Japanese Cuisine Quotes

“Gyokuro is one of the highest quality (and most expensive) green teas in Japan. The major difference between the processes of growing gyokuro and regular green tea is that the gyokuro bushes are shaded with clod or reed screens for several weeks before harvesting, which gives the leaves a sweeter flavor and more intensely green color.”
― Tetsu Kariya, Japanese Cuisine

“Hōjicha is a variety of tea created by roasting green tea leaves over a charcoal fire. It has less caffeine and a mellower, richer taste than regular green tea.”
― Tetsu Kariya, Japanese Cuisine

“What a pretty color...
A kind of goldish-green, with an emerald tint to it...
Mmm...!
A sweet, gentle, slightly bitter flavor with a soft aftertaste...
It's as if a breeze from a mountain stream has just blown through my body...
I probably wouldn't have understood this flavor if you had just given it to me the moment I arrived here after walking under the sun.
It's all because I drank that hot hōjicha first...
Now I get it! You made me walk under the scorching sun so that I'd understand the flavor of this tea...
This house... the mild breeze from the rice paddies... the sound of cicadas... the dragonflies...
What luxury..."
"This gyokuro is the last thing I've prepared for you today."
"Ōhara, I'm going to get angry if you give me anything else.
I've just had a taste of real Japan. The spirit of Japan.
As long as the Japanese do not lose this spirit, they'll be fine.
This is that essential ingredient all those expensive feasts were lacking.
So what more could I ask for?”
― Tetsu Kariya, Japanese Cuisine

“Kombu is a species of edible kelp (Laminaria japonica) that thrives in long streamers about a palm's-width wide that can reach up to thirty feet in length. Along with katsuobushi, it is the other main ingredient for making dashi. Kombu contains a high level of the amino acid glutamate, which is the source of the "fifth taste", umami, and a precursor to the flavor enhancer MSG. Japan consumes about 50,000tons of kombu a year--- about half wild, and half farmed--- most of it harvested off the coast of the northern island, Hokkaidō.”
― Tetsu Kariya, Japanese Cuisine

“Katsuobushi is dried bonito, or skipjack tuna (Katsuwonus pelamis). Chunks of the fish are smoked and dried into hard blocks, which keep for several months. Along with kombu, katsuobushi is the other main ingredient used in making dashi. Throwing the whole block of fish in the water won't work; it must first be shaved into flakes with a tool that resembles an inverted carpenter's plane. However, almost no one actually prepares the flakes by hand anymore; home cooks buy bags of them at the grocery store or use instant powder preparations instead. Although bonito is the most popular type of dried fish for making dashi, many others are used as well, such as mackerel (sababushi), bluefin tuna (magurobushi), and sardines (niboshi).”
― Tetsu Kariya, Japanese Cuisine

“The word gochisō not only means "feast," but also...
... "to run" or "rush." The host rushes around to gather the ingredients, get them ready, and then cook the food.
The vegetables and chicken were homegrown...
... and you must have sought out the halfbeak and quail yourself.
Miyasato sensei expended a lot of time and effort to treat us to this meal.
The dishes we had are all common ones so that we'd easily be able to compare them with versions we've eaten before.
For the wakame and green onion with miso, you pulled the onions out of your own vegetable patch, and you also used fresh wakame and homemade miso.
And that's why it tasted so much better than usual.
The care you've put into getting all these dishes ready...
... is what made this a real gochisō.”
― Tetsu Kariya, Japanese Cuisine

“I think that the essence of the tea ceremony lies in how sincere you are toward your guests.
Human life is a fragile thing. We may be alive and kicking right now, but we could die at any moment. That's why you have to put your heart and soul into the way you treat your guests, and conduct yourself as if it's the last time you'll ever see them.
The tea ceremony is a practice through which you show your consideration to others. The manners and utensils are all part of that.
That's why I think people who brag about how expensive their utensils are, or who take pride in the fact that they know the right manners, do not understand the spirit of the tea ceremony.
Putting your heart and soul into it means you must get rid of all vanity. And that's why the governing aesthetic of the tea ceremony is to get rid of what's non-essential, in order to pursue the essence of things.”
― Tetsu Kariya, Japanese Cuisine

“This is an item used in Chinese cuisine. It's made from the same beans you use to make Chinese vermicelli, but it's been formed into a thin sheet instead of into noodles.
Because it's tasteless and odorless in itself, we're obviously meant to focus on the mouthfeel, enjoying the firmness with our teeth and the silkiness with our tongues. As far as the taste goes, the important thing is the dressing...
Hmm... the dashi is perfect, and the balance of flavors is well done too. There's vinegar in it, but the strength of the vinegar has been skillfully toned down.”
― Tetsu Kariya, Japanese Cuisine

“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut.
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor."
"That's why the sashimi becomes watery and tasteless.”
― Tetsu Kariya, Japanese Cuisine

“You can enjoy the rich, deep color and smooth feel of ebony chopsticks...
... or the mellow beauty and soft touch of lacquer chopsticks, which can be almost like works of art in themselves. And I think you can get in touch with nature by holding those natural cedar chopsticks.”
― Tetsu Kariya, Japanese Cuisine

“Sweetfish with pickled plum. I like it!"
"This is the season for pike conger, but since they're better down in Kyoto I decided instead to use sweetfish that was caught this morning in the Kano River."
"Wow, this one is such a pretty, light pink color. The flesh is smooth, and it has a nice, firm texture..."
"It's saltwater eel sashimi. Tastes rich."
"Lessee, then the last one is..."
"It's flyingfish sashimi from Sagami Bay. Please try it with the miso vinaigrette."
"Hmm... flyingfish has a strong taste that's probably too much for most people.
But this miso dressing gives it a nice, rich flavor.”
― Tetsu Kariya, Japanese Cuisine