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Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
L.A., it's nice, but I think of sunshine and people on rollerblades eating sushi. New York, I think of nighttime, I think of Times Square and Broadway and nightlife and the city that never sleeps.
I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn't been cooked.
Tuesday nights are sushi nights, so we go out then.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
Making sushi is an art, and experience is everything.
I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
Sometimes sushi is just superb, and other times there's nothing like a great big steak. It depends where your taste buds are at the time.
I think that without sushi there would be no David Hasselhoff, because sushi is like the perfect way of describing the insides of David Hasselhoff. He is like a protein, clean and easy. That's how I feel about myself.
I'm obsessed with sushi.
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn't do with anything else, we just have to do it.
I'm not making art, I'm making sushi.
I have to say, sushi freaks me out more than almost anything.
The fine art of preparing sushi is something that you watch and learn.
California is an unbelievable state. One day I might be in a spiritual place like Joshua Tree, then before I know it, I'm eating groovy sushi in a mini-mall. I'm a Cali girl through and through.
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
I want a house with a garden, but slap bang in the centre of London. Next door to a sushi bar.
I love eating sushi and eating raw and clean - no pasta and bread. Low carbs is what works for me.
A. P. J. Abdul Kalam
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