Japanese - Chef | March 10, 1949 -
Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.
Nobu Matsuhisa
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When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.
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I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
LoveGreatCookingThinkBetterBig
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.
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I grew up in the countryside in Saitama prefecture, north of Tokyo.
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Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.
TreeNowOutHeadStillOnce
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
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One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'
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I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks!
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I want to always keep going. I don't want to ever stop.
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My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
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I used to watch my mother cooking when I was a child; she influenced me a lot.
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