Tsukasa Quotes

It may be that you are not yourself luminous, but that you are a conductor of light. Some people without possessing genius have a remarkable power of stimulating it.

I also don’t care if heaven exists or not. But even if it doesn’t exist...I think it’s something that should. It’s more convenient that way. The final destination for those who kept on living despite all of life’s hardships shouldn’t be oblivion. Wouldn’t it be nicer to think that they’re indulging in luxury up in heaven?

under the lighthouse there's always darkness

I hope that one day you will be reunited with the one person you cherish.

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!

He took the juiciest leg and neck meat, slicing each piece down the middle... ... and layered them so they could be wrapped into a single ballotine tube. Then he sautéed it in a frying pan, successfully subduing its distinctive odor while cooking it to perfect juicy tenderness! The sauce was a red wine reduction using hare bone fond and meat... ... which was then infused with foie gras, chocolate and the hare's own blood, making it the perfect accompaniment.

Baking with a salt crust! Salt is mixed with egg whites and then spread over the top of the dish to form a thick crust. This ensures no moisture escapes during baking, keeping the goodness of the ingredients concentrated inside. It's said that centuries ago, when Shogun Hideyoshi Toyotomi was deployed on maneuvers, he'd cover his fish in a salt crust to prevent it from rotting. Because of the insulating wall of salt, the dish is heated gently and evenly while in the oven... ... its juiciness and deliciousness slowly growing within its protective shell. The dish is considered complete... ... when you crack open the now golden-brown salt crust.

That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"

That casing of white armor traps the meat's juices, its fragrance and the umami goodness of its blood inside, waiting to explode the moment you bite into it! The dish's enormously delicious flavor impacts every sensory organ you have! "Not only that, its already impressive flavor has been imagined by the appetizer. By being presented after an appetizer centered on mushrooms- which pair exceptionally well with venison- and being accented with the flavor booster formic acid... ...its deliciousness has been raised to even greater heights!" "Rindo's dish pointed the way... ... but not to a mere final dish in a banquet. It was a signpost to a Gourmet Eden! A paradise where all chefs are freed from earthly troubles... a beautiful land of peace and tranquility that we all desire!

It's a layer of Royale ! It's very similar to Japan's Chawanmushi !" *Royale is a savory custard of eggs, consommé and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.* "What?!" Mmmm! The savoriness of consommé and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush! Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish! There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits... ... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze! All this without losing an ounce of the dish's heavily powerful impact!

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

- Makino:"Is being silent and suppressing your own feeling really being thoughtful of the other person? is it right to end this way? - Tsukasa:"of course not alright. that's stupid. in that case it like it never happened.

letters can be dangerous, especially when they are exchanged between lovers who are separated. At first they'll exchange every three days...then once a week, then every two weeks...Eventually they don't even exchange a letter once a month...and then at some point their hearts are separated...it happens all the tine.

When you have a bird on your shoulder, you don't know when it might fly away, so you do everything you can to keep from flying away... but once you realize it can't escape, then you don't pay attention to it any more.

Eishi Tsukasa and Rindo Kobayashi's meal carried us to a paradise of haute cuisine... and when we thought we had settled comfortably into our new Eden... ... a Divine Messenger appears... one who has learned playful trickery. A Rebel Angel... come to steal us away to a new land of unknown delights! "Father, I'm determined... Cooking requires freedom. And to protect that freedom, I will spare no effort and shrink from no challenge!" It's no fun if you already know what you're going to get. "Honored judges, that is the extent of my specialty... Le Plat Véritable... ... Delinquent-Daughter Style.

We won, so it makes little difference now... but how dare you force me into making an about-face on the dish I was in the midst of cooking! And without the slightest hint of warning beforehand!" "Oh, that's right. In all the fuss over the Gifting, I'd completely forgotten." "Well, we had more than ten minutes left, right? With that much time, I knew you could do it." "! W-well, of course I would!" "Heh heh heh." "I wonder how they were able to make a dish like that. Yukihira and Nakiri... they have such vastly different talents that they were clashing every step of the way. So how did they put together a course that unbelievably delicious?" "A very good question, Senpai. How indeed? Though to my eye, at least... it looked like, out of everyone on this floor... ... they were the ones having the most fun cooking.

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!

On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see. Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-" "Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?" "Amazing! You got them all. Not surprising, I guess, considering it's you." But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor. But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient! It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create. With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!