At 86 years old, Jiro Ono is the oldest three-star chef in the world. He is a master of masters and masters of masters. He has a high status in Japan, and his reputation as "the first person in sushi" spreads all over the world. Throughout his life, more than 55 years, he has been making sushi. His technology is unparalleled in the world, and no one dares to call him one.
His sushi restaurant "Sukiyabashi Jiro" is well-known far and near. From ingredients, production to the moment of entry, every step has been carefully calculated. This small store hidden in the basement of an office building in Tokyo has won the highest rating of three Michelin stars for two consecutive years, and is considered to be worth spending a lifetime waiting in line.
Now, Jiro Ono's son is about to inherit his life's efforts. Through the lens, we will see the uncompromising belief and attitude behind the perfect sushi. What Jiro Ono brings to the gourmets is not only the satisfaction of the appetite, but also the shaking of the soul.
Nigiri sushi (nigiri sushi), which arose during the Edo period in Japan, involves the makers holding the rice into bite-sized pieces by hand, coating it with a layer of wasabi (Japanese wasabi), and finally spreading the toppings. Depending on the type of ingredients, sometimes a piece of nori is used to bind the two together. In Japan, the word "sushi" mostly refers to nigiri sushi unless otherwise specified.
◎The two major schools of Japanese orthodox sushi behind the scenes
are Kanto nigiri sushi and Kansai sushi. Kansai-yaki sushi has a strong taste, and because it is far from the sea, it does not use too much fresh sashimi, but puts various seasoned ingredients and vinegar rice together in a mold to press it out.
The Kanto nigiri sushi is the essence of Japanese food culture - it does not require any molds, and is entirely hand-held by the sushi master, which not only ensures the roundness of the rice grains, but also maintains the mellow aroma of the rice. Pursue the ultimate freshness and simplicity of the raw materials, discard all the extra seasonings, and match the sweet vinegared rice and freshly killed fish to achieve the perfect state. Because of the emphasis on freshness, the life of nigiri sushi is as short as the cherry blossoms in spring, and the best taste is only in an instant.
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