Although "Kung Fu Panda" is a cartoon about China, it is actually only a Hollywood film packaged with Chinese elements. Its core concept does not come from China, but the Sinicization of Western ideas. Just like the words of the duck father, there are only confession and grief in it, and there is not much professional honor. It was only a stopgap measure for him to let the panda learn to sell noodles with him. "Everything is inferior, only reading is high." The Chinese have a very distinct level of occupation. If they are forced to do so, they will never let their children and grandchildren have "noodle soup" in their veins.
For occupations, we have distinctions between high and low. The job he is currently engaged in is just talking about making a living when he is unlucky. It is a shallow pond of Long Qun. Once the time is right, it will fly into the sky. Buying noodles and doing a small business is not a serious profession. Although it allows oneself and family members to worry about food and clothing, they never want their children to inherit their own mantle and have to make them study hard and find a place. Good future. At least, you have to do a more decent career. Therefore, it would be laughed at if an old store has been opened for hundreds or hundreds of years in China. A few generations will sell a biscuits, only a talent like Wu Dalang can do it.
However, in Europe and America, and even our neighbor Japan, the status of craftsmen seems to be higher than ours. Large-scale European buildings will always leave the name of stonemason; those who make clothes and iron can make a family business, which is passed on from generation to generation and is proud of it. In Japan, although the status of craftsmen is not as high as a samurai, the fish cutter who sells rice can also be an expert, and can be proud to pass on to their children and become a skill for their families to support their families. Often a family of pastry chefs can easily track their own history for hundreds of years. As for sushi, it belongs to the national skill, and its glory is even more extraordinary than others.
The "God of Sushi" filmed by the Americans depicts a small Japanese sushi restaurant. Although the sushi restaurant is small, it is not simple. It was awarded three Michelin stars, a food author in the film, and even called it the best sushi restaurant in Japan. The creator and operator of this small shop is an 85-year-old man. He was driven out by his parents to ask for a living when he was nine years old. He has been making sushi for 70 years. I'm still busy in that small shop. I've been making sushi for a lifetime, but now I can't let him make sushi. His shop is located in the most prosperous part of Tokyo. The shop is very small, with only ten seats. The charge is not low. The price per guest starts from 30,000 yen. It is still a glutton for diners. If you want to eat, you have to make a reservation at least one month in advance.
Why does this store have such a reputation, and why can it attract so many people at such an expensive price? To put it bluntly, it is also very simple, it is the word "heart". All the seafood needed to make sushi is purchased by the owner in person at Tsukiji, a famous fish market in Japan. It wasn't until the owner Jiro Ono couldn't walk that he handed the matter over to his eldest son who had been engaged in sushi for many years. Although the shop is very famous and the salary should be high if you want to come, it is difficult to recruit apprentices. Many apprentices resigned without suffering, and the shortest stayed for only one day. Those who can stay as an apprentice have to go through arduous training. Ten years of apprenticeship can only allow you to fry eggs. As for making sushi, don't even think about it. More apprentices can only pat the octopus with their hands for several hours a day. The purpose of this monotonous labor is to make the octopus softer and better. As for the eldest son of the shopkeeper, he has also studied art with his father for more than 20 years, and he is only a respectful learner in front of his father. At the same time, they are always observing the situation of the diners and making timely adjustments to the food. In this way, it is hard to think that sushi is not tasty.
Of course, the most touching thing in the movie is the love of sushi for the father and son. If the father of Kung Fu Panda wants noodle soup to flow in his son's blood vessels, then the blood of this family is all sushi. This is a sushi house. His father Jiro Ono made a brand from scratch, and then he brought his two sons into the industry without even letting them go to college. Start with an apprentice and start with the simplest things. The scene shows the eldest son Zhen Yi roasting seaweed several times. Although Zhen Yi is the heir, he has to do this simple and monotonous job. Jiro keeps his eldest son by his side so that he will inherit his own shop in the future. He insists on coming to the shop every day and teaching his son the way of making sushi by precepts and deeds. To the second son, he is much more tolerant. He also opened a sushi restaurant in another place and let his second son run it alone. This shop is like a replica of the main restaurant, but allows the second son to innovate freely, and the prices are also more civilian. The father and son have been engaged in sushi making all their lives, and they are full of love and enthusiasm for this profession. They didn't have any other thoughts, they just wanted to make sushi perfect.
Ono Jiro said, I don’t have any secrets to my sushi, I just have to make it carefully. The duck father in Kung Fu Panda also said that, in fact, my noodles are just a bowl of ordinary noodles, and there is no secret recipe handed down from the ancestors. Yes, you can only use your heart, as long as you have a sense of honor for your profession and do every little thing seriously. If you have sushi in your veins, it is noodle soup, so why not worry about sushi is not delicious, why not taste noodles Is the soup fresh and sweet?
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