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“I have always been considered a bit of an outsider, and a general failure at everything I put my hand towards. In fact, you might even go so far as to say that I’m a lesser being of great insignificance! I state this because, when writing a story, you should always start the first line off with at least one basic truth.

-First lines from the novel Sukiyaki”
― Andrew James Pritchard

“So I pulled the ridiculously small, unwrapped, box from the sleeve of my yukata (as they don’t have pockets) and rather overly self-consciously handed it to her. She took the pitiful little box, held it up to her ear and gave it a cautious little rattling shake. -You didn’t just put a couple of dried old beans in here, as a joke, did you? She suddenly glared at me suspiciously.
I heard a stifled bark from Yumi at that, and a deep gasp from Uncle Suzuki and Aunt Anda, followed by a moment of silence. -Of course not, you silly old goose, I snapped back, -just open it and you’ll see what’s inside!”
― Andrew James Pritchard, Sukiyaki

“We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang.
The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it.
Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo