[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fT1DZbY4XUOkvW2yuKgIidXp6mCtUy02R-j1j0VPwwuc":3,"$f3lIP-oDQVMAWabqxlhe2eaZWCqyZ7LR3lv4FMEOmJBM":12},{"author":4,"tags":11},{"author_id":5,"author_name":6,"author_name_first_letter":7,"article_count":8,"bio":9,"short_bio":9,"slug":10,"image_url":9},165208,"Masaharu Morimoto","M",42,null,"masaharu-morimoto",[],{"quotes":13,"pagination":78},[14,22,28,35,41,47,53,59,66,72],{"id":15,"quote_text":16,"author_id":5,"source_id":17,"has_image":18,"author":19,"source":20,"quote_tag":21,"commentary":9},3821753,"I don't eat anything on an airplane.",7,false,{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":23,"quote_text":24,"author_id":5,"source_id":17,"has_image":18,"author":25,"source":26,"quote_tag":27,"commentary":9},3821678,"I'm not making art, I'm making sushi.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":29,"quote_text":30,"author_id":5,"source_id":31,"has_image":18,"author":32,"source":33,"quote_tag":34,"commentary":9},3268663,"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.",6,{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":36,"quote_text":37,"author_id":5,"source_id":31,"has_image":18,"author":38,"source":39,"quote_tag":40,"commentary":9},3268661,"I always have dashi in my refrigerator – it’s the almighty Japanese ingredient.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":42,"quote_text":43,"author_id":5,"source_id":31,"has_image":18,"author":44,"source":45,"quote_tag":46,"commentary":9},3268656,"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.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":48,"quote_text":49,"author_id":5,"source_id":31,"has_image":18,"author":50,"source":51,"quote_tag":52,"commentary":9},3268651,"Because I’m a chef, I eat out frequently, so it’s hard for me to control what I consume in terms of calories. But when I’m at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":54,"quote_text":55,"author_id":5,"source_id":31,"has_image":18,"author":56,"source":57,"quote_tag":58,"commentary":9},3268644,"You wouldn’t put your soul in a dishwasher!",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":60,"quote_text":61,"author_id":5,"source_id":31,"has_image":18,"author":62,"source":63,"quote_tag":64,"commentary":65},3268638,"When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant – sushi restaurant.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],"**The Backstory**\nThis quote from Masaharu Morimoto, a renowned Japanese chef and Iron Chef, likely originated from an interview or documentary about his childhood and culinary journey. Growing up in Hiroshima, Morimoto's exposure to the city's baseball culture and the traditional Japanese cuisine of his mother's sushi restaurant laid the foundation for his future aspirations. This period of his life, marked by a blend of sports and culinary passions, shaped his unique perspective on the interconnectedness of creativity and discipline.\n\n**The Hidden Insight**\nWhat lies beneath Morimoto's seemingly straightforward childhood ambitions is a nuanced understanding of the interplay between **structured passion** and **spontaneous creativity**. By pursuing two distinct dreams – the structured, rules-bound world of baseball and the creative, artistic realm of sushi-making – Morimoto reveals that passion and discipline are not mutually exclusive, but rather complementary aspects of a holistic approach to pursuing one's goals.\n\n**How to Use This**\nTo apply Morimoto's mindset to your own life, consider embracing a dual-passion approach to your goals: allocate dedicated time for structured, discipline-driven pursuits (e.g., a sport, a musical instrument, or a rigorous hobby) alongside creative outlets that allow for experimentation and self-expression (e.g., writing, painting, or cooking). By harmonizing these two aspects, you'll cultivate a more well-rounded and resilient approach to achieving your aspirations.",{"id":67,"quote_text":68,"author_id":5,"source_id":31,"has_image":18,"author":69,"source":70,"quote_tag":71,"commentary":9},3268634,"When I’m on the road, I wake up early and walk a lot. I’m very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"id":73,"quote_text":74,"author_id":5,"source_id":31,"has_image":18,"author":75,"source":76,"quote_tag":77,"commentary":9},3268628,"Culture and tradition have to change little by little. So ‘new’ means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don’t think ‘new new new.’ I’m not a genius. A little twist.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[],{"currentPage":79,"totalPages":80,"totalItems":8,"itemsPerPage":81},1,5,10]