I Dont Eat Anything On An Airplane.

I Buy Soy Sauce And Flavor It Five Different Ways: With Sake, Mirin, Sugar, Kombu And Bonito Flakes. I Use Them On Lots Of Dishes At Home.

I Always Have Dashi In My Refrigerator—it's The Almighty Japanese Ingredient.

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.

Ramen Is A Dish That's Very High In Calories And Sodium. One Way To Make It Slightly Healthier Is To Leave The Soup And Just Eat The Noodles.

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.