Shokunin

Jiro Dreams of Sushi an excellent documentary. Jiro has a small restaurant in terms of size but it focuses on quality not quantity. Interesting to see their apprenticeship. Chefs practice for ten years. Every ingredient is scrutinized, tested. Some meats require lengthy marinating or massaging. From the rolls to the rice, there is an art to how each portion of the meal is prepared. Much like manufacturing process, they scrutinize their portions and ratios. From the purchase of the fish from the market, to the preparation, and eventually the display, QA/QC is very important to the entire process. They continuously improve upon their methods. Even though they thought everything that could be done had been done after WWII, Jiro was still creating new dishes. He would wake from dreaming with a new idea, which is when you try to