Butter be good

A casual search for Asian crime fiction led me to Asako Yuzuki’s Butter. The golden yellow cover and “Gourmet cook manako kaji sits in the Tokyo Detention centre convicted for the serial murders of lonely businessmen, with her delicious home cooking”, had me rushing for my own copy!   

I thought it was a crime story but as the story unfolded word by word, page by page, it did not follow any of the usual crime fiction staples - who did it, if at all and why etc. It was about trial by media, misogyny, preconceived notions, loneliness, friendship, relationship, Japan (as the setting) and of course food.

Kaji refused to speak to anyone till a journalist Rika Machida wrote to her for one of her recipes. Kaji insisted that Rika try out each recipe and report back to have the conversation move forward.

Although Rika asked for the recipe for Beef Stew, “You must make yourself rice with butter and soy sauce”.  

This was new to Rika and obviously alien to me. And yet, it felt like this must be the most delicious thing ever. As I read the description of the ingredients, the cooking, the aroma, my chaotic mind quietened down, focused on each word, feeling each sensation as I too, alongside Rika savored the Phantom dish, my stomach growling! Even as I write this couple of months later, I am relieving it all.

And that ofcourse had me thanking (understantment) Polly Barton for her translation from Japanese to English. Asonkho Dhonnobad!

A shining golden wave, with an astounding depth of flavor and faint yet full rounded aroma, wrapped itself around the rice and washed Rika’s body far away! Mine too.

Steamed Sticky rice, Echire butter - (I actually googled it) – a sliver cold from the fridge, a drop of soy sauce. I will some time soon, try it for myself. Basmati rice, amul butter and a very nice soy sauce from a bottle I recently bought in Vietnam.

I can. And so I will!