I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
From 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!
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
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.
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.
A kitchen without a knife is not a kitchen.
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.
I'm not making art, I'm making sushi.
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.
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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