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Japanese Quotes

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Japanese Quotes

“Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!”

WesternCuisineFusionJapaneseDeep Fried
Book:The Restaurant of Lost Recipes
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“The sardine dish was cooked sweet and salty and went well with the rice. And when you took a bite of the yukari rice when the somewhat fishy taste still remained in your mouth it was totally refreshing. Otoha felt like she could eat white rice and yukari, switching back and forth between them, forever. The okara had completely absorbed the umami from the cooked sardine broth and was flavorful and tasty. The carrots and dried shiitake provided a pleasant accent.”

VegetablesJapaneseSardinesUmamiWhite Rice
Book:Dinner at the Night Library
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“I pluck the package of yuzu gummies from Eriku's palm and pop one in my mouth. "Umai!" I moan. "Now I know where all your energy comes from." I am fueled by sugar and love. The rest of the afternoon, I eat yuzu gummies, and by the end of our session, I know the ins and outs of ionic, metallic, and covalent bonds. After that, he brings a new sweet every day. "It will help with your memory," he asserts. "Scents and flavors create specialized neurological pathways." He flips open a textbook. "Today is Tokyo Banana and intermolecular force." It goes on. Meito Cola Mochi Candy paired with changes of substances. Hokkaido melon with mascarpone-cheese-flavored Kit Kats and inorganic chemistry. We finish with Eiwa coffee-flavored marshmallows and organic chemistry.”

BoostJapaneseStudyingSweetsNeurological
Book:Tokyo Dreaming
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“As soon as the meeting was adjourned, Piper sprang eagerly from her seat and went over to look at the netsuke. Minute scales were precisely carved into a tiny coiled snake. Every whisker appeared on a sleeping calico. A writhing dragon licked flames with his jagged tongue. But the netsuke that fascinated Piper the most was a monkey perched on a rock as it wrestled and held down the tentacles of a small octopus. The hairs of the monkey and the expression on its face were equally detailed. Even the tiny suction cups on the octopus's tentacles could be seen. "That's one of my favorites." Piper looked up to see Cryder standing there. "In the Japanese legend," he continued, "the octopus was a physician to the Dragon King of the Sea and prescribed a monkey's liver to heal the king's daughter. But the smart little monkey evaded capture.”

OrnamentsJapaneseDetailedFigurinesNetsuke
Book:Footprints in the Sand
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“Stevenson and Stigler – psychologists who studied Japanese and Chinese education in the early 1990s – recount an experiment they attempted to carry out on persistence in Japanese and American children. Their intention was to give students from each country a maths problem that was unsolvable in order to see how long they would keep attempting it for. However, Stevenson and Stigler weren't able to complete their study, because the Japanese teachers convinced them to drop it after trying it out with a few children. They'd found that the children refused to give up, and had carried on attempting to solve the problem for far longer than it was fair to let them try for.”

EducationMathematicsPersistenceJapaneseStick With It
Book:Cleverlands: The secrets behind the success of the world's education superpowers
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“Whereas an Otaku is a true connoisseur of the culture, showing the same reverence and respectful distance which any true expert shows to their chosen field of expertise, the Weeaboo is like a socially awkward adolescent, ineptly trying to gain the social acceptance of Japanese people — because their unfortunate mental disorder has caused them to believe they are, in fact, Japanese.”

JapanPop CultureMangaGamerGamingJapaneseAnimeOtakuJ PopJapanophileWeeabooWapanese
Book:The Japanophile's Handbook
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“Otaku (おた) is also a formal way of saying "you". た means "house", and with the honorific お, it literally means "your honorable house", implying that you are less of a person and more of a place, fixed in space and contained under a roof. Makes sense that the stereotype of the modern otaku is a shut-in, an obsessed loner and social isolate who rarely leaves his house.”

LanguageJapaneseOtaku
Book:A Tale for the Time Being
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“You will tell me that there always exists a chasm between the world depicted in novels and films and the world that people actually live in. It is the chasm between the world mediated by art and the world unmediated by art, formless and drab. You are absolutely right. The gap that my mother felt was not necessarily any deeper than the gap felt by a European girl who loved books and films. Yet there is one critical difference. For in my mother's case, the chasm between the world of art and real life also symbolized something more: the asymmetrical relationship I mentioned earlier—the asymmetrical relationship between those who live only in a universal temporality and those who live in both a universal and a particular one. To make this discussion a little more concrete, let me introduce a character named Francoise. Francoise is a young Parisienne living before World War II. Like my mother, she loves reading books and watching films. Also like my mother, she lives in a small apartment with her mother, who is old, shabby looking, and illiterate. One day Francoise, full of artistic aspirations, writes an autobiographical novel. It is the tale of her life torn between the world of art and the world of reality. (Not an original tale, I must say.) The novel is well received in France. Several hundred Japanese living in Japan read this novel in French, and one of them decides to translate it into Japanese. My mother reads the novel. She identifies with the heroine and says to herself, "This girl is just like me!" Moved, my mother, also full of artistic aspirations, writes her own autobiography. That novel is well received in Japan but is not translated into French—or any other European language, for that matter. The number of Europeans who read Japanese is just too small. Therefore, only Japanese readers can share the plight of my mother's life. For other readers in the world, it's as if her novel never existed. It's as if she herself never existed. Even if my mother had written her novel first, Francoise would never have read it and been moved by it.”

English LanguageTranslationJapaneseModern LiteratureMeijiPost ColonialismLinguistic Hegemony
Book:The Fall of Language in the Age of English
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“And yet, as you all know, joining humanity is never a simple matter. By beginning to live the same temporality as Westerners, the Japanese now had to live two temporalities simultaneously. On the one hand, there was Time with a capital "T," which flows in the West. On the other hand, there was time with a small "t," which flows in Japan. Moreover, from that point on, the latter could exist only in relation to the former. It could no longer exist independently, yet it could not be the same as the other, either. If I, as a Japanese, find this new historical situation a bit tragic, it's not because Japanese people now had a live in two temporalities. It's rather because as a result of having to do so, they had no choice but to enter the asymmetrical relationship that had marked and continues to mark the modern world—the asymmetrical relationship between the West and the non-West, which is tantamount, however abstractly, to the asymmetrical relationship between what is universal and all the rest that is merely particular.”

LanguageEnglish LanguageTranslationJapaneseModern LiteratureMeijiPost ColonialismLinguistic Hegemony
Book:The Fall of Language in the Age of English
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“Yuriko a Japanese student who left Japan in search of a dream, new skills, improved English and a new qualification to start a new career. The documentary was recorded over four years in Australia and Japan, it provides a holistic cultural profile of the journey of a Japanese international student”

EducationQuoteInternationalAustraliaStudentJapanesePeter HanamiDocumentaryGaman
Book:Gaman A Japanese Students Four Year Study Journey Australia
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“Haramis.” Harami, meaning a “sinner, thief, someone born illicitly.” The word carries a lot of meaning and the Iranians adopted it as well from the Arabic language. Tara was unzipping her suitcase, ready to take some clothes to take a shower. “Tell that to a trader and he might get a chuckle out of what you said,” Tara said. “Huh?” Amir had no idea what she meant. “The word harami, it’s a candlestick pattern.” “A candlestick pattern? What are you talking about?” Amir was now even more dumbfounded. “I was bored one day so I read and learned about trading. Stock trading,” Tara said as she started to take a set of clothes out of her suitcase. “Candlestick charts are patterns used by traders to look at price movements in stocks and stuff.” She closed her suitcase up and looked up at Amir. “Harami is a candlestick pattern. It means “skirt steak” in Japanese but it also derives its meaning from the word pregnant. And it basically shows one candlestick engulfing a smaller one. A pattern for traders to analyze which direction the stock or security will go.”

JapaneseArabicStock TraderCapital MarketsHaramCandlestick
Book:Tajrish
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“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”

TraditionalNew YearSaladJapaneseSouma YukihiraChestnutsOmeletsProsciuttoBoxed Set
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“These rice balls represent the responsibilities we have for the future." "The responsibilities we have for the future?!" "Let's start off with the stewed hard clams. In the past, they could be found anywhere. But nowadays, most of the hard clams are being imported because they can no longer be caught due to land reclamation and pollution. Hard clams from the sea nearby have now become a rarity. Stewed hard clams are an important cultural asset that has been passed down to us since the Edo Period. But at this rate, the hard clams will be lost, and the stewed hard clams will disappear from the menu of the future. The same with matsutake. The production of matsutake is going down every year because the mountains are not looked after with care. People hardly go to the mountains to take care of them because of the decrease in population in the mountainous regions, as well as the decrease of people who use wood as fuel. At this rate, domestic matsutake will also disappear from our tables. And then there's the katsuobushi. How many households have their own katsuobushi shaver these days? MSG and ready-made easy seasonings have become the mainstream of cooking. The most basic Japanese tradition of using katsuobushi and konbu to make dashi is starting to disappear. Even when you use katsuobushi, you use something that has already been shaved and packed." "He's right. Young people who have experienced shaving a katsuobushi are a minority nowadays." "In the old days, shaving the katsuobushi was the children's job." "The current Japanese culinary culture is one of the richest in the world. But at the same time, we are continuing to lose something we are not meant to lose. And that is not right . It is our responsibility to pass on the important cultural elements from our ancestors down to the future.”

FutureJapaneseTraditionsJapanese CultureResponsibilitiesEnvironmental ValuesRice Balls
Book:The Joy of Rice
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“I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike." "Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice? His dish's impact was on par with Ryo's!" "Yes! Just searing not give that punch. It is inconceivable!" "I used kaeshi sauce. Right before serving, I brushed a thin layer of kaeshi onto the fish slices." "Kaeshi? Does he mean the ramen soup base?!" "Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion." "Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!" "I'm surprised you're familiar with that sword technique. But no, this is different. Kaeshi is a mixture of soy sauce, mirin and sake. It is most often diluted with dashi stock to go with noodles. It is considered an all-purpose seasoning that can be used in almost any Japanese dish." "No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch. But the sugars present in kaeshi make that easier! It also prevents the heating time from dragging out too long and ruining the freshness of the fish. " "The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.”

FragranceSpicesSauceJapaneseSwordPikeAkira HayamaKaeshiMaster Of
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“Akemi (pronounced Ah-kay-mee- I thought it was one of the most beautiful names I'd ever heard) didn't seem too interested in me; her attention was focused on her movie. Emiko had told me that Akemi was a sophomore, but she barely looked old enough for middle school with her hair tied back in a bow, and pastel kawaii "cute style" ribbons and lace bedazzling her school uniform and backpack. I hoped Akemi wasn't one of those supposedly innocent girls who the minute she was removed from her family's sight let her hair loose, removed layers of clothing to show off a banging bod, and became a wild party girl. Or maybe that wouldn't be so bad. Wild party-girl Akemi might be a lot more fun than drive-to-school girl Akemi, who hardly had two words to say.”

JapaneseKawaiiSchoolgirl
Book:My Almost Flawless Tokyo Dream Life
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“Ooh! The firm, moist texture and flavor of the yuba... ... suits the gratin's white sauce made with lots of milk and butter!" "Yuba, a traditional Japanese food... ...perfectly matches the sauce in the gratin, which is a Western dish!" "I made the white sauce with flour, butter and milk... ... and added chopped onions, sliced mushrooms and yuba cut into bite-sized pieces. I brought the white sauce to a boil after seasoning it with salt and pepper. Then I placed that inside a gratin dish, covered it with grated cheese and baked it in the oven until it turned golden brown." "Wow. I don't believe it." "I never thought yuba and white sauce would taste good together. But come to think of it, yuba is basically soy protein." "It has a rich yet simple taste... ...so I guess it goes well with any kind of dish." "I know I'm contradicting myself... ...but this is light and heavy at the same time! Yuba is made from soy milk, and white sauce is made from regular milk. Both beverages are very good for the human body. So it's no surprise that they come together to make such a delicious flavor in yuba gratin.”

MilkJapaneseSoy MilkBakedYubaGratin
Book:Izakaya: Pub Food
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“When I came here, Porcupine was the first to treat me to ice water. To be treated by such a fellow, even if it is so trifling a thing as ice water, affects my honor. I had only one glass then and had him pay only one sen and a half. But one sen or half sen, I shall not die in peace if I accept a favor from a swindler. I will pay it back tomorrow when I go to the school. I borrowed three yen from Kiyo. That three yen is not paid yet to-day, though it is five years since. Not that I could not pay, but that I did not want to. Kiyo never looks to my pocket thinking I shall pay it back by-the-bye. Not by any means. I myself do not expect to fulfill cold obligation like a stranger by meditating on returning it. The more I worry about paying it back, the more I may be doubting the honest heart of Kiyo. It would be the same as traducing her pure mind. I have not paid her back that three yen not because I regard her lightly, but because I regard her as part of myself. Kiyo and Porcupine cannot be compared, of course, but whether it be ice water or tea, the fact that I accept another’s favor without saying anything is an act of good-will, taking the other on his par value, as a decent fellow. Instead of chipping in my share, and settling each account, to receive munificence with grateful mind is an acknowledgment which no amount of money can purchase”

JapaneseNatsume SosekiBotchan
Book:Botchan
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“Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.”

BreakfastFishJapaneseClamsMiso Soup
Book:Pretty Good Number One: An American Family Eats Tokyo
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“SALSA VERDE. A sauce made primarily of finely minced Italian parsley and cured anchovies... it is often a garnish for grilled meat or vegetable dishes... and is considered a staple sauce in Italian cuisine. "What was he thinking? This was supposed to be a Japanese dish! Making something Italian means he automatically fails!" "No, he does not. This salsa wasn't made from cured anchovies. Instead, it primarily uses uruka, a specific type of shiokara sauce made from sweetfish. *Shiokara is salted, fermented fish viscera.* Uruka typically requires over a week to make. However, this is an "instant" version, is it not?" "Correct! Wash sweetfish viscera and boil them in saké for two minutes. Then flavor with soy sauce, salt and mirin. The result is a quickly made, yet still rich and appropriately bitter, uruka. "Instant uruka?!" "I didn't know that was possible!" "That wasn't the only place he was creative. Instead of parsley, he minced Japanese perilla leaves and green onion to give it a bright green color and refreshing kick. And since garlic is hardly used in traditional Japanese cuisine, he chose yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt, to give it a distinctly Japanese flavor." "Exactly. With instant uruka as its base... ... I made a Japanese-style salsa verde!”

ItalianSauceJapaneseSeasoningTakumi AldiniSalsa Verde
Book:Food Wars!: Shokugeki no Soma, Vol. 3
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