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“ÃŽn focarul iniÈ›ial, hidrogenul se transformă în heliu, atom abia cu puÈ›in mai complex decât el. Dar din această transformare se poate deduce deja prima mare regulă a jocului din universul nostru: TOT MAI COMPLEX.
Această regulă pare evidentă. Dar nimic nu dovedește ca în universurile vecine ea nu e diferită. În altă parte poate că este TOT MAI CALD, sau TOT MAI TARE, sau TOT MAI COMIC.
Și la noi lucrurile devin mai calde, sau mai tari, sau mai comice, dar nu aceasta este legea iniÈ›ială. Ele sunt doar secundare. Legea noastră de bază, în jurul căreia se organizează toate celelalte, este: TOT MAI COMPLEX.”
― Bernard Werber

“In retrospect, I'm not sure why I considered unexpected beer a problem, but the place was smoky and not especially welcoming, and Iris was in the mood for tonkatsu but couldn't find any on the menu. She flipped through for a while and then said, "I want that."
"Looks good to me," I said. It was some kind of chicken on a stick. When I ordered it, the waiter asked if we wanted shio or tare. This much I could understand. Shio is salt; tare is a rich, sweet sauce made from reduced soy sauce, mirin, and simmered chicken parts. It's a common choice in yakitori places; tare is the safe option, since anything tastes good with sweetened soy sauce. Salt is for when you really want to see what the grill master can do.
Here we went with tare. Soon the waiter brought two skewers, each loaded up winy, glistening bites of chicken. We each took a bite and shared an astonished stare: this was the best chicken we'd ever tasted, and we had absolutely no idea what chicken part we were eating.
Later we figured out that it was bonjiri (sometimes written bonchiri). In English, it's called chicken tail or, more memorably, the Pope's Nose, a fatty gland usually discarded when prepping a chicken for Western-style cooking. We ordered two more plates of the stuff.
Yakitori is a beak-to-tail approach to chicken. OK, not literally beaks, but common choices at a yakitori place include thigh meat, breast meat, wings, heart, liver, and cartilage. The true test of a yakitori cook, I think, is chicken skin. To thread the skin onto skewers at the proper density and then grill it until juicy but neither overcooked (dry and crusty) or undercooked (unspeakable) requires serious skill.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo