SAMUEL M

“Not even remotely. It was an anthropological essay on the relationship between the fifth taste and pre-Hispanic food. Do you even know which mews you live in?’ ‘Yes,”
― Laia Jufresa, Umami

“It's different from both chicken and duck. It's flavorful and tender. Lots of umami.'
'The skin is crispy like Peking duck, but the flesh is so moist and creamy.'
'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?'
Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.”
― Asako Yuzuki, Butter

“In winter, the cows stock up on nutrients, so their milk is sweet, with a creamy richness. Milk is originally part of cows' blood.
For me, dairy products are both my life and my blood. It's these memories that I have to thank for my love of sweet things and buttery food, particularly butter-rich French cuisine.”
― Asako Yuzuki, Butter

“There are two things that I can simply not tolerate: feminists and margarine.”
― Asako Yuzuki, Butter