Jiro's Technique
The various techniques used to prepare fish are sometimes called "work." But just how much work goes into a single bite of sushi?
This is just a small part of the job.
Add air and "nigiru" it
I once saw a TV program where they showed a cross-section of a piece of sushi.
The rice grains were packed tightly around the edges, but they were loosely packed in the middle.
I wasn't conscious of it, but I was squeezing it so that the inside was fluffy and the outside was tight.
Our customers say that our sushi just melts in their mouths.
I'm concentrating, so I don’t talk much while I'm making sushi. I want my customers to enjoy freshly made sushi, so I want to serve it in a timely manner. I would be happy if they thought, “I'm trying to serve the best sushi.”
"Identify" the deliciousness without overlooking it
Now that sushi is served all over the world, it’s becoming harder to find ingredients. I think it’s important to hone your eye to be able to discern the fish that you truly believe is to be the best, rather than making your selection based on the brand.
"Tighten" with an empirical sense of time
Gizzard shad is a fish that is very difficult to judge the saltiness and the amount of scallops to be reduced depending on its size, thickness, and fat content. When opening the fish, you need to instantly determine the quality of the flesh and judge the time. Shinko is even smaller and more delicate, so you need to judge it down to the second.
Hold your breath, concentrate, and "cut"
The quality of the cut will affect not only the appearance but also the texture. While considering the direction of the fish’s fibers, use the knife from the base to the tip, holding your breath and concentrating on cutting smoothly.
"Preparing" the sushi rice, which determines the flavor of the sushi
As the saying goes, "60% sushi rice, 40% topping," the quality of sushi is determined by the sushi rice. Counting backwards from your reservation time, we cook the rice 20 minutes before, mix it with vinegar, and adjust it to body temperature. The surface of the rice is smooth and fluffy, bringing out the flavor of the topping.