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Quote by Ludwig van Beethoven

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Ludwig van Beethoven
Ludwig van Beethoven

Ludwig van Beethoven, born in Bonn, Germany in 1770, was an outstanding composer whose works had a profound impact on classical and romantic music, regarded as one of the greatest composers in the history of music. more

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“There must be some kind of internal time distortion effect in here, because when I look at myself in the little mirror above my sink, what I see is my father's face, my face turning into his. I am beginning to feel how the man looked, especially how he looked on those nights he came home so tired he couldn't even make it through dinner without nodding off, sitting there with his bowl of soup cooling in front of him, a rich pork-and-winter-melon-saturated broth that, moment by moment, was losing - or giving up - its tiny quantum of heat into the vast average temperature of the universe.”

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“He detected a faint hint of tonkatsu in the broth, but the base was definitely chicken rather than pig bones. The broth wasn't quite transparent, but it was a great deal clearer than the turbid liquid that usually accompanied ramen these days. It seemed quite possible there was some kind of fish stock in there too. A garlicky, gingery aroma rose from the bowl. The noodles were the thin, straight type, and cooked slightly on the firm side. On top of them lay two slices of roast pork and another two of kamaboko fish cake. These were accompanied by bean sprouts, pickled bamboo shoots, and negi onion.”

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“Japanese water is soft and its low mineral composition is better for making soup. Miso soup sets me up for the day as surely as a bowl of porridge, though I have been known to take both. In Kanagawa or Kyoto, Okinawa or Sapporo, that soup may be made with dashi-- a delicate broth of smoked dried fish and seaweed-- and miso, a light (shiro) or red (aka) paste of fermented soybeans. Shiro miso has the color of thick heather honey or fudge, is lightly salty and makes for easy drinking. Aka miso is red-brown, more savory and umami-rich than the white, and makes, to my mind at least, a more soulful, almost melancholy broth. Sometimes there are shreds of seaweed or a few tiny clams waiting at the bottom of your bowl, like treasure. Soup-- clear, aromatic and lightly salty-- is a gentle way to begin the day. I am lulled, sip by slow sip, back into the rhythm of life. I start my day in good heart.”

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“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.”

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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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