Jiro Ono himself is like a legend. He has been making sushi for more than 70 years. He left home since he was a child and only focused on sushi. This is not persistence, but a love and pursuit from the bottom of his heart.
There are too many details in the film to be reminiscent of. Regarding the ingredients themselves, Erlang has always emphasized that regardless of money or not, he will use the best fish, so if it wasn't for the heart attack, I'm afraid he still insists on going to the fish market. Just like he only sells sushi, the selection of seafood only goes to specialized stores, such as shrimps, go to specialized shrimp dealers, do not do other miscellaneous things, tuna is just tuna, that kind of dealer and Erlang's family The relationship is closely inseparable, completely separated from pure money transactions. The owner of the shrimp seller said, if a batch of good shrimp comes today, I will think this is suitable for Erlang. The owner of the rice seller said, XX family wants to buy my rice, but Only Erlang's family can make my rice. If Erlang asks me to sell it, I will sell it, but they won't make it. God, what kind of sympathy is this, you know the goods, and I am willing to provide my best things to the people who know my goods best.
The gourmet in the narration said that to be a top-class cook, you need to have five points: 1. Seriousness, high level, 2. Constantly improve yourself, 3. Love cleanliness, 4. Be kind and eager, and 5. Maintain great enthusiasm. Erlang has everything. He is afraid of holidays and wants to work all the time. He is tidy and clean, and employees must first learn to use hot towels. He is never satisfied with himself and feels that there is always room for improvement. He has to try all sushi and give suggestions. , He carefully adjusts the size according to the gender of the customer, and judges the customer's left and right hand usage habits and places the plate.
Erlang is very stubborn or stubborn. All steps must be done to keep improving. The rice is pressed layer by layer. After it is cooked, water it and cover it with bamboo shoots to ensure that the temperature of the rice is the same as human body temperature; When it arrives on the plate, it will be eaten immediately; the restaurant outside has changed its way of pleasing the guests, serving the drinks first, then the side dishes and then the sushi, but he feels that the sushi is already full, so they make the sushi and do the best ; Octopus is made like rubber in many places, so they massage the octopus to make it soft enough to taste; kneading sushi is to make the fish and rice achieve a feeling of water and milk blending, the strength is like pinching a chicken, you can only understand and understand. Keep practicing; the staff in the store must be able to sustain ten years of learning in exchange for cooking starting with fried eggs ten years later.
Erlang also lamented that there are fewer and fewer good seafood nowadays. When high-priced sushi turns into conveyor belt sushi and roadside stalls, a lot of fishing cannot be avoided. As an owner, he still sighs that he must leave some resources for his children and grandchildren and cannot kill young fish, so as to continue to develop. Erlang is also very humble. He does not deny that the person who makes the sushi takes all the credit. In fact, when he is making the sushi, the people behind him have already done 95% of the work for him.
Erlang's two sons will inevitably inherit their father's craftsmanship, and the harshness of their training is unimaginable. Under the aura of the oldest Michelin three-star chef, although the store opened by the second son is a branch, the price is also lower than that of the father's store. The sushi they make can only be twice as good as Erlang's to make customers feel really good.
After reading these, I am truly in awe of these workers, not because of the halo, but the repetition and constant pursuit day after day. Compared with China, which claims to be the first in food, there are fewer and fewer people like this, and good ingredients are becoming more and more scarce. You not only have to pick but also avoid shoddy and eloquent ones. The owner of the restaurant doesn't care about the dishes. The quality of the restaurant is the only one that is pursued for the turnover rate and profit; occasionally complaining about the quality of the dishes will attract the boss's disgust and disapproval, and the procurement, cleaning, storage, ingredients, cooking, and distribution in the entire catering chain have great safety. and health hazards. Thinking of this, I can't help but feel sad.
Respecting the ingredients and having awe and gratitude for food is probably the biggest inspiration Erlang has brought us.
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