Sushi Is Life Quotes

Zen is a present state of mind where one honors the task they are partaking of, even if the task is sitting still and doing nothing. Zen is engrained in the Japanese way of life. You can see it everywhere: when a sushi chef delicately slices a piece of raw fish, when a retired man watches an autumn leaf fall from a tree in the park, when a mother prepares and places a cup of tea before her child. When actions and thoughts are done with mindfulness, being fully present in the moment, the person performing the action or thought gives honor to the food, an idea, a task, a person, etc.

I mean, if your about to tell me something like I'm dead, that i need to start acquiring a taste for blood, and I can't even eat sushi, I wont be able to handle it. Or if you're going to tell me that I'm going to start howling at the moon, eating peoples cats, and will spend the rest of my life having to get waxed if I want to wear a bathing suit, then I don't think I can handle it, either. I like cats and I tried waxing once, and that hurt like a son of a gun." -Kylie

Sushi arrives, and it’s not until halfway through the meal that I notice him using his fork to eat instead of the chopsticks. It’s also when I notice that he uses that fork with his opposite hand, so he can keep hold of mine with the other.  It’s the best lunch of my life.

‎"The biggest adventure you can take is to live the life of your dreams." -Oprah Winfrey-

Okay, so I stopped posting status updates on Facebook a long time ago. I noticed that whenever someone posts something completely mundane and stupid, like 'Sushi 2nite!' seventeen people have to comment on that. 'I ♥ sushi!' and 'Spicy Tuna 4 meee!' But if you ever try to actually say something serious about your feelings or, like, your life, every one of your 386 "friends" is suddenly mute. So there you have it: My life is a post with no comments. Less interesting than spicy tuna.

In a sense, those critics who claim we are not working a fifteen-hour week because we have chosen consumerism over leisure are not entirely off the mark. They just got the mechanics wrong. We're not working harder because we're spending all our time manufacturing PlayStations and serving each other sushi. Industry is being increasingly robotized, and the real service sector remains flat at roughly 20 percent of overall employment. Instead, it is because we have invented a bizarre sadomasochistic dialectic whereby we feel that pain in the workplace is the only possible justification for our furtive consumer pleasures, and, at the same time, the fact that our jobs thus come to eat up more and more of our waking existence means that we do not have the luxury of--as Kathi Weeks has so concisely put it--"a life," and that, in turns means that furtive consumer pleasures are the only ones we have time to afford.

One thing I have never understood is how to work it so that when you're married, things keep happening to you. Things happen to you when you're single. You meet new men, you travel alone, you learn new tricks, you read Trollope, you try sushi, you buy nightgowns, you shave your legs. Then you get married, and the hair grows in. I love the everydayness of marriage, I love figuring out what's for dinner and where to hang the pictures and do we owe the Richardsons, but life does tend to slow to a crawl.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind.

I wouldn't shoot anyone in real life, because even after all of this training, I'm still totally for peace and happiness and rainbows and sushi.

I couldn't believe this was happening. That I could possibly be everything Vinny wanted. That this was real life and I was here being carried to Vinny's bed like a princess. Like his princess.

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

In my opinion, there’s something inexplicably wrong with your life when you find yourself in a strip club before noon on a weekday. To me, it felt as culturally insensitive as using a fork to eat sushi: just because you can do it, doesn’t mean you should.

For the first time, Lex caught a glimmer of the hand of God in all the crazy turns her life had taken lately. She hadn't been talking to God much, but He'd still been orchestrating things. It gave her a weird feeling- both comforted at being taken care of, but also antsy that she hadn't been as independent and in control as she thought she was.

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.

At times the differences concerned me. Could I ever be with a man who’d never, in his entire life, eaten sushi? Could I, a former vegetarian, conceivably spend the rest of my life with a man who ate red meat at every meal? I’d never thought about it before. And, most concerning, could I ever--in a million years--live so far out in the country that I’d have to traverse five miles of gravel road to reach my house? The Magic 8-Ball in my head revealed its answer: OUTLOOK NOT SO GOOD.

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.

If you’ve tied them up, start by undoing the knot! Lay the toes one on top of the other and fold the stocking in half lengthwise. Then fold it into thirds, making sure that the toes are inside, not outside, and that the waistband protrudes slightly at the top. Finally, roll the stocking up toward the waistband. If the waistband is on the outside when you finish, you’ve done it right. Fold knee-high stockings the same way. With thicker material, such as tights, it is easier to roll if you fold them in half rather than in thirds. The point is that the stocking should be firm and stable when you’ve finished, much like a sushi roll. When you store the stockings in your drawer, arrange them on end so that the swirl is visible.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Chapter 28 Genghis Cat Gracing Whatever Shithole This Is, Washington, USA You can all relax now, because I am here. What did you think? I’d run for safety at the whim of a fucking parrot with under-eye bags like pinched scrotums? Did you suspect I—a ninja with feather-wand fastness and laser-pointer focus—had the spine of a banana slug? Then you are a shit-toned oink with the senses of a sniveling salamander. Then you don’t know Genghis Cat. I look around and can see that we are surrounded by The Bird Beasts, those crepe-faced, hair ball–brained fuck goblins. I intensely dislike these lumpy whatthefuckareyous who straddle between the Mediocre Servant and animal worlds, trying to be one thing and really not being, like imitation crabmeat in a sushi log that is really just fucking whitefish and WE ALL KNOW IT. “Would you like a little of the crabmeat, Genghis?” my Mediocre Servants seemed to ask with their blobfish lips and stupid faces. “THAT’S FUCKING WHITEFISH, YOU REGURGITATED MOLES!” I’d yowl, and then I’d steal the sushi log and run off and growl very much so they couldn’t have it back, and later I would pee on their night pillows for good measure. I cannot imagine their lives before me. We mustn’t think of those bleak dark ages. But the Beasts are dangerous. I have watched them morph and chew into a house. I have seen them with spider legs and second stomachs and camouflage skins. I have seen them tear the legs off a horse and steal flight from those with feathers. Orange and I have lost family to their fuckish appetites. But they are still fakish faking beasts and I’m fucking Genghis Cat. They are imitation crab and Genghis is filet mignon Fancy Feast, bitch. Probably I should come clean here and tell you that I’m immortal. I always suspected it but can confirm it now that I have surpassed the allocated nine lives. I’m somewhere around life 884, give or take seventy-eight. Some mousers have called me a god, but I insist on modesty. I also don’t deny it. I might be a god. It seems to fit. It feels right. A stealthy, striped god with an exotically spotted tummy—it seems certain, doesn’t it to you? I’m 186 percent sure at this point. Orange insists we stay away from the Beasts all the time, but I only let Orange think he’s in charge. Orange is incredibly sensitive, despite being the size of a Winnebago. He hand-raised each of my kittens and has terrible nightmares, and I have to knead my paws on him to calm him down. Orange and I have a deal. I will kill anything that comes to harm Orange and Orange will continue to be the reason I purr.

The village square teemed with life, swirling with vibrant colors and boisterous chatter. The entire village had gathered, celebrating the return of their ancestral spirit. Laughter and music filled the air, carrying with it an energy that made Kitsune smile. Paper lanterns of all colors floated lazily above, their delicate glow reflecting on the smiling faces below. Cherry blossoms caught in the playful breeze, their sweet, earthy scent settling over the scene. At the center, villagers danced with unbridled joy, the rhythm of the taiko drums and the melody of flutes guiding their steps. To the side, a large table groaned under the weight of a feast. Sticky rice balls, steamed dumplings, seaweed soup, sushi, and more filled the air with a mouthwatering aroma. As she approached the table, she was greeted warmly by the villagers, who offered her food, their smiles genuine and welcoming. She filled a plate and sat at a table with Goro and Sota, overlooking the celebration. The event brought back a flood of memories of a similar celebration from her childhood—a time when everything was much simpler and she could easily answer the question who are you? The memory filled her heart with a sweet sadness, a reminder of what she lost and what had carved the road to where she was now. Her gaze fell on the dancing villagers, but she wasn’t watching them. Not really. Her attention was fully embedded in her heart ache, longing for the past, for the life that was so cruelly ripped away from her. “I think... I think I might know how to answer your question,” she finally said, her voice soft and steady, barely audible over the cacophony of festivity around them. “Oh?” Goro responded, his face alight with intrigue. “I would have to tell you my story.” Kitsune’s eyes reflected the somber clouds of her past. Goro swallowed his bite of food before nodding. “Let us retire to the dojo, and you can tell me.” They retreated from the bustling square, leaving behind the chaos of the celebration. The sounds of laughter and chatter and drums carried away by distance. The dojo, with its bamboo and sturdy jungle planks, was bathed in the soft luminescence of the moonlight, the surface of its wooden architecture glistening faintly under the glow. They stepped into the silent tranquility of the building, and Kitsune made her way to the center, the smooth, cool touch of the polished wooden floor beneath her providing a sense of peace. Assuming the lotus position, she calmed herself, ready to speak of memories she hadn’t confronted in a long time. Not in any meaningful way at least. Across from her, Goro settled, his gaze intense yet patient, encouraging her with a gentle smile like he somehow already understood her story was hard to verbalize.

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.

So, Rachel, what do you want to get?" he asks, even though we still haven't opened the menu. I throw open the cover and quickly scan my choices. I am hungry for everything. I want to taste their teriyaki sauce and see how they've worked yuzu into a salad dressing and sample their tempura batter. I want to sit up at the sushi bar and chat with the chef about different fillets of raw fish. And I want to be on a date with a guy who wants to hear the chef's answers too. Still, Rob Zuckerman is nice, and he's obviously smart and successful, and he has a full head of brown hair (one cannot discount that full head of hair). So I close my menu and ask him to suggest a few things since he has obviously been here before. "Why don't we start with a bowl of edamame and an order of tatsuta-age chicken?" "I made that this week," I exclaim, excited that he'd pick that off the menu since I was eyeing it. "I'm learning how to cook and it's actually really easy. You just marinate the chicken and then coat it in potato starch before you fry it." I notice that Rob is staring at me as if I've just started reciting the recipe in Japanese. "I can't believe I've ordered it all these years when I could make it at home.

The real game, as I soon discover, is donburi. Donburi, often shortened to don, means "bowl," and the name encapsulates a vast array of rice bowls topped with delicious stuff: oyakodon (chicken and egg), unadon (grilled eel), tendon (tempura). As nice as meat and tempura and eel can be, the donburi of yours and mine and every sensible person's dreams is topped with a rainbow bounty of raw fish. Warm rice, cool fish, a dab of wasabi, a splash of soy- sushi, without the pageantry and without the price tag. At Kikuyo Shokudo Honten you will find more than three dozen varieties of seafood dons, including a kaleidoscopic combination of uni, salmon, ikura (salmon roe), quail eggs, and avocado. I opt for what I've come to call the Hokkaido Superhero's Special: scallops, salmon roe, hairy crab, and uni. It's ridiculous hyperbole to call a simple plate of food life changing, but as the tiny briny eggs pop and the sweet scallops dissolve and the uni melts like ocean Velveeta, I feel some tectonic shift taking place just below my surface.

7. SUSHI IS ABOUT THE FISH, IDIOTS Sushi is raw fish, Fresh, oily, fatty, delicate, slightly cool, thinly sliced or expertly cubed sections of the delicious nectar of the sea. That’s the whole point of sushi. When you eat rolls slathered with cream cheese, fried onions, flavored mayonnaise, syrup, tempura shrimp poppers, mango chutney, and deep-fried marshmallows, you are missing the entire point of sushi and should just go eat at Applebee’s. (Especially on “Wings ‘n’ Waffles Wednesdays.”) When you roll your piece of sushi in a pool of salty soy sauce, stack a pile of ginger on top of your fish, or wipe the entire surface of the sushi with ewasabi, you are committing a crime against a fish, the ocean, and even the great Poseidon himself. Eat a delicious raw piece of fish, wrapped in a tiny belt of seaweed on a small bed of fluffy rice. Stir a little bit of wasabi into the soy sauce and let a small amount graze the fish itself (without using your rice as a soy sauce sponge). Enjoy the piece in one single bite, and savor the glorious explosion of seafood goodness. You’re welcome, America. And Japan.

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.

Let’s begin with how to fold your stockings. If you’ve tied them up, start by undoing the knot! Lay the toes one on top of the other and fold the stocking in half lengthwise. Then fold it into thirds, making sure that the toes are inside, not outside, and that the waistband protrudes slightly at the top. Finally, roll the stocking up toward the waistband. If the waistband is on the outside when you finish, you’ve done it right. Fold knee-high stockings the same way. With thicker material, such as tights, it is easier to roll if you fold them in half rather than in thirds. The point is that the stocking should be firm and stable when you’ve finished, much like a sushi roll. When you store the stockings in your drawer, arrange them on end so that the swirl is visible. If you are storing them in plastic drawers, I recommend putting them into a cardboard box first, so that they don’t slip and unroll, and putting the box into the drawer. A shoebox is the perfect size for a stocking divider.

Conversely, animals can be quite sensitive to human music. There are stories of dogs who hide under the couch for piano works by atonal composers but not for those by, say, Mozart. One music teacher told me that her dog would heave an audible sigh of relief if she stopped playing complex, fast-moving pieces by Franz Liszt and proceeded to something calmer. And there are reports of cows that produce more milk listening to Beethoven (although, if this is true, shouldn't one hear more classical music on farms?). Birds listen as carefully to sounds as any musician. They have to, because they learn from each other. Many birds are not born with the song they sing: the symphonies they offer us for free in forests and meadows are cultural. White-crowned sparrows, for example, develop their normal song only when they have been exposed early in life to the sounds of an adult of their species. Many songbirds have dialects-differences in song structure from one population to another. One theory about this is that if a female can tell from a male's song that he is a local boy, she may prefer him as a mate, as he may be genetically adapted to regional conditions. Given the variability in song from location to location it is hard to maintain that birdsong is instinctive in the usual sense. There is room for creativity and modification. Some individuals act as star performers, setting new trends in their region.

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.

THE SECOND I feel a hurt, I take a loving action and I think, This apple is for you; this bath is to warm you; you are eating this delicious sushi because you deserve it. It’s intentional AF.

Aninialcentric anthropomorphism must be sharply distinguished from anthropocentric anthropomorphism (see diagram). The first takes the animal's perspective, the second takes ours. It is a bit like people we all know, who buy us presents that they think we like versus people who buy us presents that they like. The latter have not yet reached a mature form of empathy, and perhaps never will." The Catholic Church, on the other hand, saw the universe as vertically arranged between heaven and earth. From this perspective, it made sense to speak of "higher" and "lower" forms of life, with humans being closest to the deity. Via philosophy, this way of thinking permeated all of the social sciences and humanities, where it still lingers even though biology has made it absolutely clear that the idea of a linear progression among life forms is mistaken. Every organism fits on the phylogenetic tree without being above or below anything else. Biologists make distinctions between organisms that do well or are extinct, that are specialized or generalized, or that multiply slowly or rapidly, but they never look at one organism as a model that others strive for or that is inherently superior.

I’ve learned that healthy, clever risk-taking doesn’t have to be complicated—it can be as simple as taking a new route to work, trying the new sushi place that opened up downtown, taking up a new hobby, traveling (even in your own backyard), or meeting new people. What risk-taking is really about is challenging yourself a bit so you can accrue wisdom and help your brain become a better, more efficient prediction machine. It’s about gathering enough knowledge and experience so you understand the potential ins and outs of any situation you encounter. It’s about keeping your brain sharp—and being prepared to deal with whatever life throws at you.

The other major domain of cultural learning is food. Animals learn from each other what to eat, and what not. Parent crows that fly daily with their offspring to the local garbage dump to look for tasty morsels instill in them a life-long preference for such sites, whereas the crow family that survives on natural foods will have offspring that carry on the same tradition when they get older. Food aversion is similarly transmitted. This was first noticed by a German rodent-control officer who set out poisoned bait, killing wild rats in large numbers. After a while, however, the remaining rats began to avoid the bait, and their offspring would do the same. Without any direct experience with the bait, young rats would eat only safe foods. An experimental psychologist, Bennett Galef, tested this in his laboratory by feeding rats two diets of different texture, taste, and smell. He then laced one of the diets with lithium chloride, which makes rats sick. This procedure led the animals to avoid the contaminated diet. The question now was how the rats' offspring would react after removal of the contamination. Both diets were again perfectly okay to eat, but adults fed exclusively on only one diet due to their bad experience with the other. It turned out that the pups acted like their parents. Of 240 pups given a choice of both diets, only one ate any of the food that adults in its colony had learned to avoid.

Animalcentric anthropomorphism must be sharply distinguished from anthropocentric anthropomorphism (see diagram). The first takes the animal's perspective, the second takes ours. It is a bit like people we all know, who buy us presents that they think we like versus people who buy us presents that they like. The latter have not yet reached a mature form of empathy, and perhaps never will." The Catholic Church, on the other hand, saw the universe as vertically arranged between heaven and earth. From this perspective, it made sense to speak of "higher" and "lower" forms of life, with humans being closest to the deity. Via philosophy, this way of thinking permeated all of the social sciences and humanities, where it still lingers even though biology has made it absolutely clear that the idea of a linear progression among life forms is mistaken. Every organism fits on the phylogenetic tree without being above or below anything else. Biologists make distinctions between organisms that do well or are extinct, that are specialized or generalized, or that multiply slowly or rapidly, but they never look at one organism as a model that others strive for or that is inherently superior.

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.

Sushi arrives, and it’s not until halfway through the meal that I notice him using his fork to eat instead of the chopsticks. It’s also when I notice that he uses that fork with his opposite hand, so he can keep hold of mine with the other. It’s the best lunch of my life.

Sue Monk Kidd, The Secret Life of Bees Dodie Smith, I Capture the Castle Edith Wharton, The Age of Innocence And Some More Books You Might Find of Use Jane Austen, Mansfield Park Elizabeth Barrett Browning Judy Blume, Are You There, God? It’s Me, Margaret Clare Chambers, Small Pleasures Roald Dahl, Matilda Caroline Dooner, The F*ck It Diet Kate Forsyth, Bitter Greens Jane Gardam, A Long Way from Verona James Herriot, All Creatures Great and Small Andrew Kaufman, All My Friends Are Superheroes Marian Keyes, Sushi for Beginners Harper Lee, To Kill a Mockingbird Carson McCullers, The Heart Is A Lonely Hunter Alice Munro, Dear Life Sylvia Plath, The Bell Jar

We’ve worked together for years, and I don’t even know your favorite food.” That was a lie. I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind. I would never tell her any of that, though, because if there was one thing sure to send Sloane Kensington running, it was the possibility of intimacy.

The sakura shrimp fishing season has just started in Yui, so that's the first catch you're eating. If you believe what they say, that means you'll live a long and healthy life." Nagare removed the lid from the bowl, releasing a cloud of steam. Kana leaned over, closed her eyes, and took a deep sniff of the clear broth. "It smells wonderful!" "The only solid ingredient is diced tofu. Plus a garnish of pepper tree leaves." "Just tofu? But this aroma--- it's so complex." "The stock is from quick-grilled sweetfish bones. I had plenty of them left over from all that sushi." "So that's what I'm picking up," replied Kana, sniffing the steam again. "Who'd have thought those tiny little bones could add so much flavor?

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.

are inside, not outside, and that the waistband protrudes slightly at the top. Finally, roll the tights up toward the waistband. If the waistband is on the outside when you finish, you’ve done it right. Fold knee-high stockings the same way. With thicker material, such as winter tights, it is easier to roll if you fold them in half rather than in thirds. The point is that the tights should be firm and stable when you’ve finished, much like a sushi roll.

Life is about relationships. The rest is all gravy. Hey, maybe gravy would make that sushi taste good.

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?

The expatriate mentality is a tough thing to explain easily. Any affluent or even middle-class American who renounces the good life of sushi delivery and 50-channel cable television to relocate permanently to some third-world hole usually has to be motivated by a highly destructive personality defect. Either that, or something about home creates psychological demons that in turn create the urge for radical escape. I’d moved overseas straight out of college and been a classic expatriate ever since. I had all the symptoms: periodic unsuccessful attempts to repatriate, a tendency to try to make grandiose foreign adventures compensate for a total inability to accumulate money; bad teeth; unhealthy personal relationships, etc. I’d been aware for years that my passion for uprooting and completely changing my lifestyle and even my career was like a drug addiction – not only did I get off on it, but I needed to do it fairly regularly just to keep from getting the shakes.

Alison’s not psychotic.”  “See? She’s already breaking down your defenses.”  “She is not. We’ve—accepted each other in a new way. We put the past where it belongs.”  Rhett’s scowl deepens. “She has you speaking in greeting card , bro. You can’t reduce life to a pithy statement.” “You sound a lot smarter when you’re pissed.”  “You commit to stupid shit when you go to sushi with your ex.”  “I retract my last statement.” 

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.

watching “I Love Lucy” reruns on TV Land–now there was a wacko, that Lucy woman–and

If sushi occupies a position in Japan’s food hierarchy akin to that of haute French in the West, then ramen’s culinary status hovers somewhere around the prestige of a sloppy joe. The status of instant ramen? Probably several notches below that.

Have you had any recollections from your past? Anything at all?” “No,” he muttered. “Nothing.” “Nothing?” Jared’s head snapped up. “Nothing.” he bit out. He took a deep breath, flashed his psychiatrist an apologetic grimace before continuing, “I mean, sometimes I might get a feeling, I would be in the middle of doing something and a random thought or feeling might jump into my head. But it’s gone before I can even begin to decipher it.” “These random thoughts,” Dr Kathleen asked. “Can you tell me what they are?” She gently pressed, “If you can remember that is. You’ve not mentioned this in any of our previous sessions.” Jared shrugged and slumped back against the couch. “I don’t know. It’s only been a recent...development. Unimportant things. Silly things. Erm. Last week, Simone and I were visiting my parents, and we went out for a meal at this new Japanese restaurant close to where they live.” He rubbed his hands together and began to tap his right foot over the carpeted floor. “I don’t like sushi, I’ll eat it if I have to but I’m not a fan. We were all there and they had their meals, I had mine,” Jared scowled at Dr Kathleen. “And for the life of me I kept thinking…feeling there was something important about it, about sushi.” He stopped rubbing his hands over each other to clasp his knees. “Sushi meant something – something important and I don’t know why.” A low, mocking laugh came from the bottom of his throat. “Or my brain could just be fucking with me.

We did meet and talk; we even had a relatively relaxed meeting in 1984 at a Japanese restaurant, soothed by sushi and sake, to discuss all the things we weren’t going to do – and then Steve joined us to hear about it. Roger was doubtless misled by our general bonhomie and acquiescence into believing that we accepted Pink Floyd was almost over. David and I meanwhile thought that after Roger had finished Pros And Cons, life could continue. We had, after all, had a number of hiatuses before. Roger sees this meeting as duplicity, rather than diplomacy – I disagree. Clearly, our communication skills were still troublingly non-existent.

Let’s start with soul – that’s the immaterial part of us, our essence, the dearest part of ourselves. The game is whatever creative endeavor we are deeply involved in, be it running a company, creating art, writing, investing, or making sushi – any creative pursuit that you believe is worthy of your effort and time. When you have soul in the game, this pursuit has all of you, every ounce of your attention and strength and love.

The documentary Jiro Dreams of Sushi gives us another example of a takumi, this time in the kitchen. Its protagonist has been making

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

In a restaurant, I can’t sit with my back to the door. Not sure if I’m OCD, but I excel at organizational skills. Slightly claustrophobic, not crazy about heights. Love martinis but one is enough. Tend to be opinionated at times but good at reigning it in. Love long-legged women, clueless about cars, love trucks. I read several dozen books a year, cook every night, and am uncomfortable if music isn’t playing. Don’t like scat singing or modulation, jazz is my preferred music, and my favorite colors are black and dark blue. Have no problem eating on my own in a restaurant, have to have a dog, and hate clowns and circuses. I’d never heard a Pink Floyd album until 2015, Penderecki’s “Polish Requiem” can make me cry, love trains, and am a confirmed sushi snob. I’ve never wanted to be anyone else, but if I had to choose I’d be Michael Caine.

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.

Even after receiving a three-star rating from Michelin, they never considered opening other locations or expanding the business. They serve just ten patrons at a time at the bar of their small restaurant. Jiro’s family isn’t looking to make money; instead they value good working conditions and creating an environment in which they can flow while making the best sushi in the world.

the ability to reach customers is more cost effective than ever—therefore the intangible and emotional elements have become the key differentiating factor. There are plenty of places to purchase a great spicy tuna roll, but there’s only one Masayoshi Takayama. According to his website, “Masayoshi Takayama’s appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hun- dreds of fish courses to cater weddings in high school, his relation- ship with food has always been a way of life.” That’s the beginning of a story that makes Takayama’s sushi different and special—that makes it art. And that art is what induces people to pay $600 per person in his New York restaurant for a chance to try it.

Tokyu Food Show!" Oscar and Nik both said. I eagerly followed the gang to their favorite local food spot in Shibuya Station, where another Japanese department store with a basement food hall offered dazzling displays of grilled eel, fried pork, fish salad, sushi, seafood-and-rice wraps, dumplings, mochi cakes, chocolates, and jellied confections.

The Ex-Brat girls all had identical takeout containers- rectangular-shaped and about the size of a box of chocolates, with a plastic red liner inside the box to separate beautifully arranged food items like sushi, tempura, rice, and dumplings. The boxes looked more like orange gifts than ordinary lunches. Curiosity won out over my sense of intimidation. I had to know. "What are you guys eating?" I asked them. "Konbini lunches," said Imogen. "Konbini are convenience stores." "So much cuter than ICS caf food," said Jhanvi, using chopsticks to pick through a carefully arranged box filled with sushi and edamame.

I placed the first piece of sushi in my mouth. HIGH HOLY HEAVEN! It was like a dance of flavors and textures- salty, rich, sweet, chewy yet silken- all at once. "This is maybe the best thing I've ever eaten," I said after swallowing. To be fair, food that good did deserve rules for eating. Each flavor ping caused epic delirium to my taste buds. Ramen was okay. Sushi was the bomb.

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.

You have to pretend, when speaking to the ladies in the cake store, that the cake is for a friend, pretend that you’re giving a big party so you need the cake that serves twenty, and you sit at the kitchen table with this enormous and elaborate cake for twenty with your name written in fondant on the top, and you feel worse about yourself than you ever have in your life, but, after the sushi box has been thrown out and the stray drops of soy sauce have been wiped from the Formica table top and the dishes, what few there are, have been washed and put away because you have to hold on to some kind of order or you are lost altogether, you sit down and put a single candle on the cake you bought for yourself and light it and make a wish before blowing it out, and then you cut a big piece of the immense cake and you eat it and you sob as the too-sweet dessert goes into your mouth.