Chef Masaharu Morimoto is a culinary icon celebrated for his innovative approach to Japanese cuisine. His influence extends beyond the kitchen, inspiring many worldwide. This article delves into Morimoto's culinary journey, his philosophy, and his approach to diet and exercise.
The Culinary Journey of Masaharu Morimoto
Morimoto's journey began in Hiroshima, Japan, where he honed his skills in traditional Japanese culinary techniques. He then moved to the United States, where his talent quickly gained recognition. He became a culinary genius on the Food Network's popular television show "Iron Chef." Morimoto's restaurants span continents, blending the elegance of Japanese culinary tradition with contemporary flavors, solidifying his status as a global icon in the gastronomic community.
Innovation in Japanese Cuisine
Morimoto's remarkable ability lies in his innovation while honoring the essence of Japanese cuisine. His dishes epitomize creativity, seamlessly blending Eastern and Western flavors to create something unique. His signature Tuna Pizza, with thinly sliced sashimi-grade tuna layered over a crispy tortilla with anchovy aioli, exemplifies his skill in merging diverse culinary influences. Morimoto balances tradition with modern style, elevating the dining experience. Each dish tells a story, drawing from his deep understanding of Japanese culinary techniques and his willingness to push boundaries. Whether through an unexpected ingredient combination or a creative presentation, Morimoto captivates his audience, making every meal an unforgettable journey through the world of flavors.
From Baseball to Sushi: An Unexpected Turn
Growing up, Masaharu Morimoto wanted to be a professional baseball player or a sushi chef. After a shoulder injury ended his dream of becoming a professional baseball player in Japan, he turned to sushi, a food memory he cherished from his early life. He began studying sushi in his hometown of Hiroshima. As a boy, he idolized the sushi chefs working quietly behind the counter at the restaurant his family visited on special occasions.
Early Culinary Training
Morimoto trained in the art of being a sushi chef, a highly respected position in Japanese culture. Aspiring sushi chefs often spend years mastering rice preparation before working with fish. "First, you have to know how to prepare the rice perfectly, then you graduate to working with the fish."
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Embracing New York City
Drawn to the opportunities it offered, Morimoto moved to New York City in the 1980s. The city's diverse culinary scene, a melting pot of cultures, was unmatched. After living there since the mid-80s, New York City is now his home.
Experience at Nobu
Working with Chef Nobu Matsuhisa was a significant phase in Morimoto's career. He learned a lot about merging traditional Japanese techniques with Peruvian ingredients, which influenced his cooking style. Every day was a new challenge, shaping his approach to innovation in the kitchen.
Iron Chef Fame
Morimoto is grateful for his experience on "Iron Chef" and "Iron Chef America." It taught him focus while dealing with stress and pressure. He used the fierce competition to inspire creativity in his dishes. Being on TV has opened many doors of opportunity.
Partnering with Holland America Line
Morimoto's decision to partner with Holland America Line was natural. They share unmatched standards when it comes to quality ingredients and dining experiences. Having witnessed firsthand the care put into every step of Holland America Line’s culinary program and their commitment to freshness in his role as their Fresh Fish Ambassador, he knew this would be a seamless collaboration. Holland America Line’s passion for seeking out the highest quality seafood continues to impress him, combined with their dedication to culinary excellence, it is a natural fit for his style of cuisine. He is honored to share the kitchen with their talented chefs as they continue to craft menus guests will look forward to.
Morimoto by Sea
Morimoto by Sea, and in fact all seafood dishes served across Holland America Line dining venues, will be sourced and prepared as part of the global fresh fish program, which means fresh fish is going from port to plate in less than 48 hours. Also, the cruise line serves guests the highest-quality seafood that is sourced sustainably when wild-caught and raised responsibly when farmed according to the strictest global standards, so I want guests to leave Morimoto by Sea with a heightened awareness of seafood sustainability and an appreciation for the delicate balance of our ocean by tasting some of the freshest seafood. I want to educate guests about the importance of responsible sourcing and mindful consumption of seafood. I want guests to be able to savor the flavors but also understand the story behind each dish, the dedication to responsible sourcing and using the freshest ingredients possible, and the significance of the ingredients we use. In the end, I just hope all guests leave with respect for the ocean and its resources, encouraging them to make more sustainable choices when it comes to seafood, and of course enjoying a great meal.
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Wine and Sake Preferences
To stay healthy, I don’t drink much, but I can say that from time to time I enjoy a glass of Sake or Wine, including the Dream Brut Rosé and Dream Brut Zero from my partnership with Treveri Cellars. Both pair perfectly with my dishes at Morimoto by Sea.
I'm really drawn to Junmai Daiginjo sake because of its clarity and complex flavors that elevate any meal. In crafting my own sake line with Fukumitsuya Brewery, I wanted to reflect this excellence, so we created the Morimoto Junmai Daiginjo.
Artistic Expression
Morimoto enjoys being involved in the design aspect of his wine labels. He has always had an interest in art, and it goes hand in hand with his culinary career. For me, the presentation of food and the aesthetic of the dining experience are as important as the flavor.
Upcoming Projects
2024 is a busy year for me, which is how I like it. There is so much happening over the next few years. Much of it is not confirmed, so I can’t reveal too many details right now, but all is very exciting for me.
Guinness World Record
Morimoto had so much fun at BottleRock Napa Valley in 2019 setting a new Guinness World Record by carving a 205 lb tuna into 100 portions of sashimi in just 12 minutes and 59 seconds. It’s such an honor to receive this distinction and share this experience with everyone there.
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Morimoto's Diet and Exercise
Before becoming an Iron Chef, Masaharu Morimoto was a baseball player in Japan. When an injury sidelined him at age 18, he turned to cooking and put his exercise routine on the back burner. He admits his eating habits were bad: loading up on carbs and skipping the gym. "It's the most efficient way to gain weight," he jokes.
Weight Loss Journey
Morimoto made five changes recently and lost 40 pounds in just three months.
Calorie Reduction
The chef slashed his calorie intake 35 percent by eating smaller meals and taste-testing less while cooking. He also added more fruits and vegetables to his diet.
Incorporating Walking
Between filming "Iron Chef America" and running restaurants around the world, Morimoto doesn't have a lot of free time. But now, he puts in about an hour on the treadmill every day and walks to work; it all adds up to three to five miles a day. In New York, I walk from my apartment to my restaurant. It feels good.
Sweating it Out
The chef wears a long-sleeve shirt while exercising. "I try to do things that make me sweat," he said. Once, he wrapped his torso in plastic wrap to shed water weight. But he's careful to stay hydrated, of course.
Moderating Alcohol Consumption
Chefs are around alcohol all the time, so it was tough for Morimoto to give up drinking entirely. He still enjoys his favorites - beer, vodka and shochu - but in moderation.
Home-Cooked Meals
Morimoto's wife, Keiko, cooks healthful Japanese dishes for the chef most nights. High-protein tofu has become a staple in Morimoto's new diet; his wife's mashed tofu salad is one of his favorites.
Sushi Master
Chef Masaharu Morimoto is back on your screens with a brand-new season of "Sushi Master" and he's sharing his secrets for making one of the most popular vegetarian sushi options: the veggie roll.
The world-renowned chef joined "Good Morning America" on Thursday to promote the second season of his hit show, which streams exclusively on The Roku Channel starting April 25. On our show, he also demonstrated how to create a delicious and colorful veggie roll sushi at home.
"Sushi Master" is the first-ever cooking competition series dedicated entirely to the art of sushi-making.
Hosted by Lyrica Okano, the show spotlights the precision, creativity and skill required to master one of the world's most beloved cuisines.
Morimoto returns as head judge, joined by fellow judge chef Phillip Frankland Lee.
In the new season, eight expert sushi chefs will face off in weekly challenges designed to test their technique, imagination and ability to think outside the box.
From omakase service and bento boxes to intricate sushi platters, each dish will be judged on artistry and flavor. In the end, one chef will walk away with a cash prize and the title of Morimoto's Sushi Master.
Veggie Roll Recipe
Chef Masaharu Morimoto appeared on "Good Morning America" today to showcase how to make his Veggie Roll.
Ingredients
- 4 oz. cooked short-grain sushi rice, at room temperature
- 1 pc half size nori seaweed sheet
- 1/2 oz. julienne grilled red pepper
- 1/2 oz. julienne grilled asparagus
- 1/2 oz. julienne grilled yellow squash
- 1/2 oz. julienne grilled zucchini
- 1/2 oz. grilled eggplant
- 1/4 head grilled romaine
- 1 tsp. white + black mixed sesame seeds
- 1/2 oz. sushi pickled ginger
- 1 tsp. wasabi
Directions
- Place a nori sheet lengthwise on a cutting board. Wet your hands in cool water and take a handful of sushi rice.
- Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori and sprinkle the sesame seeds over the rice.
- Turn the sheet of nori over so that the rice side is facing down. Put the desired vegetables in the middle of the nori sheet.
- Grab the bottom edge of the nori/rice sheet, roll into a tight cylinder. Use a sushi rolling mat and roll it forward while keeping gentle pressure on the mat. Push both ends of the roll to make it tight.
- Using a sharp knife, cut the roll into 6 pieces. Plate with wasabi and sushi ginger.