While most of the classmates defaulted with fish, Takumi and Isami chose an aigamo duck. Though the sauce that accompanied it was initially thought to be salsa verde, a common Italian sauce, it is actually made out of uruka (salted sweetfish offal), perilla, chives and yuzu pepper paste. They have cooked a Japanese version of salsa verde with instant uruka as the base.
- Aigamo Duck Meat
- Soy Sauce
- Black Pepper
Salsa Verde: Edit
- Self modified Uruka (salted sweet fish entrails)
- Soy Sauce
- Chili Peppers
- Yuzu Peels
- Sesame Oil
Yuzukoshō (柚子胡椒, also yuzugoshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty.
- This dish is the only known dish made during Hinako Inui's first assignment which did not involve the use of fish as the base ingredient.
- Hinako's reaction in this dish is when she was hugged by an Italian man that looks like Luciano Pavarotti wearing a duck head hat.