A Food-Obsessed Book

Butter: A Novel of Food and Murder by Asako Yuzuki
Published in Japan in 2017 and in the US in 2024.

 

The characters in this book can’t stop thinking about food — including a woman who is in jail because she was a serial killer, and another character who is a journalist doing a story about the murders. As you can imagine, the plot is a bit over-the-top! Everything centers on food descriptions, which  are incredibly detailed but eventually get out of hand. Especially about butter. For example:

“As it melted under the heat of her tongue, the sweet butter expanded lusciously, rousing all the cells across her body capable of apprehending its rich goodness.” (p. 69)

Unfortunately, around half-way through the author seems to have lost her way, and the narrative becomes nearly unreadable. Earlier the book was a bit repetitive but this flaw gets worse and worse: really annoying. But I continued reading and finished the book despite being bored and bothered. 

I was surprised to learn that the plot is based on the history of an actual serial killer! Wikipedia says: “Kanae Kijima (木嶋 佳苗, Kijima Kanae; born November 27, 1974), known as The Konkatsu Killer, is a Japanese fraudster and serial killer, convicted for poisoning three would-be husbands and suspected of four more, spanning from 2007 to 2009.”

A few quotes:

“Reiko set down on the table a selection of large plates, each of a different design and glaze, and the meal began. Bagna càuda with a plentiful variety of steamed winter vegetables and a rich anchovy sauce, thinly cut slices of warmed salt pork, a tofu and leek gratin, rice cooked in an earthenware pot with vegetables and chopped oysters, and miso soup,” (p. 7)

“Eating was ultimately an individual and egoistic compulsion, Rika was starting to realise. A gourmand was ultimately a seeker of the truth. You could wrap up their mission in all kinds of fancy language, but they were simply confronting their desires day in and day out. As you learned to cook, you became increasingly able to shut out the outside world and create a fortress within your own spirit.” (p. 179)

“When I made them boeuf bourguignon, all they saw was beef stew.’ (p. 336) 

Note: I do not recommend this book! It’s tedious and I suspect the translation is bad, or at least in English the author often seems to use the wrong word for common things. (Example: for the entryway of an ordinary house, the book uses the word “lobby.” The book uses the phrase “a pat of butter” to refer to an entire 200 gram stick of butter. And so on.) If you want to read Japanese literature with food scenes, I recommend Haruki Murakami.