The second round of the competition began!
Dojima Yin didn't immediately open the ingredient box. Instead, he set up two flat pans on the stove.
Next, he scooped up a considerable amount of reddish-brown paste from a sealed jar and placed it in a transparent glass bowl. Once one of the flat pans was heated, Dojima Yin poured the entire bowl of paste into it.
"Oh—"
Chiyoda Aichi walked up to the cooking station and sniffed the salty and fresh aroma reminiscent of soy sauce.
The judges began to explain.
"The fourth seat, a middle-aged man in a kimono, said, "This is miso, made from fermented soybeans, primarily in paste form. Chef Dojima is using red miso, which is fermented longer and contains more salt during its preparation, making it saltier than white miso."
Miso?
Many foreign viewers and chefs pondered thoughtfully.
