The Yukihira Style (ゆきひら流 Yukihira-ryū) is an original cooking style that is based on creative trial and error and is not limited to any specific theme.
This style is an original cooking style created by Jōichirō Yukihira, who began developing the method as far back as his high school years at Tōtsuki Culinary Academy. Jōichirō later perfected his signature style as he was traveling the globe while he was working as a freelance chef, working alongside and learning from culinary masters from around the world, and becoming a world-famous chef in the process. Eventually, he returned to his home country of Japan and settled down with his wife and started working in her family's small diner in the Sumiredōri Shopping District. Jōichirō later had a son, Sōma, whom he passed on his cooking style to.
The basis of Yukihira Style Cookery comes from a sythesis of thousands of cooking disciplines and a wide knowledge of culinary preparation from practical food application and ingredient experimentation. The mixture of various cooking techniques from around the globe, which are blended into the cooking process, creates a new dimension of flavor that is not limited by nation or theme.
A vast majority of the Yukihira styled dishes are founded in Japanese cuisine, however, the style is not nearly limited to just Japanese dishes; Sōma has been shown to use the Yukihira Style to make Italian dishes, such as Risotto, French dishes, such as Soufflé, Indian dishes, such as Curry, Chinese dishes, such as Mapo Tofu, and western dishes, such as Beef Stew.
The main strength of this technique is its constant evolution, since it is based on creativity and developed through trial and error. This allows the chef to continually test out new ideas and 'think outside of the box'. Even mistakes from previous dishes have been used as a basis for some of the style's future dishes.
While this cooking style is capable of producing a vast variety of delicious dishes, it is not without its flaws. Since this style is based on trial and error methods, it takes years to "master" and requires significant culinary expertise, as well as extensive research and experimentation.
Another downside of this style is that the trial and error technique is a double-edged sword. While experimenting, the chef runs the risk of making a dish that tastes absolutely horrible, such as Grilled Squid Tentacles Dressed in Peanut Butter. In some cases, the dish can be so terrible, it causes a traumatic taste-based hallucination.
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