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Izakaya: Pub Food

Book by Tetsu Kariya · 7 quotes · Japanese Food, Japanese Cooking, Izakaya

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Izakaya: Pub Food Quotes

“Each person has a different idea about how they want to finish off a meal. The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that. If those two are a little too heavy, then kitsune udon or warm sōmen would be a lighter alternative." "Hmm?! So that's what you mean..." "Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings... ... and anmitsu for those who want something a little heavy. For those who don't have a sweet tooth, there's tokoroten... ... and we also have grilled rice cakes wrapped in nori. And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.”

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“And the last one is the chicken-skin hot pot. The best parts of a chicken to eat are the skin and the innards. There are many ways of cooking them, but this chicken-skin hot pot is easy to make, and it tastes great. First you heat the pot, place the chicken inside... ... and slowly cook it inside the pot. Once the oil from the skin comes seeping out, you add the innards to the pot. You basically use the oil from the skin to stir-fry the innards. After the innards have been slightly cooked, you add some spring onions which have been cut around two inches long... ...and finally add sake and soy sauce to it. The oil from the chicken skin and soup from the innards have not been thinned down with any kind of broth or dashi, so the young people will love its rich, strong taste and scent. And anybody can make it once they see it being made.”

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“Sardine sashimi. It tastes better when you eat it with ginger instead of wasabi." "Look at the shine on that skin! These sardines are fresh!" "They're small but fatty." "And they don't smell fishy at all. As a matter of fact, they have a nice scent." "Marinated sardines. You half-dry the sardine with the backbone still in it, and then marinate it in vinegar. Then you add small amounts of sugar, soy sauce and chopped red chili... ...and leave it in the refrigerator for a day." "Hmm... it feels nice biting into the firm flesh." "The spicy and sour flavor goes well with the fatty sardine." "Fried sardine fish cakes. You mash the sardines after removing the head and the organs, add chopped spring onions, ginger juice and salt for the flavoring... ... then make them into an oval shape and deep-fry them." "It's very crisp, and it must be nutritious since the bones have been mashed inside it too.”

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“Ah, chopped horse mackerel." "Yeah, but it's not just an ordinary chopped horse mackerel." "Oh? What?! You're wrapping the chopped horse mackerel in a dumpling skin?! And you're going to deep-fry it?!" "Here you go. Deep-fried chopped horse mackerel dumplings. It's another one of Tatsu's ideas. Eat it with Japanese mustard, ginger and soy sauce." "So this is another one of your creations, Tatsu. Ha ha! That's a pretty wild taste! The chopped mackerel is half raw. And the spicy Japanese mustard and ginger sting your nose and wrap up the flavor of the dumpling!" " Ha ha . Just playing around!" "Playing around, huh..." "Here. Tatsu's special 'Everything Rice.'" "Whoa! It's got so many things on it! Curry, omelet, hayashi-rice, salted cod roe and nori, three slices of deep-fried pork cutlet with demi-glace sauce and stewed offal. Ha ha ha ... this is so sumptuous, it's over the top!" "Heh heh. You know how we homeless people collect leftovers and eat 'em all together, right? Interestingly, they kinda taste better than when ya eat 'em on their own." "I see! You've got a point... this really is a dish that only you could've come up with, Tatsu." "Just playing around!" "Playing around!”

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“This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.”

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“Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature!" "After eating for a while, people tend to start getting a bit tired. If you warm this sake up to the right temperature, it helps you continue to eat." "That's right. And this sake is not only light, but it also has a strong, rich taste... ... so it can capture the fatty parts like the chicken skin and chicken wing and boost their flavor." "This way, you can continue to eat, and you'll never get tired of drinking.”

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