Sushi Confidential: Is it hard?

Sushi Confidential

I get this question a lot.

Of course it begs the question “in comparison to what?”

Then there is the clarification between the physical making of the sushi versus the process of preparing ingredient alongside the physical making of the sushi.

Not in America but in Japan, you get the blowfish wrong and you might kill somebody. So there’s that.

I’m no international culinary scholar but I would say there is a lot more that goes into sushi than other cuisine mostly just given the nature of the product.

There’s a certain level of responsibility that comes with dealing with raw fish, and blood, and guts. One of my teachers once told me that there’s just something different about stuff that comes out the sea.

I will say that it is the 95% of what goes into the preparation that matters. The actually construction of the sushi is wildly important and it is beautiful to have a master’s touch but it’s always the stuff you don’t see.

Ultimately I would say it’s no different than anything else in that, perfection is simply being excellent at all the tiny details.

Harder than cereal. Let’s just go with that.

Best,

E

#ARTiculate