Sushi Time Quotes

When I was a junior, my school introduced badminton, which was clearly a P.E. department ploy to get me away from the wrestling room, and it worked, since the first time I played badminton was like the first time I tasted sushi or heard the Beatles or read Wordsworth. This was a sport? This counted for gym requirements?

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.

Kat gushes about Google's projects, all revealed to her now. They are making a 3-D web browser. They are making a car that drives itself. They are making a sushi search engine -- here she pokes a chopstick down at our dinner -- to help people find fish that is sustainable and mercury-free. They are building a time machine. They are developing a form of renewable energy that runs on hubris.

He smiled brightly through the shadows, and I noticed his afro again for the first time, fully unleashed like a sheep in a hurricane.

How many times do I have to tell someone I don’t eat sushi before they will accept it and allow both of us to move forward with our lives? I KNOW A LOT OF PEOPLE ENJOY SUSHI. I THINK IT SMELLS LIKE THE BOTTOM OF A DOCKWORKER’S SHOE.

He was petulant even then, attacking a Time correspondent for having wounded him with a story that was too revealing. But talking to him afterward, I found myself rather captivated, as so many others have been over the years, by his engaging intensity. We stayed in touch, even after he was ousted from Apple. When he had something to pitch, such as a NeXT computer or Pixar movie, the beam of his charm would suddenly refocus on me, and he would take me to a sushi

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

Contrary to popular belief, sushi isn’t about freshness; it’s about timing. Not just having your rice the proper temperature, but also having your fish the perfect age. Serve fish too soon out of the water and the muscles will be tight and the flavor underdeveloped. Wait too long and the protein turns to mush.

People always talk about the health benefits of Japanese food,’ he said, ‘but I’m fascinated by other aspects of the Japanese dining experience. Like the whole system of serving food at a counter like this, with the customers all facing the same direction, instead of each other. It’s strange when you think about it. At a sushi bar, for example, everyone’s facing the itamae-san, and you discuss the things you’re eating – what type of squid this is, and where they’re caught, and how this is the season for them but they’ll only be at their best for another couple of weeks, and so on. Discussing the food with the chef even as you eat it – that’s a peculiar system.’ ‘I suppose it is, isn’t it? I don’t go to sushi restaurants very often – they’re so expensive – and I could probably count the number of times I’ve sat at the counter, but I know what you mean. There’s something about that atmosphere.’ ‘At its worst, it’s almost an atmosphere of collusion.’ ‘Collusion?’ ‘Everyone at the counter becomes a member of the group. In some sushi bars, all the customers are regulars and they all know each other. As an outsider, you need courage to walk into a place like that and take a seat. It’s a tight-knit little community, and harmony is of the utmost importance. Nobody’s confronting anyone else individually. The conversation all proceeds through the chef, who’s like a moderator or a master of ceremonies. You couldn’t spend some quiet time with a lover, for example, in a place like that, because you’d be isolating yourselves from the others and spoiling the atmosphere for everyone.

I used to be alive, filled with fire, consuming the world like tomorrow might never come. I relished a good love story, the exertion of leaping across a ballet studio, the sighs a piece of art could emit from me. Since the injury, since my heartbreak, I'd lost my desire. It was time to find it again and the Billys weren't doing the trick.

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.

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.

She wondered how people would remember her. She had not made enough to spread her wealth around like Carnegie, to erase any sins that had attached to her name, she had failed, she had not reached the golden bough. The liberals would cheer her death. They would light marijuana cigarettes and drive to their sushi restaurants and eat fresh food that had traveled eight thousand miles. They would spend all of supper complaining about people like her, and when they got home their houses would be cold and they'd press a button on a wall to get warm. The whole time complaining about big oil.

The ubiquity of great food in Tokyo is beyond imagination. It's not just that I'm interested in food and pay close attention to restaurants and takeout shops, although that's true. In Tokyo, great food really is in your face, all the time: sushi, yakitori, Korean barbecue, eel, tempura, tonkatsu, bento shops, delis, burgers (Western and Japanese-style), the Japanese take on Western food called yōshoku, and, most of all, noodles. I found this cheap everyday food- lovingly called B-kyū("B-grade") by its fans- so satisfying and so easy on the wallet that I rarely ventured into anything you might call a nice restaurant.

I had known him since 1984, when he came to Manhattan to have lunch with Time’s editors and extol his new Macintosh. He was petulant even then, attacking a Time correspondent for having wounded him with a story that was too revealing. But talking to him afterward, I found myself rather captivated, as so many others have been over the years, by his engaging intensity. We stayed in touch, even after he was ousted from Apple. When he had something to pitch, such as a NeXT computer or Pixar movie, the beam of his charm would suddenly refocus on me, and he would take me to a sushi restaurant in Lower Manhattan to tell me that whatever he was touting was the best thing he had ever produced. I liked him.

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’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Or the Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now. You’ve eaten eight hundred dollars’ worth of sushi.

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.

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.

But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day Isn't that right, Senpai?!" "You are correct!" Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy! But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.

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 salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"

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.

know that taking a long walk was his preferred way to have a serious conversation. It turned out that he wanted me to write a biography of him. I had recently published one on Benjamin Franklin and was writing one about Albert Einstein, and my initial reaction was to wonder, half jokingly, whether he saw himself as the natural successor in that sequence. Because I assumed that he was still in the middle of an oscillating career that had many more ups and downs left, I demurred. Not now, I said. Maybe in a decade or two, when you retire. I had known him since 1984, when he came to Manhattan to have lunch with Time’s editors and extol his new Macintosh. He was petulant even then, attacking a Time correspondent for having wounded him with a story that was too revealing. But talking to him afterward, I found myself rather captivated, as so many others have been over the years, by his engaging intensity. We stayed in touch, even after he was ousted from Apple. When he had something to pitch, such as a NeXT computer or Pixar movie, the beam of his charm would suddenly refocus on me, and he would take me to a sushi restaurant in Lower Manhattan to tell me that whatever he was touting was the best thing he had ever produced. I liked him. When he was restored to the throne at Apple, we put him on the cover of Time, and soon thereafter he began offering me his ideas for a series we were doing on the most influential people of the century. He had launched his “Think Different” campaign, featuring iconic photos of some of the same people we were considering, and he found the endeavor of assessing historic influence fascinating. After I had deflected his suggestion that I write a biography of him, I heard from him every now and then. At one point I emailed to ask if it was true, as my daughter had told me, that the Apple logo was an homage to Alan Turing, the British computer pioneer who broke the German wartime codes and then committed suicide by biting into a cyanide-laced apple. He replied that he wished he had thought of that, but hadn’t. That started an exchange about the early history of Apple, and I found myself gathering string on the subject, just in case I ever decided to do such a book. When my Einstein biography came out, he came to a book event in Palo Alto and

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.

Body-Loving High-Fiber, Starchy Carbohydrate Choices Quinoa California basmati rice, California wild rice, brown rice, or sushi rice Gluten-free pasta (one or two times per month) Sweet potatoes or yams Tortillas, grain free or organic corn

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

So. Food? My treat.” I touched my belly. It wasn’t exactly full, and neither was my wallet. I hoped my mom would take five minutes out of her prewedding bliss to remember to run payroll on time. “I don’t know. That yogurt really filled me up.” “Oh, bull. You totally had asparagus envy.” He had me there. “Sushi in the food court?” I could roll with that.

Within a decade, both individual identification and food provisioning were adopted at Western field sites, from Gombe Stream to Cayo Santiago. And even though the second part of the method has fallen out of favor, the first remains firmly embedded. The concept of the individual in its society amounts to a momentous theoretical contribution by Japanese primatology to the study of social animals. The ideas that individuals matter, that their identities are linked to their place in the whole, that they need to be followed over time, and that human empathy helps us understand them, are so obviously correct that armies of scientists now apply this perspective, often without knowing where it came from.

But even though apes may be special in this regard, we cannot exclude similar capacities in other animals. A well-documented instance of possible altruism concerns a very different species: Rodrigues fruit bats in a breeding colony in Florida, studied by Thomas Kunz, a biologist at the University of Boston. By chance, Kunz witnessed an exceptionally difficult birthing process in which a mother bat failed to adopt the required feet-down position. Instead, she continued to hang upside-down. Taking on a midwife role, another female spent no less than two and a half hours assisting the inexperienced mother. She licked and groomed her behind, and wrapped her wings around her, perhaps so as to prevent the emerging pup from falling. She also repeatedly fanned the exhausted mother with her wings. But what amazed the biologist most was that the helper seemed to be instructing the mother: the mother adopted the correct feet-down position only after the helper had done so right in front of her. On four separate occasions the helper adopted the correct position in full view of the mother-a position normally used only for urination or defecation, which the helper didn't engage in-and each time the mother followed the helper's example.

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

The animalcentric approach is not easy to apply to every animal: some are more like us than others. The problem of sharing the experiences of organisms that rely on different senses was expressed most famously by the philosopher Thomas Nagel when he asked, "What is it like to be a bat?" A bat perceives its world in pulses of reflected sound, something that we creatures of vision have a hard time imagining. Still, Nagel's answer to his own question-that we will never know-may have been overly pessimistic. Some blind persons manage to avoid collisions with objects by means of a crude form of echolocation. Perhaps even more alien would be the experience of an animal such as the star-nosed mole. With its twenty-two pink, writhing tentacles around its nostrils, it is able to feel microscopic textures on small objects in the mud with the keenest sense of touch of any animal on earth. Humans can barely imagine this creature's Umwelt. Ohviously, the closer a species is to us, the easier it is to do so. This is why anthropomorphism is not only tempting in the case of apes, but also hard to reject on the grounds that we cannot know how they perceive the world. Their sensory systems are essentially the same as ours.

Given that the English language dominates the information flow in the modern world, this has not been to the advantage of the bonobo. When the Make Love Not War hippies of the animal kingdom knocked at our door, they were left standing outside by a mortified family. The author of the same Time article about the female body, Barbara Ehrenreich, felt that the bonobo's peculiarities were better left alone. Similarly, a British camera crew traveled all the way to the remote jungles of Africa to film bonobos only to stop their cameras each time an embarrassing scene came into view.

People accused Morris of trying to ridicule modern art, but that was never his goal. If people get over their giggles and consider the issue at hand, they will see that there is a serious question behind it. Why do the members of our species all over the world produce art? What is it that drives them? Why waste time and energy on this sort of activity? Is it a form of play, a form of exploration, a mental game, a way of impressing others? Morris simply wanted to show that we are not the only species to take pleasure in self-created visual effects, hence that the aesthetic sense probably has older roots than is often assumed.

People are animists by nature, always interpreting reality in their own image. It starts early when children freely ascribe inner lives to clouds, trees, dolls, and other objects. This tendency is commercially exploited with pet rocks, chia pets, and Tamagotchi, which show remarkably little resemblance to the usual recipients of human love. The phenomenon is not even limited to our species; chimpanzees, too, care for imaginary young. Richard Wrangham observed a six-year-old juvenile, Kakama, carry and cradle a small wooden log as if it were a newborn. Kakama did so for hours on end, one time even building a nest in a tree and putting the log into it on its own. Kakama's mother was pregnant at the time. The field-worker notes: "My intuition suggested a possibility that I was reluctant, as a professional skeptical scientist, to accept on the basis of a single observation: that I had just watched a young male chimpanzee invent and then play with a doll in possible anticipation of his mother giving birth.

A sabbatical in Europe allowed me to devote my time to writing. I alternated my hours behind the computer with train trips around Austria, Germany, and the Netherlands to test my message on all sorts of audiences. The high point of my European lecture tour-or perhaps it was the low point-occurred when an older, highly respected German professor stood up after my lecture and barked in an almost accusatory tone: "What's wrong with those males?!" He was shocked by the dominance of females. Given that bonobos thrived for thousands of years in the African rain forest until human activity began to threaten their existence, there really seems nothing wrong with them at all. And in view of their frequent sexual activity and low aggression, I find it hard to imagine that males of the species have a particularly stressful time. My response to the professor-that bonobo males seemed to be doing fine-did not appear to satisfy him. The incident, though, shows how profoundly the bonobo is challenging assumptions about our lineage.

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.

For the first time since my parents died, I feel like I’m home.

Could tentacle daddy stuff me with one of his thick, pulsating tentacles? I’ve never been a tentacle porn girl but shit, desperate times call for desperate measures.

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.

I'm learning all kinds of things out here on Nude Sushi Beach. I'm learning that these people are buck naked all the damn time, probably because of the heat and humidity.

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

I slipped and fell backward into the water. I broke the surface just in time to see him scramble into the hole and vanish. I was all alone. Just me and fourteen feet of fresh sushi bopping on the waves. I was so tired. My arms felt like wet cotton. Maybe I’d hallucinated the whole hobbit episode. I’d hit the water hard, ended up with a concussion, and started seeing small magic men in riding boots.

Viewed from the aisles of a Whole Foods or Trader Joe's, plummeting nutritional diversity might seem like an overblown threat. We live in a time, after all, when you can find calzone in Tokyo, fajitas in Rome, and sushi in the Mall of America, and when high-end supermarkets stock organic beef, micro brews, heirloom tomatoes, kale, matcha smoothies, and once-exotic cereals like quinoa, amaranth, and spelt. But this apparent embarrassment of riches obscures a poverty of nutritional content and genetic diversity.

You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!

Naomi’s comin’ over with some chow she got at that sushi place,” Alex said. “Nice raw fish wrapped in fake seaweed.” Amos groaned again. “That’s not nice, Alex,” Holden said. “Let the man’s liver die in peace.” The door to the suite slid open again, and Naomi came in carrying a tall stack of white boxes. “Food’s here,” she said. Alex opened all the boxes and started handing around small disposable plates. “Every time it’s your turn to get food, you get salmon rolls. It shows a lack of imagination,” Holden said as he began putting food on his plate. “I like salmon,” Naomi replied.

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.

This was perfect. I had a great time . . . sushi, ice cream, karaoke . . . and all on a weeknight. Let’s get you home.

In 2001, my co-workers at PayPal and I would often get lunch on Castro Street in Mountain View. We had our pick of restaurants, starting with obvious categories like Indian, sushi, and burgers. There were more options once we settled on a type: North Indian or South Indian, cheaper or fancier, and so on. In contrast to the competitive local restaurant market, PayPal was at that time the only email-based payments company in the world. We employed fewer people than the restaurants on Castro Street did, but our business was much more valuable than all of those restaurants combined. Starting a new South Indian restaurant is a really hard way to make money. If you lose sight of competitive reality and focus on trivial differentiating factors—maybe you think your naan is superior because of your great-grandmother’s recipe—your business is unlikely to survive.

Encino is a small community in the San Fernando Valley smashed up against and completely indistinguishable from all other Valley communities. You can drive from one to the other, passing the same dry cleaners, dubious sushi restaurants, and gas stations, without so much as a sign to mark your transition. It does, frankly, matter much where are you. If anything at all marks Encino from its clone neighbors, it's that it isn't aging quite as well. Sherman Oaks and Woodland Hills have kept their figures and shown up on time for regular collagen injections while Encino is really starting to let itself go.

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

Among them were a Bored Ape with a vaguely racist “sushi chef headband,” and a pixelated image of a cartoon penis, called a CryptoDickButt, which, incredibly, was worth about $1,000 at the time. (Davies told me that one was sent to him unsolicited, apparently by some kind of crypto flasher.)

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.

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

An indigo bottle is placed in front of us. "First rule of sake." Yoshi picks up the flask and one of the matching ceramic cups. "Never pour for yourself." He pours a shot for Taka and me. I reciprocate, pouring one for Yoshi. We hold the cups close to our faces and sniff. Sweet notes rise up and we toast. "Kanpai!" Then we sip. The rice wine goes down cold but warms my belly. A few more sips and my limbs are warm, too. Scallops and yellowtail sashimi are served. We sip more sake. By the time the yakitori arrives, our bottle is empty and my cheeks are hot. The group of salarymen have grown rowdy, their ties loosened. Yoshi winks at the pink-haired girls and they collapse into a fit of giggles. My God, to have such power over the opposite sex. Gyoza is next. The fried pork dumplings dipped in chili oil burn my mouth but soak up some of the sake, and I sober a little, just in time for the group of salarymen to send us a round of shōchū, starchier than the sake but delicious all the same. We toast to them, to the bar, to the night, to Tokyo. My stomach is near bursting when the chef places agedashi---fried tofu---in front of us. Finally, Taka orders fermented squid guts. I don't try it, but I laugh as he slurps them up.

thepsychchic chips clips iii Jared gives me an assignment: I need to map out my emotional process so that I can start finding ways to solve each problem. I need to actually sit down and make a spreadsheet. Each time something happens, write it down in the situation trigger column. In the next column write a description of the thoughts, emotional reactions, and behaviors that the situation or trigger causes. In the next column give your best assessment of the underlying flaw or problem, and finally, write a logic statement that I can use in the moment to inject some rationality into the issue. 258 Jared’s 20 minute break routine for Maria: First 5 minutes of break: off load and brain dump. I write down some of the key hands so that they don’t occupy any of my headspace going forward. … Then a few minutes of contemplating my decision making. Asking myself: How was my thinking? Were there any emotionally compromised decisions? … Next 10 minutes: nothing. No poker talk, no thinking. Just walking and relaxing. And then, right before the end of break, a few minutes of warm-up for the next level. 276 - 277 EB White: “an honest ratio between pluck and luck.” 287 Food in Los Vegas: For sushi, Yui and Kabuto. For dinner close to the Rio, the Fat Greek, Peru Chicken, and Sazón. For when I’m feeling nostalgic for the jerk chicken of my local Crown Heights spots, Big Jerk. Lola’s for Cajun. Milos, but only for lunch. El Dorado for late-night poker sessions. Partage to celebrate. Lotus of Siam to drown your sorrows in delightful Thai. 314

Kat gushes about Google’s projects, all revealed to her now. They are making a 3-D web browser. They are making a car that drives itself. They are making a sushi search engine—here she pokes a chopstick down at our dinner—to help people find fish that is sustainable and mercury-free. They are building a time machine. They are developing a form of renewable energy that runs on hubris.

So for the first course, we have flounder sashimi served with green onions and momiji oroshi, or daikon radish with chili pepper." The fish was delicate and subtle, with a nice, firm texture. What followed after this opening course was an onslaught of fantastic nigiri, small balls of pressed sushi rice with various toppings, served two at a time so I could fully appreciate each perfect morsel. Sea bream was followed by sweet shrimp, tamago, yellowtail, salmon, soy sauce-braised octopus, crab, grilled eel, and the final two pieces were otoro, or tuna belly. The richest, fattest, most melt-in-your-mouth pieces of tuna I'd ever had.

I smile, because it's a rare and quiet weekday night where I can be alone with Chef Sakamoto. It's nights like these when he whistles to me-a Japanese tune? A Japanese rhyme?-because it's nothing I recognise from my own childhood. It's nights like these when he takes his time with me, picking on the leftovers from my belly that are still good, then turning me upside down to scrub me with warm water and soap. It's after hours, and there is no urgency, no high turnover, no unreasonable demands, and most importantly, no one here but us. Chef Sakamoto caresses me with those long fingers, fingers that have bled under the sushi knife, fingers that can withstand pan-seared beef, fingers that have been dipped into Kumi's secret sauce (which is just butter, mayonnaise and a bit of mustard) before touching his mouth.

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.

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.

I was cement, permanent, sturdily constructed, a carefully laid foundation. I moved my hand to my chest. Me. Just me. For the first time, I loved me. I didn't just like me. I loved me. Loved myself.

The overture began and I swallowed. The curtains parted and my heart beat a thousand times in my chest. When James appeared as Romeo, admiring the fair Rosaline, my eyes welled up.

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

In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air (or, if you pick the wrong sushi place, the whiff of something worse). You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called shirasu? Absolutely. (Iris claimed these for herself.) Why aren't there tempura bars in every city in America?

I didn’t even know you could eat lotus root.” Fiona gripped one of her chopsticks as if it were a dagger, stabbed a slice of lotus root, and waved it under Meryl’s nose. “Eat anything you like. Even live shrimp if you want. Called dancing shrimp.” “Because their legs,” Darryl said, “wiggle as they go down.” “That’s here?” “Relax,” Elliot told Meryl. “That fish bait is at a sushi bar. We’re at a robatayaki. Take a whiff. Everything’s grilled. Goes well with the beer. There’s also chilled sake.” Meryl said she didn’t drink alcoholic beverages. “Whaaawt? Byron always does.” Fiona took great satisfaction at the surprise and uncertainty in Meryl’s eyes. Elliot passed Meryl a cup of sake. “Your son’s favorite, nice and cold.” “No, thank you. But I’d like some water, please.” Fiona drank Meryl’s sake. “You crossed the ocean for water? Next thing you’ll want a cheeseburger.

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

Unalaska’s enormous processing plants convert most of it into fillets for fish sticks or a paste called surimi, much of which is frozen in blocks and shipped off to Japan to be reconstituted into budget sushi. “By the time they’re done, it’s odorless, tasteless protein,” Dickrell said. In a century, the local economy had evolved from fur to war to king crab to fake crab.

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.

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.

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

The liberals would cheer her death. They would light marijuana cigarettes and drive to their sushi restaurants and eat fresh food that had traveled eight thousand miles. They would spend all of supper complaining about people like her, and when they got home their houses would be cold and they'd press a button on a wall to get warm, the whole time complaining about big oil.

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

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