I always have dashi in my refrigeratorit's the almighty Japanese ingredient. Masaharu Morimoto More Quotes by Masaharu Morimoto More Quotes From Masaharu Morimoto Cook more often. Don't study; just cook. Masaharu Morimoto cooks study 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 cooking want way 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 knives soul believe A kitchen without a knife is not a kitchen. Masaharu Morimoto kitchen-knives kitchen knives Just ask the local people for the best food. Don't rely on a guidebook. Masaharu Morimoto best-food rely people 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 fighting soul roots 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 wife hard-work home I'm not making art, I'm making sushi Masaharu Morimoto sushi art 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 team baseball dream 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 italian mean thinking 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 knives long thinking You wouldn't put your soul in a dishwasher! Masaharu Morimoto dishwashers your-soul soul I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home. Masaharu Morimoto soy-sauce different 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 smell years school 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 japan grateful earthquakes 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 sodium soup way New York is my, you know, second hometown. Masaharu Morimoto hometown new-york knows I dont eat anything on an airplane. Masaharu Morimoto airplane 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 home sleep sweet 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 color use years
