Quotes by Masaharu Morimoto - Page 1

I dont eat anything on an airplane.
Masaharu Morimoto / Chef
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I don't eat anything on an airplane.
Masaharu Morimoto / Chef
Airplane
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I'm not making art, I'm making sushi
Masaharu Morimoto / Chef
Art
Sushi
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I'm not making art, I'm making sushi.
Masaharu Morimoto / Chef
Art Making
Sushi
Making
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Cook more often. Don't study; just cook.
Masaharu Morimoto / Chef
Cooks
Study
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New York is my, you know, second hometown.
Masaharu Morimoto / Chef
New York
Hometown
Knows
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A kitchen without a knife is not a kitchen.
Masaharu Morimoto / Chef
Kitchen
Kitchen Knives
Knives
Without
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You wouldn't put your soul in a dishwasher!
Masaharu Morimoto / Chef
Dishwashers
Soul
Your Soul
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Just ask the local people for the best food. Don't rely on a guidebook.
Masaharu Morimoto / Chef
Best Food
People
Rely
Best Food People
Local
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I always have dashi in my refrigeratorit's the almighty Japanese ingredient.
Masaharu Morimoto / Chef
Almighty
Ingredients
Refrigerators
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I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
Masaharu Morimoto / Chef
Almighty
Japanese
Ingredient
Refrigerator
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I want to expand my cuisine to this country. I love America. I have been here 22 years.
Masaharu Morimoto / Chef
America
Country
Cuisine
Years
Love Country America
Expand
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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 / Chef
Cooking
Want
Way
Rules
Afraid
Whatever
No Rules
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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 / Chef
Believe
Knives
Soul
Once
Them
Chefs
Dishwasher
Goes
Japanese
Put
Start
Using
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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 / Chef
Home
Different
Different Ways
Dishes
Flavor
Sake
Sauce
Soy
Soy Sauce
Sugar
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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 / Chef
Calories
Noodles
Sodium
Soup
Way
Dish
Leave
Healthier
Slightly
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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 / Chef
Chef
People
Thinking
Want
Me People More
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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 / Chef
Fighter
Fighting
Mind
My Soul
Roots
Samurai
Soul
Am
Myself Mind Day
Doing
Every
Day
Every Day
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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 / Chef
Behalf
Culinary
Earthquakes
Grateful
Hospitality
Japan
Native
Tsunami
Working Together
Aid
Earthquake
Funds
Raise
Victims
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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 / Chef
Home
Eating
Guilty
Sleep
Sweet
Tempted
Wake Up
Sleeping
Sweets
Wake
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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 / Chef
Cooking
Knives
Long
Thinking
Work Food Long
Japanese
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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 / Chef
Color
Ingredients
Salt
Seasons
Size
Sushi
Use
Vinegar
Years
Affect
Fish
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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 / Chef
Fishy
School
Smell
Sushi
Years
Your Body
Time Food Your
Fish
Graduated
Japanese
Joined
Restaurant
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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 / Chef
Dream
Baseball
Baseball Player
Chef
Hiroshima
Hometown
Sushi
Team
Franchise
Japanese
Restaurant
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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 / Chef
Marriage
Cheese
Indian
Ingredients
Italian
Mean
Technique
Thinking
Tradition
French
Japanese
Twist
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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 / Chef
Home
Calories
Chef
Cholesterol
Cooks
Dishes
Hard Work
Wife
Time Home Me
Avoid
Consume
Foods
Frequently
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Masaharu Morimoto Quotes - Page 1

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