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Nobu Matsuhisa Quotes


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Quotes by Nobu Matsuhisa

Showing 41-50 of 78 Quotes by Nobu Matsuhisa

Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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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.

~Nobu Matsuhisa

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I can live without a computer. My assistant checks my e-mails.

~Nobu Matsuhisa

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My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.

~Nobu Matsuhisa

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I started cooking when I was 18 years old, and now I have restaurants all over the world.

~Nobu Matsuhisa

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Biography

Nationality: Japanese

Type: Chef

Born: March 10th, 1949

Links

Find Nobu Matsuhisa on Amazon

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