dreamweavernyx: (Default)
luna. ([personal profile] dreamweavernyx) wrote in [community profile] mottoyomitai2023-05-11 10:02 pm

[WEB ARTICLE] Kimata Syoya (JO1) - Elle Gourmet (6 April 2023) (Part 2)

Part 2!

~

[Photo 16]


Kimata: You can really smell the fragrance of the smoke. It smells really, really good. Oh, there’s a ton of wasabi on top. Shosei, your chance has come!


Chef: We first cure the tuna, and then sear it over straw made from rice stalks. The fatty taste of the tuna is fairly prominent, so I think that you will be able to eat the wasabi on this one, Ohira-san…


Ohira: (gulps)


Kimata: It’s Shosei’s wasabi debut~


Ohira: It’s not the first time I’m eating wasabi. I’ve eaten it before. I’m really nervous, though. (laughs) Um… Is it okay if it feels like the heat’s going up my nose?


Kimata: That’s the point of eating wasabi, after all!


Ohira: I see… Alright, it’s close to my first time eating wasabi, here I go!


[Photo 17]


Ohira: Ahh, oh, it’s delicious! (surprised)


Kimata: It’s good?


Ohira: Yeah, it tastes great!


Both: Congratulations! (applause)


Kimata: I’m happy! I really love wasabi, so that makes me happy. I think you’ve got the aptitude for wasabi. (laughs)


Ohira: Man… it goes down really easily. The wasabi doesn’t go up my nose or anything.


Chef: It’s entirely different from the paste-like wasabi you get in the retail stores, isn’t it. This is freshly-grated wasabi.


Ohira: It’s really delicious. It doesn’t go up my nose, and I’ve started enjoying the taste of the wasabi itself as well. (moved)


[Photo 18]


Chef: Also, it is easier to enjoy the wasabi because it is eaten together with the ootoro. If you ate this (amount of wasabi) with squid, for instance, you would not have the same experience.


Ohira: Man, if I hadn’t come to a place like this, I never would have known that I could enjoy wasabi just by changing what it’s paired with. Thank you!!


Chef: That’s right. That’s why we used wasabi here.


Kimata: It accentuates the food well!


Ohira: It was different from what I’d imagined wasabi to be like.


Kimata: We’ve cleared today’s mission! (laughs)


A clear soup that they’d like to keep in a water bottle and bring around


[Photo 19]


Chef: Next up we have the clear soup with abalone. The stock for the soup is made with hamaguri clams, and the abalone is obtained directly from fishermen in Itoshima City in Fukuoka prefecture.


Kimata: Shall we open the lid? I’ll go ahead~. Tada! Ah, this will definitely taste good!


Ohira: Woah~!!


Kimata: This is… this is… the abalone…. It’s huge!!


Ohira: Haha! I’ll dig in!


[Photo 20]


Kimata: Ah, I’ve gotta keep my cool. The stock really hits home in this clear broth. It’s real nice/ I’m always eating nice food, and I’d love to learn how to cook food like this.


Ohira: How many years of training do you think you’d need for that? (laughs)


Kimata: You’re right! I’m sorry! The abalone is really meaty, how yummy~


Ohira: Delicious~ It’s so delicious I’ve got no words to describe it…


Kimata: Ah, I’d love to bring this around with me every day in my water bottle.


Ohira: How extravagant! You mean you’ll also drink it during practice?


Kimata: I’ll be like, “Oh, this? It’s clear soup!”


Ohira: (laughs)


[Photo 21]


Kimata: The next dish is “cuttlefish topped with soy-cured egg yolk”. I’ve been wanting to try this ever since I saw it on the menu!


Chef: The egg yolk has been cured in soy sauce from Itoshima City in Fukuoka prefecture. Are you alright with the leaves of sansho pepper?


Ohira: I love sansho pepper.


Kimata: You love sansho pepper?! But you can’t take wasabi at all…


Ohira: I’m born in Kyoto, you see… Sansho pepper gets used a lot (in the local dishes). So that’s why I’m okay with it.


Kimata: So you do have the aptitude (for eating wasabi)!


Ohira: Thank you.


[Photo 22]


Chef: For this, please mix it thoroughly.


Ohira: It’s really beautiful. It’s sparkling.


Kimata: You can tell just by the fact that it came with a bamboo spoon – it’s really fresh.


Ohira: Right?


Kimata: Woah~ how rich. The egg really has a creamy texture, doesn’t it. There’s rice at the bottom, too!


Ohira: It’s got a nice flavour. The squid is firm, but it goes down very smoothly.


Kimata: The texture of it is great too! As expected, texture’s a really important factor for seafood.


[Photo 23]


Ohira: Man, this particular piece of work brings me so much joy~


Kimata: I know, right? (laughs)


[Photo 24]


Chef: Next up we have seared hatsu-gatsuo (the first bonito fish of the season). Right now is the best season for eating the red meat of the bonito fish.


Ohira: Eh~! I’m thankful. We’ve come at a good time.


Kimata: It’s got a lot of condiments on top! I love condiments. Myouga ginger really suits fish, doesn’t it.


Chef: This one comes with plenty of leeks, shiso and myouga ginger.


[Photo 25]


Ohira: Could it be… Are you putting ponzu vinegar on top?


Kimata: If you’re talking about Shosei, it’s got to be ponzu vinegar!


Chef: This is homemade ponzu vinegar, made with the juice of pink grapefruit.


Kimata: Eh~!!


Ohira: I really love ponzu vinegar and I’ve tried various kinds of it from around the country, but I’ve never tried one made with pink grapefruit.


Kimata: It smells good~ I’d love to hear the review of the ponzu vinegar fan, Ohira Shosei.


Ohira: It feels like a ton of quality ingredients are being fed to us at a steady pace… this is really tasty.


Kimata: Seems like it would taste really refreshing. I’ll dig in too! Up till this dish we’ve been enjoying some rich flavours, so it’s nice to have a refreshing bite like this.


Ohira: Woahhh~ Syoya, your food review is great, as expected!


Post a comment in response:

If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting