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 Copy Share Image
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… — Masaharu Morimoto Copy Share Image
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My… — Masaharu Morimoto Copy Share Image
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… — Masaharu Morimoto Copy Share Image
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… — Masaharu Morimoto Copy Share Image
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… — Masaharu Morimoto Copy Share Image
I always have dashi in my refrigerator - it's the almighty Japanese ingredient. — Masaharu Morimoto Copy Share Image
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… — Masaharu Morimoto Copy Share Image
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… — Masaharu Morimoto Copy Share Image
