Soma Best Quotes

One thing about children is that you can choose to make or break them. I choose to allow them to be the very best versions of themselves.

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!

Ooh, but the most surprising dish of all was Mr. Tsukasa's four shades of Green Tea Puree! He pureed each type of tea leaf together with the vegetables, mushrooms or beans that best complemented it and then wove them together into a single, harmonious dish!" He boiled the chickpeas. And for the asparagus and artichoke, he cleaned and sliced them before sautéing them in butter. Once all were gently heated through, he teamed them up with their specific tea leaf, placed them in a food processor and pureed them! He seasoned the resulting puree with just a touch of salt, pepper and butter and then plated them in spinning-wheel arrangement, making an elegant dish of the gently shifting flavors of green tea!

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.*

A shell of calamari stuffed so voluptuously delicious seafood umami it's fit to burst! It's like... ... a Premier Selection of winter's best new fashions... Gauzy silk and lace that gently yet flatteringly hugs our curvaceous figures... The Calamari Lingerie Collection! ♥️ Made with sheer silk in the image of a squid's smooth, glistening skin, this shift is this season's must buy! Lamé appliqués that shine like an anchovy's scales under just the right light give the piece an air of decadent luxury. Your sweetie will have a hard time keeping their hands off! ⭐️ Glittery beads arranged in a pattern like a squid's suckers. They draw the eye to the bustline and show off your natural curves. ♥️ This sexy see-through camisole in cayenne pepper red includes deliciously feminine silk embroidery. Done in a motif of garlic cloves, it perfectly complements your spicy-hot body line. Your beloved partner won't be able to tear their eyes away!

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier. Y'see... by freezing them, the robust flavor of the yolks gets even richer!" "The flavor of the yolk... changes?!" "When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is! Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg! The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying." "Wait. Is that why...?!" "Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer... ... a blander egg is the best choice!" "Oh! He had a legitimate reason for using those cheap eggs!" "That's Soma for you!

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.

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!

Someone you want to cook for more than anyone else. Someone special. Someone you want to dedicate the best food you've ever made to... forever. I think that special someone... "I'm home! How ya been, Nakiri?" "Welcome home. Well? I made time in my busy schedule to be here, Yukihira. Don't you have anything else to say to me?" Oh yeah, sure. Thanks. You won't believe this recipe, though. It's amazing!" "Sheesh. It's always recipes with you." But... it's strange. Somewhere along the line... ...I've come to look forward to tasting your dishes... To look forward... ... to seeing you.

Back when we were both still third-years... ... and I found the note you left saying you were suddenly going abroad... ... I was absolutely infuriated. I think I now know why that was. I always thought you'd be there with me, cooking and competing whenever we wanted... ... but instead you left without a word to anyone, not even me. To me, that was... Y'know, back when he and I first met... What was it he said to me? Something about how the trick to being a better chef... ... was finding someone who means so much you want to give them the best food you've ever made? Something like that, anyway.

The moment I tasted it, it was clear that the egg you used was neither a silky egg nor any of the many other luxury-brand eggs I know. You're dish isn't fit for a gourmet table. At best, this is a dish meant for commoners. So why... why does it have such a delicate yet full-bodied flavor?!" "Whoa! He did it!" "But with super-cheap eggs?! Yukihira, what did you do?!

I'll tell you this now. In order to secure victory, our main dish must be created with powerful and persuasive flavor by our most skilled chef. I say that not out of selfish pride but out of conviction that it's our best move on a purely strategic level." "Hey, whoa! Hold it! Who says you're the better chef, huh?" "On that matter, we have objective proof. I was Tenth Seat on the Council of Ten. You are an average student. Therefore, it is obvious who should make the main dish." "Hmph! Stop acting all high-and-mighty! You renounced your Seat on the Council, remember? You're just an average student now, too, so there!" "Now you're just splitting hairs!" "WHATEVER! YOU MAKE THE APPETIZER! NO, YOU!" "Um! C-could both of you please calm down?" "Yukihira. Nakiri. Perhaps a short break is an order?" "Ugh!Enough of this! I'm getting some fresh air." "Um! I-I'll come with you, Nakiri." "Yukihira! This discussion is not over! You hear me? Once I have taken my break, I'm going to give you my perfect plan for the perfect course should I make the main dish. And then I will pound it into your skull, so prepare yourself!"

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!

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!

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!

A chef of your caliber, princess, is practically guaranteed to be invited." "Yes. What of it? The BLUE is a brilliant stage where the best of the best shine. Not a place where certain lawless criminals would ever be found." "Easy now, princess. Retract your claws and listen. See, this year's BLUE is gonna be a little different. The Top Organizer who has run the event for years... is on record of having said..." "The purpose of the BLUE... ... is to gather promising young talent from around the world in order to determine who the greatest chefs to shoulder the upcoming generations will be." "Accordingly, inviting chefs from only the usual culinary world is insufficient! If Noir are not allowed to participate, the BLUE will not be fulfilling its mission statement! "Which means?" "Exactly what you're thinking. This year's BLUE will be a true and equal free-for-all... ... between the Culinary World and the Underworld... ... to determine who the First Seat of the next generation will be. I'm going to be there, of course. And... Right on that glorious stage, you and I shall pledge our vows to each other! The crowd of guests watching us will be greater than any wedding ceremony ever held! The next BLUE is being held this summer. I can already tell this'll be the best summer vacation yet.

I bet you have a girlfriend or two, eh?" "Huh? Uh... no!" "Why not?" "Why not? W-well, uh... I guess I'm just not, y'know... ready for all that romance stuff? It's a lot to handle..." Oh my gosh, he's actually getting the better of Soma? "Aww, aren't you a shy one? But, y'know? For someone who's taken the First Seat, that just won't do. I tell ya what! As a special favor, I'll give you a little advice- a trick to becoming a better chef." "A trick?" "See... you want to find that someone special. One who means so much... you'll want to give her the best food you've ever made.

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!

If we can secure victory in this Team Shokugeki and unseat the current Council of Ten... then I shall humbly accept the First Seat as my due! This battle is nothing less than the battle to restore the rightful queen to her throne, and I shall see us victorious! The rest of you are... yes. You shall be my loyal entourage, who dutifully serve and revere their queen! Be honored!" "Whoa. Talk about force of personality." "Yay! It's like she's finally back to her old self!" "Heh. A wonderful sight, if I do say so myself. The royal dignity of a queen at all times. That has always suited her best, I think." "Isn't it nice she's feeling better now, Soma? Um... Soma?" "Hold it right there, Nakiri! Where do you get off deciding that?! The First Seat is mine! You hear me?!" "Hold your tongue and listen to your betters, commoner!" "Hey! Don't you underestimate the strength of family cooking, Nakiri! What happened to all that modest and sweet "friends to the bottom of your heart" stuff, huh?!" "That was that. This is an entirely different matter! You just need to listen when the Divine Tongue tells you what's what!" "Daaad! Get over here and tell her!" "N-no fair! Getting Chef Saiba involved is against the rules!" "That was great, Erina. No, really. You did an awesome job... ... standing up to that stubborn blockhead of a father of yours." I think somewhere, somehow a certain father and son may have rubbed off on me a little.

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!