Japanese Quotes

“Even if it's a lie, it's a place of my own. That's why I'm going to keep it. It doesn't need to be a big lie—just big enough for one person. And if I can hold on to that lie inside my heart, if I can keep repeating it to myself, it might lead me somewhere. Somewhere else, somewhere different. If I can do that, maybe I'll change a little, and maybe the world will, too.”
― Emi Yagi, Diary of a Void

“Watanabe-san and Sadie exchanged gifts. She brought him a pair of carved wooden Ichigo chopsticks that their Japanese distributor had had made to celebrate the release of the second Ichigo in Japan.
In return, he gave her a silk scarf with a reproduction of Cherry Blossoms at Night, by Katsushika Ōi, on it. The painting depicts a woman composing a poem on a slate in the foreground. The titular cherry blossoms are in the background, all but a few of them in deep shadow. Despite the title, the cherry blossoms are not the subject; it is a painting about the creative process---its solitude and the ways in which an artist, particularly a female one, is expected to disappear. The woman's slate appears to be blank. "I know Hokusai is an inspiration for you," Watanabe-san said. "This is by Hokusai's daughter. Only a handful of her paintings survived, but I think she is even better than the father.”
― Gabrielle Zevin, Tomorrow, and Tomorrow, and Tomorrow

“I brought you a gift." In his hand is a small, yellow box of Tokyo Bananas. The cream-filled cakes are all over the airport. He offers them to me with both hands.
Bringing an omiyage is tradition. I can't refuse. I accept the box with both hands and say, "Thank you.”
― Emiko Jean, Tokyo Ever After

“Tomoe Akagi is known in artistic circles for having beat Nam June Paik to be the first person to perform a work of art inside a whale. Though, I don't think Paik actually wanted to create work inside a whale. His work, Creep into the Vagina of a Live Whale, was about creating an impossible piece of performance art, one that wasn't to be attempted, and could exist only in the minds of the audience. As readers of that instruction, we inevitably imagine ourselves parting the soft flesh of a whale without her noticing, a corridor opening up, stepping inside, breaking through her hymen, creeping into her uterus. I couldn't work out how I felt about this work when I read it for the first time; I remember her thinking, Ugh, of course he has chosen a female animal, and of course he has us enter her without her realizing. I couldn't tell what the point of the work was. It seemed to only exist to be shocking. Akagi had sewn himself into the stomach of a deceased beached whale somewhere in Scandinavia, where whale meat is eaten, and, after that, he was known as the artist who beat Nam June Paik. Unlike that of the other Fluxus artists, Akagi's work wasn't completely nihilistic; he wrote a long letter to the whale, apologizing for his generation's mistreatment of the environment, and sewed it into the whale's stomach with himself.”
― Claire Kohda, Woman, Eating

“Main ingredients: rice, distilled alcohol, brewing saccharides...' what's that all mean?"
"During the second World War, something called sanbaizōshu was created as a way to make sake from a small very small amount of rice."
"'Sanbaizōshu'?"
"Essentially, you take sake made the proper way but then dilute it until it's three times its original volume.
Besides water, the main additive is distilled grain alcohol, followed by malt syrup, glucose, and MSG to fix the flavor."
"What? You add a completely different alcohol that wasn't created during the brewing?!"
"Monosodium glutamate? I can't believe they'd add such a thing to a drink!"
"You're right. This isn't real sake. Although we now have an abundant supply of rice, the big beverage companies still make sanbaizōshu since it's an easy way for them to make a profit."
"But I trusted them because they're popular brands..."
"It's the other way around. Most of the large companies with huge advertising campaigns on TV and whatnot use this method."
"Then what about this bottle with "Junmaishu" on it?"
"It's from a small brewery in the countryside, a sake made from nothing but rice, kōji, and water.
This is the kind of sake that should have an ingredient label so that people can see that it's truly pure. It's a tragedy that we have it the other way around here in Japan.
Is there any other country in the world that's degraded their traditional drink like this?It's an important part of our culture and it's almost been destroyed.”
― Tetsu Kariya, Sake

“As soon as the meeting was adjourned, Piper sprang eagerly from her seat and went over to look at the netsuke. Minute scales were precisely carved into a tiny coiled snake. Every whisker appeared on a sleeping calico. A writhing dragon licked flames with his jagged tongue. But the netsuke that fascinated Piper the most was a monkey perched on a rock as it wrestled and held down the tentacles of a small octopus. The hairs of the monkey and the expression on its face were equally detailed. Even the tiny suction cups on the octopus's tentacles could be seen.
"That's one of my favorites."
Piper looked up to see Cryder standing there.
"In the Japanese legend," he continued, "the octopus was a physician to the Dragon King of the Sea and prescribed a monkey's liver to heal the king's daughter. But the smart little monkey evaded capture.”
― Mary Jane Clark, Footprints in the Sand

“Celebrating Valentine's Day is like falling in love with Tokyo all over again.”
― Anthony T. Hincks

“Celebrating Valentine's Day is like falling in love with Japan all over again.”
― Anthony T. Hincks

“Could it be that in the end, we Japanese are unable to feel true love for any except our fellow Japanese?”
― Edogawa Rampo, The Human Chair

“Students who proceed according to the master-slave paradigm will only work themselves to death. Students who flirt and dally with Japanese in a lover-like relationship shall live happily ever after”
― Giles Murray, 13 Secrets for Speaking Fluent Japanese

“Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips.
He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible."
I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you."
"I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?"
"No," I said. "It's ground rice with some panko and a little nori."
She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.”
― Amanda Elliot, Sadie on a Plate

“I noticed the ice cream machine----scallop ice cream? No, that sounded revolting (though Hiroyuki Sakai's trout ice cream from Iron Chef America would remain forever #iconic).”
― Amanda Elliot, Sadie on a Plate

“There isn't any family on Mom's side. She's sansei, third generation Japanese. Her grandparents emigrated from the thirties. They didn't speak the language and only had a whisper of a better life when they boarded a ship bound for America. After World War II, they slipped their heirloom kimono under the bed, put up Christmas trees in December, and exclusively spoke English.
But some traditions refuse to fade. They seep through the cracks and cling to the walls---remove your shoes before entering the house, always bring a gift when visiting someone for the first time, celebrate the New Year by eating Toshikoshi soba and mochi.”
― Emiko Jean, Tokyo Ever After

“My two weeks here are filled with activities. Private lessons in Japanese history, language, and arts. Tours of shrines, temples, and tombs. A visit to the imperial stock farm and wild duck preserves. Assorted banquets. Outings with my father---a baseball game, public art exhibit opening.”
― Emiko Jean, Tokyo Ever After

“Tokyo." Mr. Fuchigami's voice inflates with pride. "Formerly Edo, almost destroyed by the 1923 Great Kantō earthquake, then again in 1944 by nighttime firebombing raids. Tens of thousands were killed." The chamberlain grows silent. "Kishikaisei."
"What does that mean?" There's a skip in my chest. We've entered the city now. The high-rises are no longer cut out shapes against the skyline, but looming gray giants. Every possible surface is covered in signs---neon and plastic or painted banners---they all scream for attention. It's noisy, too. There is a cacophony of pop tunes, car horns, advertising jingles, and trains coasting over rails. Nothing is understated.
"Roughly translated, 'wake from death and return to life.' Against hopeless circumstances, Tokyo has risen. It is home to more than thirty-five million people." He pauses. "And, in addition, the oldest monarchy in the world."
The awe returns tenfold. I clutch the windowsill and press my nose to the glass. There are verdant parks, tidy residential buildings, upmarket shops, galleries, and restaurants. For each sleek, new modern construction, there is one low-slung wooden building with a blue tiled roof and glowing lanterns. It's all so dense. Houses lean against one another like drunk uncles.
Mr. Fuchigami narrates Tokyo's history. A city built and rebuilt, born and reborn. I imagine cutting into it like a slice of cake, dissecting the layers. I can almost see it. Ash from the Edo fires with remnants of samurai armor, calligraphy pens, and chipped tea porcelain. Bones from when the shogunate fell. Dust from the Great Earthquake and more debris from the World War II air raids.
Still, the city thrives. It is alive and sprawling with neon-colored veins. Children in plaid skirts and little red ties dash between business personnel in staid suits. Two women in crimson kimonos and matching parasols duck into a teahouse.”
― Emiko Jean, Tokyo Ever After

“Mindfully immersing yourself in nature is a Japanese practice known as forest bathing, or shinrin-yoku.”
― Oliver Heath, Design A Healthy Home: 100 ways to transform your space for physical and mental wellbeing

“I pluck the package of yuzu gummies from Eriku's palm and pop one in my mouth. "Umai!" I moan. "Now I know where all your energy comes from." I am fueled by sugar and love. The rest of the afternoon, I eat yuzu gummies, and by the end of our session, I know the ins and outs of ionic, metallic, and covalent bonds.
After that, he brings a new sweet every day. "It will help with your memory," he asserts. "Scents and flavors create specialized neurological pathways." He flips open a textbook. "Today is Tokyo Banana and intermolecular force." It goes on. Meito Cola Mochi Candy paired with changes of substances. Hokkaido melon with mascarpone-cheese-flavored Kit Kats and inorganic chemistry. We finish with Eiwa coffee-flavored marshmallows and organic chemistry.”
― Emiko Jean, Tokyo Dreaming

“Surely there can be no more superficial people than the Japanese. They were not able to transcend the demon of economic development and as a result, we have the corruption of the world, the loss of ideals, and the worship of material things.”
― Hayao Miyazaki

“No, I already got enough packs of Jagabee to get us across the US, not just through California." These are my and Lia's snacking weakness. Japanese potato chips but in the shape of fries and a million times tastier. I have to wipe my chin to make sure I'm not drooling at the thought of them.”
― Julie Abe, The Charmed List

“I parallel park in front of Shuei-Do Manju Shop, one of the best traditional Japanese sweet shops in the area. They’re known for their manju and mochi, soft and chewy rice cakes stuffed with tasty fillings ranging from peanut butter to traditional red bean. It’s so good that the emperor of Japan ate manju from their shop during a visit to the US.”
― Julie Abe, The Charmed List

“Okizuke is made by marinating squid in a mixture of soy sauce, mirin and sake. Oki means "offshore" and zuke "preserved" or "pickled." The dish is said to have been invented by fishermen; they would catch the squid and put it in the preserving mixture while at sea, and it would be ready to eat by the time they got back to shore.”
― Tetsu Kariya, Sake

“Hmm... the noodles are good. I can taste the flour; their scent and flavor are clear, not masked by the smell of kansui.
Ah, this is good broth. You used only chicken to make it.
You did well with the condiments, too. You cannot get such a rich flavor unless you use condiments made from pure ingredients.
And I see you used Chinese vinegar.
Hmm. This barbecued pork is well made. It's Kurobuta from the Kagoshima prefecture that has been fed properly on sweet potatoes.
The cucumber was organically grown, without pesticides or even herbicides.
This egg is impressive too. Only a chicken that has been properly grass-fed in a healthy environment can lay an egg this good.”
― Tetsu Kariya, Ramen and Gyoza

“Even though hiyashi chūka is a dish that was developed in Japan, does it make a difference or not if one prepares it using Chinese ingredients?
The most important things--- the noodles and the broth--- are both items borrowed from Chinese cuisine and are prepared using Chinese cooking methods. The barbecued pork on top is also Chinese-style.
Which obviously means that Chinese condiments would be better suited to it.
Chinese soy sauce and Japanese soy sauce taste different. The same goes for the sake and mirin.
Shirō used the best ingredients he could get his hands on in Japan. That is perfectly fine as long as you're making Japanese food.
But the Chinese condiments have a far better chemistry with the dish.
Shirō paid great attention to each of the ingredients individually but neglected to consider the dish as a whole.
Because the ingredients are Chinese, by using Chinese condiments...
... he was able to blend the flavors into one, which is impossible to do with Japanese condiments.”
― Tetsu Kariya, Ramen and Gyoza

“Yamabudo, the name on the label of the bottles, means "mountain grapes." The specific species is Vitis coignetiae pulliat, a wild grape found throughout Japan and parts of Korea. It can be used to make wine, but here the bottles contain pure unfermented grape juice.”
― Tetsu Kariya, Vegetables

“Kuroushi beef literally means "black beef," but it actually functions more as a brand name than a species of cow.”
― Tetsu Kariya, Vegetables

“Umeshu, often translated as "plum wine," is spirit made from steeping ume plums in shochu with sugar.”
― Tetsu Kariya, Vegetables

“These rice balls represent the responsibilities we have for the future."
"The responsibilities we have for the future?!"
"Let's start off with the stewed hard clams. In the past, they could be found anywhere. But nowadays, most of the hard clams are being imported because they can no longer be caught due to land reclamation and pollution. Hard clams from the sea nearby have now become a rarity.
Stewed hard clams are an important cultural asset that has been passed down to us since the Edo Period. But at this rate, the hard clams will be lost, and the stewed hard clams will disappear from the menu of the future.
The same with matsutake. The production of matsutake is going down every year because the mountains are not looked after with care. People hardly go to the mountains to take care of them because of the decrease in population in the mountainous regions, as well as the decrease of people who use wood as fuel. At this rate, domestic matsutake will also disappear from our tables.
And then there's the katsuobushi. How many households have their own katsuobushi shaver these days? MSG and ready-made easy seasonings have become the mainstream of cooking. The most basic Japanese tradition of using katsuobushi and konbu to make dashi is starting to disappear. Even when you use katsuobushi, you use something that has already been shaved and packed."
"He's right. Young people who have experienced shaving a katsuobushi are a minority nowadays."
"In the old days, shaving the katsuobushi was the children's job."
"The current Japanese culinary culture is one of the richest in the world. But at the same time, we are continuing to lose something we are not meant to lose. And that is not right . It is our responsibility to pass on the important cultural elements from our ancestors down to the future.”
― Tetsu Kariya, The Joy of Rice

“Ooh! The firm, moist texture and flavor of the yuba...
... suits the gratin's white sauce made with lots of milk and butter!"
"Yuba, a traditional Japanese food...
...perfectly matches the sauce in the gratin, which is a Western dish!"
"I made the white sauce with flour, butter and milk...
... and added chopped onions, sliced mushrooms and yuba cut into bite-sized pieces.
I brought the white sauce to a boil after seasoning it with salt and pepper. Then I placed that inside a gratin dish, covered it with grated cheese and baked it in the oven until it turned golden brown."
"Wow. I don't believe it."
"I never thought yuba and white sauce would taste good together. But come to think of it, yuba is basically soy protein."
"It has a rich yet simple taste...
...so I guess it goes well with any kind of dish."
"I know I'm contradicting myself...
...but this is light and heavy at the same time!
Yuba is made from soy milk, and white sauce is made from regular milk. Both beverages are very good for the human body. So it's no surprise that they come together to make such a delicious flavor in yuba gratin.”
― Tetsu Kariya, Izakaya: Pub Food

“Onog dana kad prestaneš da putuješ, tada si stigao.”
― Anonymous

“What is yarusenai?
It's that one email you never replied to and will never open. It's the bad advice you gave and the phone call you should have made and everything that came out of it. It's thinking about the friends that you suspect you might have been able to save.”
― Jake Adelstein, Tokyo Vice: An American Reporter on the Police Beat in Japan