Masaharu Morimoto Quotes & Sayings (Page 2)

“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.”

“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.”

“New York is my, you know, second hometown.”

“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 always have dashi in my refrigerator - it's the almighty Japanese ingredient.”

“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 don't eat anything on an airplane.”

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

“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.”