" After more sake, we dipped into salmon roe for fecundity, followed by salmon and kelp rolls. We also had slices of rare beef that had been seared in a drip of soy, plus grilled duck and pickled lotus root rounds, representing the root of the lotus flower that blooms in the lake of the Land of Happiness where Buddha lives. Each morsel lay nestled in separate sections of the various lacquer boxes.
"Have some tai (sea bream)," said Tomiko, passing me a container holding several slices of the coral-red fish, eaten because it sounds like medetai, meaning "auspicious. "

― , Untangling My Chopsticks: A Culinary Sojourn in Kyoto