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Quote by Tetsu Kariya

“Hmm... the noodles are good. I can taste the flour; their scent and flavor are clear, not masked by the smell of kansui. Ah, this is good broth. You used only chicken to make it. You did well with the condiments, too. You cannot get such a rich flavor unless you use condiments made from pure ingredients. And I see you used Chinese vinegar. Hmm. This barbecued pork is well made. It's Kurobuta from the Kagoshima prefecture that has been fed properly on sweet potatoes. The cucumber was organically grown, without pesticides or even herbicides. This egg is impressive too. Only a chicken that has been properly grass-fed in a healthy environment can lay an egg this good.”

Quote by Tetsu Kariya

Book:Ramen and Gyoza
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Ramen and Gyoza

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Tetsu Kariya

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“I thought you said these were Chinese-style noodles... ...so I was expecting something with pork spareribs on top. The fish dumpling noodles in Hong Kong are good... but I've never seen anything like this in China. What's this on the top?" "Barbecued pork made from Berkshire boar, and jakoten." " 'Jakoten'? " "It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil. They're nutritious and taste good too." "Sardines, is it?" "Ah, this barbecued pork is completely different from Chinese-style barbecued pork!" "And this soup?" "I made the stock with pork bones and flying fish yakiboshi... ... and boosted the flavor with some miso and soy sauce. I don't use any MSG in it." "Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of." "I've never tasted a soup like this before!" "The noodles have no kansui in them. After kneading the dough with eggs... ... I let it rest for a whole week." "Mmm... they're firm and flavorful!" "I haven't seen noodles like this in China either!" "The aged noodles taste so good!”

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Book:Ramen and Gyoza
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“Imagine a neon sign, right there, a bowl of noodles in flashing red. Imagine the scent of roasted pork, and garlic, and sizzling vegetables. Imagine the customers crowding the street; faces rosy in the glow of many lights. Imagine the money coming in; the luck of the family turning. Madame Li's face opened up like a flower in a glass of tea. 'Luck,' she said. I nodded. 'Here. I made these for you.' I pulled out one of my little sample boxes from my bag. Green tea truffles, with darkest chocolate and fleur de sel: a flavor that reminds me somewhat of the rising tide in Normandy, where Maman and I spent a summer once, and where I ate crêpes wrapped in paper, with butter and fried sausages, while the waves crept closer and the gulls circled hopefully overhead.”

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Book:Vianne
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“A funny thing happens when more than one knitter gathers in a public place. A solo knitter, presuming she is a woman, quickly fades into the backdrop like a potted palm or a quietly nursing mother. ... A single knitter is shorthand for "nothing to see here, move on." But when knitters gather, we become incongruously conspicuous. We are a species that other people aren't used to seeing in flocks, like a cluster of Corgis, a dozen Elvis impersonators waiting for the elevator.”

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Book:Knitlandia: A Knitter Sees the World
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