I've quit. I've switched to burdock.

How about a nice, big, juicy steak?

Pigs' feet and calves' heads waiting for sauce vinaigrette.

I could eat some beef noodle soup, or some reheated rice with soybean paste like that, no problem.

With jam With jam and bread

And if it doesn't there's always aspirin, raw eggs and worcestershire sauce, sauerkraut juice, or milk and bourbon.

Candlelight, mint sauce and cranberries.

Mint sauce or cranberries?

A better mustard! A more expensive mustard!

The sauce...

Damn girl, don't you know your place?

Except the chutney, love. Don't forget the chutney.

Marmalade, by jiminy!

In... in... Worcestershire?

There is no good mustard or bad mustard.

Ketchup.

Tomato juice.

My sauce.

With jam

Mustard exists, just like tomato sauce, on a horizontal plane.

There is no perfect mustard or imperfect mustard.

Betel

bacon, marmalade.

Caviar!

Pieces of jam.

Theirs are actually flavored with miso and sesame paste, so they're not as sweet as our version.

Have you got any ketchup?

You have any jam?

What were they? Yellow mustard. What's in yellow mustard?

There are people who like their spaghetti sauce plain there are people who like their spaghetti sauce spicy and there are people who like it extra chunky.

And so, as a child, I saw jam disappear from the breakfast table, then margarine disappeared, then bread became too expensive, then milk became rationed.

Champagne and a tin of caviar.

Ketchup for monsieur.

Plenty of caviar.

A drink with jam and bread

Tea with jam Jam and bread

Tea with jam and bread

With jam and bread

Let me have some marmalade.

70 million tons of rice! 60 tons of caviar!

Chachang ramen. You want some?

It's not blood it's ketchup.

Want some liver pate?

Of course. How much is the sauce, though?

The pork soup's good.