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" On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims. "
Masaharu Morimoto
Grateful
Community
Working Together
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" I always have dashi in my refrigerator - it's the almighty Japanese ingredient. "
Masaharu Morimoto
Japanese
Refrigerator
Almighty
" When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant. "
Masaharu Morimoto
Restaurant
Dreams
Baseball
" Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist. "
Masaharu Morimoto
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Marriage
" A kitchen without a knife is not a kitchen. "
Masaharu Morimoto
Kitchen
Knife
Without
" I want to expand my cuisine to this country. I love America. I have been here 22 years. "
Masaharu Morimoto
Love
Want
Been
" New York is my, you know, second hometown. "
Masaharu Morimoto
Hometown
You
York
" No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way. "
Masaharu Morimoto
Want
Rules
Cooking
" I don't eat anything on an airplane. "
Masaharu Morimoto
Anything
Eat
Airplane
" Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles. "
Masaharu Morimoto
High
Eat
Leave
" I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish. "
Masaharu Morimoto
Learning
Fish
Seasons
" Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher! "
Masaharu Morimoto
Start
Believe
Knives
" A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen. "
Masaharu Morimoto
Long
Cooking
Food
" I'm not making art, I'm making sushi. "
Masaharu Morimoto
Sushi
Art
Making
" Just ask the local people for the best food. Don't rely on a guidebook. "
Masaharu Morimoto
Best
Ask
Just
" I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is. "
Masaharu Morimoto
Myself
Roots
Soul
" Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes. "
Masaharu Morimoto
Time
Me
Home
" Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy. "
Masaharu Morimoto
Food
Fish
Time
" A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable. "
Masaharu Morimoto
Me
Chef
Want
" When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot. "
Masaharu Morimoto
Wake Up
I Am
Healthy