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Chapter 527 522. Fishing Association (Flowers Update 2/5)

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    ¡®Click, click¡¯, a flash of light came on, and Qin Shiou¡¯s smiling expression was frozen in the photo.

    Putting down the check template, Qin Shiou asked Bird in a low voice, "Why do I need to take pictures too?"

    Bird smiled happily: "Because this way we can enjoy the thrill of setting a world record together."

    Catching a four-meter-long bluefin tuna this time is a big event for fishing friends around the world. The president of the International Fishing Association personally came from Hawaii to award certificates and bonuses to Nelson and his team.

    The president of the International Fishing Association is Robertson Mimm. He is a British man, about fifty years old, but he does not look old at all. He has dark hair, a ruddy face, speaks in a loud voice, and is in very good health.  Great.

    "Congratulations, Nelson, my man, you have done a big thing." Robertson said to Nelson while drinking coffee after sitting down.

    Nelson smiled happily and said: "Thank you for the compliment, Mr. President, it is a lucky thing to catch the Golden Gun King, and it is even more lucky to be recognized by the International Fishing Association."

    Robertson knew that Qin Shiou was Nelson's boss, and later said to him: "I've heard of you, Mr. Qin, and you once left a legend in Gloucester Harbor. The bet between you and the fishermen remains today.  It¡¯s spread locally.¡±

    ¡°Fishermen all call it the curse of the mysterious East, because for a while, fishermen failed to catch bluefin tuna in Gloucester Harbor.¡± A middle-aged man who looked like an assistant added.

    Qin Shiou didn't expect that his reputation was quite big in the fishing circle, but he probably wasn't a good one, so he shrugged and said, "It was just a joke at the time. I didn't expect those friends to take it seriously and perform abnormally. It's a pity."

    "Fishing is like this. Sometimes all the fish don't recognize your bait. They are far away from you, as if they smell the butcher's breath on you through the sea water." Robertson laughed and said to Qin Shiou.  Gloucester is unfazed by the conflict with the fishing association.

    Taking Gloucester Harbor as the entry point, the group started chatting while drinking afternoon tea and tasting Tokyo specialty snacks such as sushi, takoyaki, and fish balls.

    Finally, Robertson asked Nelson: "This fish is expected to earn you more than five million. Man, have you ever thought about what to do with this money? For example, buy your own boat and go fishing around the world?"

    Nelson shook his hand and said: "No, no, no, Mr. President, I don't have that much time. Our fishing ground is about to catch a fish, and we will be very busy later. As for the use of the money, I will consult my boss.  Because he is a rich man and he has experience, right boss?¡±

    Robertson patted Qin Shiou on the shoulder and laughed: "I can see, man, you are a good boss. Look, you have conquered the young man's heart. To be honest, if I suddenly made five million, I would definitely order  Make a beloved wooden fishing boat and travel around the world.¡±

    Qin Shiou smiled and said: "Actually, I'm not such a caring boss. It's just that this bastard Nelson owes me millions. He knows that after paying off the money, he will still be a pauper, right buddy?"

    Nelson ate a small takoyaki and gave it a thumbs up. He didn¡¯t know whether he was praising the taste of the takoyaki or Qin Shiou¡¯s joke.

    In the evening, Robertson treated him to a treat, and the group went to Azabu Yukimura, a famous traditional gourmet restaurant in Tokyo.

    Azabu Yukimura is one of the fourteen Michelin three-star restaurants in Tokyo. Chef Jun Yukimura comes from a family of Japanese cuisine. He started learning cooking from his father at the age of eight. In the summer of 2000, he opened the family restaurant from Kitakyushu to Tokyo.

    Like all three-star restaurants, Azabu Yukimura¡¯s ordering time was a week later, but after all, Robertson was the president of the fishing association and had a rich network of connections. He was able to get a seat within a phone call, and Qin Shiou and his party were able to benefit from it.

    When Robertson and others arrived at the restaurant, a middle-aged man with a turban on his head and a chef's costume was waiting respectfully at the door of the restaurant. When he saw them, he bowed and shouted: "Yila Shrimp Yima San."  !¡±

    Robertson returned the salute: "Arigado!"

    Qin Shiou didn¡¯t understand Japanese etiquette, so he just imitated the big cow and did whatever Robertson did.

    This restaurant is small in area, decorated with logs and cardboard, and full of simple style. There are only 9 counter seats and 1 round table in the store. Robertson ordered the round table.

    Nelson smiled and said: "Mr. President, you are so proud that you can book such a seat."

    Robertson smiled and said: "That's nothing. I just called a senior section chief of the Tokyo Fisheries Department."?He has face.  You see, the boss went out to greet us just now because he received a call from the section chief.  "

    The specialty of Azabu Yukimura is variety. The owner, chef Jun Yukimura, is known as the master of using seasonal ingredients in Tokyo. The ingredients used are almost different every day, and only the food that is most suitable for this season is made.

    This kind of restaurant does not require them to order food. They only need to tell the chef about their eating habits or what they want to try, and the chef will make it as requested.  Therefore, it is not easy to be a chef in a Michelin three-star restaurant. You not only know how to cook, but you also need to know how to order.

    There is a saying in Tokyo about eating crabs in late spring. This is different from China¡¯s Golden Nine and Silver Ten. Crabs are cold food. The Japanese eat crabs in late spring to prepare for the scorching heat. The main meal prepared for them tonight by Yukimura Jun is  Crab.

    Soon the dishes were served one after another. Apart from the side dishes, the first thing to be served was the crab shells on small plates.

    When the dish was served, Jun Yukimura came up to explain it, and the accompanying translator said: "The chef said that the Japanese have a saying about eating crabs, which is called 'Jenjin crab that you must eat once in your life.'  He invites everyone to try leaf crabs and long-legged crabs.¡±

    Qin Shiou picked up a crab shell, which contained two pieces of tofu-like white and delicate crab meat and a golden crab roe in the middle. He dug out a piece with crab claws and tasted it. It was delicious and sweet, which was indeed extraordinary.

    In addition to the Jingren crab, Qin Shiou was also impressed by the restaurant¡¯s signature dish, Horikawa burdock mixed with crab.

    The boss said that the burdock he uses is selected Horikawa famous burdock, and the crabs used are still Japanese crabs.

    Robertson praised him repeatedly for his food, and the boss smiled cheerfully and said he was a compliment again and again.

    Seeing that Wei Ni liked it, Qin Shiou asked the boss for advice. The boss didn't hide his secrets and took him to the kitchen to make one himself.

    Qin Shiou followed suit, first boiling and removing the shells of the crabs, cooking the burdock with a mixture of wine, bonito soup, and light soy sauce, and then paired it with the lettuce that had been marinated in wine, bonito soup, sweet cooking wine, and soy sauce.  Then put some plant roots into the special white sauce and dissolve it, then mix it according to the amount.

    After watching it, Qin Shiou understood. No wonder the boss is not afraid of you learning to walk. Unless the boss carefully trains you to learn this craft, it is difficult to learn the original taste: bonito soup and crucian carp soup are the secret recipes!  (Remember the website address: www.hlnovel.com
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