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Shokugeki no Soma


Alt Names: alt ยอดนักปรุงโซมะalt Batalla Gourmetalt 食戟のソーマalt 食戟之灵alt Food Warsalt 소객의 소마alt Shokugeki no Souma
Author: Tsukuda Yuuto
Artist: Saeki Shun
Genres: Comedy ComedyCooking CookingDrama DramaEcchi EcchiRomance RomanceSchool Life School LifeShounen ShounenSlice of Life Slice of Life
Type: Manga (Japanese)
Status: Ongoing
Description: Yukihira Souma's dream is to become a full-time chef in his father's restaurant and surpass his father's culinary skill. But just as Yukihira graduates from middle schools his father, Yukihira Jouichirou, closes down the restaurant to cook in America. Although downtrodden, Souma's fighting spirit is rekindled by a challenge from Jouichirou which is to survive in an elite culinary school where only 10% of the students graduate. Can Souma survive?
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Chapters

Title Group Contributor Date
Ch.95: A Battle Surrounding the "Season"
Casanova KidCongo 2 days ago
Ch.95: Bataille de saison
Japan-shin SethShin 3 days ago
Ch.94: Seizing the Season
Casanova KidCongo A week ago
Ch.94: Aprovechando la temporada
Tomoeda Scans Lui-san 6 days ago
Ch.93: The "Sword" That Announces Autumn
Casanova vadoff 2 weeks ago
Ch.93: La espada que anuncia el otoño.
Tomoeda Scans Lui-san 2 weeks ago
Ch.92: Firestarter
Casanova KidCongo 4 weeks ago
Ch.92: Igniciador
Tomoeda Scans Lui-san 3 weeks ago
Ch.91: Beats Eating Each Other
Casanova KidCongo 4 weeks ago
Ch.91: Bestias devorándose la una a la otra
Tomoeda Scans Lui-san 3 weeks ago
Ch.90: Iron Will, Heart of Steel
Casanova KidCongo 17 October 2014 - 03:47 PM
Ch.90: Voluntad de hierro, corazón de acero
Tomoeda Scans Lui-san 4 weeks ago
Ch.89: Morning Will Come Again
Casanova KidCongo 09 October 2014 - 06:36 AM
Ch.89: El mañana vendrá de nuevo
Tomoeda Scans Lui-san 14 October 2014 - 04:01 AM
Ch.88: ~DREAMLAND~
Casanova vadoff 01 October 2014 - 03:01 AM
Ch.88: ~Tierra de ensueño~
Tomoeda Scans Lui-san 06 October 2014 - 01:47 AM
Ch.87: Secret Plan
Casanova KidCongo 26 September 2014 - 10:50 AM
Ch.87: Plan secreto
Tomoeda Scans Lui-san 29 September 2014 - 03:07 AM
Ch.86: Garniture
Casanova mark041793 14 September 2014 - 07:29 PM
Ch.86: Adorno
Tomoeda Scans Lui-san 24 September 2014 - 04:30 AM
Ch.85.2 Read Online
Casanova KidCongo 10 September 2014 - 05:38 PM
Ch.85.1 Read Online
Casanova KidCongo 10 September 2014 - 05:38 PM
Ch.85.1: Especial Jump Next
Tomoeda Scans Lui-san 29 September 2014 - 03:09 AM
Ch.85: The First Bite's Secret
Casanova KidCongo 10 September 2014 - 05:36 PM
Ch.85: El secreto dl primer bocado
Tomoeda Scans Lui-san 23 September 2014 - 02:53 AM
Ch.84: Hidden Assignment
Casanova KidCongo 06 September 2014 - 10:14 AM
Ch.84: Asignación secreta
Tomoeda Scans Lui-san 21 September 2014 - 08:15 PM
Ch.83: The Chaser And The Chased
Casanova mark041793 24 August 2014 - 07:19 AM
Ch.83: El cazador y el cazado
Tomoeda Scans Lui-san 30 August 2014 - 05:48 AM
Ch.82: Starting Line
Casanova KidCongo 11 August 2014 - 03:19 AM
Ch.82: Línea de salida
Tomoeda Scans Lui-san 15 August 2014 - 02:25 AM [A]
Ch.81: The Observer Arrives
Casanova KidCongo 05 August 2014 - 01:31 PM
Ch.81: El observador llega
Tomoeda Scans Lui-san 08 August 2014 - 09:04 PM
Ch.80: The Conditions for the Challenge
Casanova KidCongo 29 July 2014 - 05:49 PM
Ch.80: Las condiciones para el desafío
Tomoeda Scans Lui-san 04 August 2014 - 05:27 AM
Ch.79: The Last "Card"
Casanova KidCongo 21 July 2014 - 06:32 AM
Ch.79: La última "Carta"
Tomoeda Scans Lui-san 30 July 2014 - 02:51 AM
Ch.78: A Paper-Thin Difference Between Offense and Defense
Casanova KidCongo 15 July 2014 - 11:24 AM
Ch.78: Una insustancial diferencia entre la ofensiva y la defensiva
Tomoeda Scans Lui-san 20 July 2014 - 05:34 AM
Ch.77: Pursuer
Casanova KidCongo 08 July 2014 - 06:08 PM
...
225 chapters hidden in 5 languages. Click to show all.
...
Vol.1 Ch.2: La lengua de Dios
Tomoeda Scans Lui-san 06 July 2013 - 01:30 AM [A]
Ch.2: ลิ้นเทพเจ้า
Paiking Gokinggo 08 December 2012 - 02:50 PM
Ch.1: The Endless Wilderness
Casanova Finestyle 30 November 2012 - 05:33 AM
Ch.1: Bezkresna Dzicz
ZlyAnon ZlyAnon 10 February 2013 - 12:56 AM [A]
Ch.1 Read Online
Rulate Project kentus 17 September 2013 - 08:08 AM [A]
Vol.1 Ch.1: El interminable desierto
Tomoeda Scans Lui-san 06 July 2013 - 01:25 AM [A]
Ch.0: [Oneshot]
Utopia Nx-Kun~ 16 July 2013 - 07:31 AM
Ch.0: Oneshot
Rulate Project kentus 17 September 2013 - 08:04 AM
Ch.00: [Oneshot]
Tomoeda Scans Lui-san 16 June 2014 - 02:48 AM [A]
Ch.0: One-shot
MasterPieceNoFansub Ryosuke 17 July 2013 - 08:37 PM


4957 Comments

Still roting for Nikumi x souma... thought taking into account it's gourmet manga I doubt anything gonna happen

Well it could be something like in Naruto at the end

 

Spoiler

 

At least that seems to be a pretty common move for shounen manga haha.

Obviously Souma is gonna take the stage by storm. Kurokiba and Hayama are both underestimating him, therefore they'll lose.

 

Never underestimate your opponent... guess cliched but still fair point

 

ch95.

-When the committee (or whoever) chose the ingredient, did they foresee Souma going for the "not fresh" route? If not, didn't they put him in a disadvantageous position knowing the possible preparations for the ingredients? Actually it still sucks even if they did, because he's kinda forced to take that route. Then again, that's the point of the "themes". They shouldn't have mentioned the 'common specialty' thing though.

(...)

Pretty sure themes were chosen before actual tournament started, otherwise they could be suspected on favoring some of contestants 

 

When he's in a pinch, he looks for Ryouko. I ship those two.

Still roting for Nikumi x souma... thought taking into account it's gourmet manga I doubt anything gonna happen

Yay Ryoko!  

I'm happy to see Ryouko getting more screen time.

 

 

Hopefully some future chapters will be dedicated to showing how the rest of the Polar Star Dorm have grown.

how to chop fish in lewd manner????????

scale the fish and show its bare skin

Well, at least he isn't taking a living fish to the event to chop off its head in front of everyone in a lewd manner.

 

how to chop fish in lewd manner????????

Seems like he's going to pickle the fish?

Obviously Souma is gonna take the stage by storm. Kurokiba and Hayama are both underestimating him, therefore they'll lose.

 

I know that this process works really well on certain types of meat from big animals, especially from cows, pigs, and large fish. Aged steak, tuna, and pork are definitely known as premium goods. I was under the impression that smaller creatures tended to break down a lot more quickly, thus are much more difficult to age without overshooting.

 

This chef here made it work with flatfish, and in 5 days. So souma can probably make it work if he fillet the fish flat.

http://munchies.vice.com/articles/well-aged-meat-will-not-kill-you

 

 

There’s a common misconception with fish that it should be eaten straight from the sea. I’m aging Dover sole for up to seven days and we buy with that in mind, working five days ahead. The number of times you hear people saying, “the fish was as fresh as sushi” is crazy, because really, the tuna loin they’ve eaten is probably about three weeks old. With Dover sole, if you cook it fresh, it’s tough and springy. If you speak to the fishermen they’ll tell you that you have to age it—it’s not the sort of fish you want to cook fresh.

 

We don’t just wing these things, though; the fish has to be carefully cleaned. You have to get rid of the roe and the guts because they don’t last. We leave the fish flat and dry in a fridge set at one or two degrees. Some of my chefs were dubious about this at first, but, after aging it for five days, I put a sole in the oven and got them to taste it. They all asked what I had seasoned it with, because it tasted more savory and intense, but of course I hadn’t seasoned it with anything—it was completely naked when it went in the oven.

So this time around, it's Smoke + Fermentation combined, eh?

 

Anyone else getting a Captain Planet feel?

Captain-Planet-300x200.jpg

 

Maybe we'll work our way up to using all the powers of the Polar Star.

...

as long as not turn like this ...

http://www.bbc.com/news/world-middle-east-27258303

I don't really like Surstromming ... *x* ...

considering he brought smokey (yes, I'm calling him that) and megumi (who we know specializes in dried and pickled food), it's pretty obvious what he intends to do

If Souma is going to try aging fresh, very small fish well, that is probably the hardest method he could possibly have chosen.

Well, not necessarily, fish has fame for losing it's freshness remarkably quickly (as opposed to land animals' meat), which caused a specially high development of techniques to conserve it, and he likely isn't just going to age it alone, he's probably going to smoke it or pickle it.

 

As for the size issue, most conserved food comes in small pieces anyways, since the conservation process aims to avoid it decomposing at all, while still retaining the desireable aspects of the aging (maturing=good, decomposing=bad).

The whole idea of aging meat is that natural enzymes are released as part of the decomposition process which break down meat into more easily re-used materials (easy to get energy). This translates to better taste (since we are programmed to find easy energy tasty), which continues to improve until the point when bacteria begin to consume the newly accessible nutrients and convert them to lower entropy compounds (poop...), which naturally don't taste very good.

 

I know that this process works really well on certain types of meat from big animals, especially from cows, pigs, and large fish. Aged steak, tuna, and pork are definitely known as premium goods. I was under the impression that smaller creatures tended to break down a lot more quickly, thus are much more difficult to age without overshooting. 

 

If Souma is going to try aging fresh, very small fish well, that is probably the hardest method he could possibly have chosen.

 

Most of Asia tends to be heavily fish oriented because that's what they had access to. And yes there are a lot of things they invented for aged fish, remember refrigeration is a relatively new phenomena. There are lots of ways to preserve meats, and there are other ways that also work with fish.

 

There's probably not enough time to dry it out, but that is one thing Asians are really well known for.

 

Anyway it's easy to cook fresh anything, especially fresh fish. Yes just light salt and then cooking it is enough if it's really fresh. That's how you're taught when you're camping or otherwise living off the land, you just don't have the luxuries of preparing in elaborate ways really. Actually even if you slaughter something and then freeze it immediately, a lot of the time it doesn't take much either.

 

I actually get my meat nowadays freshly slaughtered. As in I go in, point out what I want, then they go kill it and put it in bags for me. I've also found that if you get fresh vegetables, like out of a garden or something, most of them you don't need to cook and can also just eat raw. It was actually a huge revelation to me when I found this stuff out.

 

But then I'm kind of a simple guy I guess haha. I'm sure it'll be more complex for this cooking contest. The general theme always has been however that Souma will take something very normal and add a huge twist in it that beats the really fancy stuff other people make.

So this time around, it's Smoke + Fermentation combined, eh?

 

Anyone else getting a Captain Planet feel?

Captain-Planet-300x200.jpg

 

Maybe he'll work his way up to using all the powers of the Polar Star.

The whole idea of aging meat is that natural enzymes are released as part of the decomposition process which break down meat into more easily re-used materials (easy to get energy). This translates to better taste (since we are programmed to find easy energy tasty), which continues to improve until the point when bacteria begin to consume the newly accessible nutrients and convert them to lower entropy compounds (poop...), which naturally don't taste very good.

 

I know that this process works really well on certain types of meat from big animals, especially from cows, pigs, and large fish. Aged steak, tuna, and pork are definitely known as premium goods. I was under the impression that smaller creatures tended to break down a lot more quickly, thus are much more difficult to age without overshooting. 

 

If Souma is going to try aging fresh, very small fish well, that is probably the hardest method he could possibly have chosen.

Thanks for the information! (I'm serious, no sarcasm)

Well, at least he isn't taking a living fish to the event to chop off its head in front of everyone in a lewd manner.

The whole idea of aging meat is that natural enzymes are released as part of the decomposition process which break down meat into more easily re-used materials (easy to get energy). This translates to better taste (since we are programmed to find easy energy tasty), which continues to improve until the point when bacteria begin to consume the newly accessible nutrients and convert them to lower entropy compounds (poop...), which naturally don't taste very good.

 

I know that this process works really well on certain types of meat from big animals, especially from cows, pigs, and large fish. Aged steak, tuna, and pork are definitely known as premium goods. I was under the impression that smaller creatures tended to break down a lot more quickly, thus are much more difficult to age without overshooting. 

 

If Souma is going to try aging fresh, very small fish well, that is probably the hardest method he could possibly have chosen.

Well he's gathered the two pros so I don't doubt that. He'll have to gain the skills to judge ingredients eventually though. 

It's not that he lacks the skill to judge ANY ingredients, simply that he lacks a specialty in fish, and pacific saury in particular. The way his background has been given, in all likelihood Souma would fair well compared to other many of the other students at Tootsuki, even some of those who specialize to one degree or another in fish, in judging which is best. The issue here is that Hayama and Kurokiba are 'notable specialists' with particularly adapt skills and backgrounds well suited to selecting fish for this contest.

 

Because of the level at which they are cooking this provides them a notable advantage in flavor before any of the cooking is done. Previous chapters have shown us Souma's skill in judging other ingredients. This is simply an area he would likely continue to grow in throughout is life as a cook rather than learning suddenly.

 

I'm not sure why I spent so much time on that but. . . well, here y'go. xD

Since they're underestimating Souma so much, I'll leave it to him to surprise me with a win.

 

"If you only look ahead, you won't see what's coming up behind you."

Prolly, I was wondering though why he doesn't try to get some live and store it in a tank though.

Cause he already said that the best fish is not necessarily the freshly caught one. And that the best flavor is between the time it was caught and before losing it's freshness. Cause many factors affect the taste like the ice, times, etc... So, storing one in a tank may reduce the flavor cause you removed it from the natural habitat before preparing it. 

ch95.

-When the committee (or whoever) chose the ingredient, did they foresee Souma going for the "not fresh" route? If not, didn't they put him in a disadvantageous position knowing the possible preparations for the ingredients? Actually it still sucks even if they did, because he's kinda forced to take that route. Then again, that's the point of the "themes". They shouldn't have mentioned the 'common specialty' thing though.

 

 

When he's in a pinch, he looks for Ryouko. I ship those two.

lol, this. 

 

Souma 'needing' her is probably some weird coincidence but it sure makes me happy.

WHY THE HELL DOES IT HAVE TO CONFORM EVERY SINGLE SHONEN CLASSIC PLOTLINE. I mean, yea, it's a shonen through and through but even for a shonen it's stupid to have this three way fial and act like Souma is jst an outsider even though it's CLEAR AS FUCK that he's really good. you're just making your manga loose credibility and personality FFS

it's clear to us that he's the boss here, but it'd seem pretty obvious to any spectator that smell-guy and angry-guy are way above souma

...

hmm ... 4-5 days ...

is he trying to fermenting it ? or curing and smoke it ?

Well he's gathered the two pros so I don't doubt that. He'll have to gain the skills to judge ingredients eventually though. 

Since they're underestimating Souma so much, I'll leave it to him to surprise me with a win.

WHY THE HELL DOES IT HAVE TO CONFORM EVERY SINGLE SHONEN CLASSIC PLOTLINE. I mean, yea, it's a shonen through and through but even for a shonen it's stupid to have this three way fial and act like Souma is jst an outsider even though it's CLEAR AS FUCK that he's really good. you're just making your manga loose credibility and personality FFS

Now is more like Yukihira... his trumph were always the taste of masses (that don´t have how to acquire the best of the best)...  ignoring the quality of a raw ingredient in favour of the actual preparation... like all that hype against supermarket goods in past confronts... An interesting contrast with some actual culinary shows where they make these sophisticated sandwiches that tack in a lot of goods, cover it with cream cheese and is read to serve...

 

On a side note, getting help from his fellows, now he is going for Polar Star dorm collab?

 

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mr. Poneis


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