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For the month of May, Time Out New York is celebrating the culture and contributions of Asian Americans across the diaspora for Asian American and Pacific Islanders Heritage Month. To that end, we are highlighting some of our AAPI vendors at Time Out Market New York. So far, we got intel from owner and head chef Matthew Lim of Okiboru on how we should be eating ramen's bolder cousin.
This week, we chatted with the culinary legend himself: Masaharu Morimoto of Mori Mori. We spoke with the “Iron Chef” to hear about his comfort foods, a cooking tool he can’t live without and how he ushered in AAPI Month at one of the largest Japanese cultural celebrations in New York.
This year, you ushered in the 4th annual Japan Parade and Street Fair as the Grand Marshal. What did that mean to you?
Masaharu Morimoto: It’s a big honor for me to be the Grand Marshal of this year’s Japan Parade. I’ve spent many years sharing Japanese food and culture in America, so this feels very meaningful. It’s a great chance to celebrate Japan with the New York community, and I’m excited to see everyone and be part of this special event.
How are you continuing to celebrate your heritage during AAPI Month and beyond?
MM: Through my restaurants, cooking and teaching people about Japanese cuisine. During AAPI Month and beyond, I highlight authentic Japanese ingredients and techniques in everything I do. It’s important, to me, to honor tradition while also introducing more people to the flavors of Japan.
What is your comfort food?
MM: While sushi will always be one of my favorite meals, a hot plate of okonomiyaki is my top comfort food. It’s filling, easy to enjoy and reminds me of my childhood. I eat it when I want something quick and satisfying that reminds me of my hometown, Hiroshima.
What is a cooking tool you can't live without?
MM: My set of Japanese knives. They’re the ultimate weapon of an “Iron Chef.” I sharpen them regularly to always keep them in good shape.
What is a dish that you could eat every day without getting sick of it?
MM: Sushi. There are so many types and flavors, and it always feels fresh and balanced. At Mori Mori, I enjoyed experimenting with different ingredients, which made it even more exciting to both create and eat.
What is a Japanese dish that is overrated in American culture?
MM: I don’t like to say any Japanese dish is overrated, because every dish has meaning and tradition. Each one tells a story, whether it's from a specific region or based on a long-standing cultural practice. The way food is prepared and served is just as important as the ingredients themselves, which is why every dish deserves respect.
What is a Japanese dish that you think deserves more shine?
MM: I believe dishes like tempura deserve more shine. It's a simple yet refined dish that showcases the beauty of light, crispy batter and fresh, seasonal ingredients. Done correctly, tempura is a true reflection of Japanese technique and balance.