Radish fettuccine. Sugar salmon. Tuna pizza.

What sounds like Mad Libs with food was actually a concoction of Iron Chef Masaharu Morimoto’s culinary flair last night.

“I cannot invent anything from scratch, but I can twist . . . but don’t twist too much,” said the Food Network cook on the Iron Chef program who also dished out “asparagus pocky” and “miso souffle.”

Morimoto demonstrated his fusion cooking at the Fuller Building for about 100 people who each paid $75 to learn recipes from the master chef. He also signed copies of his new cookbook at the Barnes ‘ Noble at Boston University for about 300 students.

“I want to bring [the success of my restaurants] to your kitchens . . . without the skill,” he said.

Morimoto cracked jokes, shouting “Bam!” when adding salt to one of his dishes, and saying the next logical step in his career is to appear on Emeril Lagasse’s cooking show.

The Metropolitan College gastronomy program hosted the evening, which coordinator Jeanne Haight said is one of the “biggest events” planned for the bookstore. The line of fans waiting for Morimoto wound around the second floor of Barnes ‘ Noble, an area large enough to hold the crowd that would not fit in the usual event room.

Even with his success on television and popularity at BU, Morimoto said his favorite part of his career is working in his restaurants.

“I like to see the customer happy,” he said. “[I like to hear], ‘I’ll be back.'”

While experimenting with new ideas, Morimoto said he always asks himself how he can please the customer. He said he draws from the experiences of his travels and combines different styles.

The fans’ enthusiasm for trying the recipes was the goal of the Japanese consulate, which originally urged BU to organize the night.

“The Japanese consulate was interested in having Chef Morimoto come to Boston in order to increase the visibility of Japanese cuisine,” said Mark Stone, Morimoto’s business manager. “They suggested that BU would be the perfect place to do it.”