“The first thing Rika felt was a strange breeze emanating from the back of her throat. The cold butter first met the roof of her mouth with a chilly sensation, contrasting with the steaming rice in both texture and temperature. The cool butter clashed against her teeth, and she felt its soft texture right down into their roots. Soon enough, just as Kaiji had said, the melted butter began to surge through the individual grains of rice. It was a taste that could only be described as golden. A shining golden wave, with an astounding depth of flavor and a faint yet full and rounded aroma, wrapped itself around the rice and washed Rika's body far away. It was, indeed, a lot like falling. Rika stared down intently at the bowl of rice with butter and soy sauce and let out a long sigh, feeling her breath rich and milky.” RiceFlavorsButterUmami Book:Butter Source: Butter
“The butter should still be cold. Remove it from the fridge just before. Superior-quality butter should be eaten when it's still cold and hard, to truly luxuriate in its texture and aroma. It will begin to melt almost immediately with the heat of the rice, but I want you to eat it before it melts fully. Cool butter and warm rice. First of all, savor the difference in their temperatures. Then, the two will melt alongside one another, mingle together, and form a golden fountain, right there inside your mouth. Even without seeing it, you just know that it's golden--- that's the way it tastes. You'll sense the individual grains of rice coated in butter and aromatic fragrance as if the rice were being fried will ascend to your nose. A rich, milky sweetness will spread itself across your tongue...” RiceButterBook TitleHow To Eat Book:Butter Source: Butter
“They were brought over a mix of different kinds of rosy-seabass sashimi. The surface of its skin had been lightly scorched. On her first bite, Rika widened her eyes at the deep sweetness of the meaty flesh. Next to appear was her bowl of rice, its shining white grains forming a mound over the rim of the bowl. Rika picked up her chopsticks and tucked in. On the other side of the table, Reiko was biting into her onigiri wrapped in dense black nori. Both of their expressions took on an ecstatic cast. Each individual grain of rice was so intensely sweet. She could sense not only the flavor of the grains on her tongue, but their shape as well. When she chewed them, the inside of her mouth loosened, and when she made to greedily absorb them and taste them, she could feel the insides of her body whirring round as if all its cogs were moving. A soft heat rose up from her solar plexus. Cutting the taste with the pumpkin pickles, pale pink millet roe, and the umeboshi brought out with the rice, she worked her way through in small mouthfuls.” RiceJapanese FoodSashimi Book:Butter Source: Butter