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The Third Plate
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Ten
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Kusunoki Rentaro versus Kurokiba Ryo.
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Let the Shokugeki begin!
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Wow! He filleted the salmon so fast!
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He was so dynamic,
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but the fish was filleted with precision.
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Kurokiba-kun's even more amazing than he was
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when I faced him at the Autumn Elections!
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00:00:27,420 --> 00:00:29,300
Kusunoki-senpai isn't holding back, either!
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His knife work is Kurokiba's equal.
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Central...
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All their members do seem to
possess top-notch skills.
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Well, Kurokiba-kun? How do
you find your senpai's skills?
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I hope you don't regret having
accepted this Shokugeki.
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That'd be very off-putting.
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What's that?
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It's rice!
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And two kinds of rice at that!
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Not to mention—is that
bread dough in the bowl?
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What's the boy planning to make?
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This is the best salmon
dish I can make right now!
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You can't lose, Ryo-kun.
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What's the matter, Central?
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All you've done is copy me
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and act all high and mighty.
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Hit me with everything you've got,
you poser elite.
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Or do you just want a lame
excuse for when you've lost?
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Yukihira and Aldini were something else,
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but you're also pretty annoying.
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Don't worry. I've been wanting to show off
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my precious partners in crime to you.
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What's all that?
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Just you watch, riffraff.
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Food Wars
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The Third Plate
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Hall B Entrance
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The Salmon Will Dance
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Hall B is done with all
scheduled matches for the day.
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Central has won a sweeping victory!
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Did you get good footage of that?
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Yeah. Those were some impressive matches.
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The sixth seat, Kinokuni Nene...
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Totsuki Elite Ten, Sixth Seat
Kinokuni Nene
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She's one rank higher than Isshiki-senpai.
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That makes her the top chef
among the current second-years.
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Totsuki
Elite
Ten,
Fifth
Seat
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Saito
Somei
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Meanwhile: Hall A, All Matches Complete
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You've got to be kidding me!
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So many clubs and research groups
have challenged them to a Shokugeki!
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And yet, none have won.
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Damn it.
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This means Nakiri Azami
really will get his way!
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Meanwhile: Hall C, Final Match In Progress
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I've seen those before.
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Back at the Autumn Elections main tournament,
when I faced Nakiri Alice.
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It's a steam convection oven and a cryomill.
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Kusunoki Rentaro-san,
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are you actually capable of handling
all that cutting-edge technology?
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Given the good audience gathered here,
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I'll be using you all to promote myself.
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Steam combo wha?
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A steam convection oven.
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It's an oven where an internal
fan circulates heat and steam.
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It's a revolutionary cooking device
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where the temperature and humidity
are digitally controlled.
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It's all you need to handle almost any
kind of preparation method that involves heat.
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There's no possibility
of smell contamination, too,
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so you can prepare multiple dishes at once.
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Seriously?!
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That's convenient!
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You can say it's like a
dream come true for chefs,
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but because of the wide
range of possibilities,
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you'll feel overwhelmed unless
you have the necessary knowledge.
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Whether you like it or not,
this device tests your knowledge
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of ingredients and preparation methods.
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I have to say, it's kind of unexpected.
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Can he actually use a
complicated device like that?
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He kind of acts like an irresponsible punk.
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Soma-kun!
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That's true.
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He doesn't look very thoughtful.
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I wouldn't have expected cutting edge
culinary technology to be his forte.
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Not you too, Takumi-kun!
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You're not holding back at all, are you?
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But if you're that concerned,
just keep watching him.
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You'll see what's amazing
about Ren-chan's cooking.
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He's marinated the prepared fillets.
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He's slicing them into sticks.
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He's wrapping them with bacon.
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Is he planning to infuse
them with salt and fat?
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Oh, here comes the steam convection oven.
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Set the core temperature to
reach 45 degrees Celsius,
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and heat at 60 degrees
Celsius for 18 minutes.
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Ren-chan is an expert at using heat,
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particularly low temperature cooking.
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Behave.
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Low temperature cooking?
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The proteins in meat and fish begin to
denature at about 58 degrees Celsius.
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Flesh Begins to Harden
68°C
Low Temperature Cooking
58°C
Temperatures Conducive to Bacteria Growth
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Once they reach 68 degrees,
their flesh condenses and hardens.
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So if you keep the temperature
between 58 and 68 degrees,
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the ingredients won't suffer heat stress,
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and will remain tender.
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That's the basic idea behind
low temperature cooking.
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Bingo!
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Steam convection ovens!
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Water bath cooking!
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Circulators!
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Gastrovacs!
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He is a chef who commands all manner
of cutting edge heating implements!
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That's Ren-chan—Kusunoki Rentaro!
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It's all about the heating!
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If you can master that,
you can compete in any genre!
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Heat and flames!
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My skills will let me take the top spot!
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He's finally started to focus.
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Once he starts heating ingredients,
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he quickly calms down.
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It's almost as though his usual fiery
self is transferring over to his cooking.
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What?!
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Look at that shine!
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The ingredients have been
completely transformed!
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It's really pretty.
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I can tell it's really tender
just by looking at it.
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It'll probably fall apart when touched
by a knife—an exquisite mouthfeel.
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That's impressive.
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It's really like his soul went into his dish.
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I'm surprised.
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He's a great chef.
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The salamander.
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The salamander? What?
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It sure sounds cool, though!
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The salamander is a beast of
legend from medieval Europe—
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a lizard who lives among flames.
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That's where the name comes from.
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It's a category of kitchen devices
that heat from above instead of below.
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I see. Salamander, huh.
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It's used to caramelize the surface
of a dish for color and/or flavor.
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That basically means the cooking's
entered its final stages.
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It's done.
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I name it Salmon Confit Flamme.
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"Flamme" means "flames" in French.
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Go on. Enjoy this masterpiece of flames.
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So, a dish by Kusunoki Rentaro—
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one of the students chosen by Central.
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Oh, right.
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Momo-senpai, please try my dish as well!
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Why me, too?
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This dish has a little gimmick
that employs a certain sweet.
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A sweet?
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I think you'll like it.
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Is that supposed to be a challenge to me?
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I'm picky about sweets!
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First up is Kusunoki Rentaro's dish!
Judges, please taste.
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Here we go!
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Look at that shine.
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Just smell that grilled fat!
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Hmph!
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It may look and smell like a winner,
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but how does it taste?!
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Delicious!
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It's so delicious, I feel faint!
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The flesh is so tender, it could be raw.
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However, the outside is fragrant,
thanks to the salamander!
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What artistry of flames!
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Well, it's not bad.
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I'll try the side next.
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I see.
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This is ice cream made from
salmon with no added sugar.
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What?
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What does she mean?
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A salmon ice cream?
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But how?
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The cryomill, right?
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Nice, Alice-chan.
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I froze salmon I processed into a paste,
and put that through the cryomill.
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The spinning blades transformed
it into silky ice cream.
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If you eat the salmon after
tasting the ice cream,
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the gently heated salmon's warmth
is more evocative than ever!
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The salmon at two different temperatures
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enhance each other's
presence upon the palate.
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Thermal sense...
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00:10:00,340 --> 00:10:03,540
Nakiri Alice employed the same technique
during the Autumn Elections.
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00:10:03,540 --> 00:10:06,510
Temperature, heat, and time!
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It's all seasoning I use.
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True. Their different temperatures heighten
the ingredients' flavors to the fullest.
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The salmon's fiery life force is streaking
through the cold clear stream,
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setting my body on fire!
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No!
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I can't avoid the salmon's attack
on my senses any longer!
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It's decided, then.
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This match is another victory for Central—
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an overwhelming victory for Kusunoki Rentaro.
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You can decide that after looking at my dish!
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My salmon dish is coulibiac!
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Coulibiac...
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Polar Star Dormitory
200
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It's so quiet...
201
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That perhaps the one who'll
save Totsuki from Azami-dono
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is that man.
203
00:11:18,750 --> 00:11:19,610
Hey.
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00:11:20,010 --> 00:11:22,240
Is anyone home?
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00:11:23,050 --> 00:11:25,450
Oh, is it just you here, Nakiri-kun?
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00:11:26,130 --> 00:11:28,270
Do you know where everyone's gone?
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00:11:32,670 --> 00:11:35,110
I thought my heart was going to stop.
208
00:11:35,110 --> 00:11:35,880
What?
209
00:11:35,880 --> 00:11:37,670
Hey, Nakiri-kun?
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00:11:37,670 --> 00:11:40,880
With Heart
211
00:11:38,120 --> 00:11:40,880
Oh, so everyone went to check things out.
212
00:11:41,290 --> 00:11:45,700
The Shokugeki Alice-kun's involved in should
be happening right around now, as well.
213
00:11:45,700 --> 00:11:46,350
What?!
214
00:11:46,350 --> 00:11:47,820
Alice?
215
00:11:47,820 --> 00:11:48,470
Why's she involved?
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00:11:49,060 --> 00:11:50,930
Are you curious about what might be going on?
217
00:11:53,860 --> 00:11:55,360
Coulibiac!
218
00:11:55,360 --> 00:11:56,820
Hmm.
219
00:11:56,820 --> 00:11:57,860
I see.
220
00:11:57,860 --> 00:11:59,990
That's why there was bread dough.
221
00:11:59,990 --> 00:12:01,690
What kind of dish is that?
222
00:12:01,690 --> 00:12:05,870
It involves a baked brioche shell
stuffed with salmon and rice.
223
00:12:06,300 --> 00:12:09,890
It's a French dish that originated in the
Russian royal court in the 19th century.
224
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Huh.
225
00:12:11,780 --> 00:12:16,790
You add grains along with mushrooms,
shallots, and other vegetables in the filling.
226
00:12:17,120 --> 00:12:19,250
What the judges thought were
two different kinds of rice
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00:12:19,250 --> 00:12:20,550
are actually butter rice
228
00:12:19,250 --> 00:12:25,180
Buckwheat Kasha
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00:12:19,250 --> 00:12:25,180
Butter Rice
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and kasha, a sautéed buckwheat
dish served in Eastern Europe.
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Ah!
232
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What wonderful aromas from the crusty
golden bread and the fragrant salmon.
233
00:12:29,660 --> 00:12:34,350
Just look at the juicy cross-section
with the butter rice and kasha!
234
00:12:34,350 --> 00:12:37,610
Quit gabbing and dig in before it gets cold.
235
00:12:38,080 --> 00:12:44,110
You'll taste the irresistible deliciousness
of the salmon's explosive flavors!
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I'm speechless!
237
00:12:55,870 --> 00:12:59,050
The brioche is a solid casing
around the fillings' flavors.
238
00:12:59,050 --> 00:13:03,010
The main fish, rice, buckwheat,
vegetables, and bread!
239
00:13:03,010 --> 00:13:05,840
This dish has everything in one!
240
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The essential flavors and umami of
salmon are dancing in this dish!
241
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The sheer volume of it is...
242
00:13:12,710 --> 00:13:14,890
...enough to send a jolt through your brain!
243
00:13:16,770 --> 00:13:18,150
Would you like to try some?
244
00:13:18,530 --> 00:13:20,250
I got some without asking.
245
00:13:20,250 --> 00:13:21,860
What? B-But...
246
00:13:22,280 --> 00:13:24,620
Thank you.
247
00:13:26,710 --> 00:13:29,780
Within the bread, the energy
of the salmon is concentrated
248
00:13:29,780 --> 00:13:31,990
and unleashed in a single powerful shock!
249
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I can't!
250
00:13:33,950 --> 00:13:36,410
Faced with such force, I can't avoid...
251
00:13:39,700 --> 00:13:43,140
...taking a direct hit!
252
00:13:45,300 --> 00:13:47,100
So good...
253
00:13:47,670 --> 00:13:49,300
Good job, Kurokiba!
254
00:13:49,300 --> 00:13:52,810
This dish, originating in
grandiose regal cuisine,
255
00:13:52,810 --> 00:13:58,230
is in excellent harmony with Kurokiba's
brute talents, which quell men at port!
256
00:13:58,230 --> 00:14:04,070
This dish must have been nurtured by the
many years of competition between those two.
257
00:14:04,070 --> 00:14:06,380
So, which one wins in the end?
258
00:14:06,380 --> 00:14:08,190
Kusunoki must be the winner.
259
00:14:08,190 --> 00:14:09,530
It can't be Kurokiba, can it?
260
00:14:10,410 --> 00:14:12,950
Cast your votes, please!
261
00:14:17,680 --> 00:14:19,670
Th-They're equal!
262
00:14:19,670 --> 00:14:22,170
I can't vote for one as superior!
263
00:14:22,170 --> 00:14:25,510
I can only say they both served
the ultimate salmon dish!
264
00:14:26,720 --> 00:14:28,610
Don't be too hasty.
265
00:14:28,610 --> 00:14:31,550
If you compare them one last time,
266
00:14:31,550 --> 00:14:34,310
you can tell there is a decisive
difference between the two!
267
00:14:34,310 --> 00:14:36,050
A decisive difference?
268
00:14:36,050 --> 00:14:39,390
It looked to me like they
both served great dishes.
269
00:14:39,390 --> 00:14:41,900
The most critical factor in judging this
270
00:14:41,900 --> 00:14:44,650
is to what degree each chef prevented
the loss of the salmon's umami.
271
00:14:44,650 --> 00:14:48,530
Does one of the dishes still hold a secret?
272
00:14:49,770 --> 00:14:53,700
I bet that secret's in the steam
convection oven Ren-chan used.
273
00:14:53,700 --> 00:14:56,450
I bet the judge realized it.
274
00:14:57,660 --> 00:14:59,370
You're a sharp one, Mea.
275
00:14:59,370 --> 00:15:01,580
This is the answer.
276
00:15:01,580 --> 00:15:03,460
It looks like olive oil to me.
277
00:15:03,460 --> 00:15:04,350
Huh?
278
00:15:04,350 --> 00:15:05,050
Hmm...
279
00:15:05,050 --> 00:15:08,480
The decisive difference
between the two dishes
280
00:15:08,480 --> 00:15:10,930
can be found in the moisture
content of the salmon.
281
00:15:10,930 --> 00:15:11,890
Right.
282
00:15:11,890 --> 00:15:14,640
When I sealed the salmon in plastic
wrap and cooked it at a low temperature,
283
00:15:14,640 --> 00:15:18,060
I submerged it in olive oil.
284
00:15:18,060 --> 00:15:20,010
If you just prepare fish
through normal means,
285
00:15:20,010 --> 00:15:22,530
no matter how tightly you seal the fish,
286
00:15:22,530 --> 00:15:25,490
the weight of the fish itself
will put pressure on the flesh
287
00:15:25,490 --> 00:15:28,530
and cause the juices to run out.
288
00:15:28,530 --> 00:15:31,010
That's where olive oil comes in.
289
00:15:31,010 --> 00:15:32,600
Thanks to the oil's buoyancy,
290
00:15:32,600 --> 00:15:35,800
you can heat the salmon without
placing any pressure on it—
291
00:15:35,800 --> 00:15:37,990
without losing a single drop of moisture.
292
00:15:37,990 --> 00:15:38,900
Right!
293
00:15:38,900 --> 00:15:40,040
That's exactly right!
294
00:15:40,040 --> 00:15:43,470
When you bite into the dish,
it falls apart in your mouth,
295
00:15:43,470 --> 00:15:46,460
but most surprisingly, it's not dry at all!
296
00:15:46,460 --> 00:15:48,940
It's moist and juicy throughout!
297
00:15:48,940 --> 00:15:51,420
The salmon's lost none of its juices!
298
00:15:51,740 --> 00:15:55,180
His handling of the ingredients
may have surpassed Kurokiba Ryo.
299
00:15:55,180 --> 00:15:55,980
What?!
300
00:15:55,980 --> 00:15:57,260
Wow.
301
00:15:57,260 --> 00:16:00,270
But Kurokiba-kun is an expert
in cooking with seafood!
302
00:16:00,610 --> 00:16:03,020
Now do you get why I'm better than you?
303
00:16:03,400 --> 00:16:06,980
What was that dish you served at
the Autumn Election finals again?
304
00:16:06,980 --> 00:16:09,940
Oh, right—the cartoccio.
305
00:16:10,370 --> 00:16:12,410
Both that dish and this coulibiac
306
00:16:12,410 --> 00:16:16,050
intended to concentrate the
various ingredients' umami
307
00:16:16,050 --> 00:16:18,490
by wrapping them up before cooking them.
308
00:16:18,490 --> 00:16:21,910
But if you were to ask me, that's not enough.
309
00:16:21,910 --> 00:16:25,010
The delicate and elegant
heating of ingredients
310
00:16:25,010 --> 00:16:27,180
while maintaining their absolute freshness—
311
00:16:27,180 --> 00:16:31,510
That's the way an elite cooks!
You can't possibly come close.
312
00:16:31,510 --> 00:16:34,470
This Shokugeki is yet another example
of how absolute the difference between us is!
313
00:16:34,470 --> 00:16:37,370
Isn't that right, judges?
314
00:16:37,930 --> 00:16:41,810
You haven't changed at
all since the Autumn Elections.
315
00:16:42,230 --> 00:16:47,610
A chef who conquers the people's palates
with violent umami, huh.
316
00:16:47,610 --> 00:16:50,440
There are more elegant
approaches to things, you know.
317
00:16:50,440 --> 00:16:54,990
Well, you can just do your best
working under us from now on.
318
00:16:54,990 --> 00:16:58,740
But has the match been decided yet, actually?
319
00:16:59,300 --> 00:17:02,480
Even though I haven't tried either dish,
320
00:17:02,480 --> 00:17:06,210
I know Rentaro-senpai said one thing wrong.
321
00:17:15,620 --> 00:17:23,060
The salmon's delicious umami and flavor
are far more vivid in this dish!
322
00:17:24,860 --> 00:17:27,020
In Kurokiba Ryo's dish!
323
00:17:27,340 --> 00:17:28,350
What?!
324
00:17:28,760 --> 00:17:31,560
Indeed, there is no doubt.
325
00:17:31,560 --> 00:17:35,070
Kurokiba has the edge in maximizing
the salmon's potential!
326
00:17:35,070 --> 00:17:36,030
Yeah!
327
00:17:36,350 --> 00:17:37,530
What?!
328
00:17:37,530 --> 00:17:38,930
What the—?!
329
00:17:38,930 --> 00:17:41,170
What are you geezers saying?!
330
00:17:41,170 --> 00:17:43,050
My heating method was impeccable.
331
00:17:43,050 --> 00:17:45,710
There's no way my dish is inferior to his—
332
00:17:45,710 --> 00:17:47,670
Shut your mouth.
333
00:17:48,310 --> 00:17:49,750
If you're not convinced,
334
00:17:50,090 --> 00:17:51,460
just try it yourself.
335
00:17:51,460 --> 00:17:53,920
Try my coulibiac!
336
00:18:02,220 --> 00:18:04,220
What?!
337
00:18:04,220 --> 00:18:10,940
The salmon's... The salmon's umami is
overwhelming me in a neverending torrent!
338
00:18:10,940 --> 00:18:13,320
How is this possible?!
339
00:18:13,630 --> 00:18:14,730
What's this?
340
00:18:14,730 --> 00:18:17,990
There's a green layer between the
brioche dough and the filling.
341
00:18:18,750 --> 00:18:20,700
I'm showing you, Central,
342
00:18:21,540 --> 00:18:24,330
that I'm not the same chef I was
during the Autumn Elections.
343
00:18:24,950 --> 00:18:28,330
That's a crêpe made with spinach
incorporated into the batter.
344
00:18:28,330 --> 00:18:29,290
A crêpe?
345
00:18:29,290 --> 00:18:30,470
I see!
346
00:18:30,470 --> 00:18:35,830
The soft, gentle flavor I sensed
when I tried the dish was spinach.
347
00:18:35,830 --> 00:18:39,300
It really highlighted the mellow
fattiness of the salmon!
348
00:18:39,300 --> 00:18:41,760
Wow, sounds really good.
349
00:18:41,760 --> 00:18:45,220
A double layer of brioche
and crêpe—impressive.
350
00:18:45,220 --> 00:18:46,960
That's not all!
351
00:18:46,960 --> 00:18:50,850
There's got to be another
trick to the umami torrent!
352
00:18:50,850 --> 00:18:55,400
I added a custom seasoning
blend to the crepe as well.
353
00:18:55,400 --> 00:18:57,070
Seasoning...
354
00:18:57,070 --> 00:18:59,860
He made the spice mix himself.
355
00:18:59,860 --> 00:19:04,240
It contains thyme, oregano,
garlic, and rock salt, among other things.
356
00:19:04,700 --> 00:19:07,450
Dried bacon powder is one
of the ingredients, too.
357
00:19:07,450 --> 00:19:08,650
Bacon?
358
00:19:08,650 --> 00:19:10,420
The same as my dish.
359
00:19:10,420 --> 00:19:11,060
Indeed.
360
00:19:11,060 --> 00:19:14,700
As luck would have it,
both chefs paired bacon with salmon.
361
00:19:14,700 --> 00:19:18,380
The idea was the same, but the
execution was completely different!
362
00:19:18,700 --> 00:19:21,410
Kusunoki wrapped the bacon around the salmon
363
00:19:21,410 --> 00:19:25,390
and used low-temperature cooking to
subject them to a slow, elegant heat.
364
00:19:25,390 --> 00:19:28,900
Similar to the seafood and pork bone
broth commonly used in ramen,
365
00:19:28,900 --> 00:19:31,210
he combined the umami of fish and meat
366
00:19:31,210 --> 00:19:34,360
without letting any of the flavors escape.
367
00:19:34,780 --> 00:19:37,690
Put another way, he retained all the
delicious flavors of salmon on the plate
368
00:19:37,690 --> 00:19:39,190
in one perfect package!
369
00:19:39,190 --> 00:19:42,780
Then why are you saying
Ren-chan's dish is inferior?!
370
00:19:42,780 --> 00:19:45,410
The key distinction was "unevenness."
371
00:19:45,410 --> 00:19:46,620
Unevenness?
372
00:19:46,990 --> 00:19:52,060
The human palate is designed to sense
richness and flavor with greater acuity
373
00:19:52,060 --> 00:19:54,880
when the flavors are not homogeneous.
374
00:19:54,880 --> 00:19:57,710
It's the same principle that
explains why many people
375
00:19:57,710 --> 00:20:01,170
prefer to enjoy sesame oil in
ramen broth and milk in coffee
376
00:20:01,170 --> 00:20:02,470
without mixing it up first.
377
00:20:02,470 --> 00:20:03,730
True.
378
00:20:03,730 --> 00:20:05,090
When you mix raw egg with rice,
379
00:20:05,090 --> 00:20:07,610
it tastes better if you don't mix it all up.
380
00:20:07,610 --> 00:20:10,930
It's better when you just dash soy sauce
over it without overworking it, too.
381
00:20:11,240 --> 00:20:13,690
That's exactly what I went for.
382
00:20:14,260 --> 00:20:17,800
The seasoning was applied unevenly
through the crepe on purpose.
383
00:20:17,800 --> 00:20:19,180
That created two parts:
384
00:20:19,180 --> 00:20:22,520
one where you can appreciate the
unvarnished umami of salmon by itself,
385
00:20:22,520 --> 00:20:24,970
and one where the salmon combines with
the bacon's umami into a powerful
386
00:20:24,970 --> 00:20:27,030
and deep flavor combination.
387
00:20:27,030 --> 00:20:33,280
That's why with every bite, the flavors
resonate so heavily in multiple stages.
388
00:20:33,280 --> 00:20:36,880
The salmon's distinct flavors burst on
the palate in neverending succession!
389
00:20:36,880 --> 00:20:38,750
You can never achieve such a world of flavor
390
00:20:38,750 --> 00:20:43,470
just by slapping bacon onto salmon!
391
00:20:43,470 --> 00:20:47,390
Kusunoki's dish may appear
superior at first glance,
392
00:20:47,390 --> 00:20:51,380
but Kurokiba not only used the brioche
and crêpe to envelop the umami,
393
00:20:51,380 --> 00:20:54,480
but also accelerated the
salmon's delicious flavors.
394
00:20:54,820 --> 00:20:59,020
He even thought of using an uneven
application of spices to his advantage?!
395
00:20:59,780 --> 00:21:03,610
You were supposed to be a chef who just
slams ingredients' umami together!
396
00:21:04,080 --> 00:21:08,170
You weren't capable of coming up with such a
delicate approach during the Autumn Elections!
397
00:21:08,660 --> 00:21:09,830
You're right.
398
00:21:09,930 --> 00:21:12,580
Authentic
Indian
Cuisine
399
00:21:10,450 --> 00:21:11,570
Hey!
400
00:21:10,640 --> 00:21:12,580
Approximately 1 Month Ago
401
00:21:11,570 --> 00:21:12,580
What are you doing?!
402
00:21:12,930 --> 00:21:16,330
I'm letting you come to my
restaurant for the Stagiaire.
403
00:21:16,330 --> 00:21:18,350
Work harder!
404
00:21:18,350 --> 00:21:19,290
'Kay.
405
00:21:19,290 --> 00:21:20,670
Shit...
406
00:21:20,670 --> 00:21:22,850
Why'd I land in a curry
restaurant of all places?
407
00:21:22,850 --> 00:21:26,380
I can't help but be reminded
of that spice asshole.
408
00:21:27,230 --> 00:21:28,120
Done!
409
00:21:28,120 --> 00:21:28,850
Check, please!
410
00:21:29,490 --> 00:21:30,810
No, no!
411
00:21:30,810 --> 00:21:33,310
You don't know anything
about the depth of spices!
412
00:21:33,690 --> 00:21:36,120
If I had a choice, I'd have
preferred having the student who
413
00:21:36,120 --> 00:21:37,420
won the Autumn Elections!
414
00:21:37,420 --> 00:21:39,500
From what I hear, he's a spice expert, right?
415
00:21:39,500 --> 00:21:41,020
Not like you!
416
00:21:44,630 --> 00:21:45,240
Hello.
417
00:21:45,240 --> 00:21:47,170
Hello, Ryo-kun.
418
00:21:47,170 --> 00:21:49,070
The Stagiaire is going well, I hope?
419
00:21:49,070 --> 00:21:51,260
Well, I guess.
420
00:21:51,260 --> 00:21:54,530
You'd better not be losing your
temper in front of the owner.
421
00:21:54,530 --> 00:21:56,160
Not yet, no.
422
00:21:56,550 --> 00:21:59,910
We can't let things end here, now can we?
423
00:21:59,910 --> 00:22:03,350
We must redeem ourselves after the
humiliation of losing the Autumn Elections.
424
00:22:03,350 --> 00:22:04,980
You're right.
425
00:22:04,980 --> 00:22:06,370
I'll do it!
426
00:22:06,370 --> 00:22:08,100
Now that I've come here,
427
00:22:08,100 --> 00:22:12,890
I'm gonna master the intricacies of spices
and how to take advantage of them!
428
00:22:14,180 --> 00:22:18,730
Of course you're not the same chef you
were in the Autumn Elections, Kurokiba!
429
00:22:18,730 --> 00:22:21,910
I've changed.
430
00:22:21,910 --> 00:22:26,940
From where I stand,
your salmon might as well be frozen!
431
00:22:28,950 --> 00:22:30,980
Kurokiba is the winner!
432
00:22:30,980 --> 00:22:33,970
Kurokiba Ryo has won!
433
00:24:03,960 --> 00:24:05,960
Totsuki
434
00:24:05,960 --> 00:24:10,970
Food Wars
435
00:24:05,960 --> 00:24:10,970
The Third Plate
436
00:24:05,960 --> 00:24:10,970
Next Episode: Der Weiße Ritter der Tafel
437
00:24:07,130 --> 00:24:10,970
I hope you savor the next episode!
33485
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