Phrase by 'Masaharu Morimoto'
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Just ask the local people for the best food. Don't rely on a guidebook.
Author: Masaharu Morimoto - Japanese ChefPeople , Just , Best , Food
I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
Author: Masaharu Morimoto - Japanese ChefAlways , Japanese , Almighty , Refrigerator
I don't eat anything on an airplane.
Author: Masaharu Morimoto - Japanese ChefEat , Anything , Airplane
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.
Author: Masaharu Morimoto - Japanese ChefHome , I Am , Eating , Walk
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.
Author: Masaharu Morimoto - Japanese ChefYou , Color , Learning , Fish
New York is my, you know, second hometown.
Author: Masaharu Morimoto - Japanese ChefYou , New , Know , 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.
Author: Masaharu Morimoto - Japanese ChefTime , School , Food , Fish
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.
Author: Masaharu Morimoto - Japanese ChefI Am , Community , Grateful , Together
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.
Author: Masaharu Morimoto - Japanese ChefMe , Time , Home , Wife
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.
Author: Masaharu Morimoto - Japanese ChefHome , Different , Buy , Sugar
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