Masaharu Morimoto Quotes

• 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

• 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

• 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

• 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

• 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

• 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

• New York is my, you know, second hometown.

  Masaharu Morimoto

• Just ask the local people for the best food. Don’t rely on a guidebook.

  Masaharu Morimoto

• 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

• 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

• I’m not making art, I’m making sushi.

  Masaharu Morimoto

• 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

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

  Masaharu Morimoto

• I don’t eat anything on an airplane.

  Masaharu Morimoto

• 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

• I always have dashi in my refrigerator – it’s the almighty Japanese ingredient.

  Masaharu Morimoto

• 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

• 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

• 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

• 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

Masaharu Morimoto (21)

Birth:	26th May, 1955
Nationality:	Japanese
Profession:	Chef

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Today's Anniversary - 31st January

Births

• 1935 - Kenzaburo Oe
• 1973 - Portia De Rossi
• 1920 - Stewart Udall
• 1970 - Minnie Driver
• 1872 - Zane Grey

Deaths

• 1974 - Samuel Goldwyn
• 2007 - Molly Ivins
• 1895 - Samuel Ward McAllister
• 1889 - William Stephenson