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The dish Renz presented had no obvious distinctive features. From a distance, no one could tell what it was until it was placed on the table.

Mana Nakiri narrowed her eyes. "You little rascal, you even know molecular gastronomy?" With her many years of judging experience, she could easily tell how the meat had been cooked just from the steak's color.

People in the underground culinary world had only vaguely heard of molecular gastronomy, but the higher one's status in the culinary world, the clearer one was about molecular gastronomy's international standing. This was the most popular international cuisine in recent years. While hints of molecular gastronomy could be found in many smaller food establishments, it was undeniable that many high-end restaurants were now researching molecular gastronomy.

"Ms. Nakiri, could you briefly explain what molecular gastronomy is?" Shinji Takahashi didn't know much about the different types of cuisine and hoped for a comprehensive explanation of this technical term.

"Molecular gastronomy is considered one of the world's most luxurious cuisines, and it's the most avant-garde cooking method of this era. Its origin is Spain, a country not particularly known for its gourmet food," Mana Nakiri said calmly. "It uses scientific instruments to break down ingredients and recombine them in new ways."

"With molecular gastronomy, you can eat foamy potatoes, lychees or melons disguised as caviar, mangoes and pumpkins shaped like fried eggs, and smoking strawberries."

"Culinary magic, that's what molecular gastronomy is."

Mana Nakiri quite enjoyed molecular gastronomy, because the more exquisite the molecular gastronomy, the more its finished product emphasized precision.

When human chefs prepare normal dishes, their mistakes can be within an acceptable range. Often, these errors don't affect the overall taste, only causing subtle differences that aren't corrected or re-made. After all, re-making a dish wastes too many ingredients, and if it's not aiming for 100% perfection, as long as it's edible and doesn't impact the overall taste, it's considered done.

However, a mistake in molecular gastronomy almost always ruins the entire dish.

Therefore, the finished molecular gastronomy dishes usually didn't cause a strong physiological reaction in Mana Nakiri's God's Tongue. If the dish's texture had no errors, it was at least palatable. It was when imperfections were magnified into a terrible taste that the God's Tongue found it unbearable. If there was a type of cuisine that could save the God's Tongue, then molecular gastronomy was one such form of cuisine.

Soue Nakiri, the eldest son of the Nakiri family, had been continuously researching in the field of molecular gastronomy.

However, merely making molecular gastronomy edible was one thing; satisfying the God's Tongue was another. Renz rolled his eyes. This is obvious. If I don't know many dishes, what about Erina's God's Tongue? And 's God's Tongue wouldn't be solved either. The more dishes I know, the better. Changing up the variety every day and trying to make every dish perfect is all that matters.

Though it sounded easy, doing it... was indeed a bit deadly.

"It's molecular gastronomy made with noodles, quite rare," Yoshino Ono said, frowning slightly. Traditional Japanese chefs generally didn't favor such new concepts. In this era, molecular gastronomy hadn't yet conquered most people's minds, and many traditional chefs were still very resistant. In their understanding, could something primarily made in a laboratory like molecular gastronomy even be eaten? It surely couldn't taste as good as handmade food.

There were three bowls of noodles in total. Each bowl had an empty small bowl beside it, along with twelve exquisitely packaged spice packets, sauce packets, and small side dishes. The three judges each took one bowl.

The small bowls were for their consumption.

The judges understood the purpose of these elegantly packaged spices and sauce packets; after all, the noodles in the large bowls were just plain noodles. However, the broth was truly captivating. Although it was just simple plain noodles, the color of the broth clearly showed a deep skill. The broth, in fact, was the soul of a bowl of noodles. The noodles themselves were mostly just an auxiliary element.

Yoshino Ono spooned some broth into his small bowl, picked up a tangle of plain noodles, and without adding any condiments, purely tasted the broth of the plain noodles.

As he slurped the noodles into his mouth, he also drank a good amount of the soup. The warmth of the lubricated broth filled his mouth, the hot soup accompanied the noodles, and after chewing, as the incredibly resilient noodles were bitten through, the rich soup flavor integrated within the noodles diffused from within.

Broth that explodes with such a taste is usually stimulating and appetite-inducing, but Renz's bowl of noodles lacked that pungent kick that stimulated the palate. Instead, it had a tranquil warmth, like a gentle breeze.

"The secret to this bowl of noodles lies in the condiments."

A glimmer of longing for discovery shone in Yoshino Ono's eyes. Yes, the plain noodles, the broth, and the tension they displayed, their allure to the palate, surpassed the dishes of others.

However, Yoshino Ono could sense the restraint in this noodle dish. The person who made this plain noodle dish could have made it even better, pushing the broth's flavor to new heights. So why didn't they? Yoshino Ono's peripheral vision caught sight of the small plates of condiments stacked on the table.

Could it be that they were afraid of making the broth too good, leading to it overshadowing... or suppressing the original concept? But the problem was, Yoshino Ono felt that there was no need to hold back; if the chef had poured all the intended ingredients and skill into the original broth, it would have already earned the highest score from him.

Renz watched the three judges. Their first step was almost uniformly to taste the original broth. He had anticipated this. As for holding back on the original broth, Renz deliberately made it more neutral to better react with his condiments, creating a strong contrast. If it had been too outstanding, Renz could have simply made Japanese ramen with his personal style more evident. In that case, the contrast between the soup and the mixed condiments wouldn't have been strong enough.

The biggest drawback of Japanese ramen was its mediocre visual effect. The novelty of molecular gastronomy lies in the visual impact it sometimes delivers, which ordinary dishes cannot. As long as it's displayed on camera, qualification is a certainty.

Yoshino Ono moved. He gently placed some of the garnished condiments from one of the small plates into his small bowl. The broth and noodles mixed again.

Perhaps concerned about insufficient flavor, he even swirled the small bowl with his chopsticks. From the small plates of condiments, Yoshino Ono chose a set that looked relatively simple.

When he tasted the original broth, and then again tasted the new noodles with added condiments, garnishes, and spices, Yoshino Ono's pupils contracted sharply the moment his chopsticks touched the noodles and his lips met the bowl.

"Vegetable broth and pork bone broth... perfectly fused together?"

"No, those textures are inherently compatible; mixing them is normal. But how was the advantage of both textures simultaneously brought out?"

"From the fragrant freshness of the vegetable broth, combined with the rich sweetness hidden within the bones of the pork bone broth."

"The original taste of the broth seemed to be washed away, imbued with new textures by these ingredients."

Yoshino Ono closed his eyes. Before him, various spices finely chopped Sichuan peppercorns, clean strands of fragrant herb, and cardamom could be clearly distinguished in the noodle soup, creating a wave of sensation in his mouth. But then, he heard another sentence from Renz.

"Would you like to add some other broth condiments?"

In front of him, Renz smiled faintly, prompting him.

Yoshino Ono swallowed hard. The broth in the small bowl surged down his throat.

Still... can mix other broths?

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