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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
Industry
Fund
Tsunami
Needed
Japan
Earthquake
Working
Native
Earthquakes
Community
Raise
Hospitality
Together
Aids
Funds
Much
Raises
Behalf
Victim
Culinary
Grateful
Victims

More quotes by Masaharu Morimoto

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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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I'm not making art, I'm making sushi
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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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Cook more often. Don't study just cook.
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I always have dashi in my refrigerator—it's the almighty Japanese ingredient.
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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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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.
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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.
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You wouldn't put your soul in a dishwasher!
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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.
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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.
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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.
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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!
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New York is my, you know, second hometown.
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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.
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