Masaharu Morimoto

“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.”

“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.”

“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.”

“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.”

“I always have dashi in my refrigerator it’s the almighty Japanese ingredient.”