"We just keep repeating our efforts."
"In this industry, as long as you are serious enough, you will become proficient in craftsmanship, but if you want to make a name for yourself, you need talent, and the rest depends on how hard you work."
Look at Jiro Ono's life The state can be understood: those who can make pure works live very pure.
The monotonous trajectory of life can even make ordinary people feel deserted.
"He's never satisfied with himself. He's always trying to make better sushi."
Five traits of a great chef:
1. He takes his job seriously. Maintain the highest level of performance.
2. They are obsessed with improving their skills.
3. Love cleanliness.
4. Be kind and earnest. They are leaders, not collaborators. They are stubborn and stick to their own way.
5. Be passionate.
perfectionist. The only difference between Jiro Ono and forty years ago is that he quit smoking.
They only sell sushi, and their suppliers each have their own specialty, specializing in shrimp, specializing in tuna...
This is focus and extreme.
"Perfect 3 Michelin stars means it's worth visiting the country just for the meal."
(Really domineering =----=)
"You've got no home to go back to, so you have to work hard. I know it's up to you. "
Ono lived with his father until he was seven years old. Later, his father went to the arsenal. After that, he heard that he had died and never came back. From then on, he began to be self-reliant. (No one's strength is innate, most of them have to. Look at Ono's expression when I say this, what is he thinking?) The
working hours are so long that the children don't know him, and he is an incompetent person. Father. However, speaking of this, he should also feel sad.
"They were skilled, but there was always room for improvement. I created sushi dishes that didn't exist at the time."
The apprentice massaging the octopus has super long eyelashes. 28'40
"We don't care about money. I just want to make better sushi."
"I keep repeating the same thing to get better, I always want to be able to improve, I'll keep going up and try to get to the top, but no People know where the peak is. Even at my age, working for decades. I still don't think I'm perfect. But I still feel joy every day, I just love making sushi. That's the spirit of the craftsman." ( Such a lovely grandfather, probably people who focus on work have such a lovely side)
Note: Craftsman【しょくにん】【shokunin】1, craftsman, craftsman; 2, person with position; 3, skilled People
talk about whether the second generation can inherit the level of the first generation. Why must it be fully inherited? Wouldn't it be great to make your own style on the basis of inheritance and find your own way? Copying is inherently impossible.
Tuna dealer: "I'm a so-called 'contrarian'. I want to buy the best, or I'd rather not buy. There is only one best tuna on the market. I only buy that one."
Buying fish at the fish market is like a stock exchange.
Grandson of "God of Eel": "I'm still learning new crafts at this age. Once you think you know everything, you realize you're just lying to yourself, and you get frustrated."
"Shrimp Boss": "Now People just want easy work, a lot of free time, and a lot of money. But they don't think about developing their own skills. You work in a place like Jiro Sushi, and you spend your life in this business.
" Erlang's eldest son): "Most people quit their jobs if they can't bear the hardship."
Food critic: "You work for Erlang, and he will enjoy it. But you have to endure ten years of training. As long as you can survive ten years, You can learn the craft of a first-class chef.”
Apprentice: “They keep saying no, it’s not good enough. I don’t think I can satisfy them. After three or four months, I made more than 200 failed products, and when I finally made A qualified finished product, Erlang said 'this is what it should look like', I was so happy that I cried, after so long, Erlang finally called me a craftsman." (The experience of making eggs should be Tamagoyaki)
"He is far from enough, but I think he will improve, it depends on his efforts."
Jiro Ono: "In order to make delicious food, you have to eat more delicious food."
(Like in order to make good food If you want to look at good designs and beautiful things,
Jiro Ono: "The quality of ingredients is important, but you must develop a tongue that can distinguish between good and bad. If you don't have a good sense of taste, you can't make good food. Your sense of taste is worse than that of your customers, so how do you impress them.”
(In other words, sometimes I think to myself that it’s not bad to be a chef, a food critic, or a perfumer. My tongue and smell are so good, my mother joked that it’s okay. . Checked, it takes about six years for a perfumer to be a teacher, in France, the apprenticeship system.)
Rice. In fact, all delicious things must be exquisite in the processing of ingredients. It's not about how expensive or complicated the process is, but about choosing the right raw materials and how to treat them. The rice vendor said that only Ono knew how to cook the rice, and that was the truth.
Zhenyi: "Each food has the ideal moment for the most delicious taste."
Ono: "'Zhiwei' is difficult to explain. It doesn't mean that the tuna meat is good, and the 'zhiwei' can only be achieved with a balanced taste.
" The most important thing for perfect sushi is to let the rice and fish blend together. As long as there is a little inconsistency, the sushi will not taste good."
Food critic: The order is also important, and the taste should gradually become heavier, (this "Fish Leaping in Flowers Sees" "Also said in "), the dishes should be cadenced (say traditional Japanese dishes)... I was fortunate to be the first person to taste it. When I eat sushi, I feel like I'm listening to music, and Erlang's sushi is like a concerto. "
Food critics really can say it. In comparison, the master's words are much more simple.
Ono Jiro: "I don't know why I came here, my parents didn't take care of me at all. "
Jiro Ono: "When I was at school, I was a bad boy. Later, I was invited back to school to give a speech. I don't know if I want my children to study hard or not. Guaranteed to get ahead. Even if you're a bad boy, there are people who will change like me. I think it's a good experience. .
. Often the master who kneads the sushi gets the most attention. Ono said that his life is the easiest, but he is the most popular. Everyone thinks that sushi is made by the master who kneads sushi.
"My family would hate to throw me out of the house." (Just kidding, but that feeling of abandonment and fear may never leave.)
In the end, the food critic said that the first Michelin review was for them. The sushi made, this is true, or it is a rhetoric that does not want the old shop to decline, it is unknown.
Demanding and loving for his son.
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