Everyday Life Starting with Food Wars

The person who came was Shiomi Jun's capable assistant, Hayama Akira, who also had an absolute talent in the field of spices and possessed the 'divine sense of smell'.

"Oh, long time no see, Ye Shan." Chen Yuxing put his phone back in his pocket and greeted Ye Shanliang with a smile. The two had met before during their dormitory training. "But what kind of weird nickname is this 'Uncrowned Tyrant'?"

Hayama Ryo put the things on the table and rolled his eyes: "You defeated the Ten Heroes but didn't want the seat you deserved, so the students gave you this title. Don't you even read the academy forum?"

"Ah... I really haven't looked at it much, how come it's already spread so exaggeratedly?" Chen Yuxing said innocently.

"So what exactly happened here?" Ye Shanliang glanced at Shiomi Jun, who was still fuming, and sighed. "Never mind, Jun, you take them to the conference room next door to talk. It's not good for them to keep standing here. I'll clean up here. I'll make some tea and go over there in a bit."

"Don't call me Jun! I'm a professor, you should call me Professor Shiomi!" Shiomi Jun protested at first, then fled as if escaping through the door. "Then I'll leave the rest to Hayama-kun! Oh, and whatever you do, don't wake that devil's son!"

A moment later, in the conference room.

Soma Yukihira finally woke up from his coma, clutching his swollen face and wincing in pain: "Ouch, ouch, ouch... So what exactly did that old man do to the professor? No wonder he was smiling when he told me, he must have known this would happen..."

After Hayama Ryosuke came in with tea and explained, everyone suddenly understood.

It was more than ten years ago when Shiomi Jun first moved into the Polar Star Dormitory. There was a red-haired senior who always stood in front of him with a smile, holding a 'secret recipe' and asking him to taste it.

Stir-fried natto with ginger, honey-marinated squid tentacles, spicy sardine pudding, and all sorts of other bizarre and strange dishes are all dark cuisine created by Saiba Joichiro.

"I... was the youngest in the entire Polar Star Dormitory back then, and I really admired Saiba-senpai, so I didn't refuse... But who would have thought that I would be tasting all sorts of dishes that would give me nightmares just from the smell... After that, every time Saiba-senpai came up with a new dish, he would ask me to be the guinea pig... I didn't dare to refuse at all..."

Shiomi Jun hugged her knees and buried her face in them. "Once, when I couldn't take it anymore and wanted to rebel, Saiba-senpai threw me into the grove behind the Polar Star Dormitory and made me distinguish between edible spices and poisonous wild vegetables... Although it did make me very interested in spices, that memory was just too terrible..."

“I see…” Chen Yuxing took a sip of tea and looked at Yukihira Soma with sympathy: “The sins of the father are visited upon the son. Soma, you deserved that punch.”

"After all, you've truly inherited Saiba's skills. Last time, your peanut butter and strawberry grilled squid made Daigo and Shoji had diarrhea all night after eating it, and they were practically dried up the next day..."

"I was exploring the unknown realm of taste, okay!" Soma Yukihira retorted, unconvinced.

“That’s really unknown… Why don’t you try it yourself?” Miyoko Hojo rolled her eyes.

Megumi Tadokoro looked at Soma Yukihira with some disbelief.

Chen Yuxing coughed, interrupting their casual conversation: "Alright, let's stop with the small talk. Professor Shiomi, we've come here today with something important we'd like to ask you."

“Hmm.” Shiomi Jun looked up at the group. “Chen Yuxing left a deep impression on me during the last food battle. And you two, are your names Tadokoro Megumi and Hojo Miyoko? I can teach you some things, but let’s forget about Saiba-senpai’s son.”

"Hey! Why am I the only one who can't do it?!" Soma Yukihira shouted.

"Because you look so much like Senior Saiba, just looking at you makes me feel like I'm being forced to eat those weird and wonderful things." Shiomi Jun snorted and turned his head away.

"They just look alike!"

No matter what Yukihira Soma said, Shiomi Jun just wouldn't budge.

Finally, after being persuaded by Ye Shanliang and Chen Yuxing, she reluctantly nodded: "Then, for Chen's sake, I'll reluctantly agree to teach you together, no matter what, you have to stay and clean the research institute every night."

“No problem! As long as I can learn something, I’m willing to clean the toilets every day!” Soma Yukihira immediately became excited.

“Sigh…” Shiomi Jun sighed, picked up a white coat from the side, put it on, walked to the wall and picked up the whiteboard. “Then let’s hurry up. I’ll start with the basics.”

"The three most crucial aspects of spices are aroma, spiciness, and color! And the spiciness here doesn't just mean the literal meaning of heat; a rich, stimulating aroma is also a form of spiciness."

"The most difficult part of spices is mixing them. Even with the same ratio of a dozen or so spices, the final taste will vary depending on whether they have been roasted, fried, or heated at different temperatures, or even the base oil used to hold the spices. If the combination is not good, it is better to use a single spice."

Upon hearing this, Chen Yuxing's eyes lit up; this was exactly the theoretical knowledge he needed.

"That's curry paste, right? The reason why Hong Kong-style curry has a unique flavor is because they use animal fat, combined with onions and minced garlic, and let the spices simmer slowly at a low temperature to dissolve them in the fat and emulsify. This kind of curry paste is richer than ordinary curry paste because the aroma is completely locked in the fat."

Shio Misaki turned around and looked at Chen Yuxing with some surprise. She hadn't expected that this boy, who was good at Chinese cuisine, would also know so much about the properties of spices.

“You’re right.” She gave Chen Yuxing an approving look. “Emulsification of oils is key to locking in aroma. But at the same time, the chemical reactions between spices are uncontrollable. The more types there are, the easier it is for them to clash, which can lead to a very messy final flavor.”

Ryo Hayama added from the side, "Let me show you what it's like. Come with me to the kitchen."

The four of them immediately followed Hayama Akira to the kitchen outside.

His movements were very practiced. He walked to the kitchen counter, lit the stove, heated the oil in the wok, and took out different spices from the cabinet next to him to add to the oil.

In just over ten minutes, two curries that looked exactly the same were made.

“Both of these are Goa fish curries made with swordfish, and the curry ratios are exactly the same.” Hayama Akira handed spoons to everyone. “Try them and see what the differences are between these two curries.”

Soma Yukihira couldn't wait to scoop up the first serving of curry.

"Mmm!" His eyes widened quickly as a strong aroma surged up. The rich fragrance of chili peppers and other spices exploded on his tongue, and the aroma was not pungent at all, but rather very mild.

He then tried a second serving of curry.

"What...what is this? It tastes completely different!" Soma Yukihira exclaimed in surprise.

The moment the second serving of curry entered his mouth, an aroma at least ten times stronger than the first one surged through his mouth, making him want to shout it out.

After tasting it, both Megumi Tadokoro and Miyoko Hojo showed expressions of shock.

Even though the spice ratios are the same, why is there such a big difference in taste?

Chapter 62 Experimenting with Different Curries

"So what's going on? The spice ratios are exactly the same, but the curry tastes so different..."

Soma Yukihira put down his spoon, frowned, and began to think.

Even though the two curries in front of me were exactly the same in terms of ingredients and spices, the aroma of the second curry exploded in my mouth more than ten times stronger than the first.

Megumi Tadokoro and Miyoko Hojo are also trying to unravel the secret of the second curry.

Chen Yuxing put down his spoon, savoring the two different flavors lingering in his mouth.

"Were the spices for the second curry stir-fried beforehand?" Chen Yuxing asked Ye Shanliang.

Hayama Akira raised an eyebrow but didn't say anything, but his reaction said it all.

“No wonder.” Chen Yuxing picked up the water glass on the table and took a sip. “The spices are fully released at high temperatures, so the first curry tasted rather ordinary, like something was missing, while the second curry was so fragrant.”

“That makes sense.” Hayama Akira stood there with his arms crossed. “The same recipe, but different ways of processing the spices, will result in completely different flavors. When I first came to the research institute, I spent a long time trying to control the roasting temperature of various spices.”

"There's also a faint coconut aroma in it. Is the base oil coconut oil?" Hojo Miyoko also detected something.

"Hmm." Ye Shan nodded. "Different oils can hold completely different spices. For example, butter is very suitable for making European curry, while coconut oil is more suitable for South Asian style. Moreover, if you use ghee or lard, the spices will change again. You will discover these things when you try them yourself later."

“One more thing.” Chen Yuxing looked at Ye Shanliang. “The second plate of curry tastes so much stronger than the first plate. I don’t think that roasting spices alone can achieve this level of flavor. Did you replace the stock with water?”

A strange light flashed in Hayama Akira's eyes. "You really are a monster. That's right, it's Shimizu."

"Water?" Soma Yukihira scratched his head, somewhat puzzled. "But shouldn't the flavor of broth be richer? Won't the flavor be diluted and weakened if we use water?"

“If we’re talking about ordinary cooking, then Soma, you’re right. But when it comes to spices, it’s the opposite.”

Chen Yuxing stood up, stretched, and continued, "Curry itself is a mixture of more than a dozen or even dozens of spices. If you add broth to it, the flavor of the broth itself, such as pork bones and seafood, will compete with the flavor of the spices. The more flavors are mixed, the weaker the individual flavors of the spices and broth will become."

"So using water as the soup base can actually bring out the flavor of the curry itself."

After hearing this, Hayama Akira's fighting spirit intensified. "That's right. Jun is in charge of building the theory, and I'm in charge of putting it into practice. So, in terms of spice comprehension, Jun and I are invincible. When we saw that the topic for this autumn selection tournament's preliminary round was curry, the outcome was already decided."

The moment those words were spoken, the tension in the room instantly escalated.

"Oh dear, thank you for the treat." Soma Yukihira wasn't angry at all; instead, he grinned, his eyes full of excitement. "To show my gratitude, I'll treat you to a meal on the selection stage, a meal even better than yours!"

"Then I'll cheer you on." Chen Yuxing was unaffected and encouraged them: "But speaking of which, after watching you demonstrate for so long, I'd like to try it myself."

Chen Yuxing turned to look at Shiomi Jun, who was hiding to the side: "Professor Shiomi Jun, may I borrow your institute's kitchen and some spices?"

"Huh? Sure, you can use it as you like, just don't let me eat any of those awful dishes like those made by Joichiro-senpai." Shiomi Jun poked half his head out and looked warily at Yukihira Soma.

"Don't worry, I definitely won't make that kind of culinary disaster."

Chen Yuxing walked to the kitchen counter, and his demeanor changed from lazy to sharp.

Hojo Miyoko, noticing his change in expression, asked, "Oh? So what are you planning to make? Chinese curry?"

"Pretty much, like Hong Kong-style curry." Chen Yuxing said as he took a piece of beef brisket from the freezer. With a swift stroke, he cut the beef brisket into small cubes and set it aside to blanch.

"Indian curry emphasizes the original flavor of spices, while Japanese curry is sweeter and milder."

"Chinese curry is somewhat different from other curries. The most common cooking method is to use 'curry base'."

Chen Yuxing turned on the stove to heat the wok, poured in a lot of peanut oil, and then swept over Professor Xi Jianrun's row of spice jars, quickly picking out a large number of spices to use, such as dried curry leaves, sand ginger, turmeric powder, lemongrass powder, and some other spices.

"Curry gall?" Tadokoro Megumi asked curiously from the side.

“Yes, it can also be called ‘instant curry sauce.’ It was created for convenience, but I’d like to try to improve it a bit.” Chen Yuxing saw that the oil in the pot was hot enough, so he first put the chopped onions and minced garlic into the pot and stir-fried them until fragrant. Then he poured in some crushed dried shrimp.

With a sizzling sound, the pungent aroma of scallions and garlic and the salty fragrance of dried shrimp are instantly released.

When the onions are almost slightly browned, pour in the large bowl of spice powder you just mixed.

Soon, the originally clear peanut oil turned a deep color, and a very strong, complex aroma filled the entire kitchen.

Chen Yuxing held the pot in his left hand and used a spoon in his right hand to stir it constantly to prevent the spice powder from sticking to the bottom of the pot.

As the temperature rises, the spices in the pot blend into the peanut oil, turning into a thick, bubbling spice paste.

Finally, he added salt and MSG, and after the oil separated slightly, he turned off the heat and scooped out the large piece of 'curry broth'.

By this time, the beef brisket was almost ready. Chen Yuxing heated oil in a wok again, added the prepared beef brisket and stir-fried it to render the fat. Then he scooped out two large spoonfuls of curry paste and threw it in.

"Thorn."

The moment the curry paste touched the beef brisket, another aroma burst forth. He poured in a can of coconut milk, added an appropriate amount of drinking water, covered the pot, and began to simmer over low heat.

Meanwhile, Miyoko Hojo and Soma Yukihira couldn't contain themselves any longer and ran to the empty cooking counter to get to work.

Miyoko Hojo made a spicy seafood curry that blended Sichuan flavors. Without hesitation, she added Sichuan peppercorns and chili bean paste, filling the entire kitchen with a pungent, spicy aroma.

Meanwhile, Soma Yukihira was fiddling around, pulling out a packet of dried squid and some jam of unknown origin from his pocket, chuckling as he poured them into the pot.

Watching everyone get to work, Megumi Tadokoro walked up to the last cooking station, holding some spices in her hand and hesitating.

She wanted to make a vegetable curry that could warm everyone's hearts, but seeing the wild aroma of the three people next to her making curry, she wondered if the spices she had were too simple.

An hour passed quickly.

As darkness fell, everyone's curry was finished, and it was time for a tasting.

Shiomi Jun walked up to the four of them like a superior officer and looked at the dishes they had prepared.

"Let's start with this Chinese curry beef brisket."

Shiomi Jun picked up a spoon and scooped up a large spoonful of curry and beef brisket, then put it in her mouth.

After chewing twice, her eyes quickly widened.

The beef brisket was very tender, but the outer tendons still retained their elasticity.

The taste was also quite surprising. Unlike Hayama Akira's curry, the aroma of the curry didn't explode in the mouth the moment it entered the mouth. Instead, it gradually emerged as you chewed.

The combination of onions and dried shrimp brings a rich, savory flavor, and the more you chew, the more the flavors of various spices are revealed, like peeling an onion layer by layer.

"Wow, that's amazing..." tide Jianjun's cheeks flushed slightly, and she couldn't help but take another bite. "By stir-frying the spices in hot oil into a sauce, the flavors are all blended together in advance. This method results in a rich flavor with just the right amount of spiciness."

She then put down her spoon and became serious: "However, Chen Yuxing, although your curry has a very rich and strong flavor, it lacks some penetration. Because you blended all the spices together in advance, the strong inclusiveness actually suppressed the original flavor of some of the spices. You still need to improve in this direction."

Chen Yuxing nodded and took off his apron: "I've learned something. Curry gallbladder is indeed like that. It seems I need to separate some spices."

Next up is Miyoko Hojo's spicy seafood curry.

Shiomi Jun couldn't handle the spiciness after just one bite. She frantically drank water while sticking out her tongue and commenting, "The heat was too high! Although the chili oil and Sichuan peppercorns were very stimulating, the high temperature burned some of the more delicate spices, giving off a bitter taste! Hojo-kun, you still need to pay more attention to the heat."

Hojo Miyoko blushed as she was told this, and nodded to indicate that she understood.

When it was Tadokoro Megumi's turn to make her vegetable curry, Shiomi Jun's expression softened.

"The flavor is very delicate and mild, and you can taste the gentleness that Tadokoro wants diners to feel."

Shiomi Jun tasted a sip of curry sauce and shook his head. "But, Tadokoro-kun, you're too timid in your use of spices. Curry needs to be aggressive. Because you're afraid the flavor of the spices will overpower the vegetables, the proportion of spices is too restrained. You can be bolder and add more spices."

“I understand! I will try to be bolder!” Tadokoro Megumi replied.

Finally, everyone's eyes fell on Soma Yukihira's plate of strangely colored, sweet-smelling porridge.

Shio Mijun just leaned closer to smell it, and his face instantly turned ashen.

"What...what is this thing? Is it a mixture of dried squid and strawberry jam?"

"Hehe, this is my special 'Yukihira Strawberry Squid Curry'! I think adding some fruit to curry might create a wonderful chemical reaction! Professor, you should try it!" Yukihira Soma pushed his plate of food forward with a look of anticipation.

"Get out!"

Shiomi Jun was furious and pointed at the door, shouting, "It's exactly the same as the terrible cooking that Senior Joichiro made back then! You heretic who desecrates spices! Tomorrow, come to the research institute and clean up properly. Clean up all the spices and pull out all the weeds in the herb garden before we talk about curry!"

Soma Yukihira scratched the back of his head innocently: "Eh? But I think the taste is quite interesting..."

"Hahaha, serves you right for not taking it seriously and trying to do fancy tricks, huh?" Hojo Miyoko laughed gleefully from the side.