Food Wars!: God's Tongue is no match for me.

Page 84

Erina paused for a moment, then a figure appeared in her mind, as if deep in thought.

Japanese Wagyu beef has four evaluation criteria:

The color of lean meat, the color of fat, the distribution ratio of lean meat and fat, and the texture of the meat.

Therefore, Japanese Wagyu beef is divided into 15 grades in total. The edible ratio is divided into three grades: A, B, and C, and the marbling is divided into five grades: 1 to 5.

也就是说，分为A1到A5，B1到B5，C1到C5共15级。

A5 is the highest level!

However, this is the grading of Wagyu beef. Wagyu is the highest grade of cattle in Japan, and even C1 is of higher quality than other non-Wagyu beef on the market.

Speaking of Wagyu beef, it is said that it was already being bred before the Meiji era. Some of the more famous varieties include:

Black-haired breed!

Brown-haired species!

Hornless!

The terms you usually hear include "Kobe beef" and "Matsusaka beef".

It doesn't refer to the breed of cattle, but rather to a "brand" within Wagyu beef.

The reason why Wagyu beef is so expensive is also related to its growing environment and process; Wagyu beef can be said to enjoy the highest level of luxury.

Every day, I take a walk in the idyllic pasture to maintain a small amount of physical activity.

The keepers must also play some melodious music that the Wagyu cattle like, in order to regulate their mood and create a relaxed and happy growing environment for them.

Meanwhile, Japanese people love the solar term "Frost's Descent".

Within the numerical data, the specific rating standard for "fat quality" is BMS.

This refers to the Beef Marbling Standard.

Generally, the cross-section between the 6th and 7th ribs is used for evaluation.

BMS is divided into 12 to 1 levels.

The higher the number, the higher the grade, the more frost, and the higher the quality of the meat!

……

"She did put her heart into it."

"At the start of the school year, they actually knew how to use such excellent ingredients to please me."

After thinking it over, Erina couldn't help but feel a little happy and said something.

"Well... um... Miss, to be honest, she has a favor to ask of you."

Hisako scratched the back of her head, not daring to lie.

"Tell me about it. She's one of my most capable assistants. As long as it's within my ability, I'm willing to accept and help her."

Erina replied seriously.

"It's not a very serious matter."

"She just wanted to use the finest A5 grade beef to make a dish for you to try."

"And in the end, it can give a fair evaluation."

Hisako continued, "After all, with your current fame, if you could endorse Mito beef, it would undoubtedly have a profound impact on Mito beef!"

"That's it? You just let me taste her meat dishes?"

Erina frowned, then nodded: "Let her go ahead and make it. As long as the taste isn't too bad, I can accept it."

"Okay, that's enough."

Upon hearing this, Hisako picked up her phone and made a call, signaling to Mito Ikumi that they could begin.

……

Teriyaki is a Japanese cooking method.

Teriyaki sauce is a sweet sauce that is usually used as a marinade when grilling meat.

Some people have said that the common sweet teriyaki chicken and teriyaki beef were invented by Korean Americans and Chinese Americans in Seattle, USA.

Some people have also said that.

Teriyaki sauce spread to Europe and America.

This cooking method gradually led to a stronger flavor.

Teriyaki meat from China and South Korea, on the other hand, has a relatively mild flavor.

As for the authentic Japanese teriyaki sauce, although it was a bit sweet, it didn't taste like the honey-glazed chicken leg I had imagined.

Actually, teriyaki meat isn't that sweet, and it has a charcoal-grilled aroma.

……

In a kitchen.

Having received the instructions, Mito Ikumi diligently prepared teriyaki Wagyu beef.

She first prepared two steaks, then massaged both sides with garlic slices and black pepper.

Frying pan.

Heat a little oil and place the steak on top.

Once one side has changed color, flip it over and fry the other side until it changes color.

Pour in 1/3 cup of rice wine, 3 tablespoons of low-sodium soy sauce, and 2 tablespoons of sugar, then cover the pot.

Turn the heat to medium and cook until the steak is done. Remove the steak from the pan, then turn the heat to high and reduce the sauce in the pan slightly. Pour the sauce over the steak and serve.

Remove the plate.

Place a few lettuce leaves at the bottom.

Place the freshly made "delicious food" on top, with a few cauliflower florets on the side.

Hmm... Garnished with 88 black sesame seeds, the flavor instantly hits the kitchen!

……

time flies.

When Mito Ikumi personally served the teriyaki steak he had made to Erina.

A brief silence fell over the room.

With her hands clasped in front of her and a slight bow, Erina stared intently at the teriyaki steak in front of her.

On a pure white porcelain plate.

The steak lay there quietly.

The edges are slightly curled, a unique mark left by high-temperature grilling.

The surface is evenly coated with a thick teriyaki sauce, which flows slowly along the grain of the steak, creating enticing grooves.

The color is a vibrant red, yet it also possesses a deep and profound quality.

Like a fine wine aged over time, it exudes a mellow aroma!

……

steak.

As the name suggests, it is a steak made from beef.

It is usually cut from cuts such as ribeye, tenderloin, sirloin or shoulder, and then processed by removing bones, fat and fascia.

Then, it is processed and prepared according to personal taste and cooking methods.

It can be said.

It is a favorite among food lovers around the world.

Different cuts of steak actually have different textures and flavors.

Regardless, it is delicious, flavorful, and nutritious, and can be served as the main dish or paired with various seasonings and vegetables.

To serve as a delicious appetizer, or:

Snacks to go with drinks!

……

"Use the teriyaki method."

"To process the highest grade Wagyu beef steak?"

Erina looked away, slightly surprised.

It's important to know that steak meat undergoes aging, unless you buy freshly cut beef or substandard beef!

Of course, it could also be due to the thawing method. Therefore, if the steak is refrigerated, it is best not to put it directly into a very hot environment to thaw, and it should not be cooked directly.

The proper method is to gradually increase the temperature, starting with freezing, then moving to refrigeration, and finally to room temperature. After wiping away the blood, you can then start frying or grilling.

"It really is the best quality Wagyu beef!"

After thinking it over, Erina cut a small piece of steak and slowly chewed it.

Chapter 88 Two Nakiri Family Heiresses

(I had a persistent foreign body sensation in my right eye for the past few days, and it was constantly tearing up. After a hospital check-up, I was diagnosed with conjunctivitis, which is why I had to stop updating for about ten days. Now I'm almost fully recovered, so this book will resume updating!)

Teriyaki.

The biggest difference from traditional barbecue sauce.

The reason it's sweeter and thicker is due to the thickening effect of a large amount of sugar, oyster sauce, and cornstarch water, which gives the food a sticky, caramelized appearance.

Just entered the mouth.

The flesh is pink and tender.

It becomes so soft it melts on the tongue.

The fat, distributed as finely as snowflakes, brings a dense, cloud-like feel.

The thick teriyaki sauce coats every fiber of the meat, its sticky, stringy texture accompanied by a slightly sticky, lip-sticky pleasure.

……

"This smell..."

"That's a bit unexpected!"

Erina opened her eyes, her expression slightly shocked.

Afterward, she continued to cut a small piece of steak, commenting as she ate: "Mito, your teriyaki steak dish has a feeling of the changing seasons."

"The initial caramelized aroma is like the slight intoxication of cherry blossoms falling in spring, followed by the rich, juicy flavor, which is like the refreshing coolness of a summer stream."

"Finally, the lingering sweet and salty aftertaste is the lingering charm of autumn maple leaves."

"Every single bite."

"Like unfolding a ukiyo-e painting on the tip of your tongue."

"It possesses both the sharp edge of a samurai sword and the gentle grace of a geisha's sleeves."

"Oh!"

"We also have freshly grated wasabi."

"It's simply a stroke of genius. That crisp, spicy aroma will cleave through the thick sweet and salty flavors like a thunderclap, instantly awakening your taste buds."

……

He received praise from Erina.

Mito Ikumi couldn't help but smile somewhat happily.

After all, it's not easy for Erina to lower herself to taste the food at Totsuki Culinary Academy.