A Quote by David Sax
Think of the sushi trend that started in the '80s. It was as much about the Nintendo entertainment system in your living room as it was about the availability of good-quality raw fish. The Japanese food trend rose as the world of Japanese business and culture was becoming a bigger part of American life.
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I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying, "T-bone steak!
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
In Japanese, sushi does not mean raw fish. It means seasoned rice.
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.
And on nearby islands, the Japanese army was eating raw fish. We felt sorry for them. We didn't know that in America after the war, you wouldn't be able to get into a sushi joint without a reservation. And we thought they lost.
A good trend following system will keep you in the market until there is evidence that the trend has changed.
When you're a teenager, everything seems like the end of the world, and I don't think that's necessarily a silly thing. You're waking up and becoming aware that the world has problems and those problems affect you, whereas when you're young they don't seem to affect you that much even if you're aware of them. This dystopian trend picks up on that little part of your life where everything feels really extreme and it honors that part of your life and says, "Yeah. It is the end of the world. Look at it."
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
There aren't many American directors here trying to direct a Japanese yakuza film. When you combine that with the fact that I don't speak much Japanese and this was an independent film I was financing myself - people were curious about what I was doing.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
I travel a lot. Japanese culture is very ancient and very strong. That's why most people who commission work from Japanese architects expect them to create works that have an element of exoticism, the kind typical of Japanese culture. I don't do that.
They didn't incarcerate the Japanese-Americans in Hawaii. That's the place that was bombed. But the Japanese-American population was about 45 percent of the island of Hawaii. And if they extracted those Japanese-Americans, the economy would have collapsed. But on the mainland, we were thinly spread out up and down the West Coast.
New York allows you to go deeper into the person you want to be. You're able to explore whatever your specific interests might be. You can eat good Japanese food if you want to eat good Japanese food. You can go and see your favorite author reading, and you can still listen to Radio Ulster on the internet as you have your breakfast. I love that.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
I recently wrote a piece on comics in architecture - I was talking about the three kinds of comics I pay attention to: the Franco-Belgian, the Japanese manga, and the American comics. I started thinking about the relationship between Japanese manga and Japanese architecture, or Franco-Belgian bande dessinée versus Franco-Belgian architecture, it began to make sense; there are parallels to the modes of operations and the cultures they belong to. If I didn't force myself to write, I would have no forum to clarify these thoughts. Writing is really helpful.
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