A Quote by Anthony Bourdain

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. — © Anthony Bourdain
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 iPhone is like 'omakase', the style of sushi where the chef chooses what you're going to eat, and might even tell you how to eat it - no wasabi allowed on this, no soy sauce allowed on that. Definitely no California rolls.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
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.
The Rice Dream rice milk is like a savior in my life, and I couldn't live without it. The Earth Balance soy butter is so good you could eat it with a spoon.
Soup's on and I got a coupon. Chinese restaurant asking for the Grey Poupon. He said "No, duck sauce, soy sauce... And this ain't no Burger King, so you no get no toy, boss."
My wife actually got worried about my drinking so much regular milk, you know, so she got me into rice milk and now soy milk, which I greatly enjoy. A soy mocha's a fine thing.
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.
Soy sauce is really a multi-purpose seasoning.
Soy sauce and seaweed go really well with potato chips.
I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar.
Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce - instant sashimi.
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.
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.
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.
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.
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