Not surprisingly, Kinokuni Nene’s dish is a sublime expression of the Edo-style soba tradition coursing through her veins. Creating a dish composed of two distinct light delicate flavors is no mean feat, but Nene pulls it off effortlessly, almost automatically. As if we didn’t know already, Souma is facing an uphill battle.
Souma also has to worry about the judges getting too stuffed on Nene’s soba. The noodles and sakura shrimp tempura disappear so easily from their plates, they seem to create an infinite time loop. Nene may have an inferiority complex when it comes to Satoshi, but he never failed to bear witness to the immense amount of hard work and dedication Nene put into everything she did—not just cooking—while other kids her age played around.
Her “environmental factors”, i.e. her strict upbringing that demanded results and perfection, are why she’s in the Elite Ten, and why she thoroughly impressed three Priests of The Book. But Souma also has something he’s “sunk a lot of time into”, and he calls it “Yukihira-style Seared Soba”. And at first glance it looks…kinda tragic? Especially compared to the austere work of art that was Nene’s dish.
Of course, if an ugly dish tastes better than the good-looking one (not to mention beats it in exciting every other sense), it’s easy to overlook it’s…looks. While Nene used the purest form of buckwheat flower (ichibanko, which only uses the endosperm), Souma used sanbanko, a flour made up of parts very near the outer shell of the grain.
Sanbanko trades ideal mouthfeel for increased aromas, but in his quest to replicate the genre of instant noodles to gourmet stature, he leaned into that coarseness by crisping the noodles via stir-frying. Ichibanko’s delicate flavor would have been ruined, but the sanbanko noodles hold up.
Other bold touches include the generous use of duck, as well as a variety of seasoning spices to diversify the judges’ experience. While Nene’s soba let them travel through time to eat it over and over again, Souma’s seems to transport the judges back to an ideal moment in their lives: enjoying their friends’ company at a summer festival as fireworks blaze in the sky.
Nene is ultimately correct that she utilized all of her amassed knowledge and experience to create the very best Edo-style soba she could for the judges. BUT, it wasn’t the best dish FOR THE VENUE. The environment that matters most is the one in which the shokugeki is taking place, which grew colder and colder as the storm worsened outside.
As a result, the delicate aromas of her dish suffered, while Souma’s held up. Nene herself confirms this when she tastes her noodles and then Souma’s. Her soba is best enjoyed in a much more controlled environment. I believe this is the first instance in Food Wars anime of the ambient temperature of the shokugeki hall playing a factor in the judges’ decision. And I loved Alice conferring with Akira on the science of how Souma beat Nene.
One more environment that favored Souma is his upbringing in a busy diner. From a young age, he learned how to keep track of a lot of different things and dishes at once, because diners are places where the food is slung fast, eaten fast, and the customers turn over fast. Compare that to Nene’s restaurant, whose sophisticated clientele are willing to wait for the best possible meal.
Souma’s extra stamina and the speed with which he experiments and crafts new flavors and methods with which to defeat his opponents, is second to none (I’d wager Subaru is close, owing to his dedication to stalking and copying his targets). And it pays off here.
Megashima soundly defeats Kaburagi off-camera, proving even a former third-seat is still a formidable challenger; which gives the rebels a clean 3-0 sweep in the first bout of the Team Shokugeki. It’s a major setback for Azami, who only shows his frustration in the shadows.
However, that’s all for this second cour of Shokugeki no Souma 3; we won’t learn who wins (or more likely, how the rebels ultimately defeat Azami) until the third cour. Whenever that comes, I be waiting with an empty stomach.