A Quote by Masaharu Morimoto
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.
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I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.
Communication is the most important skill in life. We spend most of our waking hours communicating. But consider this: You've spent years learning how to read and write, years learning how to speak. But what about listening?
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.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
We have a high ceiling. We're still young. We're still learning coach's system and we're still learning how to play hard every night. I think that's been a bad habit of ours the last few years. It's a habit that's hard to shake, too. I think if we keep pushing, we'll be alright this season.
I am still learning - how to take joy in all the people I am, how to use all my selves in the service of what I believe, how to accept when I fail and rejoice when I succeed.
My English, I'm still learning. I'm still learning how to use my words. People want to hear what I have to say in the correct way, so I think every time it's going to be a little bit better.
I've been learning a lot about how to make a martini and all the variations that you can have with a few ingredients with Belvedere.
I was in a sushi bar and it dawned on me - how could I discriminate between a cow and a fish?
No matter how brilliant, amusing or intelligent the creek of abstraction, Dadaism, Minimalism and Conceptualism of the 20th century was, it didn't much affect the historical river of figuration. I predict that in 50 years and in 300 years, figurative art will still be strong and important.
I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
I refuse to write the same story twice. I keep experimenting. I keep learning how to work. I've been at it pretty much 50 years, and I'm now beginning to learn how to do the job well.
I feel a real need to observe a level of propriety in what I'm handing out. Instead of me just venting or spilling my guts, I've got to consider how it's going to affect people. How it's going to affect me, as well. Because it's like a cycle.
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