It seems that the battle prelude was played by the croaker, followed by three tuna sushi. The first one was tuna with shallow stains of soy sauce. The red meat was rich in iron and had a slightly sour taste. After the slight stains of soy sauce, the salty taste was neutralized with the sour taste, bringing out a naked sweetness without fat.

It is said that Jiro Ono is extremely strict about the marinating time of naked body. According to the weather and the fish conditions on that day, the adjustment time is even calculated by minute differences. This is also the reason why he strictly requires diners to be on time...

Then there is the tuna mid-belly. Jiro Sushi has always been famous for being willing to buy the best tuna at a high price. At this time, the clues are seen. In Johnson's opinion, the richness of the mid-belly fat is almost the quality of the big belly claimed by others.

The entrance melts immediately. I don’t remember whether I swallowed it. I only feel soft and sweet in my mouth, and the afterglow is endless. It is really the best tuna belly meat.

I immediately got on the tuna's big belly. Compared to the extremely plump middle belly meat, the taste buds seemed to be activated instantly, attracting waves of attacks like storm. From naked to middle belly to big belly, fish from tuna also came from three completely different styles.

Moreover, the musical adjustment junction is rising, and it is as if all the instruments of the symphony orchestra are playing together. Even the timpani drum is hit hard, and the atmosphere reaches its climax...

What a great pace!

Johnson smiled and had no time to comment. The seventh sushi came on the stage and his mood turned sharply, as if he had denied all the previous plot arrangements. The famous thing, which is the elbow called the small muscle.

The small muscle is a representative seed of Edomae sushi. It is easy to rot. The traditional method should be marinated with vinegar while it is fresh. Time is the key. It should be slightly sour but not less delicious.

The vinegar pickling here is famous for its skill, but what impressed Johnson the most when served is its shape.

Although the small muscles have been pickled, they still maintain a shiny metallic color. The whole fish is pinched into a slender shape, but there is an extra turn at the tail, which is elegant and agile, like a mermaid sitting...

After three consecutive plump tuna sushi, it seemed that the tone suddenly changed, from the beauty of oily glycoside to the subtle acetic acid of the small skin of the green skin, and the mouth became clean and refreshing again. The effect was as if French cuisine had to use snowflake smoothie in the midfield to clean and change the taste in the mouth.

Johnson took a deep breath and couldn't help but exclaim: "The first seven sushis are the first movement, and they all use the authentic seeds of traditional Edomae sushi. After the vinegar-pickled elixir, the master has more ingredients to change."

After listening to Emi's translation, Ono nodded with a smile, expressing his recognition of Johnson. Johnson was more and more looking forward to it. The second movement is the official performance of the ingredients, and it should be the real change of the sushi god's dishes.

The leader is the orange-colored red shells, which are soft and crisp when bitten. The light and unstoppable soy sauce on the red shells plays the finishing touch, giving the red shells a little natural and salty taste and a mysterious feeling of being hidden in the city.

The second one is a octopus that is braised into a dark purple color, making the octopus soft and crispy, and the taste is light. Next is the Fatty Island Tart, which is prone to fishy smell, but the ingredients purchased here are extremely fat, full of strong fat aroma, and have no fishy smell. If it weren't for the menu in front of you, you might even mistakenly think that this is a big fish such as red or green.

Ono took out the bright red shrimp from the wooden box. The size of the body surprised Johnson. His son quickly removed the shells of the shrimp. Ono continued to pinch the sushi expressionlessly. After pinching, he cut it across and cut it into two halves. When his apprentice quickly delivered it to him, he still told him: "Please eat your head first, then eat your tail."

Only after you have the mouth, will you understand the profound meaning. It should be that the shrimp is too big and should not be like other sushi, one bite at a time, which is neither comfortable nor elegant.

After being divided into two sections, the shrimp meat and rice can be delivered in one bite, which is in line with the original meaning of combining fish and vinegar rice with each bite of sushi.

As for why you eat first and then eat the end?

According to Johnson's understanding, when eating shrimp heads, the shrimp paste is in it, and the mouth is full of aroma, and the second bite of shrimp rice is still sustainable. If you eat the tail first, there will be no shrimp paste at all in the tail section.

In fact, although the shrimps are boiled in water, they have just stopped growing and still have the sweetness of soybean rice when eaten. The boiled shrimps are full of elasticity and have a subtle temperature. They are the very few delicious shrimps that have been eaten.

Usually, shrimps are too big and their body is prone to getting old. Fried shrimps from Jiangsu and Zhejiang people, such as Longjing shrimps, use fine river shrimps, which taste much better than shrimps with thicker fibers.

The sushi is made of a whole tail of water needle. The peeled fish meat is crystal clear, but the edges are still fine, and the silvery silver seems to be covered with fluorescent light.

The most amazing thing is the shape. The body of the water needle is slender. Ono trays it around and turns the shiny silver thread of the water needle into a circle, as if it specially inlaid sushi with silver edges.

The clams stewed in light soy sauce were the other ones. When the apprentice took out the huge clams with shells from the wooden box, he was shocked by Johnson again, saying, "What a guy, he's bigger than his fist?"

Take out the clam meat and give it to Ono to make sushi, and quickly deliver it to him. He gently lifted the sushi with his hand and watched the clam meat completely wrap the rice, and the sides were slightly drooping, almost more than six centimeters. It was indeed a top-notch ingredient.

The braised braised is very soft and tasty, and the taste is also light. The soy sauce tastes very light, but the sweetness of Kombu is mostly the one.

After the clams, the mackerel unexpectedly turned out to be mackerel. There was no conceptual connection with the previous sushi. They were cut squarely and thickly, with silver and thin skin and pink body, plus a dark red blood color, full of fat fragrance, an impressive first-class product.

In the last paragraph, Ono returns to the traditional tune of Edomae sushi, rolling up sushi with dried seaweed slices, which is the so-called warship roll.

Seaweed slices are slightly roasted in a charcoal stove to increase the crispness and aroma, wrap the vinegar rice, and then put the fish that is easy to loosen on top. I heard that it takes at least two years for the apprentice to learn how to roast seaweed.

Johnson Johnson vented his anger. Although the amount was not large, he ate too fast. There was no way, this was the rules and rhythm of others, so he could only continue with his teeth.

Sea urchin sushi, the fresh yellow sea urchin is glutinous and smooth, full of tide flavor, and what is even more amazing is the seaweed, thick and crispy, and fragrant. The soy sauce has been gently lit on the sea urchin, and the flavor is full of flavor without dipping the sauce.

What comes up again is the unique shellfish column. The vinegar rice wrapped in black seaweed is filled with small fresh dried scallops, as many as seven or eight. Moreover, it is different varieties of dried scallops, with a soft and sweet taste, full of fragrance, and a distinct texture.

The salmon roe is oval and elegant in shape, and the seaweed is built into a high wall, making it full but not crowded, and is very dignified and beautiful. The salmon roe itself is bright red and plump, and it is a high-end product at first sight. The most rare thing is that soy sauce is gently marinated. The time may be very short, with only a trace of salty taste, and more of the umami flavor of the roe itself.

The last sushi on the menu is the acupoint, which is the star eel, which can be called the master's work of the Edomae sushi. It must be cooked in advance by thin soy sauce, and the goal is to be loose and loose. The heat and time are the biggest test.

Cut into large slices, the ends droop to the tabletop, and the shape is still impeccable. It is rare that the soy sauce is used elegantly, without the black sauce of other sushi restaurants, the taste is just right and melts at the mouth, as if it is poured into the air.

Finally, there is a takoyaki dish, which is a summary of sushi meals and also has the function of Western desserts. The color is beautiful, the outer layer is even brown, the inner layer is golden, and it is still hot when served. I especially like the burnt aroma of its skin.

Johnson took a deep breath. In just thirty minutes, it was like a general rushing to the road. The world's oldest active Samsung chef's sushi show finally ended!
Chapter completed!