Bamboo Quotes

“When a storm comes, bamboo bends. It doesn't break.”
― Michelle Moran, Rebel Queen

“The sensuous person is liquid, flowing, fluid. Each experience, and he becomes it. Seeing a sunset, he is the sunset. Seeing the night, dark night, beautiful silent darkness, he becomes the darkness. In the morning he becomes the light. He is all that life is. He tastes life from every nook and corner, hence he becomes rich. This is real richness. Listening to music he is music, listening to the sound of water he becomes that sound. And when the wind passes through a bamboo grove, and the cracking bamboos, and he is not far away from them: he is amidst them, one of them—he is a bamboo.”
― Osho, The secret of secrets

“Sa buhay na ito tayo'y manatiling huminga ng malalim.”
― Bamboo Manalac

“Hold fast to the mountain, take root in a broken-up bluff, grow stronger after tribulations, and withstand the buffering wind from all directions.”
― Zheng Xie

“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber.
Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt.
"To add things is easy; to take them away is the challenge."
Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid.
"How can we make the ingredient taste more like itself?With heat, with water, with knifework."
Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami.
"I want to make a message to the guest: this is the best possible way to cook this ingredient."
A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more.
"The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner."
And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“You haven’t realized it yet but your life is precious. I always say that people should not do something that has no purpose. Is there a purpose behind your actions? Of course there is a purpose behind your decision to step into this bamboo forest. That is why your life is not meaningless.
--The Unnamed Samurai (Chapter 5)”
― Melissa Rose Lawrence, The Autumnal Winds

“I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have."
After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter.
First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.)
Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me.
"See, I told you I know what you want to eat."
The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“The key to great bamboo, Yamashita tells me, is space. Bamboo trees can reproduce for six years, but their roots need room to spread, and the sun needs room to bake the forest floor. More than a farmer, Yamashita is a constant gardener, pruning branches, keeping the trees to a height of six meters, using rice husk to sow nutrients into the soil.
The best bamboo is found deep underground, safely away from sunlight, turning the harvest into something resembling a truffle hunt. We walk carefully and quietly through the forest, looking for little cracks in the earth that indicate a baby bamboo trying to make its way to the surface. When we spot cracks, Yamashita comes by with a small pick and gently works the soil until he reaches the bulb.
Most bamboo you see is ruddy brown or purple, but Yamashita's takenoko comes out lily white, tender, and sweet enough to eat like an apple.
"You have to cook it right away, otherwise you begin to lose the flavor," says Shunichi.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture