Sushi Sayings And Quotes

I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying, "T-bone steak!

I mean, d'you know what eternity is? There's this big mountain, see, a mile high, at the end of the universe, and once every thousand years there's this little bird-" -"What little bird?" said Aziraphale suspiciously. -"This little bird I'm talking about. And every thousand years-" -"The same bird every thousand years?" -Crowley hesitated. "Yeah," he said. -"Bloody ancient bird, then." -"Okay. And every thousand years this bird flies-" -"-limps-" -"-flies all the way to this mountain and sharpens its beak-" -"Hold on. You can't do that. Between here and the end of the universe there's loads of-" The angel waved a hand expansively, if a little unsteadily. "Loads of buggerall, dear boy." -"But it gets there anyway," Crowley persevered. -"How?" -"It doesn't matter!" -"It could use a space ship," said the angel. Crowley subsided a bit. "Yeah," he said. "If you like. Anyway, this bird-" -"Only it is the end of the universe we're talking about," said Aziraphale. "So it'd have to be one of those space ships where your descendants are the ones who get out at the other end. You have to tell your descendants, you say, When you get to the Mountain, you've got to-" He hesitated. "What have they got to do?" -"Sharpen its beak on the mountain," said Crowley. "And then it flies back-" -"-in the space ship-" -"And after a thousand years it goes and does it all again," said Crowley quickly. There was a moment of drunken silence. -"Seems a lot of effort just to sharpen a beak," mused Aziraphale. -"Listen," said Crowley urgently, "the point is that when the bird has worn the mountain down to nothing, right, then-" Aziraphale opened his mouth. Crowley just knew he was going to make some point about the relative hardness of birds' beaks and granite mountains, and plunged on quickly. -"-then you still won't have finished watching The Sound of Music." Aziraphale froze. -"And you'll enjoy it," Crowley said relentlessly. "You really will." -"My dear boy-" -"You won't have a choice." -"Listen-" -"Heaven has no taste." -"Now-" -"And not one single sushi restaurant." A look of pain crossed the angel's suddenly very serious face.

I want to take you away from this," I say, motioning around the kitchen, spastic. "From sushi and elves and... STUFF.

You're so cute." Dex let out a laugh. "And you're such a dork." "Says the guy who owns Star Wars Lightsaber chopsticks." "Sushi tastes better when you use the Force." "You're only strenghtening my case.

I have no idea what to say next. I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying "T-bone steak!

Aiden already knew he should say his last prayers now. Lex was going to kill him. Slowly. *** She was going to kill him. Slowly. Lex sat on the sidelines watching the last game of the night. She hated sitting out, but she had to take her turn.

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.

What’s your favorite food?” “Pad Thai,” he says. “Yours?” “Sushi. They’re almost the same thing.” “Not even close,” he says. “They’re both Asian food.

It was after the American occupation came to Japan, and Japanese people got introduced to steaks that were greasy. Then fatty things became tasty to the Japanese." says Tsunernori Iida, of Hicho

I need an audience with his furry Highness.” I can’t believe I’m saying this. “I can’t believe you’re saying this, after all the bitc—yelling you did when I called you for the Spring Meet. I distinctly remember ‘never see that arrogant asshole again’ and ‘over my dead body.’” “Spring Meet was optional.” After working with the Pack to dispatch the Red Point Stalker, I was granted the Friend of the Pack status, which apparently came with such benefits as being invited to ceremonies. Hell, if I transgressed in their territory, the shapeshifters might hesitate a couple of seconds before they shredded me into Kate sushi.

When we get to the restaurant, the glowing sign above the door says SUSHI. “Is this minimalist, or could they not think of a name?” “I . . . don’t know,” Wallace admits. It’s nice to hear his voice again. “Honestly, it could be either one.

At the front of Sushi Nozawa is a mean woman. When I asked Mom why the woman is so angry, Mom said it’s because she’s Japanese and that it’s cultural. The woman at school who serves lunch is also mean but she is not Japanese. Maybe it’s just serving food that makes people angry. I understand why the people who work here are so angry. I guess it’s like working at a gas station, but instead of cars, they have to fill up people. And people eat slowly and talk about their stupid lives at the table and make each other laugh, but when the waiters come by, the people at the table stop laughing and become quiet like they don’t want to let anyone else know about their great jokes. And if the waiters talk about their own lives, they’re not allowed to talk about how bad it is, only how good it is, like, “I’m doing great, how are you?” And if they say something truthful like, “I’m doing terrible, I’m a waiter here,” they will probably get fired and then they will be even worse. So it’s probably always a good idea to talk about things happily. But sometimes that’s impossible. That’s why I’m giving Sushi Nozawa 16 out of 2000 stars.

Aiden didn't say anything. He reached out a hand to trace a nail biting into his flesh. "Christ's pain should always be my pain. I should never forget. I never want to. I want to keep reaching out to other people in pain." He sighed. "It doesn't always work that way. I fail more than I succeed." "Why try?" "Because I can't afford to. Look at Him." He stretched out his hands as if beseeching the picture. "He wouldn't give up.

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.

With nothing else to do, I sipped my tea and watched the sushi masters. With quick precise strokes, they transformed glistening blocks of fatty tuna and gray mullet into smooth neat rectangles. The morsels shone like jewels, the color, cut, and shape perfectly showcasing the seafood's freshness. The two men snatched handfuls of rice from a wide wooden bowl and shaped them into ovals as if preparing for a snowball fight. They say the most talented sushi masters can form their rice so that every grain points in the same direction.

When sushi-suit girl calls up entrants to show off their costumes, Cole manages to pull Wallace out of his seat to stand awkwardly out there, but I refuse when my name is called. “It’s just for a second,” Cole says, motioning me out with his hands. “Come on. Just a second.” “I don’t . . . I don’t really want to.” Wallace gently pushes Cole out of the way so he can get back to his seat and grab his phone. If she doesn’t want to, don’t make her do it. Cole sighs so overdramatically he must be joking, then turns to tell sushi girl I won’t be participating after all. A few more people from other groups around the room go up. There’s a panel of teenaged judges stationed behind one short bookcase like it’s a desk, and at the very end they get together to deliberate before they announce one of the Hogwarts students as the winner. “Oh, come on!” Cole cries. “The Harry Potter people always win! They’ve had like twelve years to put their costumes together!” “I’ve done my waiting,” Megan says to Hazel, pulling up the little girl’s arms. “Twelve years of it! In Azkaban!

I do not know much about God and prayer, but I have come to believe, over the past twenty-five years, that there's something to be said about keeping prayer simple. Help. Thanks. Wow. You may in fact be wondering what I even mean when I use the word "prayer." It's certainly not what TV Christians mean. It's not for display purposes, like plastic sushi or neon. Prayer is private, even when we pray with others. It is communication from the heart to that which surpasses understanding. Let's say it is communication from one's heart to God.

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.

Becky fell unusually quiet as she smoothed Macy's overalls that had scrunched under her legs. A tender gesture probably nobody else had noticed. "I don't want to say this the wrong way, Shah-loh, but we're all gonna die." "Of course we are." A drop of water fell from the end of the snapdragon stem. "But I prefer not to kill my flowers before their time." "Well, cut er not cut, we're all goin'." Becky spoke so soberly that I turned my eyes to her. "Ain't no stoppin' it. You know that." "Sure I do, but isn't it a waste? All that beautiful bloom for what-an hour?" "Mebbe in some ways, but..." She gathered a handful of roses and freesia, delicately perfumed, and pressed them in my hands. "Ya gotta remember though-this was their purpose all along. And they did it to their fullest. It's their gift." I felt strangely moved, standing there with shoppers laughing in the background. And me looking down at those beautiful doomed flowers in my hands, their glowing colors trembling with drops. "But it's such a waste, Becky!" "Or a sacrifice. Depends on how ya look at it. They lived and bloomed, jest like they were made to do. And when it was time to go, they gracefully said yes." She ran her hands over the petals, which gleamed like bits of satin. "We're seein' their last magnificent moments and enjoyin' 'em. If you was a flower, wouldn't that make ya happy to know you'd done what you was born ta do? Even if ya didn't get to do it very long?

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.

I keep to the light and look through the windows of restaurants and pubs. I climb up the stairs of a theater and see people inside standing around in little groups on a red carpet and talking. There are tall tables some stand around with bowls of sharing food on top---nuts and crisps and dips and olives. I keep walking, past an Italian bistro in which people are eating seafood pasta; in another restaurant, two people have a huge plate of oysters between them; a man and a woman are talking animatedly about something they have on their table---a thick wad of paper that has text on it and notes written in pen---while they share food in a Peruvian restaurant. "Have you tried the scallops?" someone says. "Have you had time to look at the menu?" says another person. Two women, all in black, with instrument cases, are sharing a bottle of wine outside. A waiter comes out with a platter of sushi.

I thought I was going to be happy." "Okay," I said, for the third time, because there wasn't anything else I could say. "I was so wrong." He kept looking at his hands. "I thought I knew what happy was, and I guess I did because I wasn't miserable. People liked me. My grandmother loved me. She still loves me. She'll die loving me, even if she never sees me again. I love the trapeze. I did good stuff with the carnival, and I'm not sorry I did it, but I wasn't happy the way I am when I went with you. Even when I'm mad at you, or you're mad at me, or you do something stupid, like when you ate that gas station sushi and I had to hold your hair back when you threw up in the ditch, even then, I'm so happy it hurts. This isn't happiness. This is weaponized joy. I'm going to die from loving you too much, and I'm not even sure I'll e sorry. How is that fair? You didn't mean to, and I don't blame you, but you've ruined me for being happy without you. I can't do it. I can't too. I want to, and I can't." "Okay," I said one more time, and placed my hand over his.

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.

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.

Is this a conveyer belt of sushi?” I ask, awestricken. “Now I’ve seen everything.” “Yes, a never-ending train of sushi is my heaven,” Tate says

Hot Sushi mi lasciò vicino all'imbarco dei traghetti e mi diede un opuscolo del Pacific Island Club di Guam. "Ci sono anch'io nella foto" disse indicando un puntino appena riconoscibile. Se lui era stato ridotto a un pugno di pixel da un computer, il suo sorriso era ancora visibile, l'ultimo tratto a svanire, come il ghigno dello Stregatto. Salutai Abo, strinsi la mano sonnacchiosa di Say Ya, e diedi a Michelle uno di quegli imbarazzanti saluti mezzo abbraccio-mezzo stretta di mano così popolari tra i nordamericani. Quindi loro quattro s'infilarono in macchina e ripartirono alla ricerca dell'esperienza e di un eterno presente. Dio, come li invidiavo.

Outside, the sign says “Sushi-Yo” in bright green neon letters. Inside it looks like a sushi bar frozen in time from the ‘80s. They’re playing Ghostbusters on a neon jukebox. Old-fashioned pinball machines light up the corner. The booths are themed after popular bands and movies.

Culture is an environment that we create ourselves. For this reason, and quite contrary to the accepted view in some circles, culture does not deserve equal footing with nature. An entire generation of anthropologists has given this false impression by asking whether it is culture or nature that makes us act in a certain way. Natural selection, however, has produced our species, including our cultural abilities. Culture is part of human nature. To say that "man is made by culture," as many textbooks still do, is at the same level of accuracy as saying that "the river follows its bed." While true, the river also shapes its bed: the current river's flow is the product of the past river's action. In the same way, culture cannot exist apart from human nature, and there is profound circularity in saying that we are the product of culture if culture is the product of us.

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 betrayer between my thighs screams yes, even as my brain says to wait, but sometimes your crotch yells louder than your mind.

They don’t believe they’re going to die! And when somebody else dies, it’s behind closed doors, and the coffin’s closed, if the poor slob had the bad taste to even want a coffin and a funeral, which of course he shouldn’t have wanted. Better a memorial service in some toney place with sushi and white wine and people refusing to even say out loud why they are there! Why, I have been to California memorial services where nobody even mentioned the dead guy!

I assure you, little human, that my body can handle you sitting that glorious ass right here. You could stay as long as you want, I can get plenty of air from these,” he says as he points to his gills.

I don’t think that’s my name,” he says, chuffed, “but I suppose you can call me whatever you like as long as you let me keep tasting that delicious cunt of yours.

I’m surprised to say I’m actually a little embarrassed to have squirted all over my alien boyfriend.

The school was going to suspend him for the rest of the year, but instead Jake took two years off while his mother homeschooled him. He learned Latin and Hebrew and Greek, how to write sestinas, how to make sushi, how to play bridge, and even how to knit. He learned fencing and ballroom dancing. He worked in a soup kitchen and made a Super 8 movie about Civil War reenactors who play extreme croquet in full costume instead of firing off cannons. He started learning how to play guitar. He even wrote a novel. I’ve never read it—he says it was awful.

When people get sick after eating sushi or sashimi, they often blame the rawness for their stomach distress, saying something like, “I must have had bad tuna.” It’s more likely their problems were caused by the fact that they never had tuna at all. While

I entered the open door of Jerry’s office at the Chicago Crier. “Hey, kid.” He removed his bifocals and stood up from behind his desk. “What do you say we get sandwiches and hit up Millennium Park?” “It’s freezing out.” “All right. Shedd Aquarium, then?” Clearly, Jerry needed a distraction, which wasn’t usually hard for him. Maybe he knew I needed one, too. “That sounds good.” “Should we pick up sushi and freak out all the animals?” “No, that’s terrible.” He was such a kid at heart, albeit a weird one, but a kid through and through. “Let’s get grilled cheese sandwiches and tomato soup from Ma’s.” “Comfort food it is.

It’s not, at least as I have internalized it, about perfectionism at all costs (something Roone wasn’t especially concerned about). Instead, it’s about creating an environment in which you refuse to accept mediocrity. You instinctively push back against the urge to say There’s not enough time, or I don’t have the energy, or This requires a difficult conversation I don’t want to have, or any of the many other ways we can convince ourselves that “good enough” is good enough. Decades after I stopped working for Roone, I watched a documentary, Jiro Dreams of Sushi, about a master sushi chef from Tokyo named Jiro Ono, whose restaurant has three Michelin stars and is one of the most sought-after reservations in the world. In the film, he’s in his late eighties and still trying to perfect his art. He is described by some as being the living embodiment of the Japanese word shokunin, which is “the endless pursuit of perfection for some greater good.

No time for free gourmet sushi and Lindsay Lohan?” Juhyun says, her mouth dropping open. “Has K-pop sucked out your soul or something? You’ve been working so hard it’s like you’ve forgotten how to have fun.

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.

trends fade as they were usurped by competitors (those same fajitas and sushi platters giving way first to burritos and ramen soups and then to fish tacos and izakayas), while trends like espresso coffee have assumed a permanent role in my diet. I’ve also seen heavily hyped trends vanish as suddenly as they have appeared, like thin snow hitting the ground. Watching Superbowl XXVII in 1993, I, like millions of others, was spellbound by the halftime commercial for Crystal Pepsi, with its new-age messages saying, “Right now, the future is ahead of you,” set to the tune of Van Halen’s “Right Now.” Suddenly

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.

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

Just say why you like Gnosticism, was the reply. I have to admit that I found this really amusing. I mean I can tell you why I like sushi, old Volvos, the colour green, high-heeled snakeskin boots and watching re-runs of Top Gear, but "like" Gnosticism?

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.

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.

Hayes Flynn living in Lowden, Kansas, population three hundred,” I say, with a laugh. “It sounds like the premise of a bad sitcom. One in which you’re constantly expressing dismay about the quality of the sushi and wearing Tom Ford suits to Chili’s.

In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.

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?