Shokugeki: Starting with a Tavern, Leaving Everyone in Tears of Craving.

Summary

. Chapter 43 discusses the perception of fried food, particularly tempura, which is often dismissed as junk food. However, true connoisseurs appreciate the skill and precision required to make high-quality tempura, which is crispy and light rather than greasy. Yoshino Yuki experiences the delightful crunch and flavor of the tempura, impressing her and others, including Isshiki. The chapter highlights the importance of understanding the smoke point of various oils when frying tempura, with different oils offering unique characteristics. Tadokoro Megumi inquires about the smoke points of different oils, leading to a discussion on suitable oils for frying tempura, such as sesame, corn, and soybean oil. .

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