Bonito Quotes

“Me siento como un pájaro desplumado al que dijeses "ahora a volar", cuando ya solo respirar me parece complicado”
― Mathias Malzieu, Maintenant qu'il fait tout le temps nuit sur toi

“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

“Las caras bonitas vienen con todo el sufrimiento que no quieres.”
― Ana Iherina

“BONITO
Es ver llorar al cielo en noches claras
Es oír el sonido de esas lágrimas
Caer eternas, dando la vida
Bonito es mirarte cada día

BONITO
Es ver caer el sol cada tarde
Sentarse junto al mar y decirle hasta mañana
Es sentir el latido de la vida muy cerca
Bonito es sentirte cada día

BONITO
Es vivir...”
― Pepe López

“Enamorados, estos dos corazones encontraron un latido común al que seguir.”
― Laura Busom Fuertes, Sonidos de algodón

“You're going to make the broth for the ramen with katsuobushi?"
"The chicken you used to make the broth for the ramen is a broiler, right? In that case, it's better to make it with katsuobushi."
"But the ramen's going to end up smelling like fish."
"Don't worry about it.
I mince some garlic, chives, shiitake mushrooms, and onion...
... and fry them together with ground pork in sesame oil.
Then I add some hatchō miso that's been mixed with sake...
... to make miso-flavored mince meat.
I pour the katsuobushi dashi onto the noodles. I've given the dashi a light soy sauce flavor.
Then I place the meat on top...
... and sprinkle a lot of chopped green onion on it...
... and you've got Oishinbo-style miso ramen!"
"Wow! It really does go well with the katsuobushi! It doesn't smell fishy at all!"
"The scents of the sesame oil, garlic and miso...
... complement the scent of the katsuobushi nicely!
Ramen broth is usually made from chicken and pork bones.
I never thought of using fish!”
― Tetsu Kariya, Ramen and Gyoza

“The first one is stewed hard clam. You stew the hard clam in soy sauce until it's rather salty...
... and then you place it inside the rice ball...
... and wrap it with dried seaweed."
"Huh, stewed hard clam?"
"Stewed hard clam is what you eat in sushi, right? Why's that the future?"
"Next is a matsutake rice ball. You cook the matsutake you picked during the season and simmer it until it's salty...
... then preserve it. That becomes the filling for the rice ball."
"The scent and flavor... it brings back the joy of being Japanese."
"It's good... but why is this the rice ball of the future?"
"The last one is a katsuobushi rice ball. You shave a katsuobushi from makurazaki as thinly as possible...
...then you flavor it with soy sauce...
... and place it into the rice ball.
Finally, wrap it in dried seaweed.”
― Tetsu Kariya, The Joy of Rice

“Era tan bonito que era una pena que no fuese cierto. Es muy
(Sobre el tornillo telúrico)”
― Deborah García Bello, La química de lo bello: Un relato científico sobre el arte y las bellezas cotidianas