Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
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Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
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Wednesday, October 3, 2007
More Iron Chef Morimoto: outtakes from an interview
This week's Food section features an interview with Masaharu Morimoto, who has a new book, "Morimoto: The New Art of Japanese Cooking." Here's some more from the Iron Chef/restaurateur.
Q. "Iron Chef" made you a celebrity. How do you feel about that?
Q. Do you cook at home for yourself?
Q. Thereís so much talk now about eating locally. What do you think of the locavore movement? How does it affect you?
Q. Your book says that the quality of a sushi bar can be determined by the taste of its omelet. Iíve heard that before, and itís kind of baffling. Can you explain?
Q. Have you seen the influence of Japanese food in America trickle back to Japan?
Q. So if I go to Tokyo, where should I eat?