Sushi Confidential: Flow state
Sushi Confidential
This is a bullshit answer but if you ask me what’s the hardest part about making sushi, I would have to say it’s getting to “the flow state.”
There is developing skill before it becomes muscle memory. You’ve become a machine that can cater to every detail with precise action. You slice fish well, you lay rice across nori perfectly, you form nigiri with the best touch creating a pocket of air. But before that, you have to develop skill.
I’m sure you’ve experienced the flow state in your life, however that manifests. Possibly a sport where you weren’t thinking, just flow. It’s not improvising because you know what you’re doing, but to give a solid oxymoron: doing exactly what fits perfectly as conditions are constantly changing.
In the moment, I find I produce the best sushi when I’m only thinking about the order and the plate. I have XYZ sushi on the ticket, all I want to remember is what goes on that plate and how I’m going to plate the sushi to best utilize space. Or if I can quote The Last Samurai… “Too many mind! No mind!” Also, while I’m here… fuck it… “I have-uh du-reem of a unified Japan.”
It reminds me of a Japanese business practice called 5S.
Seiri - Straighten up. Everything should be organized and ready to take when you need it.
Seiton - Store. When the ticket comes in, let’s just say you have 3 rolls and 8 piece nigiri. Lay out everything you need in it’s place, then go.
Seiko - Shine. Clean up when you’re finished.
Seiketsu - Sanitize. Literally clean your station, which can be tough when the orders keep coming in.
Shitsuke - Strive. Keep pushing baby. Be efficient, fast, and dedicate yourself to every detail.
Apply this to anything you do. It’s not a revolutionary concept really, but I wonder if most of us complete tasks in this way.
Ultimately, I’d say it’s all difficult because it’s all important, but it becomes easy in the flow state. That totally doesn’t make sense but I’m standing by it.
And at the end of the day, the actual hard part is having the knowledge of ingredient. It is in this, I am not even a novice. I humbly stand to the side, smile, nod, and learn just like anyone.
Best,
E
#ARTiculate