signaled the band to start. An instantly recognizable bass beat ratcheted up my pulse. “Lifehouse!” Shawny crowed, clapping her hands. “I love them!” “He’s calling you his wife already!” Megumi yelled, leaning toward me. “How freaking’ lucky are you?” I didn’t glance at her. I couldn’t. My attention was riveted on Gideon as he looked directly at me and sang, telling me in a lusciously raspy voice that he was desperate for change and starving for truth. He was answering my song. My eyes burned even as my heart began to beat with a different rhythm. Had I thought he’d be unemotional? My Good, he was killing me, baring his soul in the rough timbre of his voice. “Holy fuck,” Cary said, his eyes on the stage. “The man can sing.” I was hanging by a moment, too, hanging on to every word, hearing his message about chasing after me and falling more in love.

It'll be lonely without you, Fushiguro.

That's why I've never regretted saving you. Not even for a moment.

Ah, now I see. It was in the center of the dorayaki! Right there underneath the insignia... she added apple confiture to the filling!" Confiture! What the heck is that?! "Confiture is the French word for jams and marmalades. It seems she's made her own special apple jam blended with a hint of ginger! The tart juiciness and fruity richness of the jam melds seamlessly with the ginger's flavor. When tasted together with the apple chunks and dorayaki crust, it jumps out at you in a brilliant flash of deliciousness!

In true high-class restaurants, a meat sauce is to ground meat what a demi-glace is to beef stew. Their meat sauce forms a solid foundation for the dish's overall flavor. Not only does Aldini's soffritto give the ground beef an even fuller and richer sweetness... it also works exceptionally well as a building block in the espagnole sauce. Was that Tadokoro's addition? An extraordinary choice. To top it off, there is the anchoiade sauce, which is based on salty anchovies and sweet basil! By sprinkling it in dots across the top... it not only adds intriguing accents of flavor to please the tongue, it also creates a fascinating visual presentation that pleases the eyes.

How were you able to complete this dish?" "Easy! I used honey. I rubbed it on the meat before we cooked it... ... and I added it into the seasonings afterward too." I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef... ... he was able to tenderize it in a short period of time! "But how did you know honey would do that?" "When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples. So I experimented with stuff to see if anything else could do the same thing. Of all of them, honey keeps the best and it's by far the easiest to use!

Um, i-it's Monkfish-Dobujiru Curry." DOBUJIRO A hot stew with monkfish as the main ingredient... it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima. Curry and monkfish? What a strange pairing. What on earth is she thinking? AAAH... "Now I see! This is why she used monkfish! The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth. But she added curry spices to that... ... to make a "Monkfish-Liver-Curry Miso" base!" "Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

Berbuat salah itu wajar. Dengan begitu, kita akan selalu ingat dan menjadi lebih berhati-hati

The widower was so full of questions that I half expected him to ask for an identity card. The only thing I carry in my wallet is my driver's license. I should have something with my picture on it and a statement below that tells who I am. Megumi Naomi Nakane. Born June 18, 1936, Vancouver, British Columbia. Marital status: Old maid. Health: Fine, I suppose. Occupation: School teacher. I'm bored to death with teaching and ready to retire. What else would anyone want to know? Personality: Tense. Is that past or present tense? It's perpetual tense. I have the social graces of a common housefly. That's self-denigrating, isn't it.

Is that why zone six seems to be a police state?” Megumi asked. “Because it has terrorists?” “No,” Mira said. “You’ve got it backward. It has terrorists because it’s a police state.

Words without context or emotion won't ever find their place in the world.

...because while there are intimacies he’d been prepared for in having a second chance with Yuuji, intimacies they’ve had before and intimacies he’d missed in the time they were apart, he hadn’t quite anticipated the ones that will come with simply allowing himself to be known by the people around him. How there is the intimacy of having someone to come home to talk to about class and work, but there is also the intimacy of having Hanazawa from the clinic and Endo from school ask after Yuuji these days, the intimacy of being a steady fixture in Yuuji’s social media, an irremovable part of a map of his life as much as Yuuji is an irremovable part of his, and sometimes even the intimacy of knowing that there are people in Megumi’s life who know to call Yuuji when they can’t reach him.

Now, with more space to breathe, he finds intimacy in talking about Yuuji to other people, in answering calls from family and knowing that come visit means bringing Yuuji with him, in receiving cookies from a regular at the clinic and hearing her say, I frosted it with the icing you said your boyfriend liked. Yuuji has always said that there is so much love in the act of being known, that Megumi is better at this than he realizes—but there is also, Megumi has learned, a kind of special knowing in letting the people you love be known through you, and a kind of special loving in letting the people in your life be known by the person you love.

Non sono un eroe. Sono uno stregone.

Winning by dying and winning even if you die are two different things, Megumi. Give it your all. It's okay to be selfish.

Whoa-ho! Talk about utter domination! That freakish talent of yours- hospitality, was it?- sure is impressive! You're pretty darn fired up too. Never expected you to wipe the floor with my subordinate like that!" "There's something I'd like to say to you... ... and he just happened to be in my way." "Oh, really?" "Yes, Miss Nakiri seemed really scary at first... ... but the closer we've gotten, the more she's turned into a gentle person who smiles a lot. But then you came along and lied about who you are. You messed with her emotions and put her in an awkward spot as the Dean. I-I'm going to be honest. Right now, I... I'm a little mad at you! To me, Miss Nakiri... ... is a precious friend. And if you keep upsetting her like that... ... then I'm going to get really mad!

Man, that Divine Tongue thing really is a pain in the butt." "Huh?" "Seriously, when the tiniest things are wrong with your dish... ... she'll let that thing wag until you wanna rip it out by the root. But when it comes to saying what she really wants to say... ... to the person who really needs to hear it? It doesn't budge an inch.

The skills she has chosen to hone are presentation and charm! Having traveled around the world experiencing so many cultures... she's learned that, at times, it's necessary to change up a dish's presentation... so that, for example, those not accustomed to cuisine such as Japanese... ... will still recognize its deliciousness by its presentation. "There." "Wooow! In a matter of seconds, that entire juicy tenderloin roast... ... has been transformed into a lovely, giant peony blossom! How beautiful! The gleam of the meat is like dew on petals... ... boosting the attractiveness of the dish two- no, threefold!" It's a refined expression of Megumi Tadokoro's hospitality. Her dishes will shine in the spotlight of this year's BLUE, I'm sure.

Oho!What have we here? A little mouse listening in? Now that wasn't very nice. We were clearly having a private discussion. For the sweet, homely type, you're awful proactive. Color me surprised.

Miss Akanegakubo, you have an extraordinary talent for the fashionable and cute... ... and you have used that talent to create dishes that are 100 percent correct. Which is why you simply could not tolerate it. Someone presented a dish outside the realm you rule... ... and it held a shining allure completely unknown to you! Tadokoro's dish aimed for 120 percent, even if it meant abandoning the safety within the "correct". It had- no, she had a fighting style you couldn't comprehend... ... and it left you positively incensed! I know that feeling all too well. I experienced it once myself. It was in my castle, where my rule was absolute. And on that day... ... you appeared.

Tadokoro, what's your favorite kind of bowl?" "Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat... ... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside... and then we'd put it all over fresh, hot white rice. It was really yummy!

Mmm! This is so yummy! It's salt and spring onion flavored, right?" "Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!" "Yum! The salty flavor really whets the appetite!" "The body especially craves salt after exercise too." "Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.* "Right! The heavy sweetness of tsukudani foods goes really well with cheese." "Okay, let's see what the last one is! Yum! The garlic flavor is awesome!" "Those are my honey-garlic pork rice balls. I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking saké, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it. I brought barley tea and green tea. Take your pick!" AAAAH "This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it." "The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.

Ah, such lovely, rustic beauty, like that of a simple white clover." ? "It may be that I was born to meet you here today, my sweet. Would you care to join me at my auberge so we may chat the night away?" "Eh? Umm... I-I...

I've always been so nervous during class that I'd mess up... ... and when I messed up, I'd get lost and start panicking. But today when I backed Soma up I was able to do everything right. So it feels like... maybe I've gained a little confidence in myself. Just a little. And that's exciting to me. B-but, um! A-all the credit goes to Soma, now. I ain't that good. If he hadn't been tellin' me what ta do, I'da been lost!" "Don't sell yourself short. I never would've gotten that dish together if you hadn't found all those ingredients in the mountains. You did a great job with cooking them up too." "He's right. You can do whatever you put your mind to. Have some confidence in yourself... Okay?" I want to stay with everyone longer. I want to get better at cooking. I won't give up. I'm going to keep trying my hardest!

You've always done so much to help me... ... and now I get you mixed up in this. I... I don't even know where to start apologizin'..." "I did this because I wanted to. No need to say sorry. If you wanna know why, well... ... isn't it obvious?" "Huh?" "You aren't someone... ... who deserves to get kicked out over something like that." "Soma...

So... um.. that's what I think I want to make." "That's a great idea!" "R-really? You think so? Yay! But, um... the recipe requires a whole lot of prep work on a bunch of the ingredients. I-I don't know if it'll all work out in the end..." "Hey! Who do you think you're talking to? I was the number two chef at Yukihira's Family Restaurant, y'know! Though the only other chef there was my dad." "Hee hee... Aha ha ha!" "All right! I'm gonna pour all of my experience into supporting you! Get ready, Tadokoro! For today only... ... "Tadokoro's" Family Restaurant... ... is open for business!" "Y... yay?!

Amazing! All of the ingredients, prepared just how I want them... "Is this rough mix good enough?" "Yeah!" ... are showing up at my fingertips exactly where I need them. I only have one person helping me... ... but... ... it feels like I'm working three or four times faster than when I'm cooking alone! "What on earth is that?" "Let's see... Soma Yukihira. My! He transferred in as a freshman? How unusual." "He's anticipating her every move... melding her work with his support into one cohesive whole." "He does nothing unnecessary... constantly keeping one eye on Megumi Tadokoro, so he never impedes her work.

Y'know... after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it." "I see monkfish meat, skin, fins and- HM?! Kogiku squash... Tachikawa burdock... and Akasuji daikon!" "Y-yes, sir! All of those are veggies you can find in my hometown. I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness. I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies And besides, I, um... I've handled monkfish since I was little anyway." "Really?" "I wanted to make a curry that reflected all the best of my hometown... right down to the taste and smells!

Anyways! I hear you used some of your hometown ingredients in your curry! Not bad! Not bad at all!" "Y-yeah, but somehow it still doesn't feel real. I can't believe I'm in the finals! Just six months ago, I was this close to getting expelled on grades." "Oh yeah! Back during the first day of class, right? That was the first time we were paired up together." "This is all thanks to you, y'know. I only managed to come this far... ... because you were there for me." "Nah. You've had the talent for it all along. You make good food. It kinda warms the heart, y'know? I like it." "Eheh heh heh heh... th-thanks, Soma. I'm flattered!

Anyways, you said some really good stuff earlier, Tadokoro. That whole "think of the people you love when you cook" thing was great!" "Aha ha ha... though it's kinda embarrassing, looking back on it. It's something I learned helping at my family's inn. If you're really going to put your heart into your cooking... ... then you should think about one person you care about a lot when you do it. Wait a minute. Back during the prelims... I was thinking of-" "Tadokoro? Something wrong? C'mon. You'll get left behind." "Oh, s-sorry! It's nothing. ...?

By adding vegetables like carrots, potatoes and zucchini, you were able to create seven separate pâtes of different colors. And each pâte has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time." "You made two separate sauces too. A sweet and tangy sudachi gelée... ... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto." "Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!" "Mmmm! The sautéed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!" "The tangy sudachi sauce goes well with the mildly sweet tomatoes too." "Seven different pâtes with two different sauces means there are fourteen flavors to enjoy. I'm already excited to try various combinations!" "Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye... they also manage to be equally pleasing to the palate!

The spice you used in the pâte... that was allspice, right?" ALLSPICE The allspice plant is a tropical, mid-canopy tree. The leaves are dried fruits are often used as a cooking spice. It was given the name "allspice" because it combines the flavor of cinnamon, nutmeg and cloves. "It's a convenient spice for nullifying the smelliness of some ingredients. You used it to get rid of the smell from the chicken liver, right?" "O-oh! Um... Yes, but..." ? "I mean, for the last two days... all of you have tasted a whole lot of dishes for judging, right? And, um... allspice can be used not just to eliminate smells but also to aid digestion. I-I thought maybe...um... i-it would be nice if I could make a dish that's easier on the tummy..." WAAAAAAAAHHHH! "I knew it! I knew my darling Megumi was the best!" "Yes. Our eyes do not deceive us. We were right!

Tadokoro. Your cooking is welcoming, warming... and strongly comforting. That's hospitality. Used wisely, that can be a very powerful weapon. Hone it well, and you will have a long, bright future here at Totsuki.

Have a seat right here, ma'am! Please watch your step. If you'll have a seat, I'll bring your food to you." "Thank you! It's so nice that you have a restaurant that can accommodate our baby stroller." "Would you like me to bring you a spoon, along with chopsticks?" "Please! That would be great." "Oh my gosh, that girl isn't the shrinking violet she looks like either! That is some confident and conscientious service for someone her age!" "The ideal for customer service is 100 percent satisfaction from all customers... but the reality of limited time and manpower makes it difficult. When things are at their most crowded, you must calm yourself... Consider everything a customer may want, and then prioritize what is most important for whom!" "Now is when I have to make the best use of everything I learned over Stagiare Week!

Oh, and y'know what makes it even better? All the pretty ladies. Japanese ladies always look so young and elegant. They're so exotic! You, too, miss. You're the picture of Yamato Nadeshiko. You have a real pretty charm to you." *Yamato Nadeshiko means the personification of an idealized Japanese woman.* "Who, me?! Um! N-no, I'm not all that pretty..." "C'mon, Tadokoro! Quit being so humble.

Are you challenging me, little miss? Me, the Cuisinier Noir called Monarch?" "Hey, Tadokoro. Need any help?" "Nope! I'll be fine." "Whoa, now! What on earth are you two thinking?!" "Okay, you're on, babe. I'll be nice and try your food. But if I decide it ain't up to snuff... ... then both you and Mr. Mad-Skillz Kid will be my slaves forever! Don't worry. I'll make sure to make real good use of you in my own personal kingdom!" "Those conditions sound fine to me." "Miss! This is crazy! You don't have to do this!" "Mr. Head Chef? Could you promise me one thing, please? If the worst happens and I can't win this challenge... Well, er... we're all stuck doing what he says for a long time, aren't we?" "I told you this is crazy!" "But even if that does happen... could you please not close this inn? Even if disaster strikes and things aren't going how you'd like... ... you need to keep your doors open, no matter what. Because if you close down... ... then all the customers who love your inn will be saved.

This inn has a very special flavor that you won't find anywhere else. I'd like for you to sample it, even just once." "Are you challenging me, little miss? Me, the Cuisinier Noir called Monarch?" "Hey, Tadokoro. Need any help?" "Nope! I'll be fine." "Whoa, now! What on earth are you two thinking?!" "Okay, you're on, babe. I'll be nice and try your food. But if I decide it ain't up to snuff... ... then both you and Mr. Mad-Skillz Kid will be my slaves forever! Don't worry. I'll make sure to make real good use of you in my own personal kingdom!" "Those conditions sound fine to me." "Miss! This is crazy! You don't have to do this!" "Mr. Head Chef? Could you promise me one thing, please? If the worst happens and I can't win this challenge... Well, er... we're all stuck doing what he says for a long time, aren't we?" "I told you this is crazy!" "But even if that does happen... could you please not close this inn? Even if disaster strikes and things aren't going how you'd like... ... you need to keep your doors open, no matter what. Because if you close down... ... then all the customers who love your inn will be sad.

Just how did you know where this guy grew up?!" "Was it mere coincidence?! No way! This has to be deliberate! But how?! What kind of magic trick is this, Miss Yamato Nadeshiko?!" "Um, it's kind of hard to explain but... sometimes there's a certain lilt to how you pronounce your words. It sounded an awful lot like the lyrical accent unique to that area." "Huh?" "Eheh heh... when I'm not paying attention, sometimes my hometown accent slips outdo. Given your outfits and brand choices, I figured you were American... so I wondered if you were born in the South near the Gulf of Mexico... which made me think you probably had gumbo a lot growing up." "Well, I'll be! You managed to deduce all that?" "Was I right? Oh, I'm so glad!" "No way! I don't believe it! Just who are you?! How can you even figure something like that out?!" "Eheheh heh... it wasn't much. I've just been doing some studying, is all." "Voila. C'est votre monnaie. Au revoir, bonne journée." "Merci!" In the few months since earning my Seat on the Council of Ten... I took advantage of some of the perks it gave me... to visit a whole bunch of different countries. I went to all kinds of regions and met all kinds of people... learning firsthand what it feels like to live and thrive there. I experienced the "taste of home" special to each place... and incorporated it into my own cooking... so that I could improve a little as a chef! "And that's how you knew about gumbo? But still! All you did was make a dish from my hometown. That's it! There's no way it should've overwhelmed me this much! Why?! How could you manage something like that?!" "I think it's because, deep down, this is what you've truly been searching for. Um, to go back to what I mentioned to you earlier... I think you might have the wrong idea. I'm pretty sure that isn't what real hospitality is. In your heart, the kind of hospitality you're truly looking for... isn't to be pampered and treated like a king for a day. If that kind of royal luxury was all you were looking for... you wouldn't need to come all the way to Japan. You could have just reserved a suite at any international five-star hotel to get that experience. But you said you specifically liked Japan's rural hot springs resort towns. The kind of places so comfortable and familiar they tug at your heart... places that somehow quietly remind you of home. "I think... no, I know... ... that what you really want... ... is simply a warm, gentle hug.

There has been a time or two when I haven't been able to escape having tea with him. For someone so young, he knows a lot. I sense incredible esprit and joie de vivre from him. Each time, I came away feeling that the time I spent conversing with him was well spent." "Ooh, that's a good sign!" "Oh yeah! Come to think of it... hasn't Yukihira been chasing you around too?" "Yo, Nakiri! I brought you 30 new recipes I'm working on! Taste 'em and lemme know what you think!" "What?! I'm not eating all of that!" "Yikes. There's nothing romantic or princely about that." "You're telling me! He could certainly stand to learn a thing or two about manners from Instructor Suzuki." "Oho, what's that? You're admitting there's something about Mr. Suzuki that you like?" "Ah! Manners are not the same thing! First off, I doubt I'm ready for anything like... like romance or dating. What about you, Tadokoro? Is there anyone that you, um... like?" "M-me?! Um... I-I'm not sure. I don't know much about romance." "There! See? I'm not the only one behind!" "Ooh, so you haven't found your first love yet?" "Wow, really? But you have to have an idea of what your type is, right? What's your ideal man like?" I have admired Chef Saiba for some time. Would that count as a first love, I wonder? "I'm not certain this counts as, er... first love... but I do have a picture of what I would consider ideal. First... he would have to be passionate about and fully devoted to cooking. He would never grow complacent or lose the desire to improve himself. And, um... I-I wouldn't mind if he had a little bit of a wild and dangerous side. Someone who could do things and creating dishes far beyond anything I can imagine. I would truly respect someone like that... And I think I might like to date such a gentleman too." Wait... But isn't that like...

Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!" "How on earth could she- Oh! The vegetable toppings... I've seen this combination before... Kozuyu." "Kozuyu?" "Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen." KOZUYU It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays. "Oh, so that's what it is!" "She took a local delicacy and reimagined it as a ramen dish. How clever!" "The scallop and paitan stock forms a solid foundation for the overall flavor of the dish." "Who knew that ramen and Kozuyu would complement each other this well?" "It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce." White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense! "But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?" "In this dish, the last, most important chunk of umami flavor... ... comes from the vegetables. The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!" Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw! Megumi has captured all of that umami goodness in her broth!

Anyway, great job today, Tadokoro. You really gave it your all!" "Yeah. That was an excellent dish." "Aha ha... thanks. Though I'm all tuckered out now. That was the first time I've done that, I think... cooking with the intent to really win, I mean. I know I just lost... but for some reason I'm so excited right now! I can't wait to get cooking again and try out new things!" Megumi Tadokoro, was it? It seems I did disrobe for her dish... though not how I expected. It was my loincloth that came undone! That must mean that girl has a yet-untapped potential within her. The 92nd graduating class... ... just may turn out to be a diamond generation.

Gawd, I hope Yukihira is okay. This makes, what, three days in a row he's slept in that kitchen now? Yo, Yukihira. We're coming in. How about you think about taking a break and-" Fell asleep face-first in the sink when he tried to wash up. "Yukihira!" "Oh my gosh, take him to the infirmary! Call an ambulance!" "Mmph? Nikumi? Tadokoro?" "Thank goodness you're awake!" "Idiot! All of this is meaningless if you push yourself to exhaustion before the match even begins!" "Nikumi?" "I'll wash these dishes up for you, so go take a nap or something, got it? Sleep deprivation is the root of a lot of injuries, y'know." "Let me help too!" "Sure, thanks." "Thanks, girls. I really appreciate it.

Aah, what a lovely sight. Beautiful young ladies bustling about in the kitchen with grace and harmony. This is one of the great pleasures of dorm life, Ibusaki.

A-about the full-course offering... I was thinking, for the second dish, the, um, the fish salad..." "Don't you go giving me all your bright ideas too! Get back to washing dishes!" "Yeep! Y-yes, sir! I'm sorry, sir!" "No. I'd like to hear your idea." Stop acting like you're in charge, girly! "Um... I was wondering if we might let the customers decide how much dressing they want on it." "The dressing?! What does that matter?!" "Oh? And what gives you that idea?" "I couldn't help but notice it on the dirty dishes that come back. Some have a lot of dressing left on them. Others look like the customer dipped in their bread in the dressing but then left their veggies." Just washing the dishes... was enough to give her the idea for that improvement? "But, um, it would be hard to do anything about it, right? It would mean lots more work for the servers and the kitchen..." "No, not really. Using a Saucière to serve sauces and gravies has long been practiced in France. By presenting it as a traditional touch, it might make for an entertaining novelty for customers." SAUCIÈRE Also called a gravy boat or a sauce boat, it is a small pitcher for holding sauces. Diners can pour or ladle their preferred amount of sauce from it. "Enough! What do you two children know?! This is my kitchen! Customers come to eat my cooking! If you mess with my process any further, I'll kick you both out!" "Um, Head Chef? A customer is requesting more dressing for the second course...

Oh! But here! I brought some Chinese recipes I found that I thought might be useful." "Huh? Wait a sec, Tadokoro. Aren't you going to help out at the booth the Polaris crew is putting together? Isshiki Senpai must have invited you." "Hmm? Yeah, he did. The Home-Cooking Society is going to have a booth too. But I turned both of them down." "Huh? Why?" "Well, because I thought you could use the help, of course... ... AH! Oh! Um! I-I-I know that I'll probably just get in the way! I mean, i-it's me, right? I'm so sorry I just assumed that I could be helpful to you! B-but, um! I-I did use to help with the customers at my family's little inn... and during the Stagiare Challenge, I did have the chance to learn a little bit about customer service, so I kinda think I might not be totally useless, and... and, um! S-so, um, y-you see... if you happen to need a little help with your booth, I, um... I'd be happy to..." "Tadokoro. You... ... are the best." "R-really?" "Okay! Let's do this! Let's cook something up, Tadokoro!" "Okay!

Oops!" "Are you okay, Tadokoro?" "Isami! Takumi!" "Yukihira! How dare you make a lady carry so many heavy things! You are a disgrace to proper gentlemen everywhere!

Wow, look at him go! I've never seen anyone fillet a whole salmon that quickly!" "You looked pretty impressive when you butchered that monkfish, y'know." "W-what?! B-but I could never do it that fast. And Kurokiba isn't just fast... there's no hesitation or waste in any of his movements. He's gotten even better since I faced him in the Fall Classic!

Nnn... No... Aahn... Soma, stop... C'mon, Tadokoro. What's so wrong with it? No, Soma... We mustn't... we have to stop... Don't be that way, Tadokoro. Just relax and leave everything to me... I want you... ... to eat more of my cooking.

I knew Soma would win!" "Tadokoro... we all won together as a team. Your efforts played a large part in Yukihira's victory. And you can be sure he's aware of that.

I was in an excellent mood when I got to work. Morning sex contributed to that, of course. Also the sight of Gideon getting dressed for the day, watching him transform from the private man I knew and loved into the dark and dangerous global magnate. The day only got better when I exited on the twentieth floor and saw Megumi sitting at her desk.

I passed through the security turnstiles and took the elevator up to the twentieth floor. When I exited the car, I spotted Megumi—the receptionist—at her desk. She buzzed me through the glass security doors and stood as I approached.

And that wouldn’t be awkward at all.” I glanced at Mark’s office to make sure my boss didn’t need me for anything. I tried not to make personal calls at work, but Megumi had been out for four days straight without a single returned call or text the whole time.

What a scarily talented young lady! Now that she said it, I can't think of any greater twist for this dish! It's as if she were divinely inspired, giving us a revelation beyond mortal ken! "The answer I sought for my dish could only be found... ... by going above and beyond that which is commonly considered "correct." And had I not seen Tadokoro's dorayaki dish, which boldly challenged such notions... it never would've occurred to me to make my soufflé." "She named her dish Soufflé Léger de Grâce, right? Soufflé Léger just means, like, a light soufflé. Grâce is the French word for "grace"- not necessarily in the elegant sense, though, as it also means, "blessings." And the Japanese word for that is Megumi.

It's decided! Technique. Knowledge. Creativity. And most of all... ...the strength of will to stand by one's own cooking in the face of all comers! In all of those things, these two dishes stand a cut above! THE HOMECOOKING RESEARCH SOCIETY WINS! THEY SURVIVE! THE DONBURI BOWL SOCIETY WINS! THEY SURVIVE!

Megumi leaned over the low coffee table that filled the center of the rectangular seating area we occupied. Bordered by two sectionals, the VIP section held our entire party comfortably. “When are you getting up there to make fools of yourselves?” she asked.

<< Parfois j'ai l'impression qu'en fait Hananoï aimerait aussi s'attacher à d'autres personnes que moi. Mais qu'il se dit que plus il y aura de gens à qui il tient, plus ce sera difficile pour lui d'être présent pour tout le monde .>>

Do you know what a photographic memory is? Anything I see or hear even for an instant will be engraved in my memory forever! I was born with this gift.” - Megumi Minami

I’m fine. If I break down at every murder scene. I’ll never become a detective…!” - Megumi Minami

My bad habit is directly asking for other people’s help when I was being pressed… If I become a detective that means there’s a probability I will have to face a case all by myself and I have to solve the clues all by myself too.” - Megumi Minami

I'll never become a detective if I rely on other people! I'll figure it out myself!" - Megumi Minami