"You cannot lecture on really pure poetry any more than you can talk about the ingredients of pure water-it is adulterated, methylated, sanded poetry that makes the best lectures."

Next Quote

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.

— Masaharu Morimoto