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“No kitchen is complete without veal stock."
"Do you have veal stock in this kitchen? Does your neighbor?"
"It is the foundation of all sauces. It adds a complexity. Deliciousness. Has Escoffier not told you of this theory of five tastes? A Japanese chemist proved it, and called it 'umami,' which means deliciousness.”
― N.M. Kelby, White Truffles in Winter

“They look like glittering golden cubes!"
"And they're melting across the chicken breasts?!"
"Wait a minute... OH! MORPHING FURIKAKE RICE!"
"WELL, WELL! WHAT HAVE WE HERE?!"
"The chicken's already savory and robust aroma...
... is growing even richer and stronger!"
"A Furikake topping? At a glance, these look like cubes of some variety of aspic..."
"The First and Second Seats were already over the moon about this dish."
"Are you saying it is now even more delicious?!"
"Aah! Unbelievable! Already the rich scent of roasted chicken tickles the nose!"
"Hmph..."
"This...?
This flavor! I can hardly believe it! The warmth of the chicken has caused the aspic cubes to begin melting into a thick jelly...
... adding new and luxuriant layers to both the flavor and the texture of the dish!
The salty savoriness of its flavor seeps quietly into the crispy rice crackers...
... while the scrambled-egg sauce is infused with an even more decadently creamy texture!
"The sheer perfect balance of the dish is positively divine! Flavors clash and meld, amplifying and accenting each other in complete harmony!
What creative originality! Who would have thought that one simple addition would add so much depth and complexity to the entire dish?!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 30 [Shokugeki no Souma 30]

“Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams,”
― Jennifer Weiner, That Summer

“One giant bowl of perfectly cooked ramen in rich, golden pork broth, densely packed with noodles and with an egg, boiled to just the right degree of softness, perched on top, beneath a sprinkling of bright, crunchy green scallions. She could almost taste it, and feel it in her mouth, the rich glide of egg yolk, the chewy, toothsome tangle of noodles, the sharp bite of scallion, and the comforting warmth of the broth, as salty as the ocean.”
― Jennifer Weiner, That Summer

“The tastes didn't so much blend as overlap, one flavor after another--- salty, sweet, briny--- combining into a magnificent pi¨¨ce de r¨¦sistance: sparkling citrus fireworks right before she swallowed. It was like nothing Auguste Gusteau had ever made--- at least, not outside of his own kitchen late at night. It was something else. A very delicious something else.”
― Elizabeth Lim, A Twisted Tale Anthology