Sashimi lids can be understood.

* This article is a re -edited part of the Kyoho Nachi "Kyomi Monogatari" (Kobunsha).

撮影＝牧田健太郎全ての画像を見る（6枚）

どの瞬間に塩を振るかで味は変わる

It is often said that "Kyomi is delicious" and "Nishi -san's dishes are special."Certainly, there is no one in Japanese restaurants in the world now has more skills.I am not judging with impressions and thoughts.He is doing what other chefs do not do objectively.

野地秩嘉『京味物語』（光文社）

For example, the timing to adjust the taste.There are several books that convey Kyomi recipes.Of course, Kenichiro Nishi is supervised.However, the recipe book has fate.There is a point that I can't write.That is the seasoning timing.

Sprinkle salt and add sugar in the broth.The recipe says how many grams are written.However, the amount varies slightly depending on the size, freshness, cooking season, and the person you eat.Also, the taste changes depending on where you shake the salt.

And the timing of the seasoning depends on the amount of the material and the amount of individuals, so if you write it, it will be long.It is difficult to understand even if you read it.It is difficult to convey even in videos.

｢刺身ふた切れで分かる｣日本料理で一流店をしのぐ

However, first -class chefs can season in an instant, based on all the differences in all conditions.With this material, it can be seen that such salt is shaken over the whole or only this part.

The recipe does not write that detail.The west has been cooking many kinds of vegetables and fresh fish for decades, so that can be done.

刺身ふた切れを差し出して…

It was when I was listening to the timing of seasoning.

"Would you like to eat?"

撮影＝牧田健太郎

I cut the sea bream in front of me and made the sashimi.I shake the salt little by little on both.

He told me to eat one immediately.The other is to leave a little time before putting it in your mouth ...

It took about a minute to say that I had time, and it was at most 2 minutes.It was just enough to put the sashimi to the counter customer and the customers carried the cut into their mouths.

The person who ate immediately felt salty.The second person who ate it felt sweet.It was a big difference.Secondly, the sashimi in his mouth was more sweet than the beginning.

Nishi didn't talk, but time brings out the sweetness.He was doing salt swinging that brings out the sweetness.

You can use salt, soy sauce or sugar, but the taste of the ingredients is changed during the time from putting in seasoning to eating.It is extremely difficult to convey the timing in letters and videos.You can't get that technique even if you read Kyomi's recipe book.

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