Do it again, do one more thing.

Jiro Ono, the God of Sushi, is the oldest Michelin-starred chef in the world. He has been making sushi for decades and spent his whole life studying and perfecting the skills of sushi.

In the documentary The God of Sushi, 85-year-old Jiro Ono has not retired. The "God of Sushi" even dreams of making sushi. Making sushi can be said to have been integrated into his blood.

It should be said that he didn't like sushi since he was a child, but he found his talent, so he took this job. He left home at the age of 9 to make a living. For him, becoming a sushi apprentice is the foundation of self-reliance. For a poor child, survival is the first priority.

However, when he entered this field, it became his belief to make sushi well and make the most delicious sushi. This is probably doing one thing and loving another.

Do the same thing again and again every day. It looks boring and boring. However, when I saw Jiro Ono doing the same thing with sashimi and rice balls in the movie, I never got tired of watching it. They are so chic that they seem to be more like works of art than making food.

This reminds me of a somewhat greasy saying of the first generation of internet celebrities: you have to work very hard to appear effortless.

Many times, we look at it and think it is very simple, but after doing it ourselves, we will find it is actually very difficult. When we do the same thing over and over again, we usually feel impatient and bored. But it was in the process of kneading sushi for decades that Jiro Ono gradually accumulated the strength of making sushi.

Doing the same thing over and over again, day after day, year after year, there are actually many such people. This craft is constantly improving through day-to-day repetition.

I used to think it was boring to repeat reading. It seems boring to take the same route every day and step by step every day. But now, with the growth of age, I find that sometimes it seems to be a kind of happiness to be able to do the same thing day after day.

I remember a Danish photographer named Peter Fu Qi. He spent nearly 65,438+00 years photographing the morning scenery of commuters outside Central Station, and gradually he saw some frequently repeated figures in the photos.

These office workers who appear in the same place in different years have almost the same habits. Some wear the same style, some wear headphones all the time, some drink the same drink, and two old people commute together. Even their walking posture, dressing style and demeanor have maintained a high degree of consistency for five years.

At that time, many people felt that the way these people walked on the same road day after day seemed very lifeless.

However, I have a different understanding from these photos. These recurring people, who appeared in the same place at the same time in a few years, maintained the same habits, which made me see a kind of stability and peace of mind. At least, I haven't seen these people getting older in five years, and they have been walking on the same road for five years. Does this also mean that their lives are relatively stable? I didn't move, I didn't change my job, even if there were no waves, there was no accident.

In this rapidly changing world, the only constant is change. Five years later, there is nothing worse than five years later. In a sense, isn't this a happy thing?

In recent years, they are keen on innovation, like change, pursue diversity, and like slashing. But many times, is it more valuable to be able to do one thing over and over again and keep doing it, even better and better, and do it beautifully?

Moreover, many times, it seems that you do the same thing, such as pinching sushi. But in fact, as a top professional sushi chef like Jiro Ono, his daily efforts are not just as simple as making sushi well. In fact, every day is a different choice of fish to buy

Every day, the situation of seafood in the fish market is different, the season is different, and the variety of seafood supplied is different. Therefore, there is no menu in Jiro Ono's shop, and what guests eat is decided by the master according to the ingredients of the day. Jiro Ono will also make targeted sushi according to the age, gender and taste of the guests.

Even after the first sushi is eaten, he will observe the guest's reaction, the habit of taking sushi, whether it is left-handed or right-handed, and other details that ordinary people will not pay attention to, so as to decide the details of making and placing the next sushi.

How can we say that every day we spend like this is the same? It seems to be something to be done every day, but there are so many differences and challenges behind and in the process.

That's why his little sushi is great.

This persistence in practicing a skill day after day, this respect and awe for work and career, is really my knowledge.

No-suspension day 268