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After winning a spaghetti battle against the chef, Youichi's reputation as a "genius boy cook" becomes more widespread. He spends the rest of the series in a succession of cooking battles brought about by circumstance, direct challenges, or tournaments. He is strongly dedicated to Hinode, as well as his friends at school.
View a machine-translated version of the Japanese article. Machine translation, like DeepL or Google Translate , is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Peel potatoes, rinse then slice into 1/4" rounds. Place in a pot, cover with water then allow to soften; approximately 15-20 minutes. Heat oil in a large frying pan then add onions. Drain potatoes ...
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
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Robatayaki Robataya Ginmasa Shinjuku Nomura Building. In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal.