SHOKUGEKI NO SOMA MANGA PROFESSIONAL

Such things aren't explained well in the anime and manga as the intended audience is supposed to be Japanese.

SHOKUGEKI NO SOMA MANGA PROFESSIONAL

So while the recipes are actually recipes developed by a professional chef, the food science behind them might be a bit questionable. It's common to find marinades containing honey and vinegar that make meat more tender and supple. If you pull water out of a piece of meat, that meat will end up less stiff and seem more floppy, but the collagen and tough tissue aren't actually affected. You see, honey is extremely hygroscopic, which means it absorbs moisture really well. While honey is said to contain enzymes that help digest both protein and carbohydrates, such as amylase, sucrase, and proteases (a group of enzymes that break down proteins into amino acids), there more of something that helps your body break down the proteins than have an active process in cooking. I don't believe the proteins are actually broken down by the honey. While cooking with honey is a technique that spans back to the middle-ages, where they did honey-cured ham and baked gammon coated with honey and mustard. Koromo-age is an actually popular batter frying technique in Japan.ДЄs for honey being a tenderizer, the food science behind it is not very well explained. When crushed there are more or less like breadcrumbs or panko crumbs, the only differ is they have a distinct soy flavor to them. Like with Yakitate! Japan, the recipes in the manga are supervised by an actual professional, in this case, chef Yuki Morisaki.ДЄs for the cooking techniques you mentioned, the crushed 'something' breading for fish is ' kaki no tane' (жџїгЃ®зЁ®), essentially soy-flavored rice crisps made to resemble Japanese persimmon seeds.

Shokugeki no soma manga