Masaharu Morimoto - Quotes

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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. ---->>>

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.

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.

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. ---->>>

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. ---->>>

A kitchen without a knife is not a kitchen. ---->>>

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher! ---->>>

I'm not making art, I'm making sushi. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

I don't eat anything on an airplane. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

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

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

New York is my, you know, second hometown. ---->>>

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. ---->>>

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

Biography

Nationality: Japanese
Born: 05-26, 1955
Birthplace: Hiroshima, Japan
Die:
Occupation: Chef
Website:

Masaharu Morimoto (森本 正治, Morimoto Masaharu, born May 26, 1955, in Hiroshima, Japan) is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food. Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980 (wikipedia)