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
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
New York is my, you know, second hometown. Masaharu Morimoto hometownyork Change image and share on social
A kitchen without a knife is not a kitchen. Masaharu Morimoto kitchenknife 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'm not making art, I'm making sushi. Masaharu Morimoto artmakesushi Change image and 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