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Famous Jesse Kirkwood Quotes

“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

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Book:The Restaurant of Lost Recipes
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“Here's the soup. Nothing new, but if you're going to have broth in summer, it has to be botan-hamo: lightly boiled hamo eel, named for the way it's cut into the shape of a peony to remove the bones. As for this ayu rice, the only ingredient is in the name. The fish are deboned, so all you need to do is sprinkle some of these chopped mitsuba leaves on top. The pickles on the side are eggplant and myoga ginger. Now, you tuck in, and I'll bring you a cup of hojicha.”

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Book:The Restaurant of Lost Recipes
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“Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!”

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Book:The Restaurant of Lost Recipes
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“First, the sashimi: soy-marinated tuna with a wasabi dressing, fresh slices of yuba, and thin-sliced sea bream smeared with sesame-seed paste. Dashi-maki omelet; miniature tilefish sushi; boiled hon-shimeji mushrooms and mizuna leaves in a bonito flake and soy sauce dressing; and pickled turnip cut into chrysanthemum flowers. These skewers are quail balls, steamed prawn, and salted smashed cucumber.”

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Book:The Restaurant of Lost Recipes
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“Starting in the top left: fugu from Mikawa Bay, fried karaage style, and boiled Kano crab. To the right of that are grilled skewers of duck meatball and Kujo green onion, and tilefish tempura. Shogoin daikon and millet cake, baked in a miso glaze; Horikawa burdock and hamo fish cakes in broth. Below that are sake-steamed hamaguri clams, stewed Kintoki carrots and Kujo green onion, and the grilled fish is miso-marinated pomfret.”

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Book:The Restaurant of Lost Recipes
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“In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.”

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Book:The Restaurant of Lost Recipes
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“Everything on this platter is hamo eel or ayu sweetfish: two essential parts of Kyoto summer cuisine," explained Nagare. "Starting from the top left: miniature hamo sushi rolls. One teriyaki-style, and one shirayaki--- without any seasoning, that is. Next to that, in the small bowl, is shredded hamo eel skin, pickled and served with okra. On top of the bamboo grass leaf are two little ayu, caught in the Katsura River--- salted and grilled. In the glass sake cup is a delicacy known as uruka--- basically the salted entrails and roe of the ayu. Similar to shiokara, if you've had that. The deep-fried dish in the middle on the right is ayu fry. They're sprinkled with sansho pepper salt, so you can enjoy them as they are. Bottom right, on the perilla leaf, is hamo no otoshi: boiled slices of the eel, served with pickled plum paste and myoga ginger. Bottom left, meanwhile, is hamo no hasamiyaki, which is seasoned with white miso and fried between slices of Yamashina eggplant.”

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Book:The Restaurant of Lost Recipes
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