Food Wars, My Dishes Don't Just Shine

Kakuzaki Taki's voice was strange. She then looked at Shirabuchi and found him smiling at her. To be precise, it was Kikuchi Sonoka behind her that made her even more puzzled.

What exactly happened between the two of them while she was away?

"You didn't use those despicable hands of yours to seduce Teacher Bai Yuan, did you?"

As if suddenly remembering something, Kakuzaki Taki shifted his gaze downwards, then twitched his lips and spoke in a doubtful voice.

"What are you thinking! How could it be that I seduced Teacher Bai Yuan? Although my good figure might be a factor, we got together because our feelings naturally developed."

Seeing the incredibly subtle look in Kakuzaki Taki's eyes, Kikuchi Sonoka blushed and began to explain, not wanting to be misunderstood.

"You two are together?!"

Kakuzaki Taki's voice was filled with disbelief, and he even lost his voice when he said the last word, feeling inexplicably down.

Because she also liked Bai Yuan a little, but because so much time had passed, she wanted to see him but was also a little afraid to, so she hadn't come looking for him.

Unexpectedly, during her absence, Kikuchi Sonoka secretly ran away, and it seems she's already with Shirabuchi-sensei!?

On what grounds? On what grounds is that right?!

Kakuzaki Taki turned her face away, forcing her gaze to meet Yukihira Soma's, trying not to think about it. She felt she had missed a golden opportunity because of her own cowardice...

That horrible big-breasted monster!

"Rice is the cornerstone of the culinary world. Rice from different regions has subtle differences in texture and taste. If I'm not mistaken, Soma Yukihira used Koshihikari rice from Niigata Prefecture."

Looking at the bag of rice in front of Yukihira Soma, Dojima Gin's voice rang out. The bag of rice had a label from Niigata Prefecture on it, proving the origin of the rice.

"Niigata Prefecture is known as the home of Koshihikari rice, which is famous for its plump, oval-shaped grains."

Its texture is firm and elastic, with a fragrant aroma. Even after cooling, it retains considerable pliability, making it an exceptionally fine type of rice.

Hinako Inui's voice rang out, and Koshihikari rice, which was rated as Grade A by the Japan Grain Inspection Association, enjoys considerable popularity in Japan.

"Not only that, Koshihikari rice has a low content of amylose and a balanced ratio of other components, so it has an excellent taste and flavor. This kid has a good eye."

Kakuzaki Taki crossed her arms, but unfortunately, nothing could be squeezed out. She looked at Yukihira Soma, who was cooking, and couldn't help but nod in praise.

Because her restaurant also uses Koshihikari rice.

Spain has taken rice to an extreme level, and many of the Spanish dishes she inherited are related to rice. Therefore, she has very high requirements for the quality of rice, and after careful selection, Koshihikari rice became a regular in her shop.

Seeing that Soma Yukihira also uses Koshihikari rice, I can't help but feel like I've found a kindred spirit.

"That young lady over there, she's probably using black glutinous rice, isn't she? That's quite an unusual idea."

Dojima Gin and Kakuzaki Taki were observing Yukihira Soma, while Kikuchi Sonoka and Mizuhara Fuyumi were focused on Wang Jing.

The rice grains in front of the other person were a deep purple color, which looked very unique.

"Black glutinous rice has a soft, sticky, and sweet taste with a unique aroma. It is also rich in natural pigments and various nutrients, making it suitable for making delicacies such as zongzi and rice cakes."

Looking at the dark purple glutinous rice in the bowl on the counter in front of Wang Jing, the judges immediately started discussing it.

Glutinous rice is undoubtedly a type of rice, and it can also be used to make many more rice-based dishes. In terms of ingredients, Wang Jing has the upper hand.

"Black glutinous rice is sweet and warm in nature. It can warm the spleen and stomach and replenish the middle qi. It can alleviate symptoms such as spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea. In a sense, it can also be regarded as a medicinal material."

Dojima Gin's voice also rang out at this moment, and he nodded secretly in the direction of Wang Jing.

This year's Summer Selection was truly interesting; everyone was very capable and had their own ideas, which explains why the residential training program was postponed this year.

It seems they're planning to rank everyone first, and then use that ranking to motivate everyone to move forward.

"Phew... Let's begin."

Looking at the black glutinous rice that had been soaked for three hours in advance, Wang Jing poured it directly into the pot and cooked it until it had a hard core and could be easily crushed with a little force.

The cooked glutinous rice was relatively sticky. Wang Jing kept an eye on the pot and controlled the water well. Then she put it in a bowl, added brown sugar, and stirred it well to enhance the aroma.

Compared to steaming, boiling black glutinous rice allows it to fully absorb water, resulting in a thicker texture and a soft, sticky mouthfeel.

Cut the dried sweet potato into small square pieces, cut the red dates into four strips, and place the soaked lotus seeds, longan, and raisins into small bowls for later use.

Next comes the assembly part.

Spread a layer of goose fat in the bowl, then add longan, red dates, lotus seeds, and raisins. Garnish with chopped dried sweet potato around the edges.

Add goose fat to the glutinous rice and stir from bottom to top until they are perfectly mixed. Then pour the mixture into a pre-shaped steaming bowl.

This black glutinous rice dish needs to be made in two layers. The first layer completely covers the filling, then a layer of red bean paste is added on top of the black glutinous rice, followed by another layer of black glutinous rice.

Cover with a plate and steam for 30 minutes after the steam rises.

"It's actually eight-treasure rice! It's usually served as the last dish of the New Year's Eve dinner. Its flavor is refreshing and you never get tired of it. It's very fitting for this theme."

Upon seeing this, the judges understood what Wang Jing's dish, Eight Treasure Rice, was all over China and was very famous.

"Among the eight dishes of a halal meal is eight-treasure rice, so she must have made some improvements and innovations based on it."

The waiting process was incredibly agonizing, with everyone's eyes, from the judges to the audience, focused on the two cooking stations.

Forty minutes passed in a flash. Lifting the lid of the steamer, Wang Jing smelled the enticing aroma in the air and a satisfied expression appeared on her face.

Using tongs, Wang Jing took the eight-treasure rice out of the pot and placed it on a tray. She then strode to the judges and put the rice on the tray.

"This smells amazing, and it looks so vibrant. After 40 minutes of steaming, the flavors of longan, red dates, lotus seeds, raisins, and dried sweet potatoes have perfectly blended into the black glutinous rice, giving it a subtle, refreshing aroma."

With a slight twitch of her cute little nose, Kikuchi Sonoka's face lit up with excitement. However, because the freshly steamed glutinous rice was very hot, she didn't rush to taste it, but her eyes revealed an expectant look.

"After being cooked for a long time, the black glutinous rice fully absorbs the water, resulting in an exceptionally rich texture."

The addition of brown sugar then gave it a sweet flavor, while the goose fat added a touch of delicacy and subtle fragrance.

With a faint look of enjoyment on her face, Fuyumi Mizuhara slowly gave her evaluation, describing the taste of her first bite.

"The red bean paste has a delicate texture, adding a rich sweetness to this eight-treasure rice."

Feeling the texture on her tongue, Hinako Inui was also full of joy. She loves sweets the most, and this eight-treasure rice pudding satisfied her perfectly.

"Beneath the rice, there is a rich aroma of fruit and sweetness. The sweetness of longan and red dates blends with the warmth of glutinous rice, while lotus seeds bring a refreshing taste, and raisins add a touch of sweet and sour flavor to the whole dish."

Kakuzaki Taki's expression was solemn, but it softened as he ate the eight-treasure rice. The rich flavor spread in his mouth, making him very satisfied.

"This feeling is like..."

"Let yourself go in a paradise called sweetness!"

The five judges on site let out a soft gasp, closed their eyes, and felt as if they were walking on soft clouds, each step echoing with satisfaction.

As you chew, the diverse textures of longan, red dates, lotus seeds, raisins, and dried sweet potatoes gradually emerge.

Each of them carries a natural sweetness and a unique aroma, gathering among the clouds and finally weaving together to create a colorful culinary masterpiece!

The mild and refreshing flavors of longan and red dates, the delicate elegance of lotus seeds, the rich aroma of raisins, and the rustic charm of dried sweet potatoes—each ingredient adds a vibrant touch to this picture, making one feel as if they are in a natural wonderland where the seasons change and flowers and fruits are fragrant.

"Excellent, very good food."

Opening his eyes, Dojima Gin looked at Wang Jing and praised her sincerely.

"You added goose fat, didn't you? Goose fat is low in cholesterol and high in unsaturated fatty acids. It can also reduce the burden on the stomach and intestines. It has a delicate and fragrant flavor that perfectly balances the sweetness of the eight-treasure rice, allowing diners to only experience the good parts."

Kikuchi Enka explained that the key to the harmonious flavor is the goose fat mixed into the rice!

Chapter 193 Eight Treasure Rice Bowl VS. Rice Balls: The Judges' Difficult Decision

“Traditional eight-treasure rice is made with lard, but since Hui people cannot eat pork, you added goose fat to it, which is a bold innovation.”

"Indeed, even halal meals usually use vegetable oils like peanut oil, so using goose fat is a unique idea."

Chewing on the chewy glutinous rice and savoring its flavor, Dojima Gin couldn't help but exclaim in admiration. It was hard to imagine that the other party would use goose fat to steam eight-treasure rice; it was truly a bold innovation.

"After countless attempts, I found that goose fat has the mildest flavor and will not affect the original flavor of the dish, making it the most suitable ingredient for eight-treasure rice!"

Seeing that the judges were satisfied with her cooking, Wang Jing smiled. Her efforts had finally paid off, and she then began to introduce her dish.

This Eight Treasure Rice is the result of her experimentation over a week. It is an improvement on the traditional and halal recipes for Eight Treasure Rice, making it a dish that better reflects the flavor of rice.

Brown sugar adds a rich caramel flavor to the black glutinous rice, dried sweet potato adds a unique texture, and the sweetness of red dates and the fragrance of lotus seeds blend together to bring a refreshing aroma to the black glutinous rice.

The sweet aroma of longan complements the sweet and sour taste of raisins, giving the black glutinous rice a fruity flavor, while the addition of red bean paste elevates the taste of this dessert to a new level.

The delicate sweetness of the red bean paste complements the soft, chewy texture and sweetness of the black glutinous rice, creating a perfect balance.

Feeling the flavor spreading on her tongue, Kikuchi Yoko couldn't help but sing, while comfortably squinting her eyes.

The deliciousness of the Eight Treasure Rice was astonishing; various elements made the rice unique.

Without a doubt, this is the dish that best suits the theme of rice! Wang Jing has perfectly brought out the deliciousness of glutinous rice using only a few ingredients.

"As expected of a dish that has been passed down for thousands of years, it is truly extraordinary!"

With a heartfelt compliment, Dojima Gin put down the bowl in his hand and then looked at Yukihira Soji, who was standing behind Wang Jing, and was now carrying a bowl forward.

What kind of surprise will this rice-themed dish bring him this time?!

"Sorry to keep you waiting! I've really gone through a lot of hardship to develop this dish. Fortunately, it was successfully developed the day before the competition, otherwise I wouldn't have had a dish to participate in today."

Seeing the five judges all looking at him, Soma Yukihira had a confident expression on his face, and then placed a small bowl in front of them.

"This is..."

"ice cream?"

"Isn't the main subject rice?!"

The judges were stunned when they saw the dish presented by Soma Yukihira.

The dish in front of me looks like just an ordinary ice cream. Although it has a lot of fresh fruit on top and looks luxurious, it still doesn't change the fact that it's just ice cream.

"It's summer now, the perfect time for ice cream, but this isn't your ordinary ice cream, it's my improved and created version of micria!"

Soma Yukihira's voice was filled with excitement as he introduced the ice cream, or more accurately, the micelli, to the judges.

"You call it rice ice cream, so that means it's made from rice, right?"

Although it looks no different from ordinary ice cream, if you bring your nose close, you can indeed smell an incredibly rich aroma of rice, proving that it's made with rice. The aroma is truly intoxicating!

Hinako Inui was the first to notice the unusual nature of the dish. Although it was also as white as snow, the ice cream in front of her seemed to have a yellowish tint.

So she leaned her face forward and then shook her head vigorously, and a rich aroma of rice immediately filled her nostrils.

"Rice ice cream? Rice ice cream? That's quite creative."

Upon hearing Hinako Inui's explanation, the people present became interested, looking at the bowl in front of them with curiosity in their eyes, clearly seeing it for the first time.

"I wonder what it tastes like. I've never heard of rice being used as a staple food to make ice cream before. Today has really broadened my horizons."