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Masaharu Morimoto - I've been making sushi for 38...

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)

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

Related topics

affect color salt fattiness fish learning making size use vinegar years sushi

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