Sushi - The Masters - Legendary Chefs and the Art of Sushi

Claire explores legendary sushi masters starting with Jiro Ono's pursuit of perfection at Sukiyabashi Jiro, including the traditional ten-year apprenticeship system where students spend years washing dishes before touching rice. Discover the tension between tradition and innovation through chefs like Masaharu Morimoto's theatrical fusion and Niki Nakayama breaking gender barriers. Learn what defines a sushi master beyond technique, including the intangibles of supplier relationships built over decades and reading diners' preferences. Understand the five AM tuna auction at Toyosu Market where relationships matter more than money. Most importantly, discover why rice is the soul of sushi at seventy percent of quality, with detailed guidance on varieties, washing ritual, seasoning ratios, and achieving body temperature of ninety-eight point six degrees Fahrenheit for serving.
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This content was created in partnership and with the help of Artificial Intelligence AI