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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
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Masaharu Morimoto
Age: 69
Born: 1955
Born: May 26
Chef
Community
Raise
Hospitality
Together
Aids
Funds
Much
Raises
Behalf
Victim
Culinary
Grateful
Victims
Industry
Fund
Tsunami
Needed
Japan
Earthquake
Working
Native
Earthquakes
More quotes by 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
You wouldn't put your soul in a dishwasher!
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Just ask the local people for the best food. Don't rely on a guidebook.
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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.
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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
New York is my, you know, second hometown.
Masaharu Morimoto
Cook more often. Don't study just cook.
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.
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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
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.
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I always have dashi in my refrigerator—it's the almighty Japanese ingredient.
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I want to expand my cuisine to this country. I love America. I have been here 22 years.
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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.
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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
I'm not making art, I'm making sushi
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
