professional

Over the years, Japanese films at the Shanghai Film Festival have been seen as hard to buy tickets, and this time the documentary "The God of Sushi" is no exception. In a fit of rage, I looked at the potato, and my saliva was dripping. This documentary did not use any exaggerated expression techniques and shocking pictures, but it was indeed the most active salivary gland secretion while watching a movie in my memory.

Jiro Ono is 85 years old. He has been making sushi for 75 years. He is famous all over the world. After winning three Michelin stars, his store is still in the basement, with only 10 seats. It only makes sushi, and does not have any other dishes and surrounding industries. This is in the Michelin list. Above is also unique. Three Michelin stars mean this country is worth visiting, even just for the meal.

So what is the situation? Jiro Ono, 85, stands in front of customers making sushi, making one and eating one. Ono's expression was extremely serious, and many customers were nervous because of this. In the words of the gourmet in the film, it is the infinite depth of the minimalist craftsmanship. Compared with the dazzling array of Chinese dishes on the tip of the tongue, this is another style that conquers people. I have been working in a small basement shop for 75 years, and I have never been impetuous. I have also designed a process: I will first serve the classic styles (flatfish, squid, horse mackerel, tuna, and crucian carp), and then offer seasonal variations (clams, Prawns, needlefish, octopus, etc.), and finally the slightly heavier conger eel, mackerel, sea urchin, scallops, salmon roe, dried scoop rolls, tamagoyaki, etc., just like a concerto performance. He even watches customers eat more than they watch him make, customizes different sizes of sushi according to their performance, and reverses the position of sushi and ginger for left-handed customers to keep the rhythm of the guests eating. This section is really drooling, not suitable for watching late at night.

Ono repeatedly emphasized the identity and pursuit of "professional" in the film. I think the word should mean a very professional craftsman, who strives for perfection in every detail for decades, and is immersed in it, which is increasingly rare today. This attitude of survival of the Japanese stems from the scarce resources and cramped environment. If the whole world can be like them, human beings should be able to live a little longer. But on the other hand, if they are allowed to sit on the rivers and mountains with vast land and resources, they should not have such a national character.

Go out for sushi.

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