Japanese - Chef | March 10, 1949 -
I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else.
Nobu Matsuhisa
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A sushi chef has to spot the best-quality fresh fish instantly.
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Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
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Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.
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I'm not perfect. I am not Iron Man.
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Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.
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It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
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One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
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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.
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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.
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Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.
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It's not unusual for me to wake up in the middle of the night and not know where I am. I take sleep medication to deal with all the flights. But I find it helps to eat at the same time every day.
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