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Sardines Quotes

Browse 33 quotes about Sardines.

Sardines Quotes

“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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“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants. They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is." "Hmm..." "Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless. You could almost say the chef here... ... has staked his life on this fish. This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients... But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei. It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”

EffortChefRestaurantSardinesDedication To Work
Book:Izakaya: Pub Food
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“Sardine sashimi. It tastes better when you eat it with ginger instead of wasabi." "Look at the shine on that skin! These sardines are fresh!" "They're small but fatty." "And they don't smell fishy at all. As a matter of fact, they have a nice scent." "Marinated sardines. You half-dry the sardine with the backbone still in it, and then marinate it in vinegar. Then you add small amounts of sugar, soy sauce and chopped red chili... ...and leave it in the refrigerator for a day." "Hmm... it feels nice biting into the firm flesh." "The spicy and sour flavor goes well with the fatty sardine." "Fried sardine fish cakes. You mash the sardines after removing the head and the organs, add chopped spring onions, ginger juice and salt for the flavoring... ... then make them into an oval shape and deep-fry them." "It's very crisp, and it must be nutritious since the bones have been mashed inside it too.”

Japanese FoodSardines
Book:Izakaya: Pub Food
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“I thought you said these were Chinese-style noodles... ...so I was expecting something with pork spareribs on top. The fish dumpling noodles in Hong Kong are good... but I've never seen anything like this in China. What's this on the top?" "Barbecued pork made from Berkshire boar, and jakoten." " 'Jakoten'? " "It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil. They're nutritious and taste good too." "Sardines, is it?" "Ah, this barbecued pork is completely different from Chinese-style barbecued pork!" "And this soup?" "I made the stock with pork bones and flying fish yakiboshi... ... and boosted the flavor with some miso and soy sauce. I don't use any MSG in it." "Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of." "I've never tasted a soup like this before!" "The noodles have no kansui in them. After kneading the dough with eggs... ... I let it rest for a whole week." "Mmm... they're firm and flavorful!" "I haven't seen noodles like this in China either!" "The aged noodles taste so good!”

SoupFishPorkNoodlesRamenJapanese CookingSardines
Book:Ramen and Gyoza
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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.”

InspiredSoupSardinesRecreatingJapanese Authors
Book:Dinner at the Night Library
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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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“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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“Grated potato was added to the crepe batter, creating a thick and chewy Crepe Alsacienne! Yukihira realized this was meant as a wrap for the ingredients... ... and that spurred his idea to mix cheese, sliced potato and sardines together to make a crispy Galette de Pomme as a garnish to the dish! Look what that does to the dish! It gives it contrasting textures of crispy and chewy, along with the invigorating saltiness of seafood, none of which are present in the traditional recipe! *Galette de Pomme is a lightly fried cake of julienned potatoes.*”

PotatoesSouma YukihiraSardinesGalette
Book:食戟のソーマ 24 [Shokugeki no Souma 24]
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“You wouldn't think such a place as San Francisco could exist. The wonderful sunlight there, the hills, the great bridges, the Pacific at your shoes. Beautiful Chinatown. Every race in the world. The sardine fleets sailing out. The little cable-cars whizzing down The City hills. And all the people are open and friendly.”

PeopleThinkingWorldLittlesBeautifulRaceCitiesWonderfulCarShoesHillsBridgesFriendlySunlightSailingSan FranciscoCablesPacificBeautiful CitySardinesChinatown
Author:Dylan Thomas
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“Gaza is such a tremendous humanitarian problem, it's way beyond Israel's capability to do anything significant about. It's a world problem, but the world doesn't want to do anything about it. That the world has packed them like sardines in a tiny piece of territory run by a fanatic Islamic group, run by a fanatic group like Hamas. Unless the world decides it wants to tackle this problem, that they want to deal with refugees there, prepare to absorb some of the refugees.”

WorldWayWantProblemRunningDealsPiecesGroupsIsraelHumanitarianTinySignificantIslamicTerritoryCapabilityRefugeeFanaticsGazaHamasWorld ProblemsSardines
Author:Moshe Arens
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“Wimsey stooped for an empty sardine-tin which lay, horribly battered, at his feet, and slung it idly into the quag. It struck the surface with a noice like a wet kiss, and vanished instantly. With that instinct which prompts one, when depressed, to wallow in every circumstance of gloom, Peter leaned sadly against the hurdles and abandoned himself to a variety of shallow considerations upon (1) The vanity of human wishes; (2) Mutability; (3) First love; (4) The decay of idealism; (5) The aftermath of the Great war; (6) Birth-control; and (7) The fallacy of free-will.”

FirstsHumansWarWishFeetBirthCircumstancesKissingEmptyLaysInstinctSurfaceVarietyVanityConsiderationFree WillAbandonedPeterWetDecayFirst LoveIdealismShallowGloomFallacyBirth ControlGreat WarPromptsAftermathTinHurdleBatteredMutabilitySardines
Author:Dorothy L. Sayers
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“IN ANSWER TO THE QUESTION: WHAT SCENES ONE WOULD LIKE TO HAVE FILMED Shakespeare in the part of the King's Ghost. The beheading of Louis the Sixteenth, the drums drowning his speech on the scaffold. Herman Melville at breakfast, feeling a sardine to his cat. Poe's wedding. Lewis Carroll's picnics. The Russians leaving Alaska, delighted with the deal. Shot of a seal applauding.”

FeelingsAnswersDealsKingsSceneSpeechShotsCatLeavingGhostBreakfastDrowningDelightedAlaskaSealsPicnicsMelvilleSardines
Author:Vladimir Nabokov
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“On a boat cruising down east, sardines are scooped out of the holding seine at Eastport at dawn. 'Sardines' may be any of several species of fish; in Maine they are usually small herring. Fish are penned in nets until the boats are ready to load. The fish are taken a short distance to canneries which work round the clock, according to the time of the catch.”

MayTakenReadyDistanceSpeciesRoundsFishesEastBoatClockDawnLoadMaineHerringSardines
Author:Luis Marden
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