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I'm familiar with some other cooking shows, but not all of them are nearly as
experimental as **Food Wars**. With something like "Yakitate!", being a baker,
there's a lot of truth behind the recipes and some of the crazy things Azuma
and some of the other bakers did. Not being a chef, I can't tell if some of
the cooking/recipes in "Food Wars" actually work like they claim in the show.
For example, in a recent episode Soma used some crushed something (I can't
remember) as the breading for fried fish, or the use of honey to tenderize
meat; how accurate are these things from the show?


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2015-06-02T22:02:33.940
22080
2016-07-24T18:15:24.103
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question
shokugeki-no-soma
How accurate is the cooking in Food Wars?


Like with _Yakitate! Japan_ , the recipes in the manga are
[supervised](https://twitter.com/shokugeki_anime/status/546151956658397184/photo/1)
by an actual professional, in this case, chef [Yuki
Morisaki](http://www.animenewsnetwork.com/encyclopedia/people.php?id=126499).

As for the cooking techniques you mentioned, the [crushed "something" breading
for fish](http://shokugekinosoma.wikia.com/wiki/Char_Okakiage) is "[kaki no
tane](http://www.e-kakinotane.com/more/)" (柿の種), essentially soy-flavored rice
crisps made to resemble Japanese persimmon seeds. When crushed there are more
or less like breadcrumbs or panko crumbs, the only differ is they have a
distinct soy flavor to them. [Koromo-
age](http://japanesefooddictionary.blogspot.com/2013/08/agemono.html) is an
actually popular batter frying technique in Japan.

As for honey being a tenderizer, the food science behind it is not very well
explained. While cooking with honey is a technique that spans back to the
middle-ages, where they did honey-cured ham and baked gammon coated with honey
and mustard. I don't believe the proteins are actually broken down by the
honey. While honey is said to contain enzymes that help digest both protein
and carbohydrates, such as amylase, sucrase, and proteases (a group of enzymes
that break down proteins into amino acids), there more of something that helps
your body break down the proteins than have an active process in cooking.

You see, honey is [extremely hygroscopic](http://www.benefits-of-
honey.com/honey-properties.html), which means it absorbs moisture really well.
If you pull water out of a piece of meat, that meat will end up less stiff and
seem more floppy, but the collagen and tough tissue aren't actually affected.
It's common to find marinades containing honey and vinegar that make meat more
tender and supple.

So while the recipes are actually recipes developed by a professional chef,
the food science behind them might be a bit questionable. Such things aren't
explained well in the anime and manga as the intended audience is supposed to
be Japanese. Some terms and techniques are probably more commonly understood
to native audience than ones overseas. Such as "A5" meat being pure Wagyu beef
from the Kagoshima Prefecture, such a designation does not really exist in
other countries.


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2015-06-03T00:23:45.850
22084
2015-09-21T05:00:48.913
2015-09-21T05:00:48.913
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Besides all the info already mentioned by the top answer and comments, someone
tried the kaki no tane breading here:

<http://en.rocketnews24.com/2015/11/23/we-test-out-a-new-way-to-make-fried-
chicken-the-prison-school-way-%E3%80%90rocketkitchen%E3%80%91/>

and basically said throw out your old breading.They used it on chicken though,
and got the idea from the Prison School manga. It was the google search link
that showed up right under yours.

(Just wanted to comment, but wouldn't let me with my new sign up rep)


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