Cutlass Quotes

“If your name is "canoe" and you can't float on water, you are useless! If they call you "cutlass" but you can't chop anything into pieces, you are a waste! You have a unique role, you are a brand! Do what you were created to do!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“I tried the deep-fried horse mackerel--- your father's favorite, apparently--- and it was far better than any version of it I've ever had in Kyoto."
"You're rambling, Dad," complained Koishi. "Tell him about the nori-ben."
"What's the rush? Anyway, the point is, Mr. Aramiya knows his fish. He comes from a long line of fishermen, and apparently even ran his own sushi place at one point. With someone like that whispering secrets in your father's ear, it's no wonder his nori-ben turned out so delicious."
Nagare picked up the right-hand bento and continued. "Sure, it looks exactly the same. Both on top---" he inserted a pair of chopsticks into the top-right section, which Kyosuke hadn't yet reached--- "and when you dig down inside." Koishi and Kyosuke watched as Nagare carefully set the segment on the lid of the bento, revealing the individual layers. "And yet it's not the same."
"Hmm... it has the same three layers. Looks identical to me," said Koishi, inspecting it from the side. Kyosuke nodded in agreement.
"The difference is this part in the middle," said Nagare, removing the top layer of nori. "Look carefully. Those aren't bonito flakes, are they?"
"You're right!" exclaimed Koishi, leaning in for a closer look. "Is that... fish meat?"
Kyosuke was still gazing blankly, apparently unable to see the difference. Nagare darted into the kitchen, emerging a moment later with a styrofoam box. He held it up in front of the waiting pair, then opened it to reveal a fish.
"Cutlass fish, this is called. See how it looks just like a sword? That's what's in the bento. Grilled, minced, and seasoned with soy sauce and kabosu fruit. Both cutlass fish and kabosu are Oita specialties--- and the citric acid in the kabosu stops the dish from spoiling too. If you just use bonito flakes, the flavor can get a little monotonous, but this gives it heaps of depth.”
― Jesse Kirkwood, The Restaurant of Lost Recipes

“No, it's cutlass fish hot pot tonight. Just as tasty as making it with hamo eel, I reckon."
Koishi's eyes lit up. "Phew. There's the dad I know! That really will go well with a cup of sake."
"I picked the fish up from the market in Oita," said Nagare, retrieving the styrofoam box from the fridge. "It's a special brand--- Kunisaki Gintachi. I figured we could use it the same way we use hamo eel here in Kyoto, so I really stocked up."
"Fewer bones then hamo too," said Koishi as she carefully wiped the counter down. "It'll be less of a pain to cook.”
― Jesse Kirkwood, The Restaurant of Lost Recipes