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Quote by Asako Yuzuki

“So intensely was the spaghetti glistening that it looked as if it were alive. She transferred it into a bowl, then opened up the fridge and took out the packet of Calpis butter, the pollock roe in its polystyrene tray sealed with clingfilm, along with a pack of shiso leaves, an unusually dark green for the season.”

Quote by Asako Yuzuki

Book:Butter
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Butter

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Asako Yuzuki

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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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Book:Izakaya: Pub Food
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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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Book:Izakaya: Pub Food
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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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Book:Izakaya: Pub Food
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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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Book:Izakaya: Pub Food
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“Stewed arame and deep-fried tofu. Okra croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.”

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Book:The Kamogawa Food Detectives
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“They were brought over a mix of different kinds of rosy-seabass sashimi. The surface of its skin had been lightly scorched. On her first bite, Rika widened her eyes at the deep sweetness of the meaty flesh. Next to appear was her bowl of rice, its shining white grains forming a mound over the rim of the bowl. Rika picked up her chopsticks and tucked in. On the other side of the table, Reiko was biting into her onigiri wrapped in dense black nori. Both of their expressions took on an ecstatic cast. Each individual grain of rice was so intensely sweet. She could sense not only the flavor of the grains on her tongue, but their shape as well. When she chewed them, the inside of her mouth loosened, and when she made to greedily absorb them and taste them, she could feel the insides of her body whirring round as if all its cogs were moving. A soft heat rose up from her solar plexus. Cutting the taste with the pumpkin pickles, pale pink millet roe, and the umeboshi brought out with the rice, she worked her way through in small mouthfuls.”

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Book:Butter
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