Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher! Masaharu Morimoto chefdishwasherjapanese Change image and share on social
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. Masaharu Morimoto buycookdifficult Change image and share on social
I always have dashi in my refrigerator - it's the almighty Japanese ingredient. Masaharu Morimoto almightydashiingredient Change image and share on social
Just ask the local people for the best food. Don't rely on a guidebook. Masaharu Morimoto foodguidebooklocal Change image and share on social
A kitchen without a knife is not a kitchen. Masaharu Morimoto kitchenknife Change image and share on social
New York is my, you know, second hometown. Masaharu Morimoto hometownyork Change image and share on social
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. Masaharu Morimoto bodybutcherfish share on social
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 bonitobuydish Change image and share on social
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. Masaharu Morimoto baseballcallcarp share on social
