Quotessence
Home / Books / Izakaya: Pub Food

Izakaya: Pub Food

Book by Tetsu Kariya · 2 quotes · Japanese Food, Japanese Cooking, Izakaya

Filter quotes by topic

AllJapanese FoodJapanese CookingIzakayaSkewersChickenFood And DrinkFood CombiningCreativityEelInnardsRice WineSakeSardinesAgarBakedBoiledButterChefDedication To WorkDeep Fried

Izakaya: Pub Food Quotes

“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants. They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is." "Hmm..." "Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless. You could almost say the chef here... ... has staked his life on this fish. This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients... But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei. It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”

EffortChefRestaurantSardinesDedication To Work
Book:Izakaya: Pub Food
Create image

“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.”

Japanese FoodSardines
Book:Izakaya: Pub Food
Create image