Deep Dive
直觉与灵感：两位料理大师的创作秘诀
我一直对井口和昆布两位料理大师的创作充满好奇。他们总是能将看似毫不相关的食材，巧妙地组合成令人惊艳的美味佳肴。这种组合并非偶然，而是源于他们对食材深刻的理解和对创作灵感的敏锐捕捉。
食材的季节性与可能性
我发现，选择当季食材是创作的关键。当季食材的特性最为突出，更容易激发灵感。例如，春季新鲜的白芦笋，可以制作成各种美味佳肴，也可以腌制或发酵保存，以备不时之需。秋季则可以寻觅到不同风味的食材。然而，并非所有食材都能单独成菜。肉类和鱼类需要和其他食材搭配，才能达到最佳的口感和风味平衡。
突破常规，创造新味
为了让食客体验全新的味觉感受，我常常会尝试一些不常见的食材组合。比起追求极致的经典菜品，我更倾向于创造新的菜品。这需要不断地尝试和探索，例如，白芦笋与无花果的搭配，就是一次大胆的尝试，它源于我脑海中突然闪现的灵感。我曾经尝试过许多人工水果，以及当时难以获取的油或粉末状食材，并利用冷冻或罐装的方式保存它们，以便在不同季节使用。
酸味的平衡与层次
在烹饪中，酸味的平衡至关重要。我会仔细斟酌不同类型的酸味，例如柑橘类水果的新鲜酸味、醋的酸味，以及腌制白芦笋的温和酸味和乳制品的酸味。如何将这些酸味巧妙地结合，创造出独特的风味，是我不断探索的方向。
主料与配角的和谐
我的创作过程通常是从选择主要食材开始。例如，如果使用南瓜，我不会刻意改变它的形状，而是选择烘烤或蒸煮，再搭配合适的调味料和酱汁。其他配料则如同南瓜的“配角”，它们需要与南瓜和谐相处，共同营造出丰富的口感和层次。例如，我曾尝试将盐渍的米粒花与南瓜搭配，效果出奇地好。
昆布大师的创作理念
昆布大师的创作风格深受其早期工作经历的影响，特别是“Pierre Hermé”的训练。Hermé作品中不同风味的组合，例如Ispahan的覆盆子、荔枝和玫瑰的经典搭配，给了他很大的启发。他认为，食材的搭配并非随意，每个组合背后都有其逻辑和原因。
他从自身丰富的经验、日常的观察以及大量的阅读中汲取灵感。他会对经典的食材组合进行个人化的演绎，例如，他尝试将栗子和洋梨的经典组合，加入芹菜，再搭配开心果，创造出独特的风味。他相信，即使是看似简单的食材，也能通过巧妙的组合，创造出令人惊喜的美味。
感官的融合：气味、颜色与口感
昆布大师的创作灵感也来自于对食材感官特性的敏锐捕捉。他会根据食材的气味和口感的相似性来判断它们的搭配，也会考虑食材的颜色。例如，他注意到桃子的果皮和果肉虽然颜色不同，但气味却有相似之处，于是尝试将果皮的独特香气与其他食材结合，创造出新的风味。
不断尝试，追求完美
无论是井口还是昆布，他们都强调不断尝试的重要性。他们会通过各种方式尝试食材，例如生食、煮食、烘烤或发酵，以找到食材最佳的呈现方式。这种对食材的执着和对完美的追求，正是他们创作出令人惊艳的佳肴的关键所在。
最终，两位大师的创作都指向一个共同点：对食材的深入理解，对灵感的敏锐捕捉，以及对完美的不懈追求。 这并非简单的食材堆砌，而是对食材特性、风味层次和感官体验的精妙平衡。
Shownotes Transcript
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In the spring, we make white asparagus in a fresh state and make delicious food. We store it in pickles or ferment it. We sometimes go to the store in the fall. White asparagus comes out in the fall.
I don't have much time to do that. I'm not sure if I can do that. I think it's out of season. So, you never meet Ichijiku and Haru's white asparagus? Never. I don't think so. I don't think we'll ever meet. It's interesting that we can meet by saving it in a restaurant or something like that. Basically, I want you to experience something new. I want to see a new taste. Originally, there was a dish called "Kore".
I think it's better to make a new dish than to put it in the ultimate. The ingredients I know should be changed as much as possible. Unknown ingredients, rare ingredients that don't come out much. Just use it as it is, or just bake it. In that way, in the combination of that, in that kind of rule,
For example, when did you think of matching a white asparagus with a fig? When? When? I thought about it in my head. I made a lot of artificial fruits. I used to process things that I couldn't get at that time, such as oil or powder, which had no shape. The scent was at its peak.
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I think it's important to choose the right sourness for the dish. Fresh citrus sour or vinegar sour? Or a mild sourness of white asparagus with pickles and a sourness of milk? I think it's important to combine them and make your own taste.
and add more and more to the dish. So you think about how to eat the main ingredients and then you add more and more ingredients? Yes, basically the main ingredients are the ingredients for the dish. For example, if you use pumpkin, you don't have to change the shape of the pumpkin. You can roast it or steam it. You can add the seasoning and sauce that goes with it.
The side characters who eat the pumpkin deliciously are pulled out from that kind of place.
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How about you, Konbu? You have a lot of things in your cake, even small and cute. I also like to add more flavors to my cakes. I'm also a bit like that.
I think the place I used to train at, called "Pierre Ellemey" is the base of my current creation.
Hermes uses a lot of different flavors and combinations. For example, there's a famous work by Ispahan called "Flambouaz", "Reich" and "Rose". These are all very well-made. If you don't have Reich, you won't have enough. If you don't have one, you won't have enough. If you add something to it, the flavor will be ruined.
The combination of three flavors that are very meaningful is like the creation of various Hermes. I also think from that point of view, and I think about the various experiences I have had in the training period that I have made so far, and the inside that I have noticed while walking around eating outside,
I've been reading a lot of books, and all of them are my own. When I think of something new, I think of chestnuts.
There is a combination of chestnut and yonashi in Hermes, but I think I can approach it differently with my own personality. In the blue part of chestnut and yonashi, when I cook, I often combine it with celery.
Celery is a little too much for sweets. It's a little hard to eat. I want to pull out that blueish part. I'm going to put pistachios in there. I think I'm pretty much like that. I think I think a lot about it. I don't know because I've never looked into it. In my opinion,
There are reasons for everything, and for different people, it's said that such a combination is not easy to come up with. I think so every time. It's strange, but it's all tied up in me. It's natural. There is a reason and it is chosen. I wonder if I can decide with a net lottery.
I wonder why this was here. But when I got it, it was a very completed taste and a new discovery. Even when I cook, there are times when I smell something different when I bake something in the oven. I think that this and this smell are very similar, so I think this and this probably go well.
There are also things that have similar colors. As I said earlier, the scent of the skin and the skin of the peach is different, but you can't eat the skin. Of course, there is a pattern of applying the skin to a scented oil, but if you combine the unique blue scent of the skin with another ingredient, it will be more like this. It's a different color. It's a different color.
I think the same goes for the Japanese one. It has a lot of different flavors. It's different from the roasted one and the fresh one. I cook a lot of things while I'm cooking. I touch the ingredients and smell them fresh. I try to cook or boil them. I try to cook or let them rest. I've been experimenting with a lot of things.
We can get the best of it.
Finally, can you give us a message for each office? We are waiting for you with seasonal vegetables, so please come again to play. Thank you. Thank you, Mr. Komu. Fortunately, the store of this revive kitchen and the store of our shop Angra are close, so please come to Omotesando and
I hope you will have a delicious meal and take a walk. If you take a walk, you will arrive soon. Please take a walk in Aoyama with dessert. I will go to play. Thank you. Thank you. Thank you for the chef, Iguchi Kazuya, and the confectioner, Tomonari. Thank you.