I always have dashi in my refrigerator—it's the almighty Japanese ingredient.

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.

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.

Just ask the local people for the best food. Don't rely on a guidebook.

I want to expand my cuisine to this country. I love America. I have been here 22 years.

On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.

Cook more often. Don't study; just cook.