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Quote by David Cronenberg

“Arosteguy poured more sake for both of them. "I love warm sake. How brilliant to create a drink at body temperature." He shook his head. "The Japanese. Feared by the West for so long, and now fading into their beloved sunrise. Or sunset. First militarily, then economically, and now, only gastronomically. And I need to become Japanese at a time when everyone wants to become Chinese. The Chinese call the Japanese 'the little people,' I've been told. That could have to do with the miniaturization of island species. I must do a study.”

Quote by David Cronenberg

Book:Consumed
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Consumed

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Author

David Cronenberg
David Cronenberg

David Cronenberg is a Canadian filmmaker widely recognized as the pioneer of body horror and a key figure in cyberpunk cinema. Born on March 15, 1943, in Toronto, he is known for his dark, thought-provoking films exploring themes of physical transformation, technology's impact on humanity, and the boundaries of human identity. His notable works include Scanners, The Brood, Videodrome, Dead Ringers, A History of Violence, and Eastern Promises. Cronenberg's unique blend of psychological terror and visceral imagery has influenced countless filmmakers worldwide. more

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“I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art. Wine is made from grapes. Grapes have a lot of sugar in them to start with. Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine. But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar. And that involves a far more complex and difficult process than what's involved in making wine. In the entire world, no other country has developed such a refined drink out of cereal grains. What you usually get out of cereal grains is something like beer, which has a low proof... ... or a distilled liquor like whiskey, which has a high one. I want you to understand what a wonderful and unique thing sake is... ... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”

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Book:Sake
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“As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.”

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Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“We need a landing pad for all this rice wine, so we order the only food they serve in this joint: chunky miso from Wakayama, purple piles of pickled plums, and a strangely delicious cream cheese spiked with sake that pairs perfectly with nearly everything we pour. Nihonshu sneaks up on you. It goes down gently, floral and cold, coating your throat in the most positively medicinal of ways. There is no recoil, no heartburn, no palpable reminder that what you're drinking is an intoxicant- just gentle sweetness and the earthy whisper of fermentation.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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