Sushi Short Quotes

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!

But before my eyes, in a matter of a few short months, sushi had metamorphosed into steak, and nightclubs had changed into the front porch of Marlboro Man’s quiet house in the country. I hadn’t felt the reverb of a thumping club beat in months and months. My nervous system had never known such calm. That is, until Marlboro Man called one morning that August with his simple request: “My cousin Kim is getting married next weekend,” he said. “Can you come?” An uncomfortable wave washed over my body. “You there?” he asked. I’d paused longer than I’d intended. “Yeah…I’m here,” I replied. “But, um…will I…will I have to meet anyone?” Marlboro Man laughed. The answer, obviously, was yes. Yes, I’d have to meet “anyone.” In fact, I’d have to meet everyone: everyone in his extended family of cousins, aunts, uncles, grandparents, and friends; and his family, by all accounts, was large. We’d talked about our families before, and he knew good and well that I had all of three cousins. Three. He, on the other hand, had fifty. He knew how intimidating a family wedding would be to an outsider, especially when the family is as large as his. He knew this would be way out of my comfort zone. And he was right.

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 an attempt to define exactly who they are “compatible” with, a lot of people put together a checklist of what they are looking for in a significant other/spouse. In a way, that seems like a great idea. I’m not opposed to having a list, if it’s the right kind of list. The problem is that people almost always put the wrong things on the list. They want a girl who is short or a guy who is tall. They look for a certain hair color or a certain skin color. Their list includes things such as wanting someone who enjoys sports, watches the same obscure TV shows, or likes to eat sushi. There may be quantifiable numbers involved, like someone who makes at least a certain amount of money or who is no older than a certain age. If your list looks like that, then you are focusing on the wrong attributes. None of those things really matter—or at least they shouldn’t. If money is on your list, then you’re not interested in them; you’re interested in their money. If physical attributes are on your list, then you’re not interested in them; you’re interested in their body—the one thing about them that is guaranteed to change over time.

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

A renewal movement is at work within our nation, a movement of reconciliation with God. In our nation’s short history there have been two great awakenings, and I believe the third is rising in the water. The water has come ashore, and soon it will splash across our desert land.

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.