Japanese Cooking Quotes & Sayings

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous. — Andrew Zimmern

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles. — Ted Allen

I have come to the conclusion that just as the Japanese live to work, Asians live to eat. — Anastacia Oaikhena

At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea ... — M.F.K. Fisher

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen. — Masaharu Morimoto

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. — Thomas Keller

After the Japanese attacked Pearl Harbor, the United States entered into World War II to protect our way of life and to help liberate those who had fallen under the Axis occupation. The country rallied to produce one of the largest war efforts in history. Young men volunteered to join the Armed Forces, while others were drafted. Women went to work in factories and took military jobs. Everyone collected their used cooking grease and metals to be used for munitions. They rationed gas and groceries. Factories now were producing airplanes, weapons, and military vehicles. They all wanted to do their part. And they did, turning America into a war machine. The nation was in full support to help our boys win the war and come home quickly.
Grandpa wanted to do his part too. — Kara Martinelli

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. — Nobu Matsuhisa