Shenhao UP Lord

Chapter 194

"Is this the shop of the eel god?"

After visiting Ginza, Ding Xu stood at the gate of Nodayan, looking at the time-honored brand that claims to have been passed down for five generations, and was speechless for these old men who were about to die on the pot.

When he was five or six years old, he went to the market with his father to learn how to pick eels, and he has been working for 80 years?

The motto circulating in the industry is three years of planing fish, eight years of skewering fish, and grilling for a lifetime?
Now at the age of 88, he still kills himself to grill eels every day, senses the strength of the fire in front of the oven, and adjusts the position of the eel skewers?

I didn't plan to come, but I didn't expect the appointment to go smoothly, so let's take a look at it when you are free.

"Guess where are we going today guys?"

"The God of Tempura has already visited, and it really lives up to its reputation, right?"

"Today Brother Xu will take you to taste the craft of the eel god!"

Entering the gate, the first floor is the entrance, and the second floor is the guest seats and Japanese-style boxes. After several renovations, it still retains the dozo-style style of Hida Takayama's ancient folk houses.

A bit like the soup house in Spirited Away?
Ding Xu looked at the small but exquisite private room, and sighed, "I finally entered the private room."

"Kanemoto Kanejiro is more business-minded than Ono and Saotome. In addition to the main store, there are three branches. Last year, the first overseas store opened in Paris."

Xiaoya took the menu from the waiter, got used to Ding Xu's style, and went straight to all the features. Anyway, there are so many people that there will be no waste.

Ding Xu nodded, thinking about it, compared to sushi and tempura, which require more talent and acquired experience, the cooking techniques of eel are indeed more suitable for inheritance.

No wonder it was so well booked.

There is even a private room?

"When it comes to the so-called three gods, Jiro Ono is the most conservative among them. He strictly restricts ingredients from Edo, not to mention beef, avocado, etc., and even salmon is resolutely not used."

"Although the youngest Saotome occasionally innovates, she has basically not stepped out of the Edo-mae category. On the contrary, the eldest Kanemoto likes to innovate and try various new materials. Do you think it is strange?"

"I know, I know!" Xiaoying was afraid that Baidu's homework would not be buried temporarily, and immediately replied: "There are two schools of eel rice: one is the Kanto style, and the back is used to kill eels. It is first steamed and then roasted. The fat is rich and fragrant. It melts in your mouth."

"There is also one called the Kansai style, which kills the eel with an open belly and grills directly on charcoal. The skin is crispy and the meat is firm. Kanemoto is the master of the Kanto style, and the most famous sign is Kabayaki eel."

Then an expression that the boss is coming to praise me?
Everyone laughed. This old man did have a trick. Isn't it very imaginative to think of marinating eels in red wine?

"The key to eel rice is the eel. Now there are fewer and fewer wild eels, and many of them are farmed, especially the Tokyo Bay eels are the most rare."

"Unlike Saotome Ono, who has to handle ingredients face-to-face, all the cooking of Noda Iwa eel is carried out in the background. It is impossible to confirm which master made it, and the store does not accept requests from customers to appoint Kanejiro Kanemoto."

Xiaoya complained, "Guess what Jin Ben said?"

"Only in this way can young chefs get enough exercise and train more excellent masters."

Everyone looked at each other in blank dismay. If it was normal in China, but as the three national treasure chefs...

A little shameless, right?

"Did you guys hear that?"

"Which do you like more, sushi, tempura, or eel rice?"

"Brother Xu said the same thing. My tongue can't tell much difference at all. It's more about fame."

Taking a sip of tea, Ding Xu said to the camera: "I don't like Ono's old-fashioned style personally. Eating is a process of enjoying the environment. Why is it so formulaic?"

"Master Saotome is doing a good job. Are you happy to make the guests happy?"

"As for today's Jinben, I probably won't even be able to see him face to face. Forget it, let's try the craft. If you are interested, you can try it yourself."

"After all, the three old men are all ninety years old, so to put it mildly..."

"Eat a meal and lose a meal!"

He picked up the menu and showed it: "Brother Xu ordered the top match today. The name is absolutely domineering. It's called a bowl of soul, Noda Rock's gluttonous food!"

"I heard that the natural eel from Kasumigura, Ibaraki Prefecture is used. It is all about luck to buy this kind of food. It may only be six or seven kilograms when it is small."

"Even Kanemoto himself said: that feeling can only be described as loneliness!"

"Please put your expectations on the public screen!"

The first dish is on the table, the eel jelly signature appetizer, the eel is stewed, and the eel jelly is condensed with a gelatinous gravy, like crystal clear amber.

Pick up a piece, trembling, there is still a small piece of eel meat sealed inside through the light?
Seasoned with yuzu vinegar, it is really refreshing and appetizing. The concentrated fish jelly tastes sweet and fresh, which is not bad.

Next, a lacquerware food box is served. When the lid is opened, you can smell the aroma of charcoal grilling. White-grilled eel?
"Sure enough, the real high-end Japanese food stores use wasabi." Gou Tuanzi pointed to a light green condiment that was ground into powder and said: "We eat horseradish in China!"

Ding Xu asked: Is there a chain of contempt?

Seeing the boss's curiosity, Gou Tuanzi straightened his back and explained: "The main edible part of horseradish is the white root, and the mustard eats the yellow seeds. Only the real wasabi is the green underground root."

"This thing is very picky about the growth environment. It usually takes three to four years to grow on a clean river bed with running water before it can fully mature. Therefore, wasabi is very expensive, and only real high-end Japanese grocery stores are willing to use it!"

After finishing speaking, he proudly gave Sakura a flying eye, meaning: Did you see it?

This is called knowledge point!

Ding Xu smiled, he really didn’t pay attention to this, he seldom eats Japanese ingredients in China, and going to a so-called Michelin restaurant, he shouldn’t dare to fool customers with horseradish, right?

Not to mention the island country, you went all the way to the place of origin and let me eat mustard?
Can't help but dip a little bit with chopsticks and put it in your mouth, isn't it too spicy?

After a short stay, there is still a unique plant-based sweetness left between the lips and teeth?
Sure enough, you get what you pay for!

Shishi was afraid that the two coquettish sluts would rush to answer all the questions, so she quickly picked up a piece of eel and put it in her mouth, imitating the taste of the sample: "As expected of the Kanto-style Kabayaki eel, strictly follow the roasting-steaming-roasting process, the first Only one step of grilling without dipping sauce can be called Shiraiyaki.”

"Roasting directly in one step is more elegant, dry, and original. It feels like eating sashimi when eaten with thin salt or wasabi."

"That's right, that's how it feels." Sakura really had nothing to say, so she could only agree: "Boss, try it, it's really soft!"

Xiaoya looked at the four big vases like elementary school students rushing to answer questions, and could only laugh secretly, these little girls are also fighting for favor.

Ding Xu picked up a piece, and he didn't know how to get rid of the excess fat. It tasted delicious but not greasy.What's even more rare is that it has a fluffy, soft and firm and elastic taste at the same time. It will not break when you pick it up with chopsticks, but it will loosen quickly when you put it in your mouth...

Soft and delicate, the sauce is rich and layered, and penetrates into every inch of the texture well. I can't help but sigh that this is the real killer feature of the century-old restaurant.

(End of this chapter)