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Rice Quotes

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Rice Quotes

“Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.”

FoodJapanSoupRiceJapanesePlumsFeastGreen TeaEggplantGreen BeansSweet And SourOnigiriUmeboshiBrudockSesame Sauce
Book:The Girl from the Well
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“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

SoupSharingRiceSeafoodJapanese FoodClamsSardinesTaste Of Home
Book:The Restaurant of Lost Recipes
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“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is." "My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with." "A match made in heaven." "Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss? "And what did you make with the saffron?" Michael Saltz asked. "My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease. "Like a paella?" "No, not like a paella. I don't use shellfish, because..." "Oh, right, allergic! Yes, how could I forget?" He had an excellent memory. Or maybe just for me. "It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”

RiceStewSaffronFlounder
Book:Food Whore
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“The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!”

PocketsRiceSushiButterSouma YukihiraTofuMochiInari
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The first thing Rika felt was a strange breeze emanating from the back of her throat. The cold butter first met the roof of her mouth with a chilly sensation, contrasting with the steaming rice in both texture and temperature. The cool butter clashed against her teeth, and she felt its soft texture right down into their roots. Soon enough, just as Kaiji had said, the melted butter began to surge through the individual grains of rice. It was a taste that could only be described as golden. A shining golden wave, with an astounding depth of flavor and a faint yet full and rounded aroma, wrapped itself around the rice and washed Rika's body far away. It was, indeed, a lot like falling. Rika stared down intently at the bowl of rice with butter and soy sauce and let out a long sigh, feeling her breath rich and milky.”

RiceFlavorsButterUmami
Book:Butter
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“The butter should still be cold. Remove it from the fridge just before. Superior-quality butter should be eaten when it's still cold and hard, to truly luxuriate in its texture and aroma. It will begin to melt almost immediately with the heat of the rice, but I want you to eat it before it melts fully. Cool butter and warm rice. First of all, savor the difference in their temperatures. Then, the two will melt alongside one another, mingle together, and form a golden fountain, right there inside your mouth. Even without seeing it, you just know that it's golden--- that's the way it tastes. You'll sense the individual grains of rice coated in butter and aromatic fragrance as if the rice were being fried will ascend to your nose. A rich, milky sweetness will spread itself across your tongue...”

RiceButterBook TitleHow To Eat
Book:Butter
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“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”

CookingIngredientsCheeseCreamRiceOnionsButterAnneke StroudtSoubise
Book:Recipe for Disaster
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“The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"”

FruitRiceSeafoodButterCaviarOranges
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!" "It's amazingly delicious!" "After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings. I gave it its fragrance with star anise, ginger and Sichuan pepper." Strange. The meat is incredibly heavy and filling... yet this dish is so easy to eat! Why? "IT'S THE RICE! Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice! The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats... ... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!”

RiceSpicesPorkSeasoningsCurryIkumi Mito
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“The day I filled my little larder with jars of beans and seeds, sugars and flours, was one I had looked forward to all my cooking life. A little space for tins of sardines and bottles of anchovies, a dark corner for dried shiitake and porcini, and a home for tins of treacle and golden syrup. There was an entire shelf for vinegars, a tall one for bottles of rose and orange blossom water and shallow ones for slim boxes of crystallized violets and jars of candied orange and citron peel. Two pink egg cartons sat on the marble slab along with space for pots of marmalade and damson gin. Over the years the larder has changed a little, and I soon realized I needed to make space not just for dried beans (flageolet, cannellini, ful, chickpeas, chana dal, green and brown lentils-- I could go on), but also for bottled and tinned. Dried fruits now take up eight storage jars and there are at least six of rice (white and brown basmati, arborio and pudding rice, sushi rice and a Spanish rice called bomba that makes a delicious paella and produces a fine undercrust). My obsession with storage jars is a result of a personal concern over opened cellophane bags of ingredients in the cupboard, bags that fall or unfold allowing the contents to spill or spoil. You can often tell the time of year by peeping through the larder door. At Christmas I juggle jars and bottles to make space for beribboned packages of panettone and Stollen, golden tins of Lebkuchen and the muslin-wrapped Christmas pudding. In summer the marble slab is a useful space for ripening peaches and melons.”

ChristmasIngredientsShelvesRiceBeansStoragePantryCupboardLarder
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“They were brought over a mix of different kinds of rosy-seabass sashimi. The surface of its skin had been lightly scorched. On her first bite, Rika widened her eyes at the deep sweetness of the meaty flesh. Next to appear was her bowl of rice, its shining white grains forming a mound over the rim of the bowl. Rika picked up her chopsticks and tucked in. On the other side of the table, Reiko was biting into her onigiri wrapped in dense black nori. Both of their expressions took on an ecstatic cast. Each individual grain of rice was so intensely sweet. She could sense not only the flavor of the grains on her tongue, but their shape as well. When she chewed them, the inside of her mouth loosened, and when she made to greedily absorb them and taste them, she could feel the insides of her body whirring round as if all its cogs were moving. A soft heat rose up from her solar plexus. Cutting the taste with the pumpkin pickles, pale pink millet roe, and the umeboshi brought out with the rice, she worked her way through in small mouthfuls.”

RiceJapanese FoodSashimi
Book:Butter
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“This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice. By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat." "Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor." "This takikomi gohan lets you taste every essence of the salmon." "The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice." "Ha ha ha. This is definitely a very Japanese flavor!" "It's rustic, but it has a rich, fertile flavor that moves my heart.”

RiceSalmonJapanese FoodAlgaeMixed
Book:The Joy of Rice
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“The spinach affects a lot! Its mild bitterness adds depth to the flavors surrounding it. It is highly nutritious, and its green color is a pleasing contrast to the golden-brown crust. But most of all... ... when wrapped around the salmon, it condenses and accentuates the fish's savory goodness!" "Oh yeah! I thought I tasted a hint of bitterness when I took a bite. So that was the spinach! That bite of bitterness made the sweet and mellow flavor of the salmon's oil stand out even more!”

RiceSalmonSpinachRyo KurokibaBrioche
Book:食戟のソーマ 19 [Shokugeki no Souma 19]
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“There, done! A Petite Loco Moco Bowl! *Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.* "Wow, that looks super yummy!" "Huh. Loco Moco at a buffet? How interesting! Ooh, hot! The egg has been coddled to the perfect tenderness... ... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast! Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness... It's a dish that brings out the strength in you with every bite! Not only that, typical Loco Moco is covered with beef gravy... ... but you've used a vinaigrette instead! The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.”

RiceVinegarWhite WineIkumi MitoHamburgerVinaigretteFried Egg
Book:食戟のソーマ 5 [Shokugeki no Souma 5]
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“Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.”

RiceFlavorsKyotoUmami
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“First, a sizzling stone, the same one Toshio introduced to Ducasse years back. Today it's filled with rice and ginger juice and baby firefly squid, which crackle wildly as he tosses it all like a scalding salad and pushes it over to me. The squid guts coat the rice like an ocean risotto, give it body and funk, while the heat from the stone crisps the grains like a perfect bibimbap.”

RiceKyotoStoneJapanese CookingSquid
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“But the accompanying steamed rice, pressed into the shape of a chrysanthemum, had a clean, delicate sweetness unlike any rice I had ever tasted. The tray also held a plastic bowl and sipped the savory liquid enriched with diced tofu and emerald wisps of wakame seaweed. In a shallow dish sat a small block of bean curd splashed with soy sauce and topped with pinkish curls of dried bonito that looked like pencil shavings. I cut into the silky white cube and tried to balance the craggy chunk on the slender pieces of wood. It tumbled off. After trying again, success was rewarded with the sweet taste of milky custard mingled with dark soy and smoky fish flakes. There were pickles too, crisp neon-yellow half-moons of sweet daikon radish and crunchy slices of eggplant. Although I had not expected culinary brilliance from a mall restaurant, dinner was exceeding expectations. The ingredients were plain, but exceptional in their purity and freshness.”

RiceJapanese CuisineSide DishMiso Soup
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“So, what are we cooking for your mom?" "One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it." "What if I don't?" "Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate." After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”

RiceJakartaSide DishIndonesianMixedTraditional Food
Book:The Spice Master at Bistro Exotique
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“Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.”

RiceJewishFusionJapaneseSalmonSeaweedFoodgasmTaste Test
Book:Sadie on a Plate
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“He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.”

RiceAccomplishmentsProgressive EducationCooking SkillCultural Cuisine
Book:My Fine Fellow
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“But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day Isn't that right, Senpai?!" "You are correct!" Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy! But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.”

FlavorRiceVinegarSushiFluffySoft
Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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“Kinoshita brought over several trays, placing one in front of each of them. Each had soup, a main dish, and--- orange-colored rice? "What is this?" "It's carrot rice! With unlimited second helpings!" Sure enough, the rice was packed full of so many carrots, that's all you could see. Otoha started with the soup, which was a potage with roughly mashed potatoes. Not very showy, yet the wonderful flavor spread throughout her. She let out a deep sigh. Not the type of sigh she'd let out in front of Mr. Tamura, but one of deep satisfaction nonetheless. She next turned to the carrot rice. "Wow... this is delicious," she said as she took a big bite. The sweetness of carrots, the aroma of soy sauce--- what a gentle, delicious flavor the rice had.”

SoupRiceCarrotsSavory
Book:Dinner at the Night Library
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“This! That powerful intensely rich flavor is the true greatness of A5 beef!" "And this cut was roasted taking into consideration the angle of the heat! Heating a cut of meat perpendicularly to its grain ensures the meat will heat evenly and that the greatest amount of juice will be produced. First class chefs always read the meat's grain when they cook it!" "Don't forget the rice hiding under the beef petals! Steamed in butter and beef's own grease, this garlic rice is exquisite!”

HeatGrainRiceBeefGarlicIkumi MitoDonburi
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“Lola Flor pointed to the suman, saying, "Sweet sticky rice cooked in coconut milk and steamed in banana leaves. The banana leaves give the rice its distinctive flavor. They're garnished with latik. Caramelized coconut curds," she added at Derek's confused look. "In the bowl is ginataang bilo-bilo. Chewy rice balls, tapioca pearls, jackfruit, purple yam, and saba banana cooked in sweet coconut milk. The best thing to eat on a cold day like this.”

RiceBananasCoconutsFilipino Cuisine
Book:Arsenic and Adobo
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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.”

EggsSoupRiceSardinesCanned FoodsDonburi
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.”

SoupRiceLiverJapanese CuisineEel
Book:The Menu of Happiness
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“This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.”

IngredientsRiceJapaneseSouma YukihiraErina NakiriSouma And ErinaEggs BenedictHollandaise
Book:食戟のソーマ 36 [Shokugeki no Souma 36]
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“At home, a bowl of long-grain white rice will get a stream of melted butter and a crumbling of sea salt and then, as I turn the grains slowly in the warm, golden fat, perhaps a grating of Parmesan, then a little black pepper and lemon juice. A bowl of sticky rice feels more at home with sansho pepper or toasted sesame seeds, crumbs of dried nori and some crisp pickled radish. Another day I will heat the meat juices left over from the Sunday roast and stir them into the rice, streaking them with ribbons of glistening mahogany.”

RiceSeasoningsComfort FoodAccompaniment
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“I get to prepping, slicing up fresh tarragon, the grassy floral fragrance enveloping me. I take two pieces of foil and set filets of cod on each one, followed by the salicornes. Drizzle a bit of lemon. A few razor-thin slices of garlic and lemon. A bit of salt and pepper. Paprika. Some herbes de Provence, my special blend. And, finally, the tarragon. While the fish is baking, I make the rice, deciding to add a dash of cardamom and cumin. Soon, the kitchen smells like heaven, and I feel like I'm floating on my feet. It could be the aromas emanating from the oven, or it could be my wrists, the base notes from the perfume she gave me. Finally, once the meal is ready, I plate it, adding edible violet flowers as a last-minute garnish. Before bringing Garrance her dish, I taste it. And, oh my, now I'm swept away into a fantasy of the sea---the same one I'd had before when she'd first given me the salicornes, but stronger, more intense. I'm running along the rugged beaches, and then I'm falling on the sand. I can hear the waves crashes, the calls of seagulls, the---”

SeaRiceSpicesHerbsFishSeasoningsScentsFrench Cooking
Book:The Spice Master at Bistro Exotique
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“Steam rises from the surface, smelling of soy and ginger and hot peppers. A fried egg sits atop the slices of braised pork, the golden yolk loose and glistening in the light of the candles. A thick layer of white rice covers the bottom of the bowl, sopping up the rich, porky juices. "So what exactly is this? Bibimbap?" "Similar. It's a riff on a Japanese dish---donburi. Meat and an egg with rice.”

EggsRiceSeasoningsDonburiVeggie
Book:A Second Bite at the Apple
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“I can smell the pungent scent of garlic and soy sauce coming from the eggs... ... almost as if they had been grilled! But... the eggs are still raw! How could he...? It was then! When he slid the eggs across the heated oil in the skillet in that quick flip. Was that enough to infuse the raw egg with all the flavor of the seasonings?!" "?! Wait, you can do that?" "Heck no! If you're even the slightest bit too slow, you end up with a skillet full of half-cooked scrambled eggs." "I've got about one second to cram all that flavor into the raw egg. And to do that, cheapo bland eggs are a better choice than high-end eggs with a strong flavor. Can you even imagine it? All that thick, raw egg... ... practically bursting with the flavor of sesame oil, garlic, and roasted soy sauce. Go on, try a bite. Then you'll understand. Don't let it get cold. DIG IN." The scent of garlic and roasted spring onion... So heavy, it's just this side of being so much you could choke. The thickness of it all strokes the tongue. With each bite... ... the roasted soy sauce mixes with the rice... ... while the raw egg... ...slides slickly down the throat.”

EggsRiceSeasoningsSouma YukihiraErina NakiriSouma And Erina
Book:Food Wars!: Shokugeki no Soma, Vol. 1
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“True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.”

BrandsJapanSugarSaltRiceInventorySupermarketKellogs
Book:Pretty Good Number One: An American Family Eats Tokyo
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“Look at the way the rice is shining... it looks like jewels. Each grain of rice retains its original shape... and they're all the same size too. It's stickiness and scent... it's been washed to perfection. Washing the rice just to rinse off the dirt and excess bran without wasting the flavor and scent of the rice is extremely difficult. I made my fortune before the war at the rice market... I still find time to do research on rice. I'm sure I can figure out what this rice is and where it comes from... It's Sasanishiki... but it's not from Miyagi. It's Shonai rice, from Amarume-Yamagata prefecture! Well?! " "That is correct!" "Wow... he guessed the type of rice and where it came from!" "I don't believe it!" "This rice has been dried under sunlight, not by machine--- and you milled it right here, just before washing it, didn't you?" You cook it over an old-fashioned furnace using firewood for fuel... and just before steaming it, you throw a handful of straw into the fire if you want to cook rice like this." "Yes." "Then this miso soup too... Ah... it's real miso made from domestic soy and natural salt. The dashi is made from katsuobushi, an obushi from Makurazaki. And he used the good part in the center. And the tofu is made with domestic soybeans and real brine. Aah... this is so good that it's making me cry!”

RiceWashingTofuJapanese CookingMiso Soup
Book:The Joy of Rice
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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.”

WineSakeRiceWine And CheeseOsaka
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time. I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.”

RiceSodaShrimpChinese Food
Book:Natalie Tan's Book of Luck & Fortune
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“The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.”

RiceSpicesHerbsFigsPersian CuisineIranian Cuisine
Book:The Last Days of Café Leila
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“It's so tasty it's hard to believe that rice tastes like this with just carrots and fried tofu." "It's healthy too," Tokuda added. "Good for when you're tired," said Tokai. The main dishes were lotus root cooked in soy and chili pepper, and the head and bony parts of yellowtail cooked in soy sauce and sweet sake. Both were mildly seasoned and went well with the rice.”

RiceCarrotsHealthy FoodJapanese Cuisine
Book:Dinner at the Night Library
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