" SALSA VERDE.
A sauce made primarily of finely minced Italian parsley and cured anchovies... it is often a garnish for grilled meat or vegetable dishes... and is considered a staple sauce in Italian cuisine.
"What was he thinking? This was supposed to be a Japanese dish! Making something Italian means he automatically fails!"
"No, he does not. This salsa wasn't made from cured anchovies. Instead, it primarily uses uruka, a specific type of shiokara sauce made from sweetfish. *Shiokara is salted, fermented fish viscera.*
Uruka typically requires over a week to make. However, this is an "instant" version, is it not?"
"Correct! Wash sweetfish viscera and boil them in saké for two minutes. Then flavor with soy sauce, salt and mirin. The result is a quickly made, yet still rich and appropriately bitter, uruka.
"Instant uruka?!"
"I didn't know that was possible!"
"That wasn't the only place he was creative. Instead of parsley, he minced Japanese perilla leaves and green onion to give it a bright green color and refreshing kick. And since garlic is hardly used in traditional Japanese cuisine, he chose yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt, to give it a distinctly Japanese flavor."
"Exactly. With instant uruka as its base...
... I made a Japanese-style salsa verde! "

― , Food Wars!: Shokugeki no Soma, Vol. 3