Saturday, October 11, 2008

"Why isn't it Japanese, and why must it be?"

I adore food and when it comes to chefs Masaharu Morimoto is one of the most inspiring to me. In his book, he tells a story of how after dining a guest came up to him and asked about the food. They were expecting something traditional, and his creations were magnificent, but not what they expected of the man. When the guest approached him and asked about it, saying they thought it was supposed to be Japanese cuisine at his restaurant, he answered

"Why isn't it Japanese, and why must it be?"

I love that; it can be applied in so many places as well. We all too often limit our ideas on a subject. Ideas can be expanded, and are not limited to simply our first impression of a subject. There is more than meets the eye.

There is another story he shares of a customer asking if they may cut a piece of sushi in half.

Each piece of sushi is masterfully created and well thought out for each flavor and texture, it is intended to be enjoyed in the manner it was created for. His answer to her was great.

"Of course you may cut it in half, as long as you put both pieces in your mouth to eat at the same time"

or something to that effect, the exact words may differ but the message is the same.

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