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
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
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
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
For So Cold the River, Im actually working on adapting the book with Scott Silver, who was just nominated for an Oscar for The Fighter, and who also wrote 8 Mile, which I think is a terrific screenplay. The chance to work with Scott is a tremendous pleasure and Im learning a lot. – Michael Koryta