Sushi Day Quotes

Family isn't blood, necessarily; it's a thousand little choices we make every day. We choose to trust each other and forgive each other and go to the pasta place for dinner even though some of us would rather eat sushi.

We are, after all, citizens of the world - a world filled with bacteria, some friendly, some not so friendly. Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald's? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.

But he remained absolutely convinced that his way of life was no worse than mine, only different, pointing out in the process certain inconsistencies: Why, he wondered, did rich people call it sushi while poor people called it bait? I

That first bite of fat-streaked tuna sushi was a culinary epiphany. It was as though I had been wearing a mitten on my tongue all those years and had suddenly taken it off. The velvety fish had a rare beef-like core surrounded by a creamy richness from the marbled fat. The lightly vinegared rice and earthy soy were like exclamation points at the end of a perfect sentence. The wasabi added a final unexpected prickle of heat that kindled my desire for more. That night I promised myself that one day I would eat sushi in Japan.

If you’ve ever wondered what we’re missing by sitting at computers in cubicles all day, follow Jessica DuLong when she loses her desk job and embarks on this unlikely but fantastic voyage. Deeply original, riveting to read, and soul-bearingly honest, "My River Chronicles" is a surprisingly infectious romance about a young woman falling in love with a muscle-y old boat. As DuLong learns to navigate her way through a man’s world of tools and engines, and across the swirling currents of a temperamental river, her book also becomes a love letter to a nation. In tune with the challenges of our times, DuLong reminds us of the skills and dedication that built America, and inspires us to renew ourselves once again.

I sulk for a couple days after that. Henry takes me out for sushi. “Tchotchka. Amorta. Heart of my heart. Speak to me.” “I’m not not speaking to you.” “I know. But you’re sulking. And I would rather not be sulked at, especially for speaking common sense.

The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture. Japan’s most famous shokunin these days is Jiro Ono, immortalized in the documentary Jiro Dreams of Sushi, but you will encounter his level of relentless focus across the entire food industry.

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.

So, if you suddenly experienced a financial windfall, you would ultimately be much happier if you spent the money on numerous pleasant, mood-boosting things occurring on a day-to-day or weekly basis—a daily lunch of expensive sushi, a weekly massage, a regular delivery of fresh flowers, or Sunday-morning calls to your best friend in Europe—rather than spend it all on a single big-ticket item that you believe you would really love, like a new top-of-the-line Jaguar or the remodeling of a bathroom with hand-painted tile.

What about her?” Oliver asks. In the corner, a girl in her twenties is sitting alone, holding a book open with one hand and deftly maneuvering a glass of wine toward her mouth without looking. Setting the wine down, she turns a page, then eats a single piece of sushi, chewing it slowly, resting her chopsticks on her plate. After a moment she takes another sip of wine, smiling at something she just read. Nicky refills her cup. “When she goes to bed tonight, she’s not going to lie there wondering if she said the right thing. And at the end of the day, there’s not a lot of people who can say that.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

I’m Sushi K and I’m here to say I like to rap in a different way Look out Number One in every city Sushi K rap has all most pretty My special talking of remarkable words Is not the stereotyped bucktooth nerd My hair is big as a galaxy Cause I attain greater technology [...] I like to rap about sweetened romance My fond ambition is of your pants So here is of special remarkable way Of this fellow raps named Sushi K The Nipponese talking phenomenon Like samurai sword his sharpened tongue Who raps the East Asia and the Pacific Prosperity Sphere, to be specific [...] Sarariman on subway listen For Sushi K like nuclear fission Fire-breathing lizard Gojiro He my always big-time hero His mutant rap burn down whole block Start investing now Sushi K stock It on Nikkei stock exchange Waxes; other rappers wane Best investment, make my day Corporation Sushi K [...] Coming to America now Rappers trying to start a row Say “Stay in Japan, please, listen! We can’t handle competition!” U.S. rappers booing and hissin’ Ask for rap protectionism They afraid of Sushi K Cause their audience go away He got chill financial backin’ Give those U.S. rappers a smackin’ Sushi K concert machine Fast efficient super clean Run like clockwork in a watch Kick old rappers in the crotch [...] He learn English total immersion English/Japanese be mergin’ Into super combination So can have fans in every nation Hong Kong they speak English, too Yearn of rappers just like you Anglophones who live down under Sooner later start to wonder When they get they own rap star Tired of rappers from afar [...] So I will get big radio traffic When you look at demographic Sushi K research statistic Make big future look ballistic Speed of Sushi K growth stock Put U.S. rappers into shock

It seems to me," he said, "that we as a society have come to overlook the second clause. We hear only 'Take what you want, says God'; nobody mentions a price, and when it comes time to settle the score, everyone's outraged. Take the national economic explosion, as the most obvious example: that's come at a price, and a very steep one, to my mind. We have sushi bars and SUVs, but people our age can't afford homes in the city where they grew up, so centuries-old communities are disintegrating like sand castles. People spend five or six hours a day in traffic; parents never see their children, because they both have to work overtime to make ends meet. We no longer have time for culture--theaters are closing, architecture is being wrecked to make way for office blocks. And so on and so forth." He didn't sound even mildly indignant, only absorbed. "I don't consider this anything to become incensed about," he said, reading my look. "In fact, it shouldn't be remotely surprising to anyone. We've taken what we wanted and we're paying for it, and no doubt many people feel that on balance the deal is a good one. What I do find surprising is the frantic silence that surrounds this price. The politicians tell us, constantly, that we live in Utopia. If anyone with any visibility ever suggests that this bliss may not come free, then that dreadful little man--what's his name? the prime minister--comes on the television, not to point out that this toll is the law of nature, but to deny furiously that it exists and to scold us like children for mentioning it. I finally had to get rid of the television," he added, a little peevishly. "We've become a nation of defaulters: we buy on credit, and when the bill comes in, we're so deeply outraged that we refuse even to look at it.

Hiro and Y.T. have eaten a lot of junk food together in different joints all over L.A. -- doughnuts, burritos, pizza, sushi, you name it -- and all Y.T. ever talks about is her mother and the terrible job that she has with the Feds. The regimentation. The lie-detector tests. The fact that for all the work she does, she really has no idea what it is that the government is really working on. It's always been a mystery to Hiro, too, but then, that's how the government is. It was invented to do stuff that private enterprise doesn't bother with, which means that there's probably no reason for it; you never know what they're doing or why. Hackers have traditionally looked upon the government's coding sweatshops with horror and just tried to forget that all of that shit ever existed. But they have thousands of programmers. The programmers work twelve hours a day out of some twisted sense of personal loyalty. Their software-engineering techniques, while cruel and ugly, are very sophisticated. They must have been up to something.

Somewhere in between are the rest of us natives, in whom such change revives long-buried anger at those faraway people who seem to govern the world: city people, educated city people who win and control while the rest of us work and lose. Snort at the proposition if you want, but that was the view I grew up with, and it still is quite prevalent, though not so open as in those days. These are the sentiments the fearful rich and the Republicans capitalize on in order to kick liberal asses in elections. The Democrats' 2006 midterm gains should not fool anyone into thinking that these feelings are not still out here in this heartland that has so rapidly become suburbanized. It is still politically profitable to cast matters as a battle between the slick people, liberals all, and the regular Joes, people who like white bread and Hamburger Helper and "normal" beer. When you are looking around you in the big cities at all those people, it's hard to understand that there are just as many out here who never will taste sushi or, in all likelihood, fly on an airplane other than when we are flown to boot camp, compliments of Uncle Sam. Only 20 percent of Americans have ever owned a passport. To the working people I grew up with, sophistication of any and all types, and especially urbanity, is suspect. Hell, those city people have never even fired a gun. Then again, who would ever trust Jerry Seinfeld or Dennis Kucinich or Hillary Clinton with a gun? At least Dick Cheney hunts, even if he ain't safe to hunt with. George W. Bush probably knows a good goose gun when he sees one. Guns are everyday tools, like Skil saws and barbecue grills. So when the left began to demonize gun owners in the 1960s, they not only were arrogant and insulting because they associated all gun owners with criminals but also were politically stupid. It made perfect sense to middle America that the gun control movement was centered in large urban areas, the home to everything against which middle America tries to protect itself—gangbangers, queer bars, dope-fiend burglars, swarthy people jabbering in strange languages. From the perspective of small and medium-size towns all over the country, antigun activists are an overwrought bunch.

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!

In the meantime, I tried my best to acclimate to my new life in the middle of nowhere. I had to get used to the fact that I lived twenty miles from the nearest grocery store. That I couldn’t just run next door when I ran out of eggs. That there was no such thing as sushi. Not that it would matter, anyway. No cowboy on the ranch would touch it. That’s bait, they’d say, laughing at any city person who would convince themselves that such a food was tasty. And the trash truck: there wasn’t one. In this strange new land, there was no infrastructure for dealing with trash. There were cows in my yard, and they pooped everywhere--on the porch, in the yard, even on my car if they happened to be walking near it when they dropped a load. There wasn’t a yard crew to clean it up. I wanted to hire people, but there were no people. The reality of my situation grew more crystal clear every day. One morning, after I choked down a bowl of cereal, I looked outside the window and saw a mountain lion siting on the hood of my car, licking his paws--likely, I imagined, after tearing a neighboring rancher’s wife from limb to limb and eating her for breakfast. I darted to the phone and called Marlboro Man, telling him there was a mountain lion sitting on my car. My heart beat inside my chest. I had no idea mountain lions were indigenous to the area. “It’s probably just a bobcat,” Marlboro Man reassured me. I didn’t believe him. “No way--it’s huge,” I cried. “It’s seriously got to be a mountain lion!” “I’ve gotta go,” he said. Cows mooed in the background. I hung up the phone, incredulous at Marlboro Man’s lack of concern, and banged on the window with the palm of my hand, hoping to scare the wild cat away. But it only looked up and stared at me through the window, imagining me on a plate with a side of pureed trout. My courtship with Marlboro Man, filled with fizzy romance, hadn’t prepared me for any of this; not the mice I heard scratching in the wall next to my bed, not the flat tires I got from driving my car up and down the jagged gravel roads. Before I got married, I didn’t know how to use a jack or a crowbar…and I didn’t want to have to learn now. I didn’t want to know that the smell in the laundry room was a dead rodent. I’d never smelled a dead rodent in my life: why, when I was supposed to be a young, euphoric newlywed, was I being forced to smell one now? During the day, I was cranky. At night, I was a mess. I hadn’t slept through the night once since we returned from our honeymoon. Besides the nausea, whose second evil wave typically hit right at bedtime, I was downright spooked. As I lay next to Marlboro Man, who slept like a baby every night, I thought of monsters and serial killers: Freddy Krueger and Michael Myers, Ted Bundy and Charles Manson. In the utter silence of the country, every tiny sound was amplified; I was certain if I let myself go to sleep, the murderer outside our window would get me.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

About page warm and casual on her blog, The Pioneer Woman: Howdy. I’m Ree Drummond, also known as The Pioneer Woman. I’m a moderately agoraphobic ranch wife and mother of four. Welcome to my frontier! I’m a middle child who grew up on the seventh fairway of a golf course in a corporate town. I was a teen angel. Not. After high school, I thought my horizons needed broadening. I attended college in California, then got a job and wore black pumps to work every day. I ate sushi and treated myself to pedicures on a semi-regular basis. I even kissed James Garner in an elevator once. I loved him deeply, despite the fact that our relationship only lasted 47 seconds. Unexpectedly, during a brief stay in my hometown, I met and fell in love with a rugged cowboy. Now I live in the middle of nowhere on a working cattle ranch. My days are spent wrangling children, chipping dried manure from boots, washing jeans, and making gravy. I have no idea how I got here . . . but you know what? I love it. Don’t tell anyone! I hope you enjoy my website, ThePioneerWoman.com. Here, I write daily about my long transition from spoiled city girl to domestic country wife.2

...you should’ve seen me ready to shiv security for making me take my ring off earlier.” I frowned as I accidently lost control of my chopsticks, my California roll dropping into the little plastic cup of soy sauce. “See?Sounds like classic Bridezilla behavior to me.” She almost choked on her wasabi-laced sushi piece. “Bridezilla? I am the least likely person to turn Bridezilla you will ever meet. In fact, I am like the Mothra of the Bridezilla world.” “Mothra.” I tsked. “Pedestrian. Destoroyah—no, Bridestoroyah—could totally take on Bridezilla.” “You have the chopstick skill level of a preschooler, and you dare to go around citing Japanese monster movie characters to me?” Laney seethed. “I have my reasons for choosing Mothra.” “Yeah?” I stabbed my chopsticks straight through the middle of my errant sushi piece. “Let’s hear them.” “Don’t, it’s bad luck!” she exclaimed. “What, to talk to a bride about her wedding dress before the big day?” And I thought Sloane was taking the wedding superstitions too far. “No, to stab your chopstick through the middle of your food.” She reached across the table and readjusted my sticks for me with one hand. I noticed she kept her other hand on the garment bag riding shotgun in the chair next to her. Its midnight blue sheen and fancy silver embroidery looked out of place in the middle of the airport food court.

In the meantime, I tried my best to acclimate to my new life in the middle of nowhere. I had to get used to the fact that I lived twenty miles from the nearest grocery store. That I couldn’t just run next door when I ran out of eggs. That there was no such thing as sushi. Not that it would matter, anyway. No cowboy on the ranch would touch it. That’s bait, they’d say, laughing at any city person who would convince themselves that such a food was tasty. And the trash truck: there wasn’t one. In this strange new land, there was no infrastructure for dealing with trash. There were cows in my yard, and they pooped everywhere--on the porch, in the yard, even on my car if they happened to be walking near it when they dropped a load. There wasn’t a yard crew to clean it up. I wanted to hire people, but there were no people. The reality of my situation grew more crystal clear every day.

The animal literature is filled with examples of normal behavior under unusual circumstances. Followed by a single file of goslings, Konrad Lorenz demonstrated the tendency of these birds to imprint on the first moving object they lay their eyes on. He thus permanently confused their sense of speciesbelonging. Niko Tinbergen saw stickleback fish in a row of tanks in front of his laboratory window, in Leiden, make furious territorial displays at the mail delivery van in the street below. At the time, Dutch mail vans were bright red, the same color as the male stickleback's underbelly during the breeding season, and the fish mistook the van for an intruder of their own species. Artificial situations sometimes help us see more clearly how behavior is regulated. When goslings do the normal thing, following their mom around all day, one might think that they share our exalted view of motherhood. We are quickly disabused of this notion, however, when they follow a bearded zoologist with equal devotion. And when sticklebacks defend their territory, we might think that they want to keep competitors out, whereas in reality they are only reacting to a speciestypical red flag. What animals really are after is not always evident, and tinkering with conditions is a way to find out.

Rescue dogs are trained to perform such responses on command, often in repulsive situations, such as fires, that they would normally avoid unless the entrapped individuals are familiar. Training is accomplished with the usual carrot-and stick method. One might think, therefore, that the dogs perform like Skinnerian rats, doing what has been reinforced in the past, partly out of instinct, partly out of a desire for tidbits. If they save human lives, one could argue, they do so for purely selfish reasons. The image of the rescue dog as a well-behaved robot is hard to maintain, however, in the face of their attitude under trying circumstances with few survivors, such as in the aftermath of the bombing of the Murrah Federal Building in Oklahoma City. When rescue dogs encounter too many dead people, they lose interest in their job regardless of how much praise and goodies they get. This was discovered by Caroline Hebard, the U.S. pioneer of canine search and rescue, during the Mexico City earthquake of 1985. Hebard recounts how her German shepherd, Aly, reacted to finding corpse after corpse and few survivors. Aly would be all excited and joyful if he detected human life in the rubble, but became depressed by all the death. In Hebard's words, Aly regarded humans as his friends, and he could not stand to be surrounded by so many dead friends: "Aly fervently wanted his stick reward, and equally wanted to please Caroline, but as long as he was uncertain about whether he had found someone alive, he would not even reward himself. Here in this gray area, rules of logic no longer applied." The logic referred to is that a reward is just a reward: there is no reason for a trained dog to care about the victim's condition. Yet, all dogs on the team became depressed. They required longer and longer resting periods, and their eagerness for the job dropped off dramatically. After a couple of days, Aly clearly had had enough. His big brown eyes were mournful, and he hid behind the bed when Hehard wanted to take him out again. He also refused to eat. All other dogs on the team had lost their appetites as well. The solution to this motivational problem says a lot about what the dogs wanted. A Mexican veterinarian was invited to act as stand-in survivor. The rescuers hid the volunteer somewhere in a wreckage and let the dogs find him. One after another the dogs were sent in, picked up the man's scent, and happily alerted, thus "saving" his life. Refreshed by this exercise, the dogs were ready to work again. What this means is that trained dogs rescue people only partly for approval and food rewards. Instead of performing a cheap circus trick, they are emotionally invested. They relish the opportunity to find and save a live person. Doing so also constitutes some sort of reward, but one more in line with what Adam Smith, the Scottish philosopher and father of economics, thought to underlie human sympathy: all that we derive from sympathy, he said, is the pleasure of seeing someone else's fortune. Perhaps this doesn't seem like much, but it means a lot to many people, and apparently also to some bighearted canines.

One day David asked me how I felt about nudity. I told him I do it every day, briefly. He said he wanted to write a scene where I have sex in a bathtub with a prostitute at the Bella Union. “Why not,” I said. I had only tried sex in a bathtub once in real life. It was not to be recommended, just for the sheer mop-up factor afterward. But this was fiction. In one of many heartwarming father-and-daughter stories in Hollywood, Powers’s daughter, Parisse, was playing a prostitute who worked for him. David chose Parisse to be the lucky girl to join me in the tub. The irony was that Powers and I went to school together at SMU thirtysome-odd years before. Back in the old days I had spent some wonderful evenings with Powers and his wife, Pam, and their new baby, Parisse. One evening, after Powers had passed out, I was talking to Pam about horses and stained-glass windows. Pam went to get a couple more beers and asked me if I would diaper Parisse for her, who was a few months old at the time. So in an unlikely turn of events, I was going to have simulated sex in a bubble bath with a woman I had diapered in my past. For those who believe in a universe of probability, the odds of this one have to be lesser than finding sushi in South Dakota.

America was so bad, so lost, one young man said, “I’m just going to move to South Korea.” South Korea? Smith thought to himself, confused. Why? The young man answered Smith’s unvoiced question, telling other passengers, “South Korea is 90 percent Christian.” In actuality, South Korea is 29 percent Christian. “You should move to Idaho,” suggested one woman. “I just don’t think they have decent seafood in Idaho,” the young man replied. Smith thought that this young man wanted a fascist takeover of the United States, but at the end of the day, if he couldn’t get decent sushi, it just might not be worth it.

The recommended daily intake of iodine is 150 mcg, which is what is in about two sheets of nori,31 the seaweed that’s used to make sushi. There are all sorts of seaweed snacks on the market now, but most, if not all of them, seem to have added red-light ingredients. So I buy plain nori and season the sheets myself by brushing them with jarred pickled ginger juice and lightly sprinkling on wasabi powder before recrisping them at 300°F for about five minutes. Sprinkling just a half teaspoon of the seaweeds arame or dulse onto dishes you’re preparing may also get you your iodine for the day. Dulse is sold as pretty purple flakes you can just shake onto your food. I do caution against hijiki32 (also spelled hiziki), because it has been found to be contaminated with arsenic. I also caution against kelp, which may have too much iodine; just a half teaspoon of kelp could exceed the daily upper limit. For the same reason, you shouldn’t get into a regular habit of eating more than fifteen sheets of nori or more than a tablespoon of arame or dulse a day.33 Too much iodine can cause excessive thyroid gland activity.34

This is the skin and fat of the salmon's stomach!" "The skin is crisp, and when you bite on it the sweet fat comes seeping out..." "A long time ago, there was a lord of a large clan in the Hokuriku area who just loved to eat salmon. That lord especially liked to eat salmon skin, but salmon skin is very thin. Even if you had all the skin of a salmon, it still didn't satisfy him. So one day he said, if there was a salmon with a skin that was one foot thick, he'd be willing to exchange it with ten square miles of land... That is how good the skin of a salmon is. And the meat of a salmon with a lot of fat in it is exceptionally good too. This dish has grilled just those two best parts of it. First, you cut off the dark meat from the belly meat. Then you sprinkle salt onto the skin and the meat and refrigerate for two to three hours. After that, you grill it over charcoal. Being careful not to tear the skin, you roll the skin around the belly meat and pin it with a toothpick; this one is the salted one. On the other hand, this one hasn't been salted; instead, it's been marinated in soy sauce and sake overnight." "Hmm... he used the best part of a salmon and grilled it with salt or with teriyaki sauce." "You can't really call this a proper dish at first glance, but its flavor is definitely supreme!

In the bottom right is the grilled fish of the day--- in this case, teriyaki yellowtail. Top left is a selection of sashimi and pickled dishes.: Akashi sea bream, Kishu tuna, and flash-grilled Karatsu abalone. Seared Miyajima conger eel, served with pickled cucumber and myoga ginger. And in the bottom left is the matsutake rice--- the mushrooms are from Shinshu, and wonderfully fragrant. I'll bring some soup over shortly. In the meantime, enjoy!' Nagare bowed and turned back to the kitchen. 'Let's tuck in,' said Tae, joining her hands together in appreciation before reaching for her chopsticks. 'It's delicious,' said Nobuko, who had already reached into the bento and sampled the sea bream. 'The sashimi looks wonderful, but these appetizers are simply exquisite. Let's see... rolled barracuda sushi, dash-maki omelette, and those look like quail tsukume balls. And this simmered octopus--- it just melts on your tongue!

Taking my hand, she walked out of the room where we found Vaughn and Judd playing pool in the dining room. The guys were deep in silent competition, so we admired their hot bodies quietly. Our giggling finally drew their attention. “Where are we eating?” Vaughn asked, hitting a ball. “We should eat somewhere that preggos can’t enjoy,” I suggested and Tawny grinned. “I think they can’t eat deli meat, but I don’t want that crap.” Tawny searched info on her phone then smiled. “Sushi is supposed to be iffy.” “Barf,” Vaughn said and Judd grimaced. “We should go to a fish place and share a little sushi to celebrate our powerful birth control.” Judd smiled at this comment. “Poor Aaron.” “Screw Aaron,” I grunted. “Lark’s the one carrying two babies.” Vaughn and Judd looked at each other then burst out laughing. “What’s so funny?” “He hooks up with a chick whose birth control is defective and ends up with twins,” Vaughn said, walking to me. “Dumb fuck probably didn’t know what hit him.” “He gets to spend his life with an amazing person. Fuck you for laughing at his good luck.” “Don’t go big sis on me, daffodil. One day, I’m knocking you up with twins too. No harm in making double the hot kids.” “I’m still mad.” “Wanna make a baby right now?” he whispered in my ear. “Sushi first.” “Barf.” “We’ll see.” Thirty minutes later, Vaughn proved me wrong. He hated sushi and nearly threw up after trying a bite. Watching him freak-out nearly killed me. I laughed so hard I couldn’t breathe. Tawny was also in hysterics. Like any good friend would, Judd took a picture of a gagging Vaughn with his phone. “Sent it to the crew. You’re welcome.” “Jackass,” Vaughn said, wiping his tongue with a napkin. Calming my laughter, I stroked his ponytail. “Poor baby. I’ll make it up to you later.” Vaughn’s horrified expression immediately shifted into a smirk. “Yeah, you will.

he remained absolutely convinced that his way of life was no worse than mine, only different, pointing out in the process certain inconsistencies: Why, he wondered, did rich people call it sushi while poor people called it bait?

He’d stopped talking about bonding her to him forever and had apparently decided to concentrate on being charming instead. Liv never would have believed that such an intensely alpha male could be light and playful but she had been seeing an entirely different side of Baird lately. Aside from the sushi class, he’d also taken her to an alien petting zoo where she was able to see and touch animals that were native to the three home worlds of the Kindred and they’d been twice to the Kindred version of a movie theater where the seats were wired to make the viewer feel whatever was happening on the screen. He’d also taken her to a musical performance where the musicians played giant drums bigger than themselves and tiny flutes smaller than her pinky finger. The music had been surprisingly beautiful—the melodies sweet and haunting and Liv had been moved. But it was the evenings they spent alone together in the suite that made Liv really believe she was in danger of feeling too much. Baird cooked for her—sometimes strange but delicious alien dishes and once Earth food, when she’d taught him how to make cheeseburgers. They ate in the dim, romantic light of some candle-like glow sticks he’d placed on the table and there was always very good wine or the potent fireflower juice to go with the meal. Liv was very careful not to over-imbibe because she needed every ounce of willpower she had to remember why she was holding out. For dessert Baird always made sure there was some kind of chocolate because he’d learned from his dreams how much she loved it. Liv had been thinking lately that she might really be in trouble if she didn’t get away from him soon. If all he’d had going for him was his muscular good looks she could have resisted easily enough. But he was thoughtful too and endlessly interested in her—asking her all kinds of questions about her past and friends and family as well as people he’d seen while they were “dream-sharing” as he called it. Liv found herself talking to him like an old friend, actually feeling comfortable with him instead of being constantly on her guard. She knew that Baird was actively wooing her, doing everything he could to earn her affection, but even knowing that couldn’t stop her from liking him. She had never been so ardently pursued in her life and she was finding that she actually liked it. Baird had taken her more places and paid her more attention in the past week than Mitch had for their entire relationship. It was intoxicating to always be the center of the big warrior’s attention, to know that he was focused exclusively on her needs and wants. But attention and attraction aside, there was another factor that was making Liv desperate to get away. Just as he had predicted, the physical attraction she felt for Baird seemed to be growing exponentially. She only had to be in the same room with him for a minute or two, breathing in his warm, spicy scent, and she was instantly ready to jump his bones. The need was growing every day and Liv didn’t know how much longer she could fight it.

sushi every day for more than eighty years, and owns a small sushi restaurant near the Ginza subway station in Tokyo.

Mr. Pixel Ate loves Pho and Sushi and Nashville Hot Chicken and Mrs. Pixel Ate loves enchiladas. But that is likely to change on a day-by-day basis. What's your favourite ice-cream flavour? Hands down chocolate chip cookie dough for Mom. Dad says peanut butter chocolate. And always Tillamook brand.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

I’ll binge-watch Netflix and eat out every day; sushi and bubble tea is in my immediate future. It’s the little things in life we have to continue to appreciate.

Five knocks later, and Zanders’ poor doorman getting his workout in for the day, deep-dish pizza, Chinese takeout, sushi, burgers and fries, and two burritos cover the dining room table. “What the hell?” I let out a nervous but confused laugh, looking at the expansive table entirely covered in takeout.  A bit of shyness emanates off Zanders. “I wasn’t sure what you’d be in the mood for, so I kind of got everything.

Romeo was a sex obsessed teenager. You don't want that. Instead, it should be purposeful. A guy showing you they want to spend time with you because being with you is the best moment of their day and it has nothing to do with getting in your pants.

It’s not reliving, it’s . . . ritual. How can I put it? These days, particularly here, we’re always encouraged to try new things. To be innovative, to be inventive. Novelty has inherent value. How I grew up, it was different. In Japan, to be a master craftsman is not to try anything new. It is to pick one thing and perfect it. There are chefs who devote an entire lifetime to making one specific type of sushi. Blacksmiths who make only one knife, over and over and over again, seeking impossible perfection. Everyone here is obsessed with moving on, with the new. They forget about their connection to the past. This . . .” She pointed at the netsuke. “It’s like a seed—it carries the past inside of it. Through it, our memories are allowed to grow and flourish. It’s how we remember who we are: culturally, individually, spiritually. Through ritual.

Every day, I eat a bowl of veggie soup, drink veggie juice, and eat pâté made out of the post-juicing pulp mixed with garlic, lemon juice, kale, spinach, and avocado. I serve it on bananas and other fruits so it looks like sushi. But my favorite concoction, which I created three years ago, is a medley of cabbage, onion, avocado, and pear. It’s incredibly delicious, extremely healthy, and fast to prepare. This dish also gave me a deep insight about eating: there was no way to make food better than this. I felt pride and a surge of energy, realizing that I actually ate the best in the world.

We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.

In traditional societies, a lot of learning took place by just watching. When you studied with a master sushi chef, you cleaned knives while the chef worked. But you watched. You paid attention. After three to five years, you were finally allowed to pick up a knife. You could cut properly almost right away because your body had taken in how to hold and move the knife. Renaissance master artists used the same method with brushes instead of knives. This method is rarely used these days. People say they do not have the time, but the learning that takes place is deep and lasting.

I’m Sushi K and I’m here to say I like to rap in a different way Look out Number One in every city Sushi K rap has all most pretty My special talking of remarkable words Is not the stereotyped bucktooth nerd My hair is big as a galaxy Cause I attain greater technology [...] I like to rap about sweetened romance My fond ambition is of your pants So here is of special remarkable way Of this fellow raps named Sushi K The Nipponese talking phenomenon Like samurai sword his sharpened tongue Who raps the East Asia and the Pacific Prosperity Sphere, to be specific [...] Sarariman on subway listen For Sushi K like nuclear fission Fire-breathing lizard Gojiro He my always big-time hero His mutant rap burn down whole block Start investing now Sushi K stock It on Nikkei stock exchange Waxes; other rappers wane Best investment, make my day Corporation Sushi K [...] Coming to America now Rappers trying to start a row Say “Stay in Japan, please, listen! We can’t handle competition!” U.S. rappers booing and hissin’ Ask for rap protectionism They afraid of Sushi K Cause their audience go away He got chill financial backin’ Give those U.S. rappers a smackin’ Sushi K concert machine Fast efficient super clean Run like clockwork in a watch Kick old rappers in the crotch

up to the last five minutes, when we leap up, dress and go. I love eating scrambled egg on toast with oozings of tomato sauce (our big weakness) from a plate on my lap, while watching DVDs of Star Wars or Planet Earth with Francis for the hundredth time after a long, busy day. I love making sushi and trying to keep up with the demand. And I love adorning trays of pizza with multicoloured and textured toppings. Sushi? Pizza? We will talk about those in the next book! Here you will find my

The stems she is examining have been on a miraculous journey. Picked a few days ago, perhaps in Ecuador, maybe in Japan or Thailand, they were doused in herbicides, driven to an airport and stuck in the belly of a passenger plane, along with the two other great globetrotting perishables of the jet age, sushi and corpses.

The toxicology report on Bobby Ward took four months to reach my desk. During those four months, Mrs. Ward called me twice a week or more. Some weeks she called every single day. She had many theories about Bobby’s death, none of them involving drugs. “He didn’t use drugs,” she kept insisting, despite my telling her, every time we spoke, that the physical findings I saw on the autopsy pointed, strongly, to an overdose. “What about the sushi?” she asked me during one call. “People die from bad sushi all the time. He had sushi that day. Did you test the sushi in his stomach?” I tried to assert my firm professional opinion that people do not die from bad sushi all the time. In my experience people never die from bad sushi. A huge load of heroin, yes; bad sushi, no. “What about the beer? He was drinking beer with the sushi—it could have been poisonous. Maybe the beer made the bad sushi more dangerous!” Most every day for four months Mrs. Ward had a new theory of what did Bobby in: misuse of a friend’s asthma medication, anthrax (he’d died around the time of the October 2001 anthrax-letters terrorist attacks, so this was a hot topic at the time), allergic alveolitis, dust mites, iterations of the bad sushi theory over and over again. Then, just after Christmas, the toxicology report finally arrived. It showed Robert Ward had taken a lethal concoction of heroin, cocaine, and the tranquilizer diazepam.