Iron Chef Morimoto Visited Google’s NYC campus on November 12, 2007 to discuss his new book “The New Art of Japanese Cooking”. He also gave an entertaining cooking demonstration and answered Googler’s questions.
About the Chef:
Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City.
Morimoto polished his craft in New York’s melting pot and became a state-of-the-art world chef. His cutting-edge cuisine attracted the attention of Iron Chef’ producers, who invited him to become a Japanese Iron Chef. His skill, which outshines the trademark diamond stud in his left ear, has been recognized all around the world. While his cooking has Japanese roots, it’s actually “global cooking” for the 21st century. His unique fusion cuisine takes advantage of Japanese color combinations and aromas and uses Chinese spices and simple Italian ingredients, while maintaining a refined French style of presentation.
Morimoto opened his own restaurant, Morimoto, in Philadelphia in 2002 and a second one in New York City in 2006.
About the Book – Morimoto: The New Art of Japanese Cooking:
Recipes like Sushi Rice Risotto, Morimoto Bouillabaisse, and Bagna Cauda with Crab Naan and Eggplant Shigiyaki (a kind of eggplant parmesan with mozzarella and red miso sauce) all merge Japanese ingredients with Italian, French and even Indian classics. In addition to the restaurant style of many of the recipes, the book also features several recipes made on Iron Chef, which were originally accomplished in under one hour.