14 Masaharu Morimoto Quotes for You to Enjoy

Masaharu Morimoto

Japanese Chef

Born: May 26, 1955

Been Food Home Just People You

Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi

I always have dashi in my refrigerator - it's the almighty Japanese ingredient. Masaharu Morimoto

Almighty Always Refrigerator Japanese Ingredient

I want to expand my cuisine to this country. I love America. I have been here 22 years. Masaharu Morimoto

Love Country Cuisine Been Years Expand America Want Here

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

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

You Cooking Whatever Way Rules No Rules Like Afraid Want

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 Home Me Wife Control Out High Eat Foods Consume Vegetarian Most Terms She Because Chef Makes Frequently Calories Making Dishes Cholesterol Hard Avoid Cooks Works

I don't eat anything on an airplane. Masaharu Morimoto

Airplane Eat Anything

Just ask the local people for the best food. Don't rely on a guidebook. Masaharu Morimoto

Best Food People Local Rely Just Ask

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

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

New York is my, you know, second hometown. Masaharu Morimoto

You New Know York New York Hometown Second

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

Time Food School Smell Enough Seven Spent High Restaurant High School Joined Like Make Learn How Fish Years Fishy Sushi Graduated After Japanese Then Body Your Your Body Right

Masaharu Morimoto Quotes

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