“The Kamogawa Food Detectives” by Hisashi Kashiwai

I was in the kitchen, preparing for dinner, when Ari entered the kitchen and said, “There is this chef– wait, perhaps a competitor in a cooking competition. They prepared sashimi, right, and for some reason, the judges were like, ‘ Your sashimi is good, but you will need to elevate it more.’ How do you elevate a sashimi? It’s a raw and cold dish.” I’m paraphrasing, but you know the gist. That said, that was exactly my thought, too. I can understand if it’s beef tartare or carpaccio, but sashimi? The only thing I can think of is either you use a God-level technique (IDK, your knife skill is on par with Zoro from “One Piece”, I guess?) or catching a legendary-level tuna that people would mistake for a legendary Pokemon. Or add more wasabi? Perhaps? Anyway! It reminds me of this book that I finished last month-ish. I was hemming and hawing on whether I should write anything about this novel on this blog, mostly because this novel is… different. It’s not a bad novel; it’s just different…