Sushi Weekend Quotes

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.

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