Sea Urchins Quotes

Her fingers moved among barnacles and mussels, blue-black, sharp-edged. Neon red starfish were limp Dalis on the rocks, surrounded by bouquets of stinging anemones and purple bursts of spiny sea urchins.

Sea urchins have protective, mobile spines. Laura now has all the protection she needs, coming from within.

His lyrical whistle beckoned me to adventure and forgetting. But I didn't want to forget. Hugging my grudge, ugly and prickly, a sad sea urchin, I trudged off on my own, in the opposite direction toward the forbidding prison. As from a star I saw, coldly and soberly, the separateness of everything. I felt the wall of my skin; I am I. That stone is a stone. My beautiful fusion with the things of this world was over. The Tide ebbed, sucked back into itself. There I was, a reject, with the dried black seaweed whose hard beads I liked to pop, hollowed orange and grapefruit halves and a garbage of shells. All at once, old and lonely, I eyed these-- razor clams, fairy boats, weedy mussels, the oyster's pocked gray lace (there was never a pearl) and tiny white "ice cream cones." You could always tell where the best shells were-- at the rim of the last wave, marked by a mascara of tar. I picked up, frigidly, a stiff pink starfish. It lay at the heart of my palm, a joke dummy of my own hand. Sometimes I nursed starfish alive in jam jars of seawater and watched them grow back lost arms. On this day, this awful birthday of otherness, my rival, somebody else, I flung the starfish against a stone. Let it perish.

I like the way the morning can be stormy and the afternoon clear and sparkly as a jewel in the water. Put your hand in the water to reach for a sea urchin or a sea shell, and the thing desired never quite lies where you had lined it up to be. The same is true of love. In prospect or contemplation, love is where it seems to be. Reach in to lift it out and your hand misses

...it would be a very naive sort of dogmatism to assume that there exists an absolute reality of things which is the same for all living beings. Reality is not a unique and homogeneous thing; it is immensely diversified, having as many different schemes and patterns as there are different organisms. Every organism is, so to speak, a monadic being. It has a world of its own because it has an experience of its own. The phenomena that we find in the life of a certain biological species are not transferable to any other species. The experiences - and therefore the realities - of two different organisms are incommensurable with one another. In the world of a fly, says Uexkull, we find only "fly things"; in the world of a sea urchin we find only "sea urchin things.

The soul, you see, is a shy and retiring thing. It lurks in dark places and dislikes sunlight. And so, if you do not keep the skylight open at all times, the soul will rot. It easily decays, like a fresh sea urchin.

Yes.' Ouyang tried to laugh. It stuck in his throat like a salty sea urchin. 'This is your death. That is mine. We're fixed, Esen.' The saltiness was choking him. 'We have always been.

Now observe that in all the propaganda of the ecologists—amidst all their appeals to nature and pleas for “harmony with nature”—there is no discussion of man’s needs and the requirements of his survival. Man is treated as if he were an unnatural phenomenon. Man cannot survive in the kind of state of nature that the ecologists envision—i.e., on the level of sea urchins or polar bears.... In order to survive, man has to discover and produce everything he needs, which means that he has to alter his background and adapt it to his needs. Nature has not equipped him for adapting himself to his background in the manner of animals. From the most primitive cultures to the most advanced civilizations, man has had to manufacture things; his well-being depends on his success at production. The lowest human tribe cannot survive without that alleged source of pollution: fire. It is not merely symbolic that fire was the property of the gods which Prometheus brought to man. The ecologists are the new vultures swarming to extinguish that fire.

We were right to come here, if only because the ocean reminded you that impossible things were possible. Miles and miles of the deepest waters that moved like clockwork were possible. Creatures like jellyfish and sea urchins were, too. Millions and jillions of the tiniest grains of sand to form one long, soft beach—yep, even that was possible.

The sea is a memory. It is mesmerising. Its beauty is intolerable. What it buries is vaster than what it reveals. Every so often you get a glimpse of what you forget, or you wade in and something snags you, a broken shell or a sea urchin the fishermen missed...No waves speak with the same voice, though they share the same elements and motion, the regular beating of the surf, their rippling heaves.

But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.

May yours be the sparkle of light on the ocean, The whisper of foam on the sea, The warm sand guiding your feet safely home, A pebble in your pocket from me. Some sea glass, a starfish, some driftwood, a whelk, Treasures washed up on the shore. A flower, a feather, an urchin, a pearl, Keep your eyes open for more. May you know yourself held in the palm of Her hand, Blessed by the waves wild and free, Blown by the wind, anointed with salt, Beloved of She of the Sea.

Urchin decided to put off his carefully prepared speech until they were on the shore. They sat on the rocks at low tide as they had so often before, watching anemones and sea urchins while Sepia dabbled her paws in the water. Finally he decided that his speech was ridiculous, and simply asked her to marry him.

This guy might look like a god, but he had the personality of a sea urchin.

With her skin turned black with all those sunbaths, and her hair spiky and wiry with so many sea baths, Isobel resembled a cross between a kipper and a sea urchin.

The rain hammered down, the sea rising beneath it in spikes like the spines of a sea urchin.

Hello, Minister!” bellowed Percy, sending a neat jinx straight at Thicknesse, who dropped his wand and clawed at the front of his robes, apparently in awful discomfort. “Did I mention I’m resigning?” “You’re joking, Perce!” shouted Fred as the Death Eater he was battling collapsed under the weight of three separate Stunning Spells. Thicknesse had fallen to the ground with tiny spikes erupting all over him; he seemed to be turning into some form of sea urchin. Fred looked at Percy with glee. “You actually are joking, Perce…I don’t think I’ve heard you joke since you were--

There are animals with eyes on their genitals, ears on their knees, noses on their limbs, and tongues all over their skin. Starfish see with the tips of their arms, and sea urchins with their entire bodies.

When a dog runs,” said the naturalist Jakob von Uexküll, “the dog moves his legs; when a sea urchin runs, the legs move the sea urchin.” 10 But even in humans, thinking is often a subsidiary state of consciousness.

He could smoke through the water as though an aquamarine submarine, he could sever the festoonery of the poolside ebb and eddy into fiery fluttering swathes of hot-cut flax, he could treble beneath the meniscus of the pool, sharp as synthesiser music and with a trajectory of theological impermanence, a crucifixion affected underwater, a kingfisher with the velocity and capriciousness of a shooting star, a knife in the arm of a masochist, a cleft hatchet of rock through the porous orb of a sea urchin, a dick through butter, a tyrannical nutter, Shunt through water, watch Shunt corrupt your daughter. He could move in wet like a lion through wildebeest.

Nor is the difference slight in moral disposition between a barbarian, such as the man described by the old navigator Byron, who dashed his child on the rocks for dropping a basket of sea urchins, and a Howard or Clarkson; and in intellect, between a savage who uses hardly any abstract terms, and a Newton or Shakspeare. Differences of this kind between the highest men of the highest races and the lowest savages, are connected by the finest graduations.

In strange and beautiful wares. It sells the lovely animals of the sea, the sponges, tunicates, anemones, the stars and buttlestars, and sun stars, the bivalves, barnacles, the worms and shells, the fabulous and multiform little brothers, the living moving flowers of the sea, nudibranchs and tectibranchs, the spiked and nobbed and needly urchins,

A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!

Indeed Christianity passes. Passes—it has gone! It has littered the beaches of life with churches, cathedrals, shrines and crucifixes, prejudices and intolerances, like the sea urchin and starfish and empty shells and lumps of stinging jelly upon the sands here after a tide. A tidal wave out of Egypt. And it has left a multitude of little wriggling theologians and confessors and apologists hopping and burrowing in the warm nutritious sand. But in the hearts of living men, what remains of it now? Doubtful scraps of Arianism. Phrases. Sentiments. Habits.

SCHISMATRIX is a creeping sea-urchin of a book—spikey and odd. It isn’t very elegant, and it lacks bilateral symmetry, but pieces of it break off inside people and stick with them for years.

You will encounter a fifth taste. Umami: uni, or sea urchin, anchovies, Parmesan, dry-aged beef with a casing of mold. It’s glutamate. Nothing is a mystery anymore. They make MSG to mimic it. It’s the taste of ripeness that’s about to ferment. Initially, it serves as a warning. But after a familiarity develops, after you learn its name, that precipice of rot becomes the only flavor worth pursuing, the only line worth testing.

As they exited the conference room, Summer tugged at Dirk’s elbow. “So what did the data from Perlmutter cost you?” she chided, knowing the gourmet historian’s penchant for culinary blackmail. “Nothing much. Just a jar of pickled sea urchins and an eighty-year-old bottle of sake.” “You found those in Washington, D.C.?” Dirk gave his sister a pleading look of helplessness. “Well,” she laughed, “we do have six more hours in port.

Attina saw her and came over. Despite their extreme difference in age, she was the one Ariel felt closest to. Even if her big sister didn't fully understand the urge to seek out a human prince, or to explore the Dry World, or to collect odd bits of human relics, she always treated her little sister as gently as she could- despite how gruff she sounded. "What's happening?" she asked, swishing her orange tail back and forth. Her hair wasn't done yet; it was obvious she was devoting her time to helping the younger sisters with theirs. The only slightly frumpy brown bun was locked in place by sea urchin spikes.

The smooth, flat rocks were exactly the same, the sea pounded down on them in the same way, and also the landscape under the water, with its small valleys and bays and steep chasms and slopes, strewn with starfish and sea urchins, crabs and fish, was the same. You could still buy Slazenger tennis rackets, Tretorn balls, and Rossignol skis, Tyrolia bindings and Koflach boots. The houses where we lived were still standing, all of them. The sole difference, which is the difference between a child’s reality and an adult’s, was that they were no longer laden with meaning. A pair of Le Coq soccer boots was just a pair of soccer boots. If I felt anything when I held a pair in my hands now it was only a hangover from my childhood, nothing else, nothing in itself. The same with the sea, the same with the rocks, the same with the taste of salt that could fill your summer days to saturation, now it was just salt, end of story. The world was the same, yet it wasn’t, for its meaning had been displaced, and was still being displaced, approaching closer and closer to meaninglessness.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.

She’s not your mother. She’s not a woman; she’s not even human. From the moment she went over, we lost her just as surely as if she’d died. They do not live for our benefit. They belong to Themselves.” I remembered the rolling otter and its sweet-looking paws – dashing that urchin with the rock and the blood staining the water. I remembered the jewel-red carb – dragging that scavenged flesh into the sea grass. I’d found them comical, and pretty, but they were their own creatures too, just as my aunt had said, and busy with the job of living. They probably didn’t even see me. I remembered the way the cave spiders and suchlike scurried to hide from me in the rocks. They were not there for us. They had their own mysterious life living inside them. Their world was not my world, their story not mine.

And everywhere, just as there were animals on land, were the animals of the sea. The tiniest fish made the largest schools- herring, anchovies, and baby mackerel sparkling and cavorting in the light like a million diamonds. They twirled into whirlpools and flowed over the sandy floor like one large, unlikely animal. Slightly larger fish came in a rainbow, red and yellow and blue and orange and purple and green and particolored like clowns: dragonets and blennies and gobies and combers. Hake, shad, char, whiting, cod, flounder, and mullet made the solid middle class. The biggest loners, groupers and oarfish and dogfish and the major sharks and tuna that all grew to a large, ripe old age did so because they had figured out how to avoid human boats, nets, lines, and bait. The black-eyed predators were well aware they were top of the food chain only down deep, and somewhere beyond the surface there were things even more hungry and frightening than they. Rounding out the population were the famous un-fish of the ocean: the octopus, flexing and swirling the ends of her tentacles; delicate jellyfish like fairies; lobsters and sea stars; urchins and nudibranchs... the funny, caterpillar-like creatures that flowed over the ocean floor wearing all kinds of colors and appendages. All of these creatures woke, slept, played, swam about, and lived their whole lives under the sea, unconcerned with what went on above them. But there were other animals in this land, strange ones, who spoke both sky and sea. Seals and dolphins and turtles and the rare fin whale would come down to hunt or talk for a bit and then vanish to that strange membrane that separated the ocean from everything else. Of course they were loved- but perhaps not quite entirely trusted.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

Letter You can see it already: chalks and ochers; Country crossed with a thousand furrow-lines; Ground-level rooftops hidden by the shrubbery; Sporadic haystacks standing on the grass; Smoky old rooftops tarnishing the landscape; A river (not Cayster or Ganges, though: A feeble Norman salt-infested watercourse); On the right, to the north, bizarre terrain All angular--you'd think a shovel did it. So that's the foreground. An old chapel adds Its antique spire, and gathers alongside it A few gnarled elms with grumpy silhouettes; Seemingly tired of all the frisky breezes, They carp at every gust that stirs them up. At one side of my house a big wheelbarrow Is rusting; and before me lies the vast Horizon, all its notches filled with ocean blue; Cocks and hens spread their gildings, and converse Beneath my window; and the rooftop attics, Now and then, toss me songs in dialect. In my lane dwells a patriarchal rope-maker; The old man makes his wheel run loud, and goes Retrograde, hemp wreathed tightly round the midriff. I like these waters where the wild gale scuds; All day the country tempts me to go strolling; The little village urchins, book in hand, Envy me, at the schoolmaster's (my lodging), As a big schoolboy sneaking a day off. The air is pure, the sky smiles; there's a constant Soft noise of children spelling things aloud. The waters flow; a linnet flies; and I say: "Thank you! Thank you, Almighty God!"--So, then, I live: Peacefully, hour by hour, with little fuss, I shed My days, and think of you, my lady fair! I hear the children chattering; and I see, at times, Sailing across the high seas in its pride, Over the gables of the tranquil village, Some winged ship which is traveling far away, Flying across the ocean, hounded by all the winds. Lately it slept in port beside the quay. Nothing has kept it from the jealous sea-surge: No tears of relatives, nor fears of wives, Nor reefs dimly reflected in the waters, Nor importunity of sinister birds.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

A new day. She will face it tomorrow, for Maya’s sake. Along with the awakening sea, along with the rest of Bombay—the street urchins and the stray dogs, the impoverished nut vendors and the woman selling six cauliflowers a day, the hollow-eyed slum dwellers and the chubby-cheeked residents of nearby skyscrapers, the office workers spilling out of the trains at Churchgate and the young children boarding creaky school buses, the old men groaning on their deathbeds and the babies tumbling forth from the dark wombs of their mothers—along with the entire gigantic metropolis, with all its residents crawling along their individual destinies like an army of ants pretending to be an army of giants—along with Banubai in her damp bed, and Serabai in her shattered world, and Viraf baba with his choking guilt, and Maya with her tentative, hesitant dreams, and yes, along with Gopal and Amit waking up in a distant land to the smell of loamy earth, like all of them, the millions of people she has not met and the few she has—she, too, will face a new day tomorrow. Tomorrow. The word hangs in the air for a moment, both a promise and a threat. Then it floats away like a paper boat, taken from her by the water licking her ankles. It is dark, but inside Bhima’s heart it is dawn.

Your sort, always combining flavors! Sea urchins have to taste also like lemon, sugar also like chocolate, love also like paradise!

Atolls are home to more than a quarter of the world’s marine fish species, a mind-boggling array of angelfish, clown fish, batfish, parrotfish, snappers, puffers, emperors, jacks, rays, wrasses, barracudas, and sharks. And that’s without even mentioning all the other sea creatures—the turtles, lobsters, porpoises, squid, snails, clams, crabs, urchins, oysters, and the whole exotic understory of the corals themselves. Atolls are also an obvious haven for birds, both those that range over the ocean by day and return to the islands at night and those that migrate thousands of miles, summering in places like Alaska and wintering over in the tropics.

Umami: uni, or sea urchin, anchovies, Parmesan, dry-aged beef with a casing of mold. It’s glutamate. Nothing is a mystery anymore. They make MSG to mimic it. It’s the taste of ripeness that’s about to ferment.

You will encounter a fifth taste. Umami: uni, or sea urchin, anchovies, Parmesan, dry-aged beef with a casing of mold. It's glutamate. Nothing is a mystery anymore. They make MSG to mimic it. It's the taste of ripeness that's about to ferment. Initially, it serves as a warning. But after a familiarity develops, after you learn its name, that precipice of rot becomes the only flavor worth pursuing, the only line worth testing.

You will not admonish me you overgrown sea urchin!

She had renovated the sea-to-table taqueria as carefully as she kneaded her handmade tortillas. She'd selected every item inside the restaurant, from the custom-painted murals on the walls to the Talavera tiles underneath her worn clogs. Every Saturday morning, she went to the open-air fish market near Seaport Village to pick the freshest, most sustainable seafood available. From sea urchins to rock crab, Julieta never shied away from varieties that weren't typically served in Mexican cuisine. And she wasn't afraid to experiment in the kitchen.

thinking that he’d foiled her pathetic attempt. Then he let out a yelp of pain. “Wh-wh-what?” he stammered, confused by what was happening. “You already feel it, don’t you?” she said with a confident smile. “That’s a flower sea urchin. It’s got a pretty name, but what it does to your body is downright ugly.” He looked at the spiny sea creature in his hand. It was globular, about four inches wide, with tiny pink petals that resembled flowers. He dropped it to the floor, but it was too late. His palm was already beginning to swell. “That tingling in your hand,” she continued, “that’s caused by the poison on the petals. Pretty soon it will reach your bloodstream and that’s when the real trouble starts.” He looked at her with fear in his eyes. “First, your fingers will start feeling numb and then your lips,” she said. “Once it affects your tongue, you won’t be able to scream for help.” He went to say something but realized he could barely use his mouth. “So the question you have to ask yourself is this,” Brooklyn continued. “Do you want to keep chasing us until the poison overwhelms your entire body? Or do you want to leave us alone and drink the antidote that will save your life? It’s totally your choice.” He tried to answer but the best he could do was “Amp-li-dope.” She shook her head. “I’m sorry. I can’t understand what you’re saying.” “Amp-li-dope!” he pleaded. “I still can’t understand, but I’m guessing it’s probably antidote,” she answered. “That would be the wise choice.

You have to be able to make them silent; it’s the silence that allows you to hear that glorious moment when the middle C vibrates with the middle tone of all things, the center of time, the hum of tide through a sea urchin’s spines, the golden mean that is the exact middle between two extremes, the way courage exactly cuts the difference between recklessness and cowardice.

Seafood is also something we cannot do without as a country surrounded by sea. And the rich variety of seafood is often used in rice balls. The first one is a classic rice ball, with salted salmon. It's slightly different since the grilled salted salmon is broken down into flakes... ... and mixed into the rice together with chopped green onion... ...then made into a rice ball and wrapped in roasted dried seaweed." "Ah, the salmon has been mixed nicely into the rice, so it has a very rich taste." "And the flavor of the green onion gets rid of the fishy scent of the salmon, making the rice ball taste even better." "This will be great to have in a lunch box." "The next rice ball is coated with shredded dried seaweed just like the last one, but the filling is different. It's sea urchin, but it's not raw sea urchin or the typical bottled sea urchin. It's sea urchin shiokara." "Sea urchin shiokara?" "Most of the typical bottled sea urchins have been steeped in alcohol. It's probably because they're easier to make and easier to eat. But in the old days, sea urchin was often made into shiokara. If you salt the sea urchin and let it age and ferment, it becomes far richer tasting compared to a raw sea urchin or the alcohol-macerated sea urchin. Nowadays, that sea urchin shiokara has become very rare, and many people don't even know what it tastes like. So I've decided to use it as a filling for the rice ball." "Ooh, it has such a rich taste." "By being fermented, the sea urchin has developed a completely different flavor along with the original flavor it had.

This is spinach ohitashi." "Ha! Here it is! And the red part of the root has been finely chopped and placed upon the leaves and stem...!" "The redness of the root looks so pretty on the green leaves and stem." "Hmm. Roots are crunchy, but they don't have any bad texture to them. It's been boiled to perfection, and the dashi... Hmm, it's got something in it... Dashi made katsuobushi with soy sauce, and there's a very slight secret flavor added to it... the plum..." "Yes. A very slight amount of the umezu I got from making the umeboshi. You sure do have a keen sense of taste, Kyōgoku-san... Grilled young taro. It's a little early for them, but I love the refreshing taste of these small taro. The skin has been grilled, so you can peel it off very easily. They taste good with just salt... ...but they're irresistible with salted sea urchin." "Ooh! The refreshing taste of the small taro and the rich flavor of the sea urchin matches perfectly!

Uni no shiokara is roughly translated "salted sea urchin." It is a mixture of fresh uni shellfish, salt and sake.

In France, caviar, truffles and foie gras are considered to be the three major delicacies. And when the French eat caviar, they don't drink wine with it. The French aren't stupid. They're more than aware that no wine goes well with caviar. That's why they drink vodka with it. But they don't know about sake." "You're right. Vodka's usually served with caviar." "But vodka really isn't a drink to have during a meal." "It's not just caviar--- I don't think wine goes well with any kind of seafood. It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin. Wine contains far more sodium than sake. And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more. On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness. And the sugars from the rice starch enhance the flavor of the food." "Hmm." "Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing. It's the power of rice.

Well bite my begonia and call me a sea urchin, don’t we all look spiffing?

Wanne’ word djy deur ’n sea urchin gestiek, hah?” “Wanne’ djy aan hulle vat,” antwoord Ben sy vraag. “Ma’ hoeko’ vat djy aan hom? Da’s mos nie ’n riede om aan hom te vattie. ’Is defence, mos. En wat gebeur wanne’ daai spike afbriek in jou vel?” “Dit brand, dit . . .” “’It sweer.” Boss lig sy wenkbroue. “O’s protect. O’s defend. Ma’ ’it gaan net painful wies as jy ons teenstaan.

« No water so still as the dead fountains of Versailles ». No swan, with swart blind look askance and gondoliering legs, so fine as the chintz china one with fawn- brown eyes and toothed gold collar on to show whose bird it was. Lodged in the Louis Fifteenth candelabrum-tree of cockscomb- tinted buttons, dahlias, sea-urchins, and everlastings, it perches on the branching foam of polished sculpture flowers - at ease and tall. The king is dead.

the unfolding waves of sound are like an underwater orchestra or the endless improvisation of a jazz band. On the Great Barrier Reef, the humpback whales sing the soprano melody. Fish supply the chorus: whooping clownfish, grunting cod, and crunching parrotfish. Sea urchins scrape, resonating like tubas. Percussion is the domain of chattering dolphins and clacking shrimp, who use their pincers to create bubbles that explode with a loud bang. Lobsters rasp their antennae on their shells like washboards. Rainfall, wind, and waves provide the backbeat. To get the best seat, you would have to attend the concert in the middle of the night at the full moon, when fish chorusing typically crests. But you wouldn't necessarily need to have a front row seat: mass fish choruses can be heard up to 50 miles away, and whale sounds resonate for hundreds of miles.

I was as raw and reactive as a twenty-year-old sea anemone walking down the rough asphalt streets of the city. I fashioned myself into a spiky sea urchin to protect my soft places.

abalones and sea urchins, octopuses and sea stars, mussels and crabs and clams,

Will he go to war Over me?' He knew who I meant. The hot temper that had been on Rhys's face moments before turned to lethal calm. 'I don't know.' 'I- I would go back. If it came to that, Rhysand. I'd go back, rather than make you fight.' He slid a still-wet hand into his pocket. 'Would you want to go back? Would going to war on your behalf make you love him again? Would that be a grand gesture to win you?' I swallowed hard. 'I'm tired of death. I wouldn't want to see anyone else die- least of all for me.' 'That doesn't answer my question.' 'No, I wouldn't want to go back. But I would. Pain and killing wouldn't win me.' Rhys stared at me for a moment longer, his face unreadable, before he strode to the door. He stopped with his fingers on the sea urchin-shaped handle. 'He locked you up because he knew- the bastard knew what a treasure you are. That you are worth more than land or gold or jewels. He knew, and wanted to keep you all to himself.' The words hit me, even as they soothed some jagged piece in my soul. 'He did- does love me, Rhysand.' 'The issue isn't whether he loved you, it's how much. Too much. Love can be a poison.' And then he was gone.

A much studied example is the sea otter in California. The otter all but disappeared during the nineteenth century because of excessive hunting for its pelts. After federal regulators in 1911 forbade further hunting of this lovely creature, the otter made a dramatic comeback. Because it feeds on urchins, with the increase in otters the urchin population went down. With fewer urchins around, the number of kelps, a favorite food of urchins, increased dramatically. This increased the supply of food for fish and protected the coast from erosion. Therefore, protection of only one species, a hub, drastically altered both the economy and the ecology of the coastline. Indeed, finfish dominate in coastal fisheries once dedicated to shellfish.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

I lost Tomiko and her mother at the eel stall. It was the place to buy prepared fillets of unagi, as meltingly tender as a stick of soft butter. A spotlight shone down on the delicate fillets, gleaming under a varnish of sweet soy glaze. Every eel shop and restaurant makes its own special glaze, which eel purists often forgo. All eel lovers, however, sprinkle on sansho, the tingly tongue-numbing green powder from the ground dried seedpods of the prickly ash tree that lifts the dish from sumptuous to sensational. At that particular eel shop, the fillets, priced according to their fatty succulence, were still warm and drenched with sauce. The next few shops were a sashimi lover's paradise. Spiky forest-green sea urchins swollen with creamy yellow eggs sat in green plastic baskets beside huge steak-like sides of tuna, caught only hours ago from the icy waters off Japan. Gigantic octopuses with suction cups like the bottom of rubber bathtub mats rested on ice near sapphire-silver mackerel imbricated on round white platters.

After I steamed four giant clams over a skillet of sake, Stephen ripped out the meat and hacked it into chunks. With cupped hands, he scooped up the chewy bits and threw them in a bowl. Then he stirred in spicy red-and-white radish wedges and a warm dressing of wasabi, sugar, and sweet white miso that I had stirred in a small saucepan over a low flame until it became thick and shiny. Following his directions, I spooned the golden clams back into their shells. Stephen garnished them with a pink-and-white "congratulatory" flower of spongy wheat gluten. "Precious," he said, winking at me. Next, we made sea urchin- egg balls, first blending creamy lobes of sea urchin with raw egg yolk and a little dashi. Stephen cooked the mixture until it formed a stiff paste and then pressed it through a sieve. I plopped a golden dollop in a clean damp cloth and flattened it into a disc. In the center I put three crescents of lily bulb tenderized in salt water. "Try one," urged Stephen, handing me a wedge of lily bulb. It was mealy and sweet, kind of like a boiled cashew. Stephen brought together the four corners of the damp cloth and twisted it gently to create a bubble of eggy sea urchin paste stuffed with lily bulb. When unveiled, it looked like a Rainier cherry. I twisted out nineteen more balls, which we later arranged on fresh green leaves draped across black lacquer trays. Next, we impaled several fat shrimp on two metal skewers, sending one rod through the head and the other through the tail. We grilled the grayish pink bodies until they became rosy on one side and then flipped them over until they turned opaque. Stephen painted golden egg yolk for prosperity over the juicy crustaceans and returned them to the grill until they smoldered and charred.

Sushi," I announced, hoping to set him at ease. I then proceeded to tick off my favorites- chutoro (fatty tuna belly), hamachi (yellowtail), anago (conger eel), and uni (sea urchin). I then added on saba (mackerel). Aside from being cheap, it has a lustrous metallic tang, like the blood-dark portions of bluefish and swordfish.

The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.

Next comes chawan mushi, a delicate egg custard studded with wild mountain vegetables and surrounded by flowers from the bamboo forest. A dish as old as Kyoto itself. Toshio plucks two sacs of cod milt from the grill, slides them off the skewer into a squat clay box filled with bubbling miso. He comes back a second later with a scoop of konawata, pickled sea cucumber organs. A dish as new as the spring flowers blooming just outside the window. One by one, the market stars reappear on the plate. A black-and-gold lacquered bowl: Toshio pulls off the top to reveal thin slices of three-year-old virgin wild boar braised into sweet, savory submission with Kyoto white miso and chunks of root vegetables. Uni- Hokkaido and Kansai- the first atop a wedge of taro root dusted with rice flour and lightly fried, the other resting gently on a fried shiso leaf. Two bites, two urchins, an echo of the lesson in the market this morning.

Half the food that he sends out is raw: ruby cubes of tuna dressed with a heaping mound of fresh wasabi; sea grapes the size of ball bearings that pop like caviar against the roof of your mouth; glistening beads of salmon roe meant to be stuffed into crispy sheets of nori. The other half gets the blowtorch treatment. Tuna is transformed into a sort of tataki stir-fry, toasted, glazed with ponzu, and tossed with a thicket of spring onions. Fish heads are blitzed under the flame until the cheeks singe and the skin screams and the eyes melt into a glorious stew meant to be extracted with chopsticks. Even sea urchin, those soft orange tongues of ocean umami, with a sweetness so subtle that cooking it is considered heretical in most culinary circles, gets blasted like a crème brûlée by Toyo and his ring of fire.

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

The sound of trumpets rang out, signaling the arrival of the first course. A parade of glittering slaves trotted forward, some carrying decorations of the sea, statues made of shells, ribbons of blue and silver, or wearing costumes turning them into fish or mermaids. These slaves wandered among the diners as they ate, entertaining them with music or dances reminiscent of the sea. In the midst of these spectacles were the slaves carrying the food on massive trays covered in snow from the mountains, topped with stuffed mussels, lobster mince wrapped in grape leaves, and sea urchins boiled, honeyed, and served open in their own spiny husks.