Zero points!
Zero!
Another zero!
Group A Judging in Progress
Hall A
Does Sendawara Natsume only give out zeros?
It's not that the machine's broken, right?
Nakiri Alice's aide...
What dish will he serve?
I heard he had a lot of people lining up at camp when we had to serve 200.
Kurokiba Ryo Group A
That's the boy who was preparing a lobster.
He was like a completely different person when he was cooking.
Sendawara Natsume Prelims Group A Chief Judge CEO, Howbee Foods
Ah, the contrast between the flame red color of the lobster
and the vibrant yellow of the saffron rice is beautiful.
The lobster's immaculate, with no damage to the legs and antennae.
Koda Shigenoshin Gourmand
Indeed.
Minatozaka Makito Executive Producer of TV Show That's a Kitchen?
This delicate and elegant plating is surprising,
given his dynamic cooking style.
Hmph.
There are any number of restaurants that serve lobster curry.
Mere seafood curry isn't worth any notice.
A forest...
A deep forest...
What is this?
What's behind this fragrance?
Whoa, Natsume-sama's taking a second bite for the first time!
How's the taste?
What's it like?!
The Competition of the Blossoming Individuals
This is Group A.
Sasaki Yua Group A Hostess
We're currently judging Candidate Kurokiba's dish.
The base is Sauce Américaine,
a French sauce made with the shells of crustaceans.
This deep fragrance of trees...
This is coming from...
...cognac!
That'd be high-quality brandy made in an area
around Cognac, a town in western France.
I see.
While the brandy ages in barrels, it takes on the scent of the wood!
That's why this curry has rich woody notes of cedar and sandalwood.
That's right.
As a note, in order to impart a richer fragrance,
I used the best, a Napoléon cognac.
To think the fragrance of cognac would enhance curry to this extent!
This is an excellent French lobster curry!
He's the first one to get any reaction from the judges!
I've always thought he must be really good!
It's been a while, Erina.
Allow me to introduce him to you.
I now have an aide, too.
He's your aide?
Yes.
I found him in Scandinavia.
You sound like you found a lost dog.
Come on, Ryo-kun. Say hello.
Hi.
I see.
No wonder Alice chose him.
So a dish worth judging finally came along.
But is that all there is to that dish?
W-Well, it wasn't horrible.
I suppose this may be worth providing a score.
Well, let me think...
Oh.
Uhh...
Oh, okay, here it was.
It's not over yet!
The tasting isn't over!
Don't tell me you have to do that every time.
Hm, droppers?
It seems there's more cognac inside.
There's a part of the lobster you haven't tasted yet.
It's what's in the lobster's "head"—the tomalley.
Put a few drops of this inside the shell,
then slurp up the tomalley.
That's the best way to eat it.
Slurp?!
As if I could eat in such a crude manner!
A-At least crack the shell and serve it on a plate or something.
Why the posturing?
What?!
I can see the look in your eyes.
Just let your true nature show.
Admit it, you want to slurp it down right this second.
After you slurp down the cognac and tomalley,
stuff your mouth with roux and saffron rice again.
It'll taste even better than before!
Even better... than before...
The delicious flavor of seafood bursts in your mouth
and mingles with the deep fragrance of the forest...
I feel...
...faint...
Candidate Kurokiba, 93 points!
Wow!
Kurokiba Ryo Negami Haruka Unzan Atsuya Kariyazaki Moeko Bakuzan Yoshitake
He's far ahead of the rest!
Unbelievable!
93 points?!
I thought Hayama Akira'd be the one who'd win Group A by a landslide.
What a dark horse candidate!
I'd been thrown into the food battlefield
for a long as I can remember.
Compared to that, this is easy!
That's a really high score.
Is there anyone who can go higher than him?
Whew, I'm done.
93 points, huh...
Well, that was a surprise.
There are some years where the highest scores are only in the 70's or 80's.
Th-That was an ambush.
I never expected anything that impressive.
I should calm down.
Very well, th-th-the next candidate, please!
Oh?
Wh-What's this?
Please enjoy. My curry dish...
...is Dongpo Pork Curry!
Dongpo pork is a dish where pork belly is braised with soy sauce.
But just look at the beauty of this meat!
It's glistening!
Because the meat and the fat layers alternate to form three layers,
this cut is sometimes called "three-layer meat."
Even the slightest touch on the plate sends the meat trembling!
It has retained its shape despite becoming so tender.
That shows great skill in controlling the temperature during cooking.
This dish is sensuous in the extreme!
Sensuous
Even before my first bite, my tongue is already enjoying the anticipation.
Looks like Mito-san's dish is faring well with the judges, too.
Nice one, Nikumi.
Wow, Nikumi!
That thick cut of meat must've soaked up a lot of the tasty broth!
I wonder what would it be like to take a big bite of meat like that.
W-Wait a second.
I'm still recovering from the impact of the lobster curry,
and I now have to deal with a dish like this?
What's wrong?
Savor and enjoy this ultimate meat in all its glory.
Meat!
Meat
Twitch
It's so tender.
Gush
The moment you bite in,
the juices gush out like a torrent.
The gamy taste associated with pork belly
that still has its skin on has been negated by spices.
You can only taste the sweetness of the fat and the richness of the curry.
It's astounding!
After parboiling the pork belly, I browned the surface,
then braised it with soy sauce, oyster sauce, and Shaoxing wine.
For spices, I used star anise, ginger, and huajiao.
But why is it that I can dig into so much meat without any difficulty?
I see... It's the rice!
The rice contains a small amount of rock salt and tengjiao oil.
This oil's tingly numbness and refreshing overtones cut the oiliness of the meat.
It also makes you crave the sweet flavor of the fat, creating a cycle.
She's created a loop of delectability in this bowl!
E-Excuse me... you still need to judge several dishes,
so please be mindful of how much you're eating.
No way.
What?
But there's no way we can stop!
Mito Ikumi...
From the day she entered the academy,
her understanding and intuition about meat dishes
went far beyond those of anyone else.
However, she was prone to neglecting ingredients that weren't meat.
Her cooking has clearly evolved!
The fat and the roux are melting and creating a harmony in my mouth...
What joy.
Joy
This dish is so devastatingly good that it makes you believe
this is the only way to cook pork belly.
Devastating
Indeed, she is the Meat Master.
Meat Master
No, she is far better.
Meat!
She is the Meat General!
Meat General
Kurokiba Ryo Mito Ikumi Negami Haruka
Candidate Mito has scored 86 points!
A high score!
She's in second place for sure!
Crap.
I didn't make it into the 90's.
Nikumi, wow!
It looked super tasty.
It's what I learned from you, Yukihira.
A don should be complete in one bowl, right?
You really get it, huh?
Nikumi, good job!
Oh, I'm so relieved.
It's finally feeling like a competition.
Let's keep this going!
Next is Candidate Sakaki Ryoko.
Please enjoy.
It's everything I have to offer right now.
It kind of looks typical, doesn't it?
It lacks visual punch, compared to the other one.
Hm, it's dal... also called lentil curry.
It looks similar to chana masala.
Hm? What is this "slime"?
It's natto!
The viscosity and umami are coating my mouth.
I didn't think natto could be this delicious.
No, it's not just any natto.
It can't be...
It's natto made over a charcoal flame:
charcoal-fermented natto.
I kept a charcoal fire burning in an underground chamber
to maintain optimal temperature and humidity
while soybeans were fermented with the natto spore
for several dozen hours.
I made use of my time over summer break to make it.
Taking time to ripen soybeans over a charcoal fire
allows you to create deeper flavor.
Ripen
Since the natto mold is not killed during this process,
Ammonia
there is less ammonia odor.
But that's not the only thing!
What is it?!
What is this umami that hits your palate like a deep bass note?!
My secret ingredient is soy sauce rice malt.
Soy sauce rice malt!
A condiment made by mixing soy sauce into rice malt
and letting the mixture ferment for several weeks at room temperature.
I see.
The black substance I saw her using
was the soy sauce rice malt,
and the sticky substance was natto.
Soy sauce rice malt has ten times more glutamic acid than salted rice malt.
That's how she could add more umami
without it being eclipsed by the strong curry flavor.
It's a great curry dish that takes full advantage of
her mastery of fermentation techniques!
The thick Japanese-style curry
pairs well with the viscous natto.
The generous pile of finely sliced onions is irresistible, as well.
She has used her dominion over the power of soybeans
to perfect this dish.
I'd like to call her nee-san...
or rather, ane-san.
* "soy" refers to soybeans in English.
Flagship in the Fermentation Business The Sakaki Clan
Candidate Sakaki has scored 86 points!
Mito Ikumi Sakaki Ryoko
The same score as Candidate Mito!
Good job, Sakaki!
She's now second!
You make really cool things, Sakaki.
Let me have some next time!
Sure. Of course!
This place is getting fired up.
Who's next?
Oh...
It's him.
I bet most of the people here don't have any expectations of me.
Mr. Marui.
Mr. Marui!
Mr. Marui.
Good luck, Mr. Marui!
But just watch... I'll stir things up.
Here, go.
Enomoto Madoka First-Year, High School
Mr. Marui...
Keh!
Good luck!
Oh, um... uh...
Calm down!
Okay, I'm Enomoto Madoka.
I'm in the same Miyazato research lab as Mr. Marui.
Mr. Marui and I...
Me and Mr. Marui...
Next is Candidate Marui!
Please show us your di—
It's white...
The roux and ingredients are all white!
The noodles are udon.
They've been kneaded with cumin.
So this is your version of curry udon?
Yes, it's the White Potage Curry Udon.
Hm... it's quite beautiful.
If Kurokiba-kun's dish was a tumult of color,
Tumult of Color
this dish is like a tranquil lake.
Tranquil Lake
Well, then.
Well, I doubt it'll score much.
The only thing I remember about Marui
is that he was about to kick the bucket during camp.
E-Excuse me...
Can one of you say something about the dish?
Slurrrrrp
H-Hey, don't ignore me!
What?!
They're all eating it like there's no tomorrow!
A plump poached egg,
Poached Egg
creamy mashed potatoes,
Mashed Potatoes
a generous amount of piping hot, melted cheese...
Melted Cheese
The roux is like a vichyssoise!
Vichysoisse Style
Vichyssoise...
A cold potage made mainly from potatoes and fresh cream.
It's a dish devised in 1917 by Louis Diat,
the head chef of the luxury hotel Ritz-Carlton.
Even though it seems thick and heavy,
you can just keep on going.
The udon's light because of coriander, isn't it?
Coriander is known for its mild overtones, reminiscent of citrus,
and its faint spiciness.
The synergy between it and the cumin in the noodles
is enhancing the fragrance of both.
This is an unbelievably satisfying dish...
I have included dill, which is a mainstay topping in vichysoisse.
By roasting the seeds of dill and cumin together,
I have created a very fragrant soup.
He has taken the recently popular dipping ramen concept
Dipping Ramen
and applied it to vichysoisse, a century-old dish!
It's wonderful!
Mr. Marui!
Well done, Mr. Marui!
Mr. Marui!
Good, good.
It's been the perfect showcase of your talents, Marui Zenji.
Miyazato Takao Professor, Miyazato Lab
The Physiology of Taste by Brillat-Savarin
At my research lab, we research and analyze historic texts on food.
Le Guide Culinaire by Auguste Escoffier
Marui-kun is the star of our lab, despite being only a first-year!
I don't have a keen sense for cooking.
I get tired faster than normal people.
That's all the more reason why I consumed as much knowledge as I could.
I am mediocre, but I've set my sights on reaching the geniuses!
We have a name for him:
the Professor of Taste!
The Professor of Taste
Candidate Marui has scored 88 points!
Kurokiba Ryo Marui Zenji Mito Ikumi Sakaki Ryoko Negami Haruka
He has secured second place!
Marui!
Good job!
Professor.
Look, Professor!
Mr. Marui is in second place!
Indeed.
We've seen one high score after the other!
Will this trend continue?
Next is Candidate Ibusa—
In terms of sheer fragrance "power"...
...this dish may be number one!
Please enjoy Special Smoked Curry.
Special Smoked Curry
The toppings are smoked bacon,
smoked potatoes,
and a smoked egg?!
You can't just smoke everything and call it a day, Ibusaki!
But it looks really tasty...
D-Don't forget the theme is curry!
You can't just smoke everything and overwhelm the spices.
The dish was finished with coarsely ground cinnamon, cumin, cardamon, and cloves.
Apple wood chips were used to cure these ingredients, too.
I see!
That's how he managed to avoid eclipsing the spices,
and instead enhanced them!
Yes.
Apple wood is the best choice for enhancing these coarsely-ground spices.
These coarsely-ground spices were also added to saumur liquid,
which is used to brine the ingredients before they are smoked.
Saumur Liquid (Brine with Seasonings and Spices)
This was to infuse the ingredients with curry flavor.
The toppings are wonderful!
Umami has been concentrated in this egg!
The half-congealed yolk just melts in your mouth!
But wait.
How did he achieve cohesion between all the different ingredients?
How'd he achieve such unity?
I see! I get it now!
You used smoked salt in the spice mix!
He used smoked salt?
But how much difference does that make in flavor?
I didn't use just any salt.
I used seaweed salt.
Seaweed Salt
It's made by burning seaweed with high sodium content, dissolving it in water,
then boiling down the supernatant.
Seaweed
Seaweed Salt
So that's why the flavor is so rounded and mild...
He achieved unity in this curry by using smoked salt.
What an astounding boy.
He has a total grasp of what flavors curing can bring to a dish.
Despite his youth, he has the skills to manipulate smoke at will.
You are the...
...Prince of Smoke!
Prince of Smoke
88 points!
Candidate Ibusaki is now also in second place!
Marui Zenji Ibusaki Shun
Whoa!
Good job, you two!
I've never seen the two of them like this.
So now you finally show your true colors in front of everyone else.
Look who's talking.
You're the one who keeps his secrets close.
I guess.
Natsume-sama looks like she can't take any more!
Wow!
There are three Polar Star members in the top five!
Huh?
Wait a second.
Kurokiba Ryo Marui Zenji Ibusaki Shun Mito Ikumi Sakaki Ryoko
Only four get to advance to the main tournament, right?
What happens if there are too many with the same score?
If this ranking still persists after the judging's over,
the five judges must vote again to determine who will proceed to the main tournament.
However...
There are still others.
Next is Candidate Hayama Akira.
I made enough for you, too.
Oh, what a coincidence.
I did, too.
Let's have fun comparing.
Sure thing.
8 Years Ago
Okay, thanks.
Huh?
Um, isn't this...
Get on with it, now that you have the goods!
I'm busy!
What? But...
I'd put my guess at 30 percent of your total goods.
You've mixed in weak spices of poor quality, haven't you?
You're just a slum rat!
Where's the evidence—
I can tell.
My nose is special.
Are you Chinese?
No, you're Japanese.
Huh?
This is no place for a little girl to come sightsee.
Hayama Akira Age 7
I'm 26 years old...
Shiomi Jun Age 26
Huh?!
Candidate Hayama is considered one of the top contenders in these preliminaries!
Now he's finally coming up for evaluation!
I believe his dish is fish head curry.
It's a dynamic dish that'll have the whole fish's head in—
H-Huh?
Wh-What's this?
It's much more compact than I'd expected.
It's not fish head curry?
What's serving as the "lid" is... naan, I believe.
Please crack the naan into the bowl with the spoon as you eat.
Please be careful. It's hot.
It's a fragrance... bomb!
To Be Continued
Preview
On the next and final episode of Food Wars,
the twenty-fourth dish:
Menu The Banquet of Warriors
"The Banquet of Warriors."
Enjoy!
Polar Star Dormitory during Summer Break
Snore... Snore...
That's.. spice... mrh...
Oh, um...
Thanks.