Friday, June 29, 2007


"In a sense, making sushi and sashimi has much in common with creating a Zen garden. On the grounds of a Buddhist temple, a monk snips away at the trees and shrubs until they have been reduced to abstract symbols evoking nature's beauty in miniature. A sushi chef snips away at fish, reducing them to abstract morsels of the sea." (The Zen of Fish, p. 152)

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