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. — 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
