Soy Sauce Quotes

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

For dinner I want real sushi - not the Americanized kind. My parents are American Samoan so I don't go for any of those rolls. I'll have raw prawn or sea urchin or octopus. I love it.

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.

I'm a huge sushi fan. I have it every couple of days.

There is something that has become part of my routine that I eat two or three times a week. Sushi. It exists in Europe but isn't very popular, and especially in L.A., I started eating it. It's both tasty and healthy.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.

Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.

They kept saying 'It's sushi-grade!' And I'm like... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.

Everyone in L.A. loves sushi, and I don't understand it at all.

What I do gorge on is sushi. This is the only dish I don't mind overindulging in.

Sushi is one of my favorite foods.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

The hibachi is coming to a city near you. I'm cooking chicken and shrimp, but if you want to throw a double team my way, filet mignon gets cooked too.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

If you were to ask me what I couldn't do without, it would be sashimi.

I have to say, sushi freaks me out more than almost anything.

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.

Soy sauce and seaweed go really well with potato chips.

If there are fresh-baked chocolate chip cookies on the table, I won't say no to those. Soy sauce is another one, even though it's awful - it's so high in sodium.

Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry.

I love sashimi, mainly tuna sashimi. I will buy six pieces or so a day and just snack on them. Sometimes I wrap them up in my mini seaweed sheets.

I'm a big sushi fan.

I always thought that bagels and lox was my soul food, but it turns out it's sushi.