Jiro Dreams of Sushi (2011)
Netflix
At a time when most people could hardly read, write or count, people like Charles Babbage (1791- 1871) and Ida Lovelace (1815-1852) were working on something totally irrelevant to their time. Babbage is course credited for the general-purpose computer, and Lady Lovelace is said to have written the first computer algorithm. Laypersons would have scorned upon them, thinking that they were weirdos living in their own dream world. Nobody would have thought that an infallible self-calculating machine was even possible, what more writing computer programmes?
Netflix

Like that, many go on doing things in their lives, thinking that the thing that they do is the reason for their existence. But who really knows what is your raison d'être? Surely there is no laid roadmap given to us upon birth. Things that you do in childhood, the upbringing that you had, the friends that you cross path with and develop bonds all determine the direction of life and the career path that you choose. Who knows what your dharma is?
Most people let the stream of life take its course to lead their life path. Everywhere the wind blows, they set sail and head on all steam ahead. They reap the maximum from the journey of life in the voyage of their life mission. Like a rolled down carpet, some have it easygoing. Others go wayward but realign to the right path later. A fraction makes the best of whatever is laid on their plate. Some prosper late, Others never.

This exciting documentary tells the story of an 82-year-old (at the time of filming, now 93) sushi chef in Ginza who the oldest Michelin 3-star recipient. His sushi joint is a simple 10-seater bar specialising in sushi and sushi only. From the age of nine, after running away from home from a drunken father, he started as an apprentice in a sushi stall.
Listening through the interview with the Sushi Masterchef, Sukiyabashi Jiro, one can appreciate the work culture of the Japanese. They take some much pride in whatever they do, and a lifetime seems not enough to master whatever they do. Jiro, even after spending 70 years into making sushi, finds every day a learning experience. He is still perfecting his craft.
His establishment is small, but he is very meticulous in the preparation of sushi. Till the age of 70 when he was afflicted with a heart attack, he used to personally hand-pick tuna fish, octopuses and prawns at the whole sales fish market. He has a long-time rice supplier who would choose only the best grain for his shop. It is not the rice, Jori says. Even big hotels like Grand Hyatt try to get the best rice but fail to make tasty sushi. It is little things that make the difference - the way of cooking the rice, the 45-minutes' massage of the octopus by his trainees, Jori's eye for clientele comfort and tastebuds, and so on. An apprentice has to learn to hold a fish properly before he can cut anything and has to work ten years before he can even make an egg cake. Only then he is a sushi chef, a shokunin.
His eldest son, Yoshikazu, is due to take over the business once Jiro. The question is that Jiro is a workaholic who finds cooking sushi his passion. The sheer joy he finds in the contended smile of satisfied gives him the purpose of living. He only closes for national holidays and funerals. His other son, Takashi, run another sushi shop elsewhere.
Jori's unassuming tiny sushi bar is not cheap. It costs $300 per head and reservations are made one month in advance.
Most people let the stream of life take its course to lead their life path. Everywhere the wind blows, they set sail and head on all steam ahead. They reap the maximum from the journey of life in the voyage of their life mission. Like a rolled down carpet, some have it easygoing. Others go wayward but realign to the right path later. A fraction makes the best of whatever is laid on their plate. Some prosper late, Others never.

This exciting documentary tells the story of an 82-year-old (at the time of filming, now 93) sushi chef in Ginza who the oldest Michelin 3-star recipient. His sushi joint is a simple 10-seater bar specialising in sushi and sushi only. From the age of nine, after running away from home from a drunken father, he started as an apprentice in a sushi stall.
Listening through the interview with the Sushi Masterchef, Sukiyabashi Jiro, one can appreciate the work culture of the Japanese. They take some much pride in whatever they do, and a lifetime seems not enough to master whatever they do. Jiro, even after spending 70 years into making sushi, finds every day a learning experience. He is still perfecting his craft.
His establishment is small, but he is very meticulous in the preparation of sushi. Till the age of 70 when he was afflicted with a heart attack, he used to personally hand-pick tuna fish, octopuses and prawns at the whole sales fish market. He has a long-time rice supplier who would choose only the best grain for his shop. It is not the rice, Jori says. Even big hotels like Grand Hyatt try to get the best rice but fail to make tasty sushi. It is little things that make the difference - the way of cooking the rice, the 45-minutes' massage of the octopus by his trainees, Jori's eye for clientele comfort and tastebuds, and so on. An apprentice has to learn to hold a fish properly before he can cut anything and has to work ten years before he can even make an egg cake. Only then he is a sushi chef, a shokunin.
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Jiro, son Yoshikazu(his left), a shokunin and 3 apprentices.
Sorry, he has reservations about female chefs. His establishment
has only openings for a female cashier and female cleaner.
|
His eldest son, Yoshikazu, is due to take over the business once Jiro. The question is that Jiro is a workaholic who finds cooking sushi his passion. The sheer joy he finds in the contended smile of satisfied gives him the purpose of living. He only closes for national holidays and funerals. His other son, Takashi, run another sushi shop elsewhere.
Jori's unassuming tiny sushi bar is not cheap. It costs $300 per head and reservations are made one month in advance.
You must dedicate your life to mastering this skill. This is the key to success.
Being a rebel is not all that bad, being respectful and obedient does not guarantee success.
Jiro Ono