Top 36 Masaharu Quotes
#1. 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
#2. Just ask the local people for the best food. Don't rely on a guidebook.
Masaharu Morimoto
#4. Your fans can't just pop in whenever they want. I'm not gonna allow someone to just drop over my house whenever they want like, "Hey what's up? I bought your album so what's for dinner?"
Immortal Technique
#5. 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
#7. Sign at a Tennessee highway: When this sign is under water, this road is impassable.
Dave Barry
#8. 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.
Masaharu Morimoto
#9. 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.
Masaharu Morimoto
#10. But certainly I didn't know he was doing anything that was criminal.
Kenneth Lay
#11. It was the closest she'd ever come to praying. Even in her darkest moments, she had never turned to God. That was her mom's deal, not hers.
Crissi Langwell
#12. When I travel, I love speaking to women around the world about the things that inspire them, the fashions they like, what makes something good and what would make it even better.
Maria Sharapova
#13. It is painful to watch children trying to show off for parents who are engrossed in their cell phones. Children are nostalgic for the 'good old days' when parents used to read to them without the cell phone by their side or watch football games or Disney movies without having the BlackBerry handy.
Sherry Turkle
#14. I have run engineering since day one at Oracle, and I still run engineering. I hold meetings every week with the database team, the middle ware team, the applications team. I run engineering and I will do that until the board throws me out of there.
Larry Ellison
#15. All instruction is but as a finger pointing to the moon; and he whose gaze is fixed upon the pointer will never see beyond.
Masaharu Anesaki
#16. Well, I was getting a lot of money then, and I wasn't getting any Hollywood films, so I just did those. I'd always do a play in between. Whenever I ran low on funds, I'd always rush off to do a movie somewhere.
Eli Wallach
#19. Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.
Masaharu Morimoto
#20. For some reason I'm more appreciated in France than I am back home. The subtitles must be incredibly good.
Woody Allen
#21. For me, I don't have a publicist. I don't want to talk about my personal life. I don't want to talk about my process. I don't want to be a model and do fashion shoots. It's nice to be an entertainer, but I'm a reluctant celebrity.
Debi Mazar
#22. 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 I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
Masaharu Morimoto
#23. 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.
Masaharu Morimoto
#24. I know my audience, and they, in turn, know my cinema. When I pick a subject, it's for a family audience. I shoot and edit my films keeping them in mind. I'm dead sure about the product that bears my name.
Rohit Shetty
#26. 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
#27. I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
Masaharu Morimoto
#28. When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot.
Masaharu Morimoto
#29. 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
#30. I want to expand my cuisine to this country. I love America. I have been here 22 years.
Masaharu Morimoto
#31. 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
#32. A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
Masaharu Morimoto
#33. My head felt like it was going to crack down the middle, like some demented dwarf was driving glass pins through my brain.
Lilith Saintcrow
#34. 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.
Masaharu Morimoto
#35. 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
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