Looking at the backlit figure in the corridor, Yushan Heren couldn't help but blink slightly. If he was not mistaken, this figure should be...
"Aunt Ye Mi." Yushan Heren stood up and said.
"I'm late." Ye Mi walked into the restaurant and said coldly.
"No, Aunt Ye Mi, I'm already very happy that you can come." Yushan Heren said hurriedly.
Whether it is Yushan Yayoi or Ye Mi, both of them are super busy people.
Yushan Kazuto had never even imagined that the two of them would show up at his birthday dinner, but he didn't expect that Ye Mi would actually come.
"What I mean is that we came too late and missed the appetizer." Ye Mi said slowly.
Yushan Heren couldn't help but blink slightly, it seemed that he was just being too sentimental.
Ye Mi found a seat at random and sat down, but since there were not many seats left, he could only sit at the side.
When Ye Mi sat down, Ebina Nana, who was sitting next to her, couldn't help but feel a pang in her heart.
There will be a little bit of leftovers on the other plates, more or less, after all, the food prepared in the kitchen is in excess.
On the entire table, only the plate in front of Nana Ebina was empty, with nothing left.
Seeing Ye Mi sitting next to her, Ebina Nana suddenly became nervous.
However, Ye Mi didn't care about these things. She also had requirements for the quality of the food.
Sometimes he was too busy working in the hospital and missed meal times. Ye Mi would rather eat some snacks or bread than taste the leftover food in the kitchen.
on the table
The food has obviously passed its best tasting period, so Ye Mi will definitely not taste it.
Suddenly, a creaking sound was heard from the direction of the exhibition hall, and several waiters slowly walked out pushing carts.
Inside the car was the bluefin tuna that everyone had seen in the exhibition hall before, and it was still tumbling in the water tank.
Seeing the water tank, Ye Mi couldn't help but frowned.
Yushan and others might not recognize the markings on both ends of the water tank, but for Ye Mi, they were very impressive.
[Did the old man's client send it back? No wonder there is such a big tuna. ]
But after taking a closer look at the tuna in front of him, Ye Mi felt something was not right.
[With this level of activity, it should be caught within 24 hours.]
The situation in the water tank was clearly visible. Apart from the tuna, there was only sea water, and no food for the tuna.
Of course, it is useless to release them. In the tank, the tuna cannot move easily. Even if you put in small fish and shrimps, as well as cephalopods, which are known as the canteen of the ocean, the tuna cannot hunt.
Without food, tuna's vitality will gradually decrease even if there is sufficient oxygen supply.
Judging from the vitality of this tuna, Ye Mi could conclude that it was caught within a day, and at most no more than thirty-six hours.
Chapter 1761 Tuna Cutting
But if it is really as Ye Mi speculated, then the situation becomes interesting.
Such a short capture time means that this bluefin tuna must have been caught near the coast of Japan.
In the case of distant-water fishing, it is likely that you will not be able to return to the nearest port within 24 hours, so there is no need to think too much about it.
As for offshore fishing, only Japan can deliver bluefin tuna to several major offshore production areas within 24 hours.
The remaining production areas - off the coast of Iceland, the Mediterranean Sea, and the Gulf of Mexico - are thousands of miles away from Japan.
China did produce a small amount before, but in recent years the output has been very low, so there is no need to consider it too much.
This is not an environmental problem. It is mainly because the number of bluefin tuna in the world is in a state of continuous decline, and some populations that are already relatively small are naturally more vulnerable.
Combining these reasons for analysis, Ye Mi has already come to a conclusion in his mind - during this period of time, Yushan Kazuto's grandfather must have passed by the coast of Japan.
It is even possible that the other party has driven the ship into the port!
Ye Mi was quite clear about his character.
On the surface, the other party seems to be the type who likes to show off and gain great success, and he is definitely capable of doing something like this.
But in fact, every step taken by the other party was well thought out. Since they were able to deliver the bluefin tuna to Vittorio's cabin, it proved that the other party was still very safe and had not been discovered by the Japanese government.
Otherwise, given the relationship between the other party and the Japanese government, if the Japanese government discovered that the other party appeared near the coast of Japan, it would have been invited to have tea by the Maritime Self-Defense Force long ago.
Thinking of this, Ye Mi couldn't help but blink slightly.
[The old man really loves his grandson. When Yayoi and I celebrated our birthdays, we didn’t get this kind of treatment.]
As I was thinking about it, the water tank had been pushed not far from the dining table, and temporary water diversion ditches on both sides had been set up.
After fixing the four wheels of the cart, the entire cart became a processing table. In the direction of the kitchen, Touka Takanashi, wearing a chef's uniform, slowly walked out.
Beside her, Haifeng Rihe was holding a complete set of processing tools in her hands. Today's cutting work would be done by the two of them.
It has been a day since the water tank arrived at Vittorio's Hut. During this day, the staff at Vittorio's Hut have figured out the functions of each part of the water tank.
But the more they understood, the more they were amazed at the ingenious design of the water tank.
Even the final tuna cutting process was taken into consideration during the design.
The first thing you need to remove is the water pumps on both sides.
Because it is a simple snap-on structure, it is relatively easy to disassemble. When you open it, you can see two elastic cable ties. Rikka Takanashi took them off.
After removing the water pump, the water tank no longer had water circulation provided by the pump. The tuna also became a little restless, constantly hitting the glass walls on both sides with its body.
Looking at the lively tuna in front of her, Tohka Takanashi couldn't help but take a deep breath.
Pulling out the built-in small stool of the cart, Touka Takanashi stood on it, removed the glass panel on the top side of the water tank, and at the same time fixed two cable ties to the buckle positions of the two side glass panels.
It can be seen that the entire side glass panel is relatively thick, otherwise it would not be able to withstand the multiple blows of such a giant tuna.
Getting down from the stool, Touka Takanashi and Hikazu Umikaze walked to the two ends of the water tank respectively, and each held down a side board.
The design of the side panels is also very sophisticated. There is water flowing outwards from inside, making it difficult to open. However, if force is applied from the outside, it can be easily pushed inwards.
The two men exerted force to push the side panels inwards, and the originally stable structure lost its balance in an instant. The two side panels flipped outwards and accelerated their descent under the influence of gravity, water pressure, the exclusion of bluefin tuna and other forces.
With a "bang", the two side panels slammed onto the cart, and the whole tuna was fixed to the processing table by the cable ties.
As for the seawater in the water tank, it has been led into the sewer in the courtyard along a temporary water channel that had been arranged in advance.
It took less than a minute from dismantling the water pump to securing the tuna on the processing table. The whole process was smooth and flowing, giving people a sense of the beauty of engineering design.
Putting the side panel aside and re-fixing the pins of the cable tie on the cart, Touka Takanashi officially started the cutting work.
The bluefin tuna in front of me is still full of energy. Even though it is fixed with a cable tie, it is still tossing and turning on the processing table.
The difficulty of handling live fish and chilled fish is obviously different, after all, live fish will move.
For such a large tuna, it is impossible to cut off the connection between the head and the spine like we do with small fish, so we just kill it directly.
Fortunately, with the cable tie fixed, the range of movement of this big fish is at least under the control of Touka Kotori.
The sharp long knife in his hand gently slid across the belly of the fish, immediately causing the entire bluefin tuna to move more violently.
Unfortunately, the cable ties are fixed very firmly, and although they look a bit scary, they actually don't have much effect.
After cutting open the tuna's belly, the first thing to do was to bleed it.
Normally, this operation is done on fishing boats, but now it is seen in restaurants.
After bleeding, Touka Kotori did not cut off the tail and head first like other tuna cuts, but directly
With the knife, he went straight to the abdomen.
One major disadvantage of doing this is that it will reduce the utilization rate of tuna. After all, the fish killing process and techniques that have been passed down for many years are actually developed to maximize the utilization of fish meat.
However, the purpose of today is to eat the freshest bluefin tuna. As for the utilization rate of the whole fish, it is not considered by Xiaoniaoyoushihua.
A big fish weighing more than 500 kilograms, even if the utilization rate of the fish meat is a little lower, is completely enough for everyone present to taste, and they can even pack it up after eating. However, the fish meat that is packed back may need to be cooked.
However, no matter how simple and direct Touka Takanashi's process is, dissecting a tuna still takes a certain amount of time.
Of course, the restaurant couldn't let everyone be idle during this period of time. The reason why no dishes were served before was just to let everyone appreciate the tuna dissection show.
The most exciting part has passed, and next, the restaurant began to serve the dishes.
The fourth dish is beef tongue braised in red wine.
The beef tongue was also selected by Touka Kotori and Hikazu Umikaze in Shibaura themselves. From more than 40 black-haired Wagyu beef, only about 100 grams of the beef tongue root was taken from each.
Paired with Petrus red wine from Bordeaux, France, this dish of braised ox tongue in red wine is created.
Chapter 1762: Red Wine Braised Ox Tongue
Of course, Vittorio Hut also knew that Yushan Kazuto couldn't drink.
Although alcohol will evaporate during cooking, considering the optimal taste and doneness of beef tongue, traditional cooking methods cannot completely evaporate the alcohol, and there will always be a certain amount of alcohol remaining.
Therefore, Gallegrini also processed the plate of beef tongue in front of Yushan Kazuto using molecular gastronomy techniques.
By using molecular gastronomy methods, the alcohol can be almost completely removed while maintaining the taste of the beef tongue and the flavor of the entire dish.
However, molecular gastronomy is time-consuming and laborious, and Gallegrini is the only one who is proficient in it in the kitchen of the entire Vittorio's cottage, so he only used molecular gastronomy on the beef tongue braised in red wine on the plate in front of Yushan and Renshen.
As soon as the food was served, everyone couldn't help but taste it.
One hundred grams of beef tongue will only be around sixty to seventy grams after cooking, which is a portion that can be eaten in one bite.
No one was willing to ruin the overall beauty of this dish of beef tongue braised in red wine, so most of them picked it up and stuffed it into their mouths.
Even contestants with smaller mouths like Doma Mai and Sakurajima Mai chose to eat the beef tongue in one bite.
Only a few children like Shirasaki Hana and Charlotte chose to cut off the beef tongue because they could not fill it up in one mouthful.
After taking a sip, the first thing you feel is a sense of happiness.
The beef tongue is smooth, crispy and tough, while the red wine is fragrant and sweet. The combination of the two is truly wonderful. It makes people feel as if they are under the grape vines of a Bordeaux estate, quietly enjoying the craftsmanship of the estate's chef.
Yushan Kazuto couldn't help but blink slightly. To be honest, a lot of effort was put into the selection of ingredients and the preparation of this dish.
Needless to say, the cuisine uses some molecular cooking techniques very cleverly to reduce the alcohol content to an acceptable level without destroying the original flavor of the food.
As for the choice of ingredients, it is worth talking about.
The beef tongue used is from the lower tongue root of the black-haired Wagyu beef, which is the essence of the entire beef tongue.
A cow tongue may weigh four or five pounds, but the part at the root of the tongue only weighs two or three hundred grams at most.
When selecting beef tongues, Touka Kotori specially removes the tongue coating, leaving only about 100 grams of the lower tongue root,
Without the lower tongue root, it would be more difficult to sell the beef tongue at a high price.
After all, high-end restaurants generally won't accept such defective products. Even if the rest of the parts are still intact, they can only be sold to some izakayas or yakitori restaurants.
As for the choice of red wine, I didn’t just choose the expensive ones as usual, not the right ones.
The use of red wine in dishes actually has a lot to do with the origin of the wine.
image
Burgundy red wine is more suitable for dishes that require long stewing. Among the more famous ones, the well-known beef stewed in Burgundy red wine is one.
However, the beef tongue that Touka Takanashi bought had already been sliced, so it was naturally not suitable for long-term stewing.
If you want to bring out the flavor when cooking in a short time, you will need a red wine with a stronger flavor than Burgundy red wine to pair it with.
Bordeaux red wine has a mellow taste and strong tannins, so it naturally becomes the best choice.
Petrus red wine is the best among Bordeaux red wines.
As for details such as the year, comprehensive sunshine time, etc., the restaurant has actually taken them into consideration.
It can be said that Vittorio Cabana put a lot of thought into selecting the red wine.
Correspondingly, if the dish is stewed for a long time, it is more appropriate to choose Burgundy red wine.
The flavor of Bordeaux red wine is too strong, and if it is cooked for a long time, it is likely to overshadow the flavor.
Burgundy red wine has a soft taste and delicate tannins, so this problem will not occur.
Strictly speaking, this dish brought a certain surprise to Yushan Heren, and it made his eyes light up.
However, Yushan Heren felt that the portion of beef tongue was still a little too large, and a slice of about 50 grams was a more ideal number.
