"The God of Sushi" is a documentary that records the story of Jiro Ono, the owner and chef of a Japanese sushi restaurant who has won three Michelin stars twice, making sushi. The English name is "Jiyo dreams of susi", because Jiro said that he was in In my dreams, I was thinking about how to make sushi more delicious.
This is a very successful food documentary because it explores not only food, but also the relationship between parents and children, the relationship of success, the relationship between man and nature, the relationship between young people and work.
A successful relationship
, the consumption of Jiro Ono's family is undoubtedly a moment's daughter. For a 15-minute meal time, at least 30,000 yen is consumed, which is equivalent to 2,400 yuan in RMB, and positioning is required 1 month in advance. Behind the success is the accumulation of hard work. Jiro Ono, 86, is the oldest chef in the Michelin Guide. He started making sushi after World War II and has been working in sushi restaurants for 55 years. Jiro said, "Exhausting your life to hone your skills is the key to success." Before him, there were not so many varieties of Japanese sushi. He invented and created many new varieties; before him, many octopus sushi tasted like hard rubber, He extended the time of massaging the octopus from 30 minutes to 50 minutes, and finally made soft octopus sushi; before him, the sushi rice was cold, and he stored the rice in the packing box and bought it when the customer ate it. , so that the sushi maintains the same heat as human body temperature. In addition, in order to make the best sushi, he buys the best rice, finds the best tuna in the market, and buys the only three catties of shrimp left in the market. The gourmet Masahiro Yamamoto once said that the five characteristics of a great chef should have the following five characteristics: 1. Take work seriously and maintain the best level. 2. Keep improving yourself. 3. Love clean. 4. Be kind and stubborn to be a leader, not a collaborator. 5 is passion. These qualities have undoubtedly been verified by Ono Jiro. Erlang gets up every morning at 5 o'clock to buy seafood ingredients for sushi, and returns home at night after proofing in the store. So that once Erlang took a nap at home on a weekend, Erlang's youngest son, Xiao Erlang, said to his mother, "Mom, a stranger came in to sleep at home."
food relationship
Of all the factions, I like Cantonese morning tea and Japanese sushi the most. The two actually have a lot in common. First, they all pursue freshness. A while ago, the hit "A Bite of China" had a special episode to introduce the "freshness" of Cantonese people. Cantonese cooking pays attention to the freshness of the ingredients, with few ingredients, and strives to restore the original flavor of the food. Japanese sushi seems to be better than Cantonese cuisine, because the sushi materials, such as tuna, octopus, clams, etc., were bought from the most prosperous Tsukiji market on the same day, and even the cooking process was saved, adding a slice of seafood on the rice, and then dipping it. A little Japanese wasabi, melted into the mouth, is heavenly delicious. Second, they are of a wide variety. Drinking Cantonese-style morning tea, you never have to worry about ordering three or five dishes like eating a full meal. There are many kinds of morning tea, including rice rolls, pastries, rice porridge, chicken feet, and spare ribs. People eat happily. Jiro Ono's Michelin three-star restaurant is also the same. The store does not provide side dishes and beer, but only sushi. Each customer can taste the taste of 20 different pieces of sushi. The taste of sushi has been specially arranged, and the order of appearance is from light to heavy. Listen to a lively concert.
The relationship between parents and children
Jiro Ono's younger son is also called Jiro. In Japanese tradition, only the eldest son can inherit his father's business. When Jiro Ono left his apprenticeship and opened a branch outside, Jiro Ono said to his son: "Jiro, you have already homeless." Xiao Erlang explained that what his father meant was, "In the future, you will use the branch as your home." This is where Jiro Ono is brilliant. Now in Japan, many parents say to their children: "If you can't go outside, go home, the door will always be open for you at home". As everyone knows, this kind of doting is causing the new generation of young people in Japan to lack the spirit of suffering. Some apprentices come to report in the morning and slip away quietly in the evening. Such young people will never have a bright future and will always work hard. Not your own business.
The relationship between human beings and nature
In the documentary, there is a black and white video of Jiro Ono going to the market to buy tuna when he was young. At that time, the tuna was more than two or three pieces now, and can be bought in sections. Ono Jiro said that it takes about 10 years for tuna to grow so large, but now the human country is fishing, resulting in fewer and fewer good tuna, and also causing a lot of delicious seafood to be missing on the table. Perhaps, if there are no substitutes for these seafood, Japanese sushi will disappear in the future due to the shortage of materials.
In the documentary, Jiro Ono went back to his hometown to visit his childhood friends, and one of them said, "He used to be the most naughty one in our class!" Unexpectedly, he has become the most successful sushi chef in the world. Jiro Ono said that after he succeeded, he was often invited to give lectures at school. He didn't know whether to persuade students to study hard or to let them develop at the lectures, because he was a naughty person back then, but he is also successful now, isn't he? Changes in the fate of life are really unpredictable. In the end, he had to give the students a sentence - always obeying orders does not mean that life will be successful.
This is the story of Jiro Ono, I hope to inspire you.
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