Spicy!
It should be put this way.
Since modern times, spiciness has gradually occupied an increasingly important position in the culinary world.
Firstly, spiciness can cover a multitude of flaws.
If ingredients aren't fresh, spiciness can mask the taste; if a chef's seasoning skills are lacking, a bit of spice makes it less noticeable!
Secondly, spiciness easily produces neurological pleasure, creating an addictive sensation that makes one want to eat more and more. This allows spiciness to enhance the dining experience at the lowest cost.
Of course, excessive use of spiciness can also destroy the original flavor of ingredients, so it is rarely used with high-end ingredients.
This can be seen in the reduction of chili, Sichuan peppercorns, and other seasonings in Sichuan cuisine for state banquets in China.
…
"Kuga, your cooking skills have improved slightly."
"It's just that your overuse of mala (numb and spicy) has never changed!"
Finally, Kobayashi Rindo finished a steaming plate of Mapo Tofu.
She was drenched in sweat, feeling incredibly refreshed.
That spicy kick seemed to make her lose her mind, compelling her to frantically seek the taste, no, the painful experience, brought by the Mapo Tofu!
But after finishing it and calming down a bit, she felt a sense of aversion.
She herself was a master of "rare ingredients," pursuing the value, taste, and effect of ingredients.
And this culinary philosophy, which elevates "spiciness" to the supreme level, completely destroys and masks the flavor of ingredients, which naturally goes against her philosophy.
"Senpai, I don't want to hear people say that spiciness will ruin one's taste buds."
"After all, spiciness is just a sensation of pain, not taste; it doesn't directly affect the tongue. So I want to prove to the world that it's not spiciness that chooses everyone, but everyone who chooses spiciness!"
Kuga merely shrugged at this.
He knew these words would definitely not convince Kobayashi Rindo, but he also had his own persistence.
Cooking is easy to learn but difficult to master.
The Upper limit (upper limit) of any cuisine is boundless, and even any single dish has no upper limit.
If Kuga Terunori could make people taste a myriad of flavors in this "mala"-focused dish, even with ample spices!
Then, why wouldn't that also be a correct path?
However, with his current skill level, Kobayashi Rindo felt that he probably couldn't reach that level.
…
At night, an Izakaya filled with the aroma of human life.
Any diner who came here could fully experience the myriad flavors of life, overflowing in this small, four-sided dining area, amidst conversations with the Shopkeeper in front of the walnut wood counter.
At this moment, an office worker, who had been working all day, was eating Mapo Tofu.
He first picked up a glistening piece of Tofu, blew on it a few times to cool it down slightly, and then slowly put it into his mouth.
Smooth, tender, numbing, spicy—just a careful chew.
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