And now the moment of truth. Tasting judgement.
First, dishes of challenger Nakazawa. “I chose items from Edo-Mae zushi that I could prepare in just an hour.” And Nakazawa does choose to redo his Gizard Shad nigiri. “I now see why you said you feel gentle when eating this.” Now comes the fatty tuna, one comes with the pickled radish on top with old style soy marinated item, the other the modern version of that. Now his Conger Eel, one the salt and the other which is special sauce.
“We have one with wasabi… and another without.” “Which do you like better?”
Now up. Iron chef Morimoto’s dishes. “Sushi has already become a worldwide thing, so there should be something else other than Edo style sushi, so I tried to make international sushi.” Morimoto will also begins with Gizard Shad and he is place Funa Zushi roll and wasabi on top. Now the Vietnameze Spring Roll style tuna is coming. And he’ll torch the other tuna offering one last time. Now Risoto that Morimoto created out of sushi rice. “He always does this. Challenges our prejudice. What do you think about that?”
“The challenger taught us about the heart of true Edo-sytle sushi. And the Iron Chef showed us sushi for this next century. I really enjoyed our first sushi battle. Now the verdict…”
Challenger Nakazawa is offering Gizzard Shad Edo-Mae Nigiri, Soy Marinated Tuna and Fatty Tuna, Conger Eel Edo-Mae Nigiri, Dried Gourd Shaving Roll, and Edo-Mae Omelet Nigiri.
Iron Chef also has five dishes including Gizzard Shad Nigiri and NY Style Ginger, Vietnamese Style Tuna Roll and Nigiri, Steamed Conger Eel Sushi, Sha-Risotto, and Popped Rice and Kampyo Ice Cream.
Morimoto uses dried gourd shavings to make ice cream. The judges seem to be turned off by this idea. Some people ask why and Morimoto says why not.
Morimoto’s imagination goes wild.
Nakazawa uses a red vinegar to make sushi rice. Red vinegar is stronger than a rice vinegar, but typically used for edo-mae sushi.
Morimoto marinate tuna with mayo to use in a Vetnamese-style spring roll. The iron chef also makes Funa Zushi rolls.
Nakazawa’s ice cream is not done and the time is running out.
The iron chef tackles Kampyo (dried gourd) and milk while Nakazawa stick with more traditional way of preparing kampyo. Nakazawa says that there are so many incorrect versions of edomae zushi he is here to show the authentic way of making it. Separately, he is working on Kohada using double shots of vinegar and salt.
Iron chef is making Funa Zushi, the oldest form of sushi. For most people, this is an acquired taste, almost smells like blue cheese. Fukui asked him why he took such risk? “Funa zushi is the roots of sushi and without its roots, how are going to present the essence of sushi?” answered Morimoto. Interestingly enough, he uses bacon to add flavor to the Congo eel.
