As her training continued, Lu Xinyi was re-introduced to rice and noodles which were the two primary staples of the Japanese diet. Rice, either boiled or steamed, was served at every meal. Noodles came in many varieties.

Among the most popular were soba, thin brown noodles made from buckwheat flour, the same dish that Ye Xieren made during their entrance exams. Then udon, thick white noodles made from wheat flour; and ramen, thin, curly noodles, also made from wheat flour.

Chef Kawashima took the time to explain each dish and their uses which Lu Xinyi easily took a grasp on. She also learned some cooking techniques she wasn’t familiar with.

She learned how to make ‘Shoyu Tamago’ which were hard-boiled eggs that are peeled and steeped in dark soy sauce. Visually, these eggs were quite different than the traditional hard-boiled egg most Westerners were accustomed to. Shoyu tamago weren’t white, but rather, they ranged light tan to dark brown, depending on one’s preference of saltiness.

Lu Xinyi also learned that simplicity was the key to Japanese cuisine. Chef Kawashima taught her several courses which included a few small items, often fresh and with simple flavors. She learned how to work with top-quality ingredients and do as little to the food as possible to bring out the color and flavor.

“After tasting several Japanese dishes, Miss Lu, what can you say about the flavors of Japanese cuisine?” the chef asked her as they prepared the ingredients for their sushi.

“There’s one thing I easily noticed, Teacher.” Lu Xinyi started, “Unlike the local cuisine I’m accustomed to that uses garlic, chilies, and oil in our dishes; Japanese dishes are mostly seared, boiled, or eaten raw and minimally seasoned.”

“That’s right. We rely on umami to bring out the best flavors of the ingredients we used. To add contrast to the food, simple condiments are often added to enhance the flavors. Light dipping sauces, citrus, miso, wasabi, pickles, and soy sauce may be included with the course,” Chef Kawashima explained.

“Miss Lu, you also have to remember that the choice of dishes is important. While Western cultures tend to appreciate matching dishware, Japanese cooks tend to use dishes with a variety of colorful patterns, shapes, and colors. The specific choice of dishes is important and seasonal. Fine restaurants will often use antique ceramics and lacquerware. When your server brings you a course—after asking what the food is, it is expected that you will also ask them to tell you about the dishes.”

Lu Xinyi hummed. This training wasn’t so bad after all. They might have traveled far from the capital, but the learning and new experiences she earned from visiting Chef Kawashima had broadened her understanding of Japanese cuisine, which was different from what she knew so far.

After lunchtime, Lu Xinyi and Chef Kawashima finished their sushi. It was at that moment, He Haotian returned with several bags of souvenirs and sweets at hand.

“Are you done? You know your husband keeps sending me messages, asking me what you are doing. He said you aren’t answering his phone calls,” he complained as he brought down the bags he was holding and looked over the set of sushi Lu Xinyi made under Chef Kawashima’s instructions.

He took a piece of sushi and placed it on his mouth, eating it with enthusiasm.

“Oh, this tastes so good, or maybe I haven’t had much lunch yet,” which earned a dangerous glare from his friend’s daughter.

“Uncle, if you don’t like it, don’t force yourself to eat it! No one’s asking your opinion here!”

“Ah, Xin’er. Calm down. I’m just teasing you. You don’t need to get riled up from it.” He Haotian chuckled before taking another bite from Lu Xinyi’s sushi.

Lu Xinyi could only watch as her mentor devoured the first sushi she made in her life. She was excited to have a taste of it, but she would have known that some rascal would dare to snatch it right on her face, leaving her helpless.

“So you think you can beat Ye Xieren now? I hate it when that Chef Qin keeps on bragging about Ye Xieren. While it’s true that Ye Xieren somewhat has a talent for cooking, he couldn’t even beat my apprentice,” He Haotian asked once he finished everything Lu Xinyi made.

His apprentice’s right eye twitched as she tried not to lash out on him. Ah, so it was about his pride as her mentor, not because she needed his help. Chef Qin had been testing He Haotian’s patience, not knowing that Lu Xinyi was his apprentice. ρꪖꪕᦔꪖꪕꪫꪣꫀ​ꪶ​

“I think so. With what I’ve learned today, I now have a deeper understanding of how Japanese dishes were cooked and presented,” Lu Xinyi said truthfully.

“As long as you could remember the basics, I don’t think you’ll lose easily to Chef Qin’s apprentice,” Chef Kawashima commented. Not to mention that her taste buds were way better than Ye Xieren. That was her biggest advantage over her peers and competitors.

—

When Lu Xinyi returned to the hotel, she found Shen Yi slumped on the floor of the living quarters of their suite while the twins snuggled on each of his sides, sleeping. Around them, toys and clothes were scattered.

“What happened here?” Lu Xinyi placed down her bags she brought with her and picked up the twins’ clothes on the floor one by one. The suite was one hell of a mess. It seemed like they were hit by a cyclone, a double cyclone.

Shen Yi looked back at her, looking helpless on his situation. Like what they’d decided the previous day, Lu Xinyi went out with He Haotian and her bodyguards, leaving him to look after the twins.

“Dear, please don’t be gone for too long.” Shen Yi begged his wife, feeling exhausted, although it was still mid-afternoon. He regretted not bringing Qiao He with him, leaving him at the capital to fix his schedule for the week.

Lu Xinyi snickered. “Why did you let them sleep on the floor with you?”

“I would’ve moved them to their rooms if I could. I don’t think I can move without waking them up,” Shen Yi said in defense. “How’s your day? You haven’t picked up my calls at all.”

“Sorry,” his wife apologized, “I was busy in the kitchen; I didn’t notice you were calling. I brought you something I made though. Wanna try?”

Shen Yi nodded and thanked her as she took sleeping little Yuyan on his left side so he could roll on his side and pick up the twin brother.

“Anything, as long as it’s edible.”

“When did I make something not edible?” Lu Xinyi narrowed her eyes at him. She followed her husband along the hallway, leading to the twins’ room and setting the little girl on the soft bed.

Thinking about it, Shen Yi couldn’t remember she’d made a bad tasting dish for him. After making sure that the twins were sleeping comfortably on their bed, Shen Yi took her hands to his, placing a kiss on her knuckles.

“Apologies, my lady. Let me rectify it.”

Lu Xinyi rolled her eyes and pulled her husband’s arm, leaving the twins sleeping on the bed.

“Come on, stop flirting already and eat with me. I haven’t eaten lunch yet.”

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