Chapter 444: Pufferfish and Seafood Rice Bowl
Nakiri Senzaemon had made extensive preparations for this God of Cooking Cup, going so far as to humble himself and set aside his status to personally visit the masters of various culinary arts throughout Japan.
As is widely known, since the last century, Japan has evolved into a nation that prizes the "small but refined" aesthetic. It reveres the "artisan spirit" of doing one thing for an entire lifetime, holding practitioners of every trade in high regard.
Even a street sweeper or a janitor cleaning toilets is recognized as having sublimated their profession into "art" if they reach the pinnacle of their craft. They are treated as representatives of their industry, masters possessed of unique skills. Those with high artistic merit are even designated as "Living National Treasures."
Television stations interview them, produce programs, publish the secrets they have distilled, and confer titles such as "Master of [X]" or "God of Craftsmanship." While it may seem a bit over-the-top, for the artisans themselves, it is incredibly fulfilling.
Much like the legendary, top-tier tenth-grade machinists in Red China during the pre-CNC factory era of the last century—they were figures of immense glory.
This rigorous, serious, and rigid—sometimes even called stubborn—spirit of research is precisely why the quality of Japanese products gained international recognition.
Even in the 21st century, an era of "amusing ourselves to death," Japan has declined due to an incompetent, internally stagnant multi-party cabinet, as well as issues like an aging population, a low birth rate, and the rise of reclusive lifestyles. Many industries have retreated from the front lines. Only in high-end fields like automobiles, digital electronics, and daily consumer goods does it maintain a world-leading standard.
As other developing nations advance technologically, the cost-effectiveness of Japanese goods has been crushed, and industries like televisions and mobile phones, which no longer hold a significant technical advantage, have gradually exited those markets. Yet, when it comes to certain products, people still prefer Japanese goods—which offer guaranteed quality and are cheaper than German alternatives. In this country, everything from larger automobiles to smaller rice cookers, toilets, and even a single screw, is crafted with meticulous care.
Of course, in terms of cultural industries and management levels, Japan remains far ahead of the world. Its ACG culture industry is unprecedented in scale, unrivaled in Asia, and even when competing internationally in the Western world, it falls only a step behind the United States. The aviation industry also carries the reputation that "Refinement is to JAL as Vodka is to Aeroflot."
While this is partly due to the influence of their isolated island geography—facing resource scarcity in ancient times, where only the upper class could afford rice—they had a desperate
need for tribute and trade to obtain goods from their large neighboring powers. With the Age of Discovery and advancements in shipping technology, this island nation actually rose faster through active outward engagement.
Although those ancient habits are engraved in their genes, it is precisely because of this that the people of this country embrace the artisan spirit of doing one thing for a lifetime. Many chefs do not think of opening branches or diversifying their menus to grow larger and stronger; instead, they are devoted from beginning to end, striving for perfection, possessing the tenacity to develop a single type of cuisine to its absolute limit.
Thus, figures like the God of Sushi, the God of Rice, and the God of Tempura emerged. These are outstanding chefs who dedicated their lives to one craft, and their status in Japan is currently at its zenith.
In Japan, a true sushi master can control every piece of sushi they press to exactly 27 grams, and the God of Sushi can achieve an error margin of no more than four grains of rice per piece.
If they were in their specific field of expertise, these masters would have the confidence to face even a Chinese God of Cooking. Even if they couldn't win, they could at least fight to a stalemate, and a narrow defeat would still be a supreme honor—there might even be a chance for a draw.
They are absolute kings who have mastered true "Sure-Kill" dishes. They are chefs who have pursued their cooking to a near-perfect state, standing at the summit of their fields. When diners taste such food, they feel a heartfelt respect for the creator.
This is because when people taste their dishes, beyond the intoxicating flavor, they can perceive a unique artisan heart, knowing that the chef's intentions are contained within, and feeling the perfect taste that the chef pursued for a lifetime.
Such dishes are known as "Sure-Kill" dishes!
Drawing from the guidance of these masters and his own decades of experience, Master Nakiri synthesized his knowledge to complete various masterpieces of his own.
However, the opponents this time were simply too powerful. Almost every dish presented by the contestants here could be considered a "Sure-Kill" dish.
Pablo, the underground emperor of Europe, wields immense power. Although he follows a "wicked path" rather than a "kingly" or "hegemonic" one, his skill is truly top-tier. He is also at an age of boundless ambition, "driving tigers to devour wolves," and is full of drive. Coupled with his unscrupulous, no-limits style, he is a dangerous opponent akin to a ticking bomb.
The old God of Cooking from China possesses unfathomable culinary skills, as if there is no cuisine in the world he cannot master. The top Japanese chefs who have pushed the artisan spirit to the limit can only compare with him in their singular specialty, while this God of Cooking specializes in "everything." Furthermore, the dishes he considers his specialties transcend the culinary world by an entire level.
And then there is... the young man whom Master Nakiri watched with his own eyes.
The ignorant, naive kid brought to Totsuki by Erina, who at first seemed like nothing more than a "Mr. Nice Guy." But after his awakening, he demonstrated extraordinary talent and seized victory in one fell swoop.
Yet, before achieving lasting fame, he chose to retire in his twenties, opening a small, unremarkable eatery serving nothing but home-cooked meals, losing the opportunity to hone his craft on delicate cuisine.
Everyone sighed, thinking this talented man who could have achieved so much had simply faded away, becoming indistinguishable from the crowd.
But no one expected that his skills not only hadn't regressed, but had grown even more refined and mature. Now, he has surpassed everyone, earning the recognition—one might even say "looking at with new eyes"—of that legendary figure whom all of Japan cannot hope to reach.
Just imagine, competing against three such people—even if it's just passing the gatekeeper's test rather than a point-based match—the pressure Master Nakiri feels is considerable.
Which side is tastier, which side is inferior—cooking does not lie. Although both would pass, in the hearts of the gatekeepers for each round, the verdict was already clear, and these remaining leftovers would be sent to the top floor for the judges to enjoy.
Perhaps the judges have already made their decision.
But Nakiri Senzaemon also has his reasons for fighting. At this point, no one would be content to stop here.
Just as the saying goes on the internet, if Master Liu wins this God of Cooking Cup, in the eyes of the public, it would mean Chinese cuisine sits securely on the throne of the world's number one delicacy, a cut above all other cuisines.
To some extent, Nakiri Senzaemon is also fighting for Japan. For this, he did not hesitate to set aside his pride and visit every master of culinary arts one by one. The sashimi dish he is making now is the result of visiting the God of Pufferfish Sashimi.
This Japanese expert in pufferfish sashimi can discern the distribution of poison in the finest parts of the fish, possessing the observational skills to selectively retain parts that an ordinary chef would discard as dangerous. Having accepted the master's guidance and undergone secret training, he was able to complete this special technique.
At this moment, Master Nakiri finished his dish and carried the tray toward the seat where Francis Drake was sitting.
He began: "As everyone knows, the toxins distributed within a pufferfish, while having a certain regularity, are actually highly variable. Without a comprehensive knowledge of toxin distribution, one cannot fully detoxify it."
"But ultimately, what is 'poison'? The pufferfish is delicious precisely because it feeds on these toxic substances. If these toxins caused no harm to the human body, the entire fish would be the ultimate delicacy."
"Just as the most dangerous things in nature are often the most bright and beautiful, the meat in these dangerous areas is often the most delicious. A great man once said that when faced with triple the profit, a human can cast aside morals, conscience, and everything else to plunder and strive for it. Ultimate deliciousness is something that can sometimes make people cast everything aside to pursue—even their lives!"
"This is a wild pufferfish provided for this tournament. Its deliciousness goes without saying—it is undoubtedly world-class. Of course, the toxicity is the same. After perfect processing, please dip it in your preferred sauce; it is a rare delicacy on earth, the pinnacle of Japanese sashimi. This is the essence of Japan that I have created with all my might: 'Life and Death on the Line: Pufferfish Sashimi!' Please enjoy."
The dish Nakiri Senzaemon served was on a refined white ceramic plate. The translucent, crystal-clear slices, like transparent silver petals, were spread out like a flower. Beside it was a four-leaf clover-shaped dish, each leaf containing a dipping sauce of a different color.
"Oho, hearing you say that, uncle, this sense of danger is indeed similar to the tense and exciting life of a pirate. The taste of the wasabi is so sharp, my nose is about to fly off, but this fish paired with alcohol is quite good!" Francis picked up a slice of sashimi with her chopsticks and put it into her mouth; her eyes immediately lit up. She gave a thumbs up and praised him.
"To have you satisfied is better than anything," Nakiri Senzaemon showed a gratified smile.
Next to take the stage was Master Liu. He brought a Seafood Rice Bowl accompanied by a fish-head soup. When he placed it on the table and lifted the lid, a dazzling white light emanated from the dish as expected.
"Men of the sea rely on the sea for sustenance. In Hemingway's masterpiece The Old Man and the Sea, the fisherman Santiago, while engaged in a days-long battle of wits and strength with a giant marlin, ate raw tuna and flying fish found in the belly of a dolphinfish just to replenish his strength."
"Harbor fishermen are the same. Returning at dawn after heading out to sea at midnight, the cafeteria of the fishing fleet uses the freshest small fish to create various delicious seafood dishes, drizzled with a layer of freshly boiled savory fish sauce—a golden broth covering the fragrant rice."
"This is a breakfast rich in nutrients and deliciousness that provides men of the sea with abundant energy for the day."
"This is a special delicacy that originally could only be enjoyed by those in the maritime industry. Please enjoy!"
"Ohh, this taste is so fresh~! Delicious! It pairs perfectly with the rice." Francis Drake exclaimed in admiration. She left her chair and stood up, a bright smile on her lips.
At this moment, she felt as if she were in the middle of the deep blue sea, with long schools of flying fish leaping high beneath her ship, seagulls flying, and in the distance, a whale emerging from the surface, emitting a sound like a ship's whistle and blowing a high fountain of water.
Then she seemed to see a massive red wooden Chinese treasure ship breaking through the waves and appearing. Several masts as large as giant trees were rigged with white sails, flapping in the wind.
Sailors with black hair wearing headscarves were waving hammers, beating large red drums in rhythm. Standing on the deck was a man of about thirty or forty years old, dressed as an official of the Ming Dynasty, wearing a black cloak, with a Hui-style face and no beard. He wore the hat of a eunuch official, but instead of being effeminate, he appeared heroic.
He was Zheng He—the Three-Jewel Eunuch who created the peak of Chinese maritime history, the first great figure in ancient times with a sense of maritime power, and who achieved the feat of seven voyages to the Western Oceans.
Master Liu had once traveled along the route of the treasure ships, visiting the coastal cities Zheng He had passed, and later traveled to every country in the world. This dish was his realization of the relationship between humanity and the sea. Every grain of rice in the bowl was like a treasure ship in that ancient fleet, sailing with the wind, supported by the power of the sea transformed from the fish sauce broth.
Francis Drake raised one hand, holding the empty bowl high, and shouted heartily: "This is indeed the dish of the children of the sea! Inside these little grains of rice lies a majestic power! It's satisfying! It's as satisfying as drinking a glass of iced wine in the summer! It would be unjust if this didn't pass!!! Another bowl, please~!"
"Certainly! There is plenty more, please eat up!" Master Liu agreed with a smile, serving the female captain another bowl of fragrant white rice, spooning on a ladle of smooth fish skin and belly meat, and drizzling it with the fish sauce broth, which immediately emitted a shimmering white light.
"Ohhh, thank you, old man!" Captain Francis took the seafood rice bowl and devoured it, eating with great relish. At this moment, she had laid aside her responsibilities as a gatekeeper, her heart focused solely on enjoying the gourmet food.
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