Quote by Masaharu Morimoto
Ive been making sushi for 38 years, and Im still learning. You hav

Ive been making sushi for 38 years, and Im 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

Other quotes by Masaharu Morimoto

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 dont think new new new. Im not a genius. A little twist. – Masaharu Morimoto

Category:
Marriage
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A lot of people think Japanese food is difficult, a lot of work. But you dont have to buy the knife I have. You dont have to train as long as I have. You can do my cooking in your kitchen. – Masaharu Morimoto

Category:
Food
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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

Category:
Dreams
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There is no royal road to learning no short cut to the acquirement of any art. – Anthony Trollope

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The least of the work of learning is done in the classroom. – Thomas Merton

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The only things worth learning are the things you learn after you know it all. – Harry S. Truman

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I am growing and learning. Theres so much more that I want to accomplish and do. Im gonna do it at whatever pace it happens. Im not trying to rush anything or slow anything down. – Jordin Sparks

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Without a knowledge of mythology much of the elegant literature of our own language cannot be understood and appreciated. – Thomas Bulfinch

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Of course a poem is a two-way street. No poem is any good if it doesnt suggest to the reader things from his own mind and recollection that he will read into it, and will add to what the poet has suggested. But I do think poetry readings are very important. – James Laughlin

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