I want to expand my cuisine to this country. I love America. I have been here 22 years. Masaharu Morimoto Read Quote
I always have dashi in my refrigerator – it’s the almighty Japanese ingredient. Masaharu Morimoto Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
