食戟のソーマ 18 [Shokugeki no Souma 18] (Food Wars: Shokugeki no Soma, #18) QUOTES

1 " The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite!
Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all!
The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient.
"Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!"
"It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce...
... into a special house-blend sweet n' sour sauce!"
"Ketchup?!"
Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor.
So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce...
... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!"
"The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!"
"Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor!
Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other!
The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce...
all of those rest squarely on the foundation of the tomato's tart acidity! "

― , 食戟のソーマ 18 [Shokugeki no Souma 18] (Food Wars: Shokugeki no Soma, #18)

2 " You do remember what my father said, right? The entire revolution came about because of something that happened between him and your father, Joichiro Saiba!
I... I just don't understand anymore. It's all so confusing. It feels like the one thing I had left to believe in is... is falling apart around me..."
"Well... I did get that something big went down years ago, yeah. But just because something happened way in the past doesn't mean I'm going to change what I'm doing now.
That was then, and this is now. And right now...
... there's stuff going on I'm not sure I agree with.
So I'm gonna do something about it. That's all. "

― , 食戟のソーマ 18 [Shokugeki no Souma 18] (Food Wars: Shokugeki no Soma, #18)

3 " Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all!
In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten!
Council of Ten Fourth Seat, Momo Akanegakubo...
... is far and away the Top Patissier of the Totsuki Institute's current generation! "

― , 食戟のソーマ 18 [Shokugeki no Souma 18] (Food Wars: Shokugeki no Soma, #18)