2nd BOUT of the Régiment du Cuisine is between Megishima & Rindo, Mimasaka & Saito and Kuga & Tsukasa! The theme of each team is "Chilli", "Tuna" and "Green Tea". Mimasaka shows off his new skill which he devised from working together in a team. The rebel team unite as one to defeat the new found Totsuki Elite Ten! Their dishes are both ready and judgement begins...!
Red vinegar is made from sake lees that 
have been aged for a long period of time.
يُعدّ الخلّ الأحمر من بقايا السّاكي
.الّتي عُتّقت فترة طويلة من الزّمن
Reisessig wird aus Sake-Treber hergestellt,
der lange Zeit gealtert ist.
Se hace fermentando la pasta de arroz
que sobra al hacer sake.
Se hace fermentando la pasta de arroz
que sobra al hacer sake.
un vinaigre tiré d’un alcool
à longue maturation.
L'aceto rosso si ricava dai sedimenti
del sake lasciati maturare a lungo.
Ele é feito de borras de saquê que
amadureceram por um longo tempo.
Он делается путём долгой
выдержки осадка от сакэ.