A Quote by Nobu Matsuhisa

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

Nobu Matsuhisa

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American Base Cooks Cube Dishes Fish French Japanese Many Most Poaching Preparing Reach Remains Same Same Thing Same Things Soup Tend Things Unfamiliar Using Way Worth

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Nobu Matsuhisa
Japanese - Chef
Born: March 10, 1949

I always have dashi in my refrigerator - it's the almighty Japanese ingredient.

Masaharu Morimoto

I always have dashi in my refrigerator?it's the almighty Japanese ingredient.

Masaharu Morimoto

I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.

Nobu Matsuhisa

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

Marcus Samuelsson

I believe in the fact that an audience has one heart. I can just tell you one thing: If I sing the 'Adagio,' and I pull it out with all the honesty I have - whether they're Japanese, Italian, American or Belgian or French - they will react in the same way.

Lara Fabian

A good poem is like a bouillon cube. It's concentrated and it nourishes you when you need it.

Rita Dove

There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.

David Chang

This is not that, and that is certainly not this, and at the same time an oyster stew is not stewed, and although they are made of the same things and even cooked almost the same way, an oyster soup should never be called a stew, nor stew soup.

M. F. K. Fisher

I have no doubt the Japanese leadership and most Japanese see the importance of a strong U.S.-Japan relationship. I certainly have no doubt that the American view is the same.

Walter F. Mondale

When I was a journalist, I didn't care how many people talked to Ice Cube before I talked Ice Cube. I just knew that when I talked to Ice Cube, it was going to be different than what anybody else had done, and it was the same with any group.

Cheo Hodari Coker

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.

Jonathan Miles

You cannot gauge the intelligence of an American by talking with him; you must work with him. The American polishes and refines his way of doing things-even the most commonplace-the way the French of the 17th century polished their maxims.

Eric Hoffer

Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.

Nobu Matsuhisa

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.

Laurie Colwin

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Laurie Colwin

I have flown in just about everything, with all kinds of pilots in all parts of the world - British, French, Pakistani, Iranian, Japanese, Chinese - and there wasn't a dime's worth of difference between any of them except for one unchanging, certain fact: the best, most skillful pilot has the most experience.

Chuck Yeager

A Quote by Nobu Matsuhisa

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