In the restaurant, Nakayahiko came out of the kitchen carrying a small plate.
"Four guests please."
There were a few cups of tea on the plate. The tea soup was clear, like jade. It was so transparent that people couldn't bear to taste it.
"Eight Women's Jade Dew?" Looking at the tea on the table, Yushan Heren blinked and said.
"Good eyesight." Nakayahiko said.
Yame tea is a specialty of Fukuoka and a famous tea in Japan. Gyokuro made from Yame tea is a famous product that is sought after by Japanese tea lovers.
The tea was placed on the table, like a piece of jade embellishing the dark table, making Yushan and others reluctant to taste it.
When you pick up the tea, the fragrance will rush towards your nostrils from all directions.
Without blowing, Yushan Heren took a sip directly.
The taste is sweet, mellow and full of natural flavor. Seeing Hayama Kazuto savoring it, Nakayahiko's evaluation of Hayama Kazuto has been raised to a higher level.
Due to its special production process, Gyokuro does not require too high a water temperature to brew. The best temperature is between 55 and 65 degrees.
When Nakayahiko was brewing the tea, the water temperature was exactly 65 degrees. By the time it was served, it had cooled to around 60 degrees, which is exactly the best tasting temperature for Yame Gyokuro.
"Not bad." Yushan Heren nodded and said lightly.
"Is this the Mingqian tea this year?"
"That's right." Nakayahiko nodded and said.
Green tea is a tea that pursues freshness. Generally speaking, the fresher it is, the more valuable and high-end it is.
Mingqian tea is tea picked before Qingming Festival. Pests have not yet revived at that time, so it is rarely attacked by pests and is the freshest.
At the same time, due to the low temperature before Qingming Festival, the tea leaves rarely sprout and the quantity is limited. The growth rate is also relatively slow. There is very little tea that can reach the picking level, and the price naturally rises.
There has been a saying since ancient times that "tea before the Qingming Festival is as precious as gold".
In Japan, due to the influence of climate, there are even fewer areas that can produce Mingqian tea. Kyushu Island and southern Honshu are considered to be the extreme locations. Further north, tea trees may not be able to survive.
Therefore, when you go to Hokkaido, you must not buy tea. Hokkaido's brewed tea may have its own unique flavor, but due to the geographical location of Hokkaido, it is almost impossible to grow tea.
If you buy tea in Hokkaido, it will generally be resold.
Yushan Kazuto took another sip and put it down, and Nakayahiko returned to the kitchen contentedly.
When it comes to drinking tea, the happiest thing is to meet a close friend. Of course, it can also be a little sad to say goodbye to a close friend.
It’s not because of the feeling of parting, but because people who truly love tea always like to try a little of the tea they like.
If it is drinking, it is different. Drunk people often lose their rationality. If others don't want to take the wine away, they may force others to take a few bottles of their favorite wine back.
As for whether you will regret it later, it is not clear.
"Why aren't you guys drinking?" Looking at Toumori, Sanae and the other two, Yushan Kazuto couldn't help but ask.
"Wait until it cools down a bit before drinking death!" said Toumori Sanae.
Rikka Takanashi was sitting nearby and nodded.
Doma Mai had a troubled look on her face. The color of Yame Gyokuro was a bit similar to Fuji green tea.
Although it is much more transparent than Fuji Green Tea, they are both green tea, and Doma is not sure how much the taste of the two differs.
Looking at the appearance of the three people, Yushan Heren couldn't help but blink his eyes. It was really a waste of time to serve this tea to the three of you.
"This tea is originally brewed with warm water at about 60 degrees. Now is the best temperature. It will become cold tea later." Yushan Heren said.
Sanae Touma and Rikka Takanashi couldn't help but blink. Although they also made tea in the club, it was mostly black tea, brewed with hot water at 80 to 90 degrees. This was the first time they saw tea brewed at 60 degrees.
Yushan Kazuto glanced at Toumori Sanae. Toumori Sanae must have drunk Gyokuro before, but probably no one had explained to her the specialness of Gyokuro. She probably only drank cold tea in the past.
The three of them picked up the teacups and took a sip. The taste of the Eight Women Jade Dew was very clear, and there was a slight soft feeling after it went down the throat.
"It tastes good." Tsuchiya Mai couldn't help but say.
Although with her limited tea ceremony vocabulary, she could only say that it was "delicious".
Toumori Sanae blinked slightly. She had drunk a lot of Gyokuro before, but just as Yushan Kazuto thought, she usually drank it half-cold, or even cold tea.
Now, after drinking the Yaome Gyokuro at the best tasting temperature, the tea aroma and taste are indeed more than one level higher than what I have tasted before.
"Great Demon Lord Yushan, why don't you continue drinking Death?" Seeing Yushan and others put the teacup aside, Toumori Sanae couldn't help but say.
"I prefer the slightly bitter and refreshing taste of cold tea." Yushan Heren said.
Although tea polyphenols and vitamins will gradually oxidize after tea is left for a long time, caffeine and catechins will also produce complexes, which will lead to a decrease in taste and even a feeling of blockage after entering the throat.
However, cold tea is more refreshing and has a better effect in quenching thirst.
After all, Yushan Kazuto is not a professional tea taster and has his own preferences for taste, so he prefers the flavor of cold tea.
Touma Sanae glanced at Yushan Kazuto and silently put down the cup in her hand. On the other side, Doma Mai had already finished the whole cup of tea.
Yushan Kazuto couldn't help but blink slightly.
"Kome-chan, it's not advisable to drink a lot of tea before meals, otherwise it will cause indigestion." Yushan Kazuto couldn't help but remind her.
"Huh?" Domama blinked. She had already finished drinking when Yushan and Renren said this.
In response, Yushan Kazuto could only shrug his shoulders. Fortunately, Nakayahiko didn't make too much, just a small cup per person.
There is nothing wrong with drinking a small amount of tea before meals. On the contrary, it can stimulate the appetite to a certain extent. At the same time, the lingering tea aroma will increase your appetite.
However, this small amount is a matter of personal opinion. Some people have no problem drinking from the teapot, while others will be affected if they taste just a little.
For Yushan Heren himself, it does not have much impact. As for Doma Yui, Yushan Heren is not sure.
After hearing what Yushan Kazuto said, Rikka Takanashi also put down the teacup in her hand.
Looking at the half of tea left in the three people's cups, Doma Mai couldn't help but blink slightly and turned her head to look to the side.
"Okay, okay, it's just a small amount, the impact shouldn't be too big. When you eat later, just remember to chew slowly." Yushan Heren said.
However, Tsuchima Mai couldn't help but turn her head and looked at Yushan Kazuto with some dissatisfaction.
Reminding myself to chew slowly, doesn't this mean that I usually eat in a hurry?
Chapter 1473: Kuizi, Yundan, and Tang Mo
When it comes to meal times, Nakayahiko is able to grasp them just right.
Fifteen minutes after the Yame Gyokuro was served, the first appetizer was served - the Kayaki roll.
Although the name looks very high-sounding, it is actually sea cucumber, and the internal organs of sea cucumber that most people do not eat.
Since ancient times, the Chinese people have regarded sea cucumbers as a nourishing and health-care delicacy. In ancient times, when Japanese fishermen caught sea cucumbers, they would process the shells of the sea cucumbers and send them to the Goryeo region to sell to merchants.
The remaining internal organs will be salted and eaten by the owner or brought to family members.
These internal organs are called "kuizi", which are actually the intestines and ovaries of the sea cucumber.
Of course, the processing in ancient times was relatively simple. They just pickled it and used it directly, without caring about the parts such as intestinal sand in the intestines. Modern processing is obviously much more refined.
Kuey roll is made by rolling up Kuey roll with egg roll. It is a very simple food, but the taste is very interesting.
A plate of rice rolls was placed in front of each of the four people. They glanced at Nakayahiko, nodded slightly, and then began to taste it.
When you take a bite, the juice inside the roll will flow out, it is orange-red and extremely delicious.
Ancient books say: There are three yellow intestines in the belly, which are pickled into sauce. It is fragrant and delicious, a delicacy in winter and spring, and the one with amber color is the best.
Although it is the beginning of summer and not winter or spring, it can be said that we have touched the tail end of spring.
The rolls were not very big, and after the four of us finished eating, they still felt a little unsatisfied.
However, you should not eat too much of this kind of food. It is okay to taste it a little, but if you eat too much, you might vomit.
The first dish was the kimaki, and the second dish was the horse mackerel tempura. Nakayahiko knew the principles of appreciating delicious food.
If all dishes are delicacies, then it is easy to get tired of them after just a few servings.
Just like the Manchu Han Banquet, doesn’t it also have some appetizers and seasonings? Not every dish is delicacies from land and sea.
The selection of horse mackerel is also very good, and it comes from the same area as the seki mackerel, both in Oita Prefecture.
However, the same hometown has different fates. The Guan mackerel is obviously the highlight of the dish, while the horse mackerel can only be a garnish in the appetizer.
The third dish is another delicacy - Yundan sushi.
I have to say that the name given by the ancients is indeed quite meaningful. Yundan is actually sea urchin.
The thick sea urchin yellow was spread on the sushi in three layers. If you meet a gourmet who likes sea urchin, he might finish all four plates of Yushan Kazuto and his three companions in one bite.
Without much talk, Yushan and the other three began to enjoy their meal.
The greatest respect for food is to eat it without any nonsense!
Although equally delicious, the Yundan has a different flavor, which is in no way inferior to the previous Kuizi. In fact, due to the large quantity, it tastes more complete.
It is no wonder that the Japanese have always listed Undan and Kishi as two of the three major seafood delicacies.
After eating the Yundan sushi, Yushan Heren blinked slightly. If he guessed correctly, the fifth appetizer should be the last of the three major seafood delicacies - Tangmo.
The fact was just as Yushan Heren expected, the fifth dish was roasted Tang Mo.
Tangmo, also known as mullet roe, is mainly produced in China's treasure island. It has always been a specialty food of the treasure island. A small amount is also produced in Nagasaki Prefecture.
Because the finished product resembles ancient ink, it is named Tang Ink.
This kind of ingredient does not require excessive seasoning, nor does it need to be paired with other ingredients. It tastes great just by eating it alone.
"Remember to chew slowly." Yushan Heren spoke for a rare moment and gave a reminder.
If you feel it carefully, you can experience the slight stickiness of the mullet roe, and then feel its unparalleled delicacy.
If you eat it quickly, it will be like a cow chewing a peony, and you can only taste the peculiar flavor of the mullet roe.
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Spain and Italy also produce a small amount of mullet roe, but Italians like to eat mullet roe with pasta, which seems a bit of a waste of resources.
What is somewhat peculiar is that Japan’s three major seafood delicacies are actually all made from animal ovaries, and even the processing methods are exactly the same - salting.
I just don’t know if this is a coincidence or something destined.
After the appetizers, it was time for the main course. The first dish to come up was the cousin of the horse mackerel - the Guan mackerel.
In fact, mackerel is not a popular food ingredient in Japan. There is even a saying that mackerel stinks even when it swims.
This statement is not groundless. It is mainly because mackerel meat contains high histamine, which makes it easy to rot and difficult to store, and it has a special fishy smell.
However, Guan mackerel broke the Japanese prejudice against mackerel and became a specialty of Kyushu.
It’s not that the mackerel from Kyushu has no fishy smell, it’s mainly a matter of processing method.
Moreover, Oita Prefecture has special hooks and fishing methods for mackerel, which can ensure the freshness of the mackerel to the greatest extent and effectively avoid the problem of mackerel's easy perishability.
It can be said that the mackerel is alive before being put into the pot.
Nakayahiko handled the fish very neatly and efficiently. After removing the scales and viscera, the activity of the mackerel was well maintained.
Of course, this is also a basic requirement for chefs who handle Seki mackerel, and it is not Nakayahiko's unique skill.
Due to its special fishy smell, it is not appropriate to use Guan mackerel as sashimi.
but
In many restaurants in Kyushu, you can still see sashimi made from Seki mackerel. This is of course due to the Japanese love of sashimi and it is a compromise with the market.
Nakayahiko is not someone who compromises with the market. He has his own pursuit of cooking. If he wants to remove the fishy smell, the best way is actually to braise the Seki mackerel, and in fact he did so.
The braised mackerel has a slightly charred skin that can be pierced with a light poke.
When you put it in your mouth, it tastes very delicious and the meat is a bit chewy, which is due to the high fat content.
Mackerel is very high in fat, higher than tuna overall.
The overall fat content of bluefin tuna is percent, while that of mackerel can reach 16 percent.
It’s just that tuna is larger in size and has a fatter body, while mackerel can only grow to a little over one kilogram, so it is difficult to cut the sashimi according to its fatness.
The so-called 15% fat content of bluefin tuna is mostly just promotional talk, so just take it as a guide.
As a deep-sea fish, it is generally high in protein and low in fat, and the same is true for bluefin tuna.
The main reason why it is expensive is the fat part - the belly and the middle part. The naked part can only be regarded as "red due to the fat", the taste is quite ordinary, and it also has a light sour taste.
