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What’s Really Eating You?: Overcome the Triggers of Comfort Eating

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Renée Jones

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“The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“I made the coffee myself in Armande's curious small kitchen with its cast-iron range and low ceiling. Everything is clean there, but the one tiny window looks onto the river, giving the light a greenish underwater look. Hanging from the dark, unpainted beams are bunches of dry herbs in their muslin sachets. On the whitewashed walls, copper pans hang from hooks. The door- like all the doors in the house- has a hole cut into the base to allow free passage to her cats.”

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Book:Chocolat
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“RJ is standing there, and in his arms is a wriggling French bulldog puppy of the most inexplicable color, almost pale honeyed yellow tinged with a sort of peachy pink. "Oh my goodness! Who are you?" RJ hands me the pup, who immediately starts licking all over my face and biting my ponytail. Dumpling tries to stand on his one leg to see what is going on, and falls over at my feet. RJ scoops him up and puts him face-to-face with the puppy. "Dumpling, there is someone we want you to meet. We thought you might want a little sister." Dumpling looks at the puppy, who leans forward and licks his face. Dumpling licks back. The puppy sniffs his ear and then with one move, snatches the eye patch right off his head and starts to chew it. Dumpling looks at me with his one good eye, head cocked as if to say, "We're going to have our hands full with this one," and then turns and licks RJ under his chin. "I can't believe you did this! You are so sneaky." "Well, we did talk about wanting to do it, and a guy at work breeds them for showing, but this one is off the allowable color charts." "She does have a certain, um... Well, she's kind of, um..." "Pink? Yeah. Some weird anomaly, and apparently, not good for the show circuit." "But good for us." "That's what I thought." "What should we call her?" RJ smiles. "I was thinking Pamplemousse." "Of course. What else could she be?”

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Book:Off the Menu
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“Does time really exist, time the destroyer? When will it break down the castle into mere fragments? When will this heart which has always been in the service of the gods Be governed by the Creator, the Demiurge? Are we really so desperately fragile As Fate would wish to make us? Is childhood, which is so deep, so full of promise, Later stilled at its root? Oh, the spectre of perishability, How it infiltrates and passes through the innocently receptive, As if it were smoke! And we, we who are drifting, We still rank as a divine rite Amongst those lasting Powers.”

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Book:Sonnets to Orpheus
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“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut. But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed. If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates. This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor." "That's why the sashimi becomes watery and tasteless.”

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Book:Japanese Cuisine
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