Sukiyabashi Jiro Lyrics to Sukiyabashi Jiro

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Erro Ono, born in 1925, is the oldest sushi chef in the world with three Michelin stars. He is a master among masters and a craftsman among craftsmen. Japan regards him as a national treasure. At the age of eighty-eight, he is still persistent in his sushi journey - this is Jiro Ono, the protagonist of the documentary "The God of Sushi".

Jiro Ono once said, "You must love your work, you must fall in love with your work. Even at my age, work has not yet reached the level of perfection. I will continue to climb. , trying to climb to the top, but no one knows where the top is." Such dedication, strictness, and pursuit of excellence have made a generation of masters.

There are only two three-star sushi bars in Japan, and this is one of them. There is no regular menu in the store, only the chef's customized dishes (Omakase) of the day. It does not sell other dishes, only nigiri sushi. The price depends on the ingredients selected that day, starting from 30,000 yen per person. And such a small shop "Sukiyabashi Jiro", It has won the highest crown of Michelin three-star restaurant for two consecutive years; it is necessary to reserve a seat one month in advance, a meal takes 15 minutes, and the per capita consumption starts from 30,000 yen. Ono Jiro buys fish from the best fishmonger and the best shrimpmonger. When buying shrimp, buy rice from the best rice seller. From the temperature of the vinegared rice, to the length of time to marinate the fish, to the intensity of the massage of the octopus, Onojiro will still carefully arrange it according to the customer's gender and dining habits. Jiro Ono always pays attention to the dining situation of the guests and makes adjustments. In 2013, Jiro Ono was 88 years old. Rigorous, self-disciplined, precise, and pursuing perfection are his attitudes towards work. He always holds himself and his apprentices to the highest standards and observes the guests. He fine-tunes the sushi according to the dining situation to ensure that the guests enjoy the ultimate taste. He even wears gloves when not working to protect the hands that create the sushi. Countless Taiwanese sushi chefs admire him and watch the master's performance. The movie, he said movedly: "It evokes my hard-working and sincere heart when I first started working as a chef, and I also feel the spirit of Chef Ono who dedicated his life to the pursuit of more delicious sushi. It is worth watching again and again."

In the sushi world, he recognized himself as number two, and no one dared to recognize him as number one. Most of the so-called number one refers to Ono Jiro’s status in the world. This 80-year-old veteran even has to sleep with him. Wearing white gloves to protect your hands shows how precious you are. As the saying goes, the taste of sushi is equal to the gesture. The gesture here refers to the sushi chef's skillful sushi-making technique, which is truly unparalleled in the world. From time to time, you can see the close-ups of the delicious sushi making process, and you can also see the sauce slowly slipping off. Unfortunately, customers who go to the store can only taste Ono's son's method, but the taste is still different. The bright red tuna is placed on vinegar rice. Jiro Ono holds the sushi carefully and presents it to the customers. He observes the customers very carefully and carefully remembers the seating order of the customers. He will remember the left-handedness of the guests and adjust the sushi placement preference. He only makes sushi from beginning to end, without bringing drinks, so that the customers can fully appreciate the beauty of sushi. It has a sense of solemnity like a ceremony. Although the average consumption per person is 400 US dollars, the diners interviewed expressed their indescribable wonderful feelings. This documentary, which is less than an hour and a half, records the attitude of Ono Jiro towards his career from a simple perspective. The characteristics of great chefs are similar: they are serious about improving their skills, stubborn, insistent, and finally passionate. They are all perfectionists. Jiro Ono emphasizes that he is a true craftsman. —I will find the best ingredients and process them in my own way. I don’t care about money and costs, but just do the best. Ono said, repeating one thing will make it better, but it will never end. “No one knows the truth. Where is the peak. ”

When preparing daily sushi ingredients, Ono Jiro would go to the fish market to select it himself, and he would personally take care of all the details. It was not until he had a heart attack at the age of 70 that he finally stopped going there in person. The supplier and his sushi restaurant have a long-term relationship and have established an absolute trusting relationship. The professional tuna supplier only supplies tuna and shrimp. Only selling shrimp, everyone is an expert in their own field. The rice vendor Hongdao said that the ingredients provide a level of trust: “Some rice is only provided to Erlang’s shop, because only he knows how to cook it. "The shrimp seller said that sometimes there are only 3 kilograms of wild shrimp in the entire market, and all of them will be supplied to Erlang's shop: "Good things are limited and will only be reserved for the best people. ”

The difference in food is not fancy gimmicks, maybe it’s just more refinement in simple details. According to a senior apprentice in Jiro’s shop, sushi rice is considered cold, but In fact, it should be consistent with human body temperature, and rice must be cooked under very heavy pressure to be delicious. “Each ingredient has its ideal moment of being most delicious, and it needs to be grasped just right. "The apprenticeship stage is difficult, and it takes at least several decades to invest from entering the industry to becoming a master.

"The processing of shrimps and octopus takes longer - the octopus needs to be manually massaged to make the meat more delicate and delicious, instead of having a rubbery texture." Jiro Sushi's small store can only accommodate 7 or 8 people. , the food is only simple sushi of various flavors. Chef Ono repeats simple but very skillful movements behind the counter. He shapes the rice balls, attaches the fish meat, and kneads them back and forth. The strength is difficult to describe in words. , it must go through repeated operations to reach the standard. Like a skilled magic trick, a sushi seems to be created easily.

In fact, such a skillful technique requires many years of basic skills and repeated repetitions. Anyway, practice can make this technique become a habit like innateness. The way to be a craftsman is to repeat the same work every day and do one thing to the extreme to achieve success. As Master Ono said: Once you decide on a career, you must devote yourself to your work and you must love yourself. Don't complain about your job. You must spend your whole life honing your skills. This is the secret of success.

In addition to the seriousness with which things are done, what impresses people about Erlang Sushi is the pursuit and persistence of ingredients. In the early morning fish market, the feeding employees screen the ingredients to be purchased one by one, and These professional fishermen will also deliberately leave high-quality ingredients because it is Erlang Sushi.

These top-quality ingredients combined with careful and skillful craftsmanship make Erlang Sushi worth waiting for.

The treatment of guests is also based on details. After each piece of sushi is made, it is placed in a convenient position with chopsticks for guests to pick up. There is not too much wasabi and soy sauce, which makes just eating it become a delicious experience. It becomes a kind of enjoyment. If the customer is left-handed, Erlang will considerately reverse the position of the sushi to make it easier for left-handed customers to eat. Perhaps it is this pursuit of details and perfection that makes this sushi god! In an era where efficiency, cost reduction, and maximization of benefits are all the focus, both attitudes and people's hearts seem to be extravagant. While the ancient manufacturing techniques are being lost, it also brings some irreversible loss to the food culture.

Ono Jiro’s eldest son, Ono Zhenichi, is 50 years old and has not yet taken over. In Japan, it is tradition that the eldest son inherits the father's business, and only one person can be a chef, so the younger brother goes out to work alone. The second son, Ono Takashi, opened a branch in Roppongi to lower the price of sushi; Ono Takashi said with a smile: "diners who feel stressed at their father's place will feel more relaxed here."

Due to family changes, Ono Jiro When he was 9 years old, he left his family to be self-reliant. In order to survive, he started as an apprentice. The second son opened a shop independently. His father said that from now on, Roppongi will be home and you must have your own ability to make a living. "I know that he has done well and is ready, so I will let him go - but there is no turning back and he must find his own way." Jiro Ono, who has experienced the ups and downs of the world, said, "Parents often tell their children to go out and explore. , If it doesn't work, come back - this way the child will accomplish nothing." Erlang laughed at himself that he seemed more like a stranger in the family and was not close to the child. After his children graduated from high school, he convinced his sons to skip college and come to help at the store. The eldest son's initial interest was not in sushi, and it took him a long time to learn to accept this outstanding skill from his father, which made him feel more pressure.

The apprenticeship experience is difficult and long. All apprentices must first learn to twist and iron handmade towels. Start processing and preparing the ingredients step by step, and only after 10 years will you be allowed to fry an egg. This kind of ascetic spirit of gourmet food is far beyond the reach of others, "The most I practice omelettes in a day is 4, and after 3 to 4 months I made 200 failed products." Until the end, Erlang finally nodded in acquiescence, and the apprentice was so excited With tears, "I am finally called a true craftsman. This is the final result of my efforts."

Ono Jiro said that he never tired of this work and devoted his life to it. “Even though I am 85 years old, I still don’t want to retire.” However, the pursuit of quality requires inheritance from future generations. Although both children have inherited this industry and strive to improve their craftsmanship, it is very difficult to inherit the mantle of Michelin three stars. Even if sushi is made with excellence, both the ecological status of the ingredients and the diners who can appreciate the beauty of sushi are rapidly declining with the development of the times. Is it compromising with the status quo or working hard to protect the soul of the food? A contradiction that is difficult to resolve. And this is not just an embarrassing situation faced by food. The God of Sushi is a film that records Jiro Ono. Director David Gelb (David Gelb is not Japanese, but a true New Yorker! Having loved sushi since he was a child, he was moved by Jiro Ono’s craftsmanship and decided to do it himself. Carrying a camera to shoot in Japan, the documentary "The God of Sushi" was successfully selected into the "Food Film" section of the Berlin Film Festival. David Gelb (David Gelb) is a native New Yorker who has loved sushi since he was a child. He captured Jiro Ono's experience of making sushi! Every detail, combined with symphony and slow-motion images, exquisitely presents the delicate and moving Japanese food culture. He records the legendary story of Ono Jiro, and through the lens, we can see the uncompromising belief and attitude of the sushi chef behind the perfection. Jiro's sushi restaurant "Sukiyabashi Jiro" is famous far and wide. From ingredients, production to the moment of entry, every step is carefully calculated. This small store hidden in the basement of a Tokyo office building has been awarded the Michelin Guide by the food bible for two consecutive years. Three stars is the highest rating. It is praised as a delicious dish worth queuing for a lifetime.

Naked·Taste | 32 ultimate tastes of the sushi god "Jiro Ono"

Naked·Taste may be an indispensable taste in life. Happiness does not lie in what you have, the essence It’s the stories, fragments and memories that you pursue and appreciate.

Naked Food said: Many people have actually written about this topic, but when I saw Sukiyabashi Jiro’s work, I still couldn’t help but want to share it with everyone. Therefore, I focused on sushi.

There is no shortage of legends in the food industry, and the skills and success of many chefs are like Hollywood inspirational movies.

However, often the most exciting part may end after watching his legendary story. Their craft can accidentally turn into a tragedy with high expectations.

In April 2014, when U.S. President Obama visited Japan, he dined at Sukiyabashi Jiro in Ginza and tasted Ono Jiro’s nigiri sushi.

Sushi, which was originally sold by vendors as a snack in the Edo period, has now gained a place in the world.

The praise of "Jiro"'s sushi is the ultimate expression of details: the air in the rice, the slight acidity, the same temperature as the skin, each piece of fish has impeccable cut, oil and aroma.

Ono Jiro and his sushi are another story.

The king of white-fleshed fish in summer with both strong texture and delicate flavor

Speaking of the king of white-fleshed fish in spring and summer, it must be the mako plaice, which is best suited for warmer weather. Climate edibles. The texture of Mako sole is elastic and the taste is refreshing and delicate, no less than the seasonal halibut. Because the fish body is very active, it is still too fresh the night after killing it, so it cannot be used until after noon the next day (this is a process of acid removal.

The king of white-fleshed fish in winter, the charming fish With its plump thickness and translucence

Flounder has a chewy texture, slight sweetness and aroma. It is the first choice for white-fleshed fish in winter. During the frost season, it is richer in fat and plumper.

< p>When the pure white fish body turns into a light amber color, it means that the fat has covered the whole body. When it is killed in the morning and left in the evening, the fish meat will still maintain a certain degree of freshness. However, too fresh flounder will be too elastic when eaten. On the contrary, it will not taste good, so it will be cut into thinner slices at this time.

However, if the halibut has been stored for a long time and has stabilized (mature), it can be cut into thicker slices to maximize the umami flavor. The key to determining the taste is to grasp the state of the fish.

PS: Plaice, sole, and flounder are three different kinds of fish.

The texture blends well with the vinegar rice in one bite. With elegant flavor

Juvenile cuttlefish begin to be available in Japan at the end of July. The cuttlefish grows very quickly, and you can clearly see the difference every time the cuttlefish in season is purchased. It will melt in your mouth like vinegared rice, with an elegant flavor.

The color of wasabi shines through the crystal cuttlefish slices and looks very beautiful.

This is a juvenile cuttlefish.

Because of its small size, it can be held in a consistent "ball grip" or divided into two parts, which is called "cutting grip". After peeling off the soft thin skin, the crystal clear flesh is revealed, which is very delicate.

You can vaguely see the wasabi underneath, and it looks great although it lacks the unique chew and taste of cuttlefish. Deep, but with a melting texture and sweetness.

Because the cuttlefish grows very quickly, the season of new cuttlefish is always eye-catching.

It is recognized as the _ category. The most delicious high-end ingredient

A flash-in-the-pan ingredient, one of the top fish ingredients for nigiri sushi. The taste after peeling is very similar to that of white-fleshed fish, and the color of the fish is light and elegant. It is slightly reddish and transparent, and some people even think that its fat ratio is very beautiful, surpassing that of snapper and flounder.

In recent years, most of them are farmed species. Although the fat is rich, the taste is slightly lacking. < /p>

People who are used to eating farmed baiji may feel that the taste is not enough when eating wild baiji, but this is the real deliciousness of baijiu.

In order to retain its delicate taste. For sweetness and aroma, use raw fish instead of salt-and-vinegar pickled fish

Odawara horse mackerel caught in Sagami Bay, Japan, is a fish that becomes more and more delicious as the summer progresses. It is rich in fat but not greasy at all, so it is called the best horse mackerel in Odawara. >In the past, horse mackerel was usually pickled in vinegar, but at Sukiyabashi Jiro Onojiro, if fresh catches are available, raw fish will be used directly. Since the ginger containing moisture needs to be sandwiched in the middle, the sashimi and vinegared rice will easily slip and become difficult to hold, thus showing off the skill of the craftsman.

Sagami Bay opposite Odawara is the starting point of the Sagami Trench. In the summer there is a horse mackerel and native fish festival.

It is divided into two production seasons: spring and early winter. The charm lies in the refreshing, light and delicate umami taste

In Japan, the same fish is named after its different growth stages. Green fish is actually a younger fish (fish). Green fish, like white fish, are artificially bred in large quantities. Wild green fish will make people who are accustomed to eating farmed green fish feel "tasteless".

However, the meat quality of green fish is very close to that of white meat fish. The fat content is just right and there is no fishy smell. It is refreshing and delicious, making it an elegant fish ingredient.

In Sukiyabashi Jiro, you can only enjoy it in spring and early winter.

Freshly boiled and then shelled, it is most delicious when the temperature drops to close to human body temperature

In order to allow guests to taste the original umami and sweetness of the prawns, Jiro Ono We will use wild prawns of about 20cm. Since it is more than one bite size, the nigiri sushi is cut into two pieces when served. After constant exploration, Ono Jiro finally discovered that freshly cooked prawns at a temperature close to human body temperature are the most delicious.

From then on, Sukiyabashi Jiro decided that this dish must be cooked to order. The sushi shrimp meat must be cooled on the surface and maintained at human body temperature inside.

It can be said that the bright red and beautiful prawns are the signature of the store. (Note on naked food: It has always been a common unit for sushi

Freshness is everything. Although it is an ordinary fish that requires a lot of work, its plump charm is hard to put down

Sardines spoil very quickly. It is difficult to maintain its freshness quickly, and it requires a lot of effort but cannot be priced too high, which is often very cost-effective. However, the top-quality sardines that are rich in oil will make you almost melt when you eat them. It is so beautiful. In the early morning, you need to quickly remove the internal organs of the sardines, wash them carefully with salt water, cool them, and then store them in a cold temperature and high humidity storage method.

After the guests order, they are processed by hand, and ginger slices are placed underneath. Shape it into sushi. (Naked food note: The ultimate sushi craftsman uses a variety of cutting methods for different fish, and the "hand opening method" is one of them.

If you want to enjoy the original taste of sushi, Umami and texture

The silvery translucent fish meat is very attractive. The production season is spring and autumn. The taste of autumn fish is smaller than that of spring, but the taste is not much different. Generally, it is marinated in vinegar first. If you encounter water needles with high freshness, there is no need to use vinegar to eliminate the fresh but strong fishy flavor.

The water needles themselves are beautiful. However, the area around the abdominal ribs is dark and dirty, so it must be carefully washed in salt water and the skin removed before handling. The charm of the unmarinated fish is the refreshing taste that spreads in the mouth when chewing. Note for naked eaters: Needlefish is rare and will go well with wine if grilled

The signature dish of Edomae sushi, marinated in salt and vinegar to bring out its unique taste

Small fins can be said to be the yokozuna in the sushi world (the highest qualification in sumo wrestling). They are the fish ingredients that require the most attention to process. The amount of salt and vinegar should be adjusted according to the body size and fat ratio.

So, if you just generally think of Xiaofin and Shinko as "they are both marinated in salt for a few minutes, washed with vinegar and soaked in vinegar for a few minutes", it is impossible to achieve the desired results. . (Nude food note: It is called ancient eye fish in China, in Japan the adult fish is called squid, the young fish is called new son, and the one with a length of about 15cm is called finlet.

The larvae with small fins are called finfish. Fish "arinko" is an ingredient that sushi lovers always look forward to. It is available in Japan every July and is only 5 to 6cm in size. The "four-piece grip" will become larger and larger as time goes by, gradually becoming a "three-piece grip" and then a "two-piece grip" when it grows to 10cm. It is very difficult to handle and can only be used. The fish body is cut open at the tip of the knife, and each tail has its own unique size and shape.

Use carefully selected cold mackerel, control the fat ratio, and then pickle it with vinegar and salt

The pickled cold mackerel produced in the cold season is really delicious when made into sushi. Choose mackerel with moderate fat and use a three-piece knife method (check the size of the fish and the fat when cutting the fish into the upper body, bones and lower body. Content, coat with salt until the fish meat is almost invisible and let it sit for three hours, then marinate it with vinegar, observe the size of the fish meat and the oil again, and cook the vinegar-marinated mackerel until it reaches 5~ if necessary. 7 days (before use after ripening. To bring out the unique flavor of the oily mackerel, it is best to let it mature for the above time. (Note on naked food: Generally called mackerel, it refers to the white-bellied mackerel

The aroma and luster of the straw-smoked and roasted fish have long made the red fish meat more beautiful

In Japan, This fish can be divided into bonito in early spring and bonito that migrates in autumn. It is the most popular fish in these two seasons. The condition of bonito is very difficult to know without looking at it. If the fish looks fat and soft, it usually means that it is rich in oil, but bonito cannot be judged by this, even if it grows in the same fish group, it is divided into usable and unusable. The fish is also called bonito. The dried bonito meat is called bonito and is an indispensable raw material in Japanese soup stock.

It is also called tuna or tuna in Japan. It is said that just trying the tuna can determine the quality of the sushi restaurant. From this, you can see the special significance of tuna to the sushi restaurant. The white vinegar rice and the bright red fish complement each other. No wonder it is called the look of sushi. < /p>

Tuna can be divided into mid-belly, naked and belly meat according to different parts. Each part has a different texture and taste.

The combination of red meat and oily flowers, a wonderful balance of umami and sourness

The belly meat under the dorsal fin is the belly of the middle and rear part of the tuna, red meat and oily flowers The proportions are excellent and it is the most popular part.

The meat is moist and tender and popular

The part on the back of the tuna has the least fat. In the past, it was not noticed by diners, and there were often leftovers. Today, as the number of people losing weight increases, the number of customers ordering naked food is gradually increasing. The unique and non-greasy taste of blood and sourness has an indescribable charm. The moist meat and tender texture may also be the reason for its popularity.

Naked and soy sauce go well together, so pickled tuna uses this part.

The ultimate luxury of taste and deliciousness that melts on the tip of the tongue

Big belly meat is also called "Toro" in China. Its oily distribution is like a top sirloin. It can also be divided into "snake belly" with thick fat and muscles on the lower abdomen and "frost drop" with oily flowers finely distributed in a frosty shape. Each has its supporters due to different personal preferences. Like top-quality beef, the state of ripeness must be confirmed to determine the best time to eat it.

When cutting tuna into large pieces for later use, the width of the midsection may sometimes be too wide. At this time, the redder meat will be reserved as the midsection, and the fattier edges will be cut off. parts. The cut off part is in the shape of a square column, so it is named after its shape like a "pencil". Cut into two pieces according to the size of the nigiri sushi. Although this dish is not often served because the quantity is very small, the taste can be said to be wonderful. After eating, an elegant and sweet oily fragrance will be left in your mouth, so it is called the "king of belly meat".

Although "pickled tuna", which is naked tuna marinated in sushi soy sauce, is a well-known sushi ingredient, Sukiyabashi Jiro's hidden menu does not include pickled tuna. This is because pickled tuna is Tuna was originally thought of as a way to add umami flavor to tuna that has started to change color. Since you can eat fresh tuna, it is naturally more delicious when eaten raw.

However, if there are reservations for a large number of people and you can get into a restaurant suitable for pickled tuna, Sukiyabashi Jiro can also provide it. Because the pickling time is pushed back according to the reservation time, diners need to be seated on time to enjoy the best taste. (Naked food note: Top sushi restaurants generally use black tuna as the only tuna ingredient

Use vinegar to bring out the umami flavor of shrimp

In China, shrimp Mantis shrimps are also called mantis shrimps. The most delicious mantis shrimps produced in Koba, Kanagawa Prefecture, Japan are the most delicious.

The extra large mantis shrimps that hold eggs during the spawning period will develop their delicious taste and taste. Soft. The mantis shrimp is soaked in a light sauce mixed with soy sauce, sugar and miso to make it delicious. The pickled mantis shrimp contains water and is difficult to handle, but it makes this ordinary ingredient look authentic. Naked food note: mirage originated from the Muromachi period of Japan and is a high-quality compound seasoning

Using sake steaming technology, you can enjoy a soft texture and delicate aroma

Previously Sushi restaurants in Tokyo will apply a layer of sauce on the cooked abalone, and the seasoning will be rich. If you want to retain the original flavor of the abalone, they will use the "sake steaming" method in "Kappo cuisine" to patiently use wine and water. Cook for 3 to 4 hours to soften the abalone and bring out its true flavor. When it turns amber, turn off the heat and let it cool down to body temperature. In order to bring out the unique delicate seafood flavor of the abalone, brush it. Serve with sushi soy sauce. (Naked food note: Japanese high-end cuisine is mainly Kaiseki, Kappo, and Ryotei cuisine. They are different.

A signature that is only available in winter, add some coarse sea salt to the body temperature. You can enjoy its delicate taste and aroma only after eating it

In order to make the taste and aroma of octopus produced in Tokyo not inferior to that of Meishi octopus, Jiro Ono developed a special processing method

Key points. The key is to rub it well. Leave the octopus for about half a day until its freshness decreases. Otherwise, the meat of the fresh octopus will shrink sharply due to rubbing, causing holes in the cartilage in the middle, which will affect the appearance of the finished product. After that, keep kneading, usually for about an hour. The details will be adjusted according to the condition and size of the octopus. Try to keep it at body temperature and taste it with coarse salt.

The meat is delicate and should not be overcooked.

Clams are a delicacy that can be eaten in Japan from autumn until the clams spawn. Many sushi restaurants also use them as soup stock.

Tokyo Bay. Clams were once abundant and are a traditional sushi ingredient.

Boiling shellfish for too long will cause the meat to become dry, so it must be blanched quickly and then left to cook with the chef's broth, sugar, and sugar. Soy sauce and miso's "Hamazu" make it delicious.

In Japan, this method is called "dipping in the flavor" like the cooking method of mantis shrimp. The delicate aroma of the clams and the sweetness of the sauce make it delicious. Brewing up the wonderful "Edomae" flavor

(Naked Food Note: White sugar is a kind of refined high-purity sugar, as transparent as rock sugar, with large crystals, commonly used in Japan. In the production of high-grade Japanese confectionery.

The freshness of the black and shiny shells is the best

In Japan, this kind of shellfish is often boiled and packaged in wooden boxes for sale.

Fresh Japanese clams are still shiny black in color even after being cooked, which is naturally very different from the wooden box products on the market.

Sushi restaurants will use fresh wooden boxes when purchasing. Because they are only lightly cooked in boiling water and kept in an undercooked state, the meat will be soft, tender and sweet. In the past, the Japanese clams produced in Edo Bay were large and thick but still soft and sweet, but now they are almost invisible.

Beautiful, sweet and tender, the queen of shellfish

The red clam made into sushi has a graceful and enchanting shape, a sweet taste, and tender meat, quite like a queen.

In order to bring out its original flavor, we use shelled red scallops, which are used directly after removing the shells. If you use vinegar to clean them, the rare seawater smell will be destroyed. The skirt of red clams is also delicious. The scientific name of the skirt is the mantle, which is the part that secretes calcium carbonate to form the shell. (Naked food note: The red clams produced in the Katami River in Chiba Prefecture, Japan are the best, so the "Edomae Sushi" in the past was also called the Katami River

It is very popular among shellfish lovers Love it, but the small quantity and high price make it a headache for sushi restaurants

In Japan, geoduck is regarded as the yokozuna level among shellfish and is widely welcomed by enthusiasts.

The meat is thick and plump, with good texture and sweet taste. However, due to the strong smell of sea water, some people think that the fresh geoduck is not suitable for vinegar rice. If you cut it with a knife, the meat will turn up, which is very difficult to hold. Made. It is classified as a high-end ingredient along with tuna belly and sea urchin.

It is a top-quality thick ingredient that is piled like a hill.

"Sea Urchin Gunkan" is Sukiyabashi Jiro. One of the signatures.

In order to balance the weight, more sea urchin is used, and you can enjoy the slow and mellow taste and aroma of seaweed in your mouth. Although sea urchin is generally better in summer, it is not so good in Tokyo. The ones produced in winter are better because the commonly used species, purple sea urchin, are very intolerant to heat and will melt in a short time.

Only the large shellfish have elastic and sweet flesh. Taste

The main production areas of Chinese Mako clams are in Liaoning and Shandong, China. They have a very strong taste, but their shells are light and beautiful in color and round and large, which is said to be very suitable for making "warship sushi" in the past. The Edomae method is to pinch the shells together individually, and its texture and taste are very similar to the seaweed.

Sukiyabashi Jiro’s unique freezing and thawing technology creates bright red pearls

Broadly speaking, salmon is the collective name for Salmon, Trout and Char; generally speaking, salmon is also called salmon.

Only from September to October each year is salmon During the spawning season, Onojiro will purchase large quantities at this time and clean them carefully, then pickle them with soy sauce, wine, etc. and put them in a -60 degree freezer. After a period of time, they can be refrigerated and thawed in the refrigerator, and then the salmon eggs can be cooked. The freshness is maintained at the fresh state.

The method that Jiro Ono spent two years developing is just to allow diners to eat their favorite ingredients all year round. This method of preserving salmon roe was learned by Ono Jiro from a tuna seller. This method can keep the organism in a state of almost stopping change

Cook until it is soft and can only be picked up with a spoon. Tenderness

One of Sukiyabashi Jiro's signature dishes is the conger eel from Nojima in Tokyo Bay, which is cut into pieces and stewed in a large pot with "hama juice". The eel is so soft that you need to carefully scoop it up with a rice spoon and arrange it on the baking sheet. The conger eel sushi is made at room temperature and melts in your mouth every time. One portion.

Specially made tamagoyaki, only available in Sukiyabashi Jiro

The method of adding surimi to eggs is an old Tokyo method, but the choice of surimi is different. Same.

Previous sushi restaurants used white-fleshed fish, but Sukiyabashi Jiro uses a lot of sand shrimp. The tamagoyaki, which is carefully fried for an hour, is moist and delicate, with a slightly sweet and soft texture.

However, the success of this kind of cuisine, where everything from the moisture content of the eggs to the amount of ingredients and seasonings can affect its success, often requires hundreds of failures before accumulating experience bit by bit and using the body to remember it. Achieve the craftsman spirit in learning.

It takes two days to prepare the ingredients. Although it is simple, you can see the strength of the sushi restaurant

In Japan, seaweed rolls used to refer to dried gourds.

In order not to make people feel too plain, a lot of effort must be put into preparing it into thin rolls and serving it.