Jiro Ono, born in 1925, is the world's oldest Michelin-starred sushi chef, one of the masters and one of the employees. Japan regards him as a national treasure. At the age of 88, he is still obsessed with his sushi trip-this is Jiro Ono, the protagonist of the documentary "The God of Sushi".
Jiro Ono once said, "You must love your job, you must love your job. Even at my age, my work is not perfect. I will continue to climb and try to climb to the top, but no one knows where the top is. " This spirit of professionalism, strictness and pursuit of Excellence has made a generation of masters.
There are only two three-star sushi restaurants in Japan. This is one of them. There is no formal menu in the store, only the chef's customized dishes (Omakase. I don't sell other dishes, only sushi. The price depends on the ingredients selected on the day, starting at 30 thousand yen per person. And such a small shop "Jiro Jiro" won the highest crown of Michelin three-star restaurant for two consecutive years; You need to reserve a seat one month in advance. A meal 15 minutes, the per capita consumption starts at 30,000 yen. Jiro Ono buys fish from the best fishmonger, shrimp from the best shrimp vendor and rice from the best rice vendor. From the temperature of vinegar rice, to the time of marinating fish, to the strength of massaging octopus, Jiro Ono still personally supervised. He will carefully arrange seats according to the gender and dining habits of customers, and always pay attention to the dining situation of guests to make adjustments. Jiro Ono, 20 13 Jiro Ono is 88 years old. Rigidity, self-discipline, accuracy and pursuit of the ultimate are his attitude towards work. He always asked himself and his disciples to observe the guests' meals and fine-tune the sushi to ensure that the guests enjoyed the delicious food. Even in order to protect the hands of sushi creation, he always wears gloves when he is not working and never slackens when he sleeps. There are countless sushi chefs in Taiwan Province Province who worship him. They watched the master's movie and said with emotion, "It aroused my sincere heart when I first joined the chef's work, and I also felt that Master Xiaoye would devote his life to the pursuit of more delicious sushi, which was well worth watching again."
He is second in sushi, and no one dares to be first. The so-called first, mostly refers to Jiro Ono's position in the Jianghu. This 80-year-old veteran wears white gloves to protect his hands when he sleeps, which shows how expensive it is. As the saying goes, sushi tastes three points and gestures seven points. The gesture here refers to the sushi chef's skilled skills in holding sushi. Jiro Ono's technique of holding sushi is very neat, which is unique in the world. The camera has been wandering in the close-up of the production process of delicious sushi, and you can also see the sauce slipping slowly. Unfortunately, customers who usually go to the store can only eat the tricks of Xiao Yezi. Despite the supervision of the elderly, the taste is still different. Bright red tuna is put on vinegar rice, and Jiro Ono presents sushi to customers with a rigorous attitude. He observes customers very carefully and adjusts the size of sushi according to gender. He will carefully remember the seating of the guests, remember the left-handed habits of the guests, and adjust the preference of sushi placement. He only makes sushi from beginning to end, without adding drinks, so that customers can fully appreciate the beauty of sushi. In the process of production, he is particularly calm and serious, and there is a sense of solemnity in his gestures. Although the per capita consumption reached 400 dollars, all the diners interviewed expressed indescribable affection. This less than an hour and a half documentary records Jiro Ono's attitude towards his career from an unpretentious perspective. The characteristics of great chefs are similar: serious attitude, dedication to improving skills, stubbornness and enthusiasm at last. They are all perfectionists. Jiro Ono stressed that he is a real professional-he will find the best ingredients and deal with them in his own way. Don't care about money and cost, just do your best. Xiaoye said that repeating one thing makes it better, but it will never end. "No one knows where the real peak is."
When preparing daily sushi materials, Jiro Ono will personally go to the fish market to choose, and all the details should be personally asked. It was not until he had a heart attack at the age of 70 that he finally stopped shopping in person and acquiesced in choosing fish market materials for his eldest son. The supplier and his sushi restaurant have cooperated for a long time and established an absolute trust relationship. Professional tuna suppliers only supply tuna, and shrimp suppliers only sell shrimp. Everyone is an expert in their respective fields. Hongdao, who sells rice, said that these ingredients provide a kind of trust. "Some rice is only provided to Jiro's shop because only he can cook." The shrimp vendor said that sometimes there are only 3 kilograms of wild shrimp in the whole market, and all of them will be supplied to Jiro's shop: "Good things are limited and will only be left to the best people."
The difference in food is not other fancy gimmicks, but perhaps simple details are better. According to the senior apprentice of Erlang Store, the rice in sushi is considered to be cold, but it should actually meet the human body temperature, and the rice needs to be cooked under very heavy pressure to be delicious. "Every ingredient has the most delicious ideal moment, so we should grasp it just right." Apprentices are very hard, and it takes at least decades from entering the industry to starting a career. "Shrimp and octopus take longer to process-octopus needs manual massage to make the meat more delicate and delicious, not like rubber." Jiro Sushi's shop is very small, only enough for 7 or 8 people to eat, and the cooking is just simple sushi with various flavors. Master Xiaoye repeats simple but basic actions behind the counter, kneading rice balls, attaching fish and kneading them back and forth repeatedly. Strength is difficult to describe in words, and it must be repeated to reach the standard. Like skilled magic skills, making sushi seems very easy.
In fact, such a skilled technology requires years of basic skills and repetition. Anyway, practice can make this technique a habit like nature. The way to become a professional is to repeat the same work every day and do one thing to the extreme, then you can succeed. As Master Xiaoye said, once you decide on a career, you must devote yourself to your work, love your work, never complain, and spend your whole life honing your skills. This is the secret of success.
Jiro sushi not only takes things seriously, but also pursues and insists on ingredients. In the fish market in the early morning, the employees who feed the food screen the ingredients they want to buy one by one. These professional fishermen will deliberately leave high-quality ingredients because it is Jiro sushi.
These top ingredients combined with serious and skillful craftsmanship make Jiro sushi worth waiting for.
And treat the guests from the details. After each sushi is cooked, it is put in a convenient position with chopsticks for guests to take. Wasabi and soy sauce are not much, so simply eating them is also a kind of enjoyment. If the guest is left-handed, Jiro will consider the location of sushi for the convenience of left-handed guests. Perhaps it is this pursuit of detail that is also the ultimate achievement of this sushi god! In all the times that emphasize efficiency, reduce costs and maximize benefits, both attitude and people's hearts are particularly extravagant. While the ancient manufacturing technology has been lost, it has also brought some irreversible losses to the food culture.
Jiro Ono's eldest son, Yoshikazu Ono, is 50 years old and has not taken over. In Japan, the tradition is that the eldest son inherits his father's business and can only be a cook alone, so the younger brother goes out alone. The second son Xiaoyelong opened a branch in Roppongi to reduce the price of sushi; Xiaoyelong said with a smile: "Diners who are under pressure from their father will come here more easily."
Due to family changes, Jiro Ono left his family at the age of 9 and began to stand on his own feet. In order to survive, he became an apprentice. The second son opened a shop independently, and his father said that Roppongi has been home since then, and you have to have your own skills to make a living. "I know he's doing well and I won't let him go until he's ready-but there's no turning back. I have to find a way myself. " Jiro Ono, who has experienced changes in the world, said, "Parents often tell their children to go out and rush, or they will come back if they can't-so that their children will accomplish nothing." Jiro laughed at himself. In the family, he looks more like a stranger and is not close to his children. After the child graduated from high school, he persuaded his son not to go to college to help in the shop. The eldest son was not interested in sushi at first, and it took him a long time to learn to accept his father's outstanding skill, which made him feel stressed.
Apprentices' experiences are difficult and long, and all apprentices have to start with ironed handmade towels. Gradually start processing and preparing ingredients, and you are not allowed to fry eggs until 10 years later. This kind of ascetic eating spirit is far beyond the reach of human beings. "I practice frying eggs four times a day at most, and I made 200 failures after three or four months." It was not until Jiro finally nodded by default that the apprentice burst into tears with excitement. "I am finally called a real professional, which is the final result of my efforts."
Jiro Ono said that he never got tired of this job and devoted himself to it all his life. "Although I am 85 years old, I still don't want to retire." However, the pursuit of quality needs to be inherited by future generations. Although both children have inherited this line and improved their craftsmanship, it is very difficult to inherit Michelin's mantle. Even if sushi is refined, both the ecological status of ingredients and diners who can appreciate the beauty of sushi are rapidly declining with the development of the times. It is difficult to decide whether to compromise with the status quo or make great efforts to protect the soul of food, which is a contradiction. And this is not just an embarrassing situation for food. "Sushi God" is a movie about Jiro Ono. The director DavidGelb is not Japanese, but a native of new york! He loved sushi since he was a child and was moved by Jiro Ono's professionalism. He simply took his camera to Japan to shoot, and the documentary "Sushi God" was successfully selected into the "Food Movie" unit of Berlin Film Festival! DavidGelb, a native of new york, likes sushi since he was a child. He captured every detail of sushi making in Jiro Ono, and presented exquisitely the delicacy of Japanese food culture with a symphony of slow-motion images. He recorded the legendary story of Jiro Ono, and let us see the uncompromising beliefs and attitudes of sushi chefs behind perfection through the lens. Jizukiya Jiro, Jizukiya's sushi restaurant, is well known, and every step has been carefully calculated from the moment of ingredients, production and entrance. This small store, hidden in the basement of Tokyo office building, has won the highest evaluation of three stars in the Michelin guide of the gourmet Bible for two consecutive years. Known as a food worth waiting in line for a lifetime.
Naked taste | 32 The ultimate taste of Jiro Ono, the god of sushi
Naked taste may be an indispensable taste in life. Happiness lies not in what you have, but in the stories, fragments and memories you pursue and appreciate.
Naked food said: In fact, many people have written about this subject, but after seeing Yukio Hatoyama's products, I still can't help but want to share them with you. Therefore, I focused on sushi.
There are many legends in the food industry, and the skills and success of many chefs are like Hollywood inspirational movies.
However, often after reading his legendary story, the best part may be over. Their craft, if not careful, will turn into a tragic film with high expectations.
On April 20 14, when US President Barack Obama visited Japan, he went to Jiro Kikuya in Ginza for dinner and tasted sushi from Jiro Ono.
Sushi, originally sold as a snack by vendors in the Edo era, has now gained a place in the world.
The praise of Jiro sushi is the ultimate embodiment of the details: the air in the rice, slightly sour taste, the same temperature as the skin, and each piece of fish has impeccable cutting, oil and aroma.
Jiro Ono and his sushi are another story.
The king of white meat fish in summer is rich in flavor and delicate in taste.
Speaking of the king of white-fleshed fish in spring and summer, it belongs to the real sole, which is most suitable for the climate when the weather gets warmer. The real flounder tastes elastic, refreshing and delicate, not worse than the flounder in season. Because the activity of fish is very high, the night after killing is still too fresh, and it must be used after noon the next day (this is a process of acid discharge.
The king of white meat fish in winter, the charming fish body has rich thickness and transparency.
Flatfish is the first choice for white-fleshed fish in winter, which is elastic, slightly sweet and fragrant. In the frost season, flounder is rich in fat and getting fatter.
When the pure white fish turns light amber, it means that fat has covered the whole body. When the fish is killed in the morning and put into the night, the fish still keeps a certain freshness. But the flounder that is too fresh will be too elastic when imported, but it is not delicious. Then it will be cut into a thinner piece.
However, the flounder that has been placed for a long time and has been in a stable state (cooked) can be cut thicker to maximize its umami taste. The key to determine the taste is to master the state of the fish.
PS: Flounder, flounder and flounder are three different kinds of fish.
The taste and elegant flavor of a mouthful of vinegar rice
At the end of July, young squid began to be listed in Japan. Cuttlefish grow very fast, and sushi restaurants can clearly see the difference every time they purchase. The cuttlefish in season only needs a little bite, and it will melt in the mouth like vinegar rice, with an elegant taste.
The color of mustard will look very beautiful through the shiny cuttlefish slices.
This is the juvenile stage of squid.
Because of its small size, you can make a consistent "pill grip" with a whole handle, or you can divide one handle into two handles, which is called "cutting grip". After peeling off the soft thin skin on the surface, the crystal clear pulp will be exposed, which is very delicate.
On top of sushi rice, mustard can be seen vaguely below, which looks great. Although it lacks the unique chewiness and taste depth of cuttlefish, it will melt and taste sweet.
Because squid grows very fast, the season of new squid always makes people look forward to autumn water.
It is recognized as the most delicious advanced food in this category _
Short-lived ingredients in summer, one of the top fish ingredients in sushi. The taste after peeling is very similar to that of white meat fish, which is light and elegant. The color of wild white fish is reddish and transparent, and some people even think that its fat ratio is very beautiful and exquisite, surpassing snapper and flounder.
In recent years, it is a cultivated variety. Although the fat is thick, the taste is slightly insufficient.
People who are used to eating farmed white _, eating wild white _ may feel that the taste is not enough, but this is the really delicious white _.
In order to maintain its delicate sweetness and fragrance, raw fish should be used instead of salted fish.
As summer goes on, the ingredients of fish will become more and more delicious. Odahara bamboo pod fish caught in Sagami Bay is naturally elegant but not greasy, which is extremely delicious. Although rich in fat, it is refreshing and not greasy at all. Odahara's bamboo pod fish is called the top bamboo pod fish because of its scarce production.
In the past, bamboo pod fish were mostly dyed with vinegar. Jiro Jiro Ono used raw fish directly if he could get fresh fish at Juhuaqiao. Because the water-containing ginger is sandwiched in the middle, raw fish and vinegar rice will easily slide down, so it is not easy to hold, which can better reflect the craftsman's skills.
Sagami Bay opposite Odahara is the starting point of Sagami Trench. There will be bamboo pod fish and local fish festivals in summer.
Divided into spring and early winter, its charm lies in its refreshing, light and delicate flavor.
In Japan, the same fish is named after its different growth stages, and Qing _ is actually a relatively young fish. Green _ and white _ are farmed artificially, and wild green _ will make people who are used to farmed green feel "tasteless". However, the meat quality of green _ is very close to that of white-fleshed fish, the fat content is just right, and there is no foul smell. Refreshing and delicious, it is an elegant fish food.
Jiro's debut is only available in spring and early winter.
Now cook it and shell it. It is most delicious when the temperature drops to near human body temperature.
In order to let the guests taste the original flavor and sweetness of prawns, Jiro Ono will choose wild prawns of about 20 cm. Because it is bigger than a bite, the sushi that has been held all the time will be cut into two parts when serving. After continuous exploration, Jiro Ono finally found that fresh prawns with a temperature close to human body temperature are the most delicious.
From then on, Jiro will cook this dish on the spot on the first night. The surface of sushi shrimp meat must be cooled, and the body temperature must be kept inside.
It can be said that the bright red and beautiful prawns are the signature of this shop. (naked food note: it has always been a common unit of sushi.
Freshness is everything. Although it is an ordinary fish with great efforts, its plump charm makes people fondle it.
Sardines rot quickly and are difficult to keep fresh. It takes a lot of effort to set a high price, which is often not cost-effective. But the top sardines rich in oil will almost melt after eating, which is really beautiful. The internal organs of sardines should be taken out quickly in the morning, washed carefully with salt water, cooled and then stored in a low temperature and high humidity environment.
After ordering, guests will handle it by hand, and then put ginger slices under it to make sushi. (Naked food note: The ultimate sushi chef has adopted a variety of segmentation methods for different fish, and the "hand-opening method" is one of them.
The mellow flavor and taste you want to enjoy.
The translucent fish with silver light shining on the water needle is very attractive. The production season is in spring and autumn, and the water needle reminder in autumn is smaller than that in spring, but the taste is not much different. Generally, it will be pickled with vinegar first. If you encounter a fresh water needle, there is no need to use vinegar to eliminate its fresh but strong fishy smell.
The water needle itself is beautiful, but it is dark and dirty near the abdominal ribs. Be sure to wash it carefully with salt water, and then peel off the fish skin when holding it. The charm of salt-free water needle lies in the refreshing taste that spreads in the mouth when chewing. (naked food note: water needle fish is rare, and it will be delicious if it is barbecued.
The specialty color of Edo sushi can only show its unique taste if it is pickled with salt and vinegar.
Shark's fin can be said to be the Yokozuna of sushi (the highest qualification of sumo), and it is the most important fish ingredient to pay attention to. Adjust the amount of salt and vinegar according to the size and fat ratio.
Therefore, it is impossible to achieve the ideal effect if we just think that "the small fin and the new child are marinated for a few minutes, then washed with vinegar and soaked in vinegar for a few minutes". (Note on naked food: in China, it is called archaeophthyoid; in Japan, adult fish is called _ fish; young fish is called Shinko; and those about 15cm long are called flippers.
Shinko, a young fish with a small fin, is a food that sushi lovers always look forward to. Shinko is listed in Japan in July every year, and its size is only 5 ~ 6 cm. It takes four new hands to hold it, which is called "four hands". Then it will get bigger and bigger as time goes on, and gradually become "three handfuls" and then grow into "two handfuls" when it grows to 10cm. Small tail letter son is very difficult to handle, so we can only cut the fish open with the tip of a knife. Each tail is different in size and shape.
Use carefully selected cold mackerel, master the fat ratio and then marinate with vinegar.
Sushi made from pickled cold mackerel produced in cold season is really delicious. Choose mackerel with moderate oil, cut the fish into upper body, bones and lower body with three knives, determine the size and fat content of the fish, wrap it with salt until the weight of the fish is almost invisible, and then let it stand for three hours. Then stain with vinegar, and observe the fish size and oil again.
Leave the mackerel soaked in vinegar for 5 ~ 7 days as appropriate (use after cooking. In order to bring the unique delicacy of oily fish, it is best to put it in the above time to make it mature. (Note on naked food: commonly known as mackerel, it refers to white-bellied mackerel.
The fragrance and luster of smoked straw have long been beautiful red fish.
In Japan, this kind of fish can be divided into early spring bonito and autumn swimming bonito, which are the most popular fish ingredients in these two seasons. The state of bonito is difficult to grasp, and it is impossible to know without looking. If other fish are fat and soft, it means that most of them are rich in oil, but bonito can't be judged by this. Even bonito growing in the same fish group can be divided into utilizable and non-utilizable. (naked food note: bonito is also called chai fish. Dried bonito meat, called bonito Festival, is an indispensable raw material in Japanese stock.
Also called tuna or tuna in China. In Japan, there is a saying that the ability of sushi restaurants can be determined by trying tuna, which shows the special significance of tuna to sushi restaurants. Snow-white vinegar rice and bright red fish set each other off, no wonder it is called sushi.
Tuna can be divided into diaphragmatic meat, naked meat and belly meat according to different parts, and each part has different taste and taste.
The combination of red meat and oil flower, the wonderful balance of umami and sour taste.
The upper abdomen below the dorsal fin is the middle and rear part of tuna, and the ratio of red meat to oil flower is excellent, which is the most popular part.
The meat is moist, tender and very popular.
The part on the back of tuna is the part with the least fat content. Once ignored by diners, they often stay. Today, with the increasing number of slimming people, the number of naked customers is gradually increasing. The unique non-greasy blood smell and sour taste of nudity have an indescribable charm, and the moist meat quality and delicate texture may also be the reasons for its popularity.
Naked goes well with soy sauce, so this is the part for tuna.
The taste that melts on the tip of the tongue and the ultimate luxury of food.
Belly meat is also called "camel" in China, and its oil flowers are distributed like top-grade cold salad. Its parts can be divided into "snake belly" with fat and tendons in the lower abdomen and "first frost" with fine distribution of oil flowers in the form of frost. There are two kinds of supporters because of different personal preferences. Like top beef, it is necessary to confirm the cooked state to judge the best eating time.
When tuna is cut into large pieces for later use, the width of the upper abdomen is sometimes too wide. At this time, the part with red meat will be left as the diaphragm, and the fatty side strips will be cut off. The truncated part is a square column, named after it looks like a pencil. Cut into two pieces according to the size of sushi. Although this dish is not often eaten because of a small amount, it tastes great. After eating, it will leave an elegant and sweet oil fragrance in the mouth, so it is called "the king of diaphragm".
Although "pickled tuna" made by pickling naked tuna with sushi soy sauce is a well-known sushi ingredient, it is not included in the hidden menu of Jiro's first night, because pickled tuna was originally used to add flavor to tuna that began to change color. Since you can eat fresh tuna, it is naturally more delicious to eat it raw.
However, if you make more appointments, you can enter the nude suitable for making pickled tuna, or you can provide Jiro Hatoyama. Because the curing time is pushed back according to the appointment time, diners need to be seated on time to enjoy the best taste. (Naked food note: Top sushi restaurants generally use tuna as the only tuna food.
Bring out the delicate flavor of shrimp with vinegar stains.
In China, this kind of shrimp is also called fake shrimp. The shrimp produced by Xiaochai in Kanagawa Prefecture, Japan is the best.
Extra-large shrimps that hold eggs during spawning will only exert their umami flavor and soften their taste after seasoning. Shrimp is soaked in a light sauce mixed with soy sauce, white disaccharide and spices to make them delicious. Shrimp with pickled peppers contains water, which is not easy to grasp, but it makes this common ingredient see the real chapter. (Naked food Note: Taste _ originated in Muromachi era, and it is a fine compound seasoning.
Soft taste and delicate aroma can be tasted by steaming wine.
In the past, sushi restaurants in Tokyo would brush a layer of sauce on cooked abalone, which was rich in flavor. If you want to keep the original flavor of abalone, use the "wine steaming" method in "Cut and Cook". Patiently cook with wine and water for 3-4 hours to soften abalone and bring out its real taste. Wait until it turns amber, then turn off the fire and let it sit still, and then cool it to human body temperature. In order to set off the exquisite seafood unique to abalone, sushi soy sauce will be brushed. (Naked food note: Japanese high-end cuisine is mainly Shi Huai, Qiezhu, and Koko cuisine, which are all different.
Only in winter, add some coarse sea salt, eat it at human body temperature, and enjoy its delicate taste and aroma.
In order to keep the octopus produced in Tokyo from losing its taste and fragrance, Jiro Ono has developed a special treatment method.
The point is to knead the octopus well. Now put the octopus for about half a day until its freshness decreases, otherwise the meat quality of fresh octopus will shrink sharply due to kneading, resulting in a cavity with cartilage in the middle, which will affect the finished product. After posing, continue rubbing, which usually takes about 1 hour, depending on the living condition and size of octopus. Try to keep your body temperature and season with coarse salt.
Ingredients with tender meat and not excessive heat.
Meretrix meretrix, which can be eaten in Japan from autumn to spawning period, is also used by many sushi restaurants to make soup.
Tokyo Bay was once rich in clams, a traditional sushi ingredient.
Shellfish cooked for too long will lead to fleshy dry wood, so it should be scalded quickly, then let stand, and add white disaccharide, soy sauce and salty "marinade" to make it tasty.
In Japan, this practice, like the cooking method of shrimp, is called "dipping taste". The fragrance of Meretrix meretrix combined with the sweetness of the sauce brewed a wonderful "Edo front" taste.
(naked food note: white disaccharide is a kind of refined high-purity sugar, as transparent as rock sugar and with large crystals. It is often used in the production of high-grade and fruit in Japan.
Black luster is full and bright, and the freshness of appearance is the best.
In Japan, this kind of shellfish is often boiled in water and then sold in wooden boxes.
Fresh Japanese bird-tailed clams are still shiny black even after cooking, which is naturally very different from wooden box products on the market. Sushi shops will choose fresh wooden cases when they purchase goods. Because they are only slightly cooked in boiling water and remain immature, the meat will be soft, tender and sweet. In the past, the Japanese bird-tailed clam produced in Edo Bay was big and thick, but it was still soft and sweet. Now it is almost invisible.
Beautiful, sweet and tender, the queen of shellfish.
Chibei, which is made into sushi, is graceful and enchanting in shape, delicious in taste and tender in meat, quite like a queen.
Shelled shellfish will be eaten directly after shelling in order to give full play to their original flavor. If washed with vinegar, it will destroy the rare smell of seawater. Hong Bei's skirts are delicious, too. The scientific name of the skirt is the mantle, which is the part where calcium carbonate is secreted to form the shell. (Naked food note: Komichuan, Chiba Prefecture, Japan produces the best scallops, so the previous "Edo Sushi" was also called Komichuan.
Very popular with shellfish lovers, but the small quantity and high price make sushi restaurants very nervous.
In Japan, mussels are regarded as the Yokozuna of shellfish, which is widely welcomed by lovers.
The meat is delicious, fresh and sweet, and because of the heavy taste of seawater, it is considered by some people to be incompatible with vinegar rice. When a fresh mussel is cut with a knife, the meat will turn up and it is difficult to catch. It is listed as a high-grade food together with tuna belly and sea urchin.
Will pile up into a mountain of ingredients with a thick top.
"Sea urchin battleship" is one of the signs of Jiro Kikubashi.
In order to balance the weight, sea urchins will be used more, and you can enjoy the slow and mellow taste and seaweed aroma at the entrance. Although sea urchins are generally good in summer, they are better produced in winter in Tokyo. This is because the commonly used species-purple sea urchin is very heat-resistant and will melt at once.
The shellfish column has the sweet smell of elastic teeth.
China Kyle Clam is mainly produced in Liaoning, Shandong and other places in China, with rich flavor, but its scallops are elegant, beautiful and round, which is very suitable for making "warship sushi". It is said that before Edo, shellfish were pinched together alone and eaten with seaweed, and the taste and taste were right.
The first night Jiro's exclusive freezing and thawing technology creates bright red pearls.
Broadly speaking, salmon is salmon (salmon, trout (trout and salmon (Char) Generally speaking, salmon is also called salmon.
Only September ~ 10 is the spawning season of salmon every year, and Jiro Ono will purchase large quantities of salmon at this time and wash them carefully. After pickling with soy sauce, wine, etc. , put it in the freezer at -60 degrees, and after a period of time, put it in the refrigerator to freeze and thaw, so as to keep the freshness of salmon eggs in a fresh state.
It took Jiro Ono two years to develop this method, so that diners can eat their favorite ingredients all year round. (Naked food note: This method of preserving salmon roe was learned by Jiro Ono from a tuna vendor, which can make organisms almost stop changing.
Cook until soft, be sure to scoop it up with a spoon.
One of Jiro's specialties is Kikuwabashi. Choose the star eel produced in Nojima Bay, Tokyo, cut it, put it in a cauldron, and stew it with marinade. Cooked eels are very soft and need to be carefully scooped up with a rice spoon and placed on a baking tray. Starfish sushi cooked at room temperature is like being wrapped in vinegar rice, which melts in the mouth. I can't help ordering another one every time I'm full.
Specially built in Yu Zi, only in the number of Kiyoshi Jiro.
Adding minced fish to eggs is an ancient Tokyo method, but the choice of minced fish is completely different.
In the past, sushi restaurants used white meat fish, while Jiro Kikuya used a lot of sand shrimp. Jade seeds take an hour to fry carefully, moist and delicate, and can be slightly sweet and soft.
And this kind of successful cooking, from the water content of eggs to the amount of ingredients and seasonings, often fails hundreds of times, in order to achieve the craftsman spirit in the study of accumulating experience bit by bit and remembering it with the body.
It takes two days to prepare the materials. Although simple, we can see the strength of sushi restaurants.
In Japan, seaweed roll used to refer to dried gourd, which is a kind of dried gourd.
In order not to make people feel too simple, you must make great efforts to prepare it in thin rolls for serving.