Natural Flavors Quotes

“In fact, there is absolutely nothing healthy in your house. And you thought you were eating healthily this whole time. Every food and drink item in your pantry and refrigerator has been slowly killing you. General supermarkets aren’t much different—over ninety-five percent of the food and drinks neatly stacked on shelves are slowly killing humans. Just like your water supply we’ve poisoned, we’ve made sure the places you go to purchase food are overflowing with poison for you to freely ingest. But we don’t force you to eat poisonous food, you choose to eat it yourselves. Most of the poisons are shown right on the food or drinks’ ingredient list for you to peruse through.”
“Yeah, right. Like I can understand half of the words on those ingredient lists.”
Karver laughed while filling a pot full of fluoride tap water and putting it on a burner to boil. “It’s pretty simple. If you don’t understand what an ingredient is, you shouldn’t be putting it in your body. Natural flavors …” Karver laughed.”
― Jasun Ether, The Beasts of Success

“The sweet taste, the crunchiness... it's the core of the cabbage chopped into thin sticks!"
"Oh! And the sauce on it is puréed raw tomato!!
I've had this tomato before too!!"
"A... fully ripe tomato grown using the Ryoken farming method..."
"It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !"
"It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.”
― Tetsu Kariya, Vegetables

“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

“Finally, let's talk about those Kit Kat bars. There is no flavor that can be embodied in Kit Kat form and sold in Japanese stores. Green tea. Black tea. Miso. Cherry blossom. Soy sauce. Toasted soybean powder (kinako). Chile. Orange. Melon. Only a few are available at any given time, and right now, evil geniuses at Nestlé are coming up with new flavors. I'd like to suggest okonomiyaki flavor, which would consist of a bag of assorted flavors (ginger, squid, mountain yam, egg) that could be combined in the proportions of your choice, just like a real okonomiyaki. Sauce and Kewpie mayo optional.
We bought a SkyTree orange Kit Kat, was a regular orange Kit Kat in a preposterously long box, and the Yubari melon Kit Kat, which tasted exactly like melon, was sold in a fancy gift box, and cost $200. Two-thirds of that is true.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“Certain things, he learnt, always go well together. Balsamic vinegar and citrus fruit was just one example. Parsley and onion was another, as was chicory and pork, or radicchio and pancetta. Seafood was a natural partner for zucchini, mozzarella went with lemon, and although tomatoes went with almost anything, they had a special affinity with anchovies, basil or oregano.
"So it's a question of opposites attracting?" he asked.
"Not exactly." She struggled to explain. "Anchovies and tomatoes aren't opposites, really, just complementary. One is sharp, one savory; one is fresh, the other preserved; one lacks salt, while the other has salt in abundance... it's a question of making up for the other one's deficiencies, so that when you combine them you don't make a new taste, but bring out the natural flavors each already has.”
― Anthony Capella, The Wedding Officer

“Exciting, isn't it? The season? They're rare or unique breeds of plants and animals. Once all our tomatoes were like that. Before preservatives and supermarkets and this commercial food production hell we're living in. Breeds evolved in places based on one evolutionary principle: they tasted better. The point is not longevity or flawlessness. All of our vegetables were biologically diverse, pungent with the nuance of their breed. They reflected their specific time and space---their terroir.”
― Stephanie Danler, Sweetbitter

“You will encounter a fifth taste.
Umami: uni, or sea urchin, anchovies, Parmesan, dry-aged beef with a casing of mold. It's glutamate. Nothing is a mystery anymore. They make MSG to mimic it. It's the taste of ripeness that's about to ferment. Initially, it serves as a warning. But after a familiarity develops, after you learn its name, that precipice of rot becomes the only flavor worth pursuing, the only line worth testing.”
― Stephanie Danler, Sweetbitter