gourmet chef

Chapter 418 Suihan Three Friends - Seafood Sashimi Platter

The moment before the cut-off gong sounded, Bai Xiaobai finally completed his competition knife work.

Shigemitsu Nara led the jury, and began to go to each competition position to evaluate the works.

In addition to Shigemitsu Nara, there are three male and one female judges, all wearing kimonos.

Selection officially begins.

Firstly, contestants whose five balloons exploded cannot enter the judging stage.

In the arena, there are only five contestants left who can reach the standard.

In addition to Bai Xiaobai, Sakura, and Hattori Sota, there are two Japanese men, one fat and one thin.

Looking at their clothes, these two are also professional chefs, similar to the uncle in the Japanese drama "Midnight Izakaya". They both wear Japanese-style chef uniforms, light blue chef uniforms with square white aprons, and a white towel hanging around their necks.

Sakura is also wearing a lady's chef's uniform today.

In the audience, only Bai Xiaobai was wearing a down jacket, looking a little unprofessional.

Shigemitsu Nara led the other four judges, who have already started reviewing Sota Hattori's works.

Hattori Sota's sashimi platter was actually made in the shape of Mount Fuji.

Although he was the opponent in the competition, Bai Xiaobai looked at it carefully and couldn't help but like it in his heart.

Sota Hattori is really great.

In the middle of the shallow decorative plate, he was able to use white radish and spring onion to stitch together the shape of Mount Fuji.

I don't know how he made it in such a short period of time. The shape of Mount Fuji has almost reached the point of being fake.

This is his strength.

The top of Mount Fuji is decorated with white radish slices, showing the state of snow accumulation, and the conical surface under the snow line is densely laid with perilla leaves, and then the prepared sashimi is placed diagonally on the perilla leaves.

White radish as white as snow, with green perilla leaves, and perfectly cut sashimi, the three have reached a perfect harmony.

The structure of the whole sashimi platter is simple, elegant and unique.

Of course, Hattori Sota's sashimi cutting method is flawless and neat.

His sashimi platter was almost impeccable in appearance, and immediately won the unanimous affirmation of the five judges.

After the five judges picked up the sashimi and tasted it, they all showed satisfied expressions.

The knife is neat, and the cut sashimi is also very good in taste.

After tasting the food, one of the judges asked Hattori Sota in Japanese, "Sonta-kun, what kind of creativity did you incorporate into this sashimi platter? Can you briefly talk about it?"

Hattori Sotamichi said, "Mount Fuji not only represents Lake Kawaguchi, but also represents our country. Sashimi is a traditional food of our country. I combined the two together and sincerely made this 'Mt. It is also to show our Japanese food culture to foreign tourists.”

The judge couldn't help stretching out his thumb immediately, and praised in Japanese, "As expected of Sota-kun of the Hattori family, your Mt. Fuji sashimi platter is so perfect, it's really amazing."

Nara Shigemitsu on the side also nodded in approval.

The crowd of onlookers outside had already climaxed, especially those Niben cooking women and Niben girls, they all screamed when they heard the judges praise Hattori Sota's platter.

It seemed to be celebrating victory in advance.

Bai Xiaobai was almost expressionless.

In fact, Sota Hattori's "Mount Fuji" idea is not particularly new, it can only be regarded as quite satisfactory.

But the strong point is that the shape of Mount Fuji he created is really lifelike and almost unrivaled. If ordinary people only use white radish, they will not be able to reach his level of production.

This is the power to turn decay into magic.

Bai Xiaobai also admired him in his heart.

After the five judges made a brief comment, they continued to the next position.

Sakura made a mixed flower sashimi platter.

The salmon fillets are surrounded by peony flowers, and the other sashimi are arranged symmetrically in sequence, and the different seafood sashimi are staggered with ingredients such as perilla leaves, seaweed, lotus, and parsley.

In fact, the decoration is a little more special, and it looks quite pleasing to the eye, but the creativity is a bit lacking.

This is Bai Xiaobai's inner evaluation.

really.

The responses of the five judges were relatively flat. They picked up the sashimi from the plate and tasted them, neither praising nor belittling them.

The next thing is the sashimi platter made by two Japanese chefs, one fat and one thin.

Similar to Sakura, the platters of these two are also beautiful in shape, but the problem is still lack of creativity.

Many shapes can be found exactly the same in Japanese Benz cuisine, and their knife skills are not as good as Hattori Sota.

In general, none of them gave the judges a refreshing feeling.

Bai Xiaobai's work is the last one to comment.

When the five judges walked to seat No. 44, they were stunned when they saw Bai Xiaobai's work.

The only female judge directly uttered the phrase "dead brother clothes" (that's amazing!)

No wonder she was surprised.

In terms of sashimi knife skills, Bai Xiaobai's production is not too bad compared to Hattori Zong.

Moreover, the platter made by Bai Xiaobai has Chinese and Japanese characteristics, which can be described as full of creativity.

It turns out that in the platter he made, in terms of carving and decoration, it is neither Mount Fuji spliced ​​by Sota Hattori nor the flowers creatively created by Sakura.

Instead, the theme is decorated with three kinds of food carvings: pine, bamboo and plum.

You can imagine how difficult it is to carve pine, bamboo, and plum trees out of white radish in a short time.

In addition, what Bai Xiaobai carved was not an ordinary pine tree, but a welcoming pine.

There is also a dancing crane carved under the pine tree.

The carved bamboo is Banqiao bamboo, under which there is a giant panda eating bamboo.

The plum blossom food carvings are clusters of plum blossoms, which are extraordinarily enchanting.

Of course, time is limited, and Bai Xiaobai's three food carvings are not finely crafted, but focus on freehand brushwork.

However, it is this kind of freehand food carving that highlights the ability of a chef's carving.

Just like the art of painting, realism may be easier, but freehand brushwork must be integrated with the painter's emotions and creative sources to be successful.

Bai Xiaobai obviously belongs to the latter.

The expressions of the five Japanese judges were surprisingly unanimous, and they were all stunned, unable to believe the work in front of them.

Shochikumei is still strong at the end of the cold year. It is a symbol of celebration in Japan, so it is widely loved by the public. There are even three sets of shochikumei in many restaurants.

Cranes and giant pandas are also favorite animals of the Japanese people. The former is because of its longevity, while the latter is because of its cuteness.

It can be said that the platter made by Bai Xiaobai completely satisfies the appetite of the Japanese judges.

Of course, Bai Xiaobai is not blindly catering, he also has his own unique creativity, that is, all these food sculptures contain Chinese elements.

Shigemitsu Nara couldn't believe that the work in front of him was made by Bai Xiaobai. He asked, "Is there any special creativity and significance in this platter?"

Bai Xiaobai had already eaten high-end Japanese biscuits in the morning, and he replied in fluent Japanese:
"My work is called Suihan Sanyou - Seafood Sashimi Platter."

　I almost forgot, thank you user Sheng Gang for rewarding "The Gourmet Chef" with 100 book coins yesterday, thank you for your support for this book.

　　
　
(End of this chapter)