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Quote by Nilotpal Mrinal

“हर भाषा जरूरी है - अंग्रेजी व्यापार की भाषा है, उर्दू प्यार की भाषा है और हिंदी व्यापार की भाषा है।”

Quote by Nilotpal Mrinal

Book:डार्क हॉर्स
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डार्क हॉर्स

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Nilotpal Mrinal

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“Of all the countries Fairchild had visited, Japan struck him as the most advanced on matters of horticulture. He learned about Japanese miniature gardens, the art of Japanese papermaking, and the superior qualities of Japanese fruits and vegetables that didn't grow anywhere else in the world. Wealthy people introduced him to foods of affluence, like raw fish, seaweed, and a bean cheese they called tofu. He thought it impossible to eat with two narrow sticks held in one hand, but after a few tries, he got the feel for it. It was in Japan that Fairchild picked up a yellow plum known as a loquat and an asparagus-like vegetable called udo. And a so-called puckerless persimmon that turned sweet in sake wine casks. One of the most unrecognized discoveries of Fairchild, a man drawn to edible fruits and vegetables, was zoysia grass, a rich green lawn specimen attractive for the thickness of its blades and its slow growth, which meant it required infrequent cutting. And then there was wasabi, a plant growing along streambeds in the mountains near Osaka. It had edible leaves, but wasabi's stronger quality was its bitter root's uncanny ability to burn one's nose. Wasabi only lasted in America until farmers realized that its close relative the horseradish root grew faster and larger and was more pungent than the delicate wasabi (which tends to stay pungent only fifteen minutes after it's cut). Small American farms still grow Fairchild's wasabi, but most of the accompaniment to modern sushi is in fact horseradish---mashed, colored, and called something it's not.”

JapanJapanese FoodJapanese CultureHorticultureWasabiHorseradish
Book:The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
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“So for the first course, we have flounder sashimi served with green onions and momiji oroshi, or daikon radish with chili pepper." The fish was delicate and subtle, with a nice, firm texture. What followed after this opening course was an onslaught of fantastic nigiri, small balls of pressed sushi rice with various toppings, served two at a time so I could fully appreciate each perfect morsel. Sea bream was followed by sweet shrimp, tamago, yellowtail, salmon, soy sauce-braised octopus, crab, grilled eel, and the final two pieces were otoro, or tuna belly. The richest, fattest, most melt-in-your-mouth pieces of tuna I'd ever had.”

SeafoodSushiJapanese FoodRice Balls
Book:Arsenic and Adobo
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“I watch a couple more. My favorites are the cultural ones, because they have the strange feeling of being instruction manuals on becoming whatever ethnicity the person in the video is. One of my favorites has over six million views and combines the what-I-eat genres of "in a week," "Japanese food," "realistic," "teen," and "ASMR." I watch an entire twenty-five minutes of a girl in Tokyo with dyed wine-red-fading-into-pink hair eating sausages, toast, a Japanese corn dog made with hotcake mix dipped in ketchup, demae hot sesame ramen with an egg plopped in, pizza, stir-fried udon, seaweed salad and barley rice, tapioca and black tea ice cream, soy-glazed salmon on okayu, pearl milk bubble tea. Each time she eats, the microphone hones in on the sounds of her eating---slurping, chewing, crunching. When she drinks her bubble tea, there's a loud pop as the straw goes through the lid, and the sound of gulping. Gulp, gulp, gulp. I realize that I'm gulping along to the video, imagining that the bubble tea is blood.”

EatingYoutubeJapanese FoodVideosAsmr
Book:Woman, Eating
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“Onigiri, little triangular balls of rice, each with different seasonings, rest on one side of the basket next to packets of dried seaweed. And there’s boxes of the best side dishes ever in the middle: everything from potato salad drizzled with tonkatsu sauce (Jack’s favorite) to gomae spinach, boiled spinach with sesame seeds (my favorite). On the other side, there are tiny bottles of green tea and two boxes labeled Dessert.”

Japanese FoodOnigiri
Book:The Charmed List
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“This is spinach ohitashi." "Ha! Here it is! And the red part of the root has been finely chopped and placed upon the leaves and stem...!" "The redness of the root looks so pretty on the green leaves and stem." "Hmm. Roots are crunchy, but they don't have any bad texture to them. It's been boiled to perfection, and the dashi... Hmm, it's got something in it... Dashi made katsuobushi with soy sauce, and there's a very slight secret flavor added to it... the plum..." "Yes. A very slight amount of the umezu I got from making the umeboshi. You sure do have a keen sense of taste, Kyōgoku-san... Grilled young taro. It's a little early for them, but I love the refreshing taste of these small taro. The skin has been grilled, so you can peel it off very easily. They taste good with just salt... ...but they're irresistible with salted sea urchin." "Ooh! The refreshing taste of the small taro and the rich flavor of the sea urchin matches perfectly!”

VegetablesJapanese FoodSpinachFood CombiningTaro
Book:Vegetables
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