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Quote by Hika Harada

“Today's main dish is cooked sardines," Kinoshita explained, "and the side dish is okara, soybean pulp, cooked using the broth from cooking these sardines. This combination appeared several times in her books. It was probably something she herself enjoyed. Plus there's a side dish of kenchinjiru, root vegetable soup. This also appears a few times in her essays and novels. The rice is yukari rice, rice mixed with dried pickled plums and red shiso flakes." "I've been meaning to ask you, Mr. Kinoshita, but were you a fan of Seiko Tanabe's works before you came here? She's the only author where you serve so many different dishes." "No, truthfully I'd never heard of her before. The owner gave me the book The Many Flavors of Seiko Tanabe, which came out while the author was still alive, and I planned to make a few of the dishes listed there. In that book they gave the sources for the recipes, and I went ahead and read those too. She wrote a lot about cooking and I really got into it.”

Quote by Hika Harada

Book:Dinner at the Night Library
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Dinner at the Night Library

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Hika Harada

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“In a donburi bowl, on top of the rice, were four or five little fish, and a scattering of sliced scallions. Accompanying this was soup in lacquered bowls. "And this would be...?" "Try it first." Otoha picked up the donburi bowl and put one of the small fish and rice into her mouth. "It's delicious, Mr. Kinoshita. It looks so very simple, but it's amazing." "I just warmed up canned oil sardines in a frying pan, added some soy sauce, and put it and the sardine oil over rice. That's it. The scallions I bought at a convenience store on the way her 'cause it was the only place open. But it works, doesn't it?" "It does. I could eat a ton of this rice." "It's a recipe in an essay by the novelist Yoko Mori. The soup is an egg soup with dried wakame seaweed and eggs.”

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Book:Dinner at the Night Library
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“He appeared a moment later bearing a bowl of rice topped with eel. "Thought I'd grill some soy-marinated hamo eel, rather than the usual unagi. Steamed it too, Tokyo-style, so the bones should be nice and soft. This soup is made from the liver--- add a dash of ginger juice if you feel like it. As for the eel, some of this ground sansho pepper should pair with it nicely.”

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Book:The Menu of Happiness
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“The Soup and the Clouds My dear little mad beloved was serving my dinner, and I was looking out of the open dining room window contemplating those moving architectural marvels that God constructs out of mist, edifices of the impalpable. And as I looked I was saying to myself: “All those phantasmagoria are almost as beautiful as my beloved’s beautiful eyes, as the green eyes of my mad monstrous little beloved.” All of a sudden I felt a terrible blow of a fist on my back and heard a husky and charming voice, an hysterical voice, a hoarse brandy voice, the voice of my dear little beloved, saying: “Aren’t you ever going to eat your soup, you damned bastard of a cloud-monger?”

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“The self is constituted within a variety of arenas and in relation to multiple traditions. Self-hood, on this understanding, is both provisional and open-ended, and critically depends on the configuration of relationships between one’s own groups and those cultures and values that are deemed ‘other’. The regulation of alterity becomes a defining attribute of self-hood, as my sense of who I am is crucially mediated by an understanding of that which I am not (paraphrasing William Connolly).”

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“When we were kids, getting your mouth washed out with soap was punishment. But today, I’m selling duck-soup-flavored soap that your own kids will beg to have for dinner, which you’ll eat under a waterfall for maximum bubbles.”

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Book:Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.
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