Because it was a place to book a restaurant, Ono Jiro washed his hands when he was satisfied with the customer. Because Johnson knew how to appreciate his skills, he came over and chatted.

Everyone stood up and bowed slightly to express their respect for the 80-year-old man, especially Huimei, whose little face was flushed and she was very excited.

It’s a rare opportunity. Johnson asked Ono a question: The secret of the taste of the instant collapse of rice grains in the mouth?

Ono smiled and explained: "There are five parts of real sushi: relics, seeds, tears, purples, and gari. Only by striving for excellence can sushi be worth more than 20,000 yuan. No matter which part is slightly inferior, the price will vary greatly."

"Relics are a synonym for vinegar rice. You should use kombu juice to make the steamed rice taste cherry. When the temperature drops to 70%, mix in transparent rice vinegar, sugar, and salt, and stir quickly."

"The vinegar rice I made should be just similar to the body temperature of the human body, so that it can be matched with seafood to give the best taste. At the same time, good vinegar rice should not be too hard. It should smell light and sour, taste light and sweet, but it must be kept pure white."

Johnson nodded. It may be because he has been paid attention to the media for a long time. Ono has become accustomed to sharing, not to mention that this is an instinct that has been tempered for decades and cannot be learned even if others want to.

"Growing is all ingredients except pickled cucumbers, mainly fish. The reason why sushi in some restaurants is cheap is because it cannot guarantee the freshness of the guests. The ingredients of high-end sushi are caught from the sea that morning and are cut from the fish three hours before serving."

"This is not something that most sushi restaurants can do. The reason why my sushi is expensive is that the daily supply of ingredients is selected by myself or my eldest son in person at the resident market."

Ono couldn't help but show his pride and firmness. Decades of persistence domineering have indeed the capital of domineering. The elderly people arrived at the market before 5 o'clock in the morning regardless of spring, summer, autumn and winter, wind and rain, and personally selected the best ingredients to surprise the guests.

"Tears are wasabi. Grind the roots slowly and serve them. Some are even placed directly on fish fillets, wrapped and rolled up, dipped in fish meat, so that you can eat the original flavor of wasabi."

"A sushi restaurant that pays attention to quality will mix light soy sauce with thick soy sauce to a certain extent before presenting it to the guests. A better sushi restaurant will add kombo sauce to the soy sauce, or even dried bonito, and then filter it after boiling to make mature soy sauce."

"Top sushi restaurants must have a unique recipe, and the sauce flavor, salinity, freshness, and coloring power will begin to adjust the sauce flavor, salinity, freshness, and coloring power during the brewing process. A variety of flavors are prepared according to the taste of each ingredient and even the taste of different seasons."

When eating sushi, guests can tell whether it is a rookie by using soy sauce at a glance: when pouring soy sauce, you only need to pour a little into a dish, dip it in a corner of the fish, and never dip the rice grains. In Ono Sushi Restaurant, all the sauces are directly applied to the sushi, and there is no need to dip the sauce at all.

"The function of pickled ginger is to reset your taste buds every time you change the ingredients or change the way you eat, such as dipping salt, soy sauce, burning aburi, and sprinkling lemon juice to prevent the last taste from being savored and affecting the next taste."

"According to the ancient standards, every sushi you eat, you must eat pickled ginger. You must not eat sushi together. Instead, you must eat completely complete sushi and eat a little pickled ginger. However, the top experts must break through this limitation and use freshness to break the chaos of taste buds to reach a clear level."

Johnson Seng-Cheng was solemnly respectful, looking at the busy apprentices in the kitchen, meticulously cleaning every corner, and did not dare to be careless and slackened.

The documentary once introduced that there is a saying in the sushi world that there is a three-year theory of relics. It takes at least three years to master just by steaming a pot of rice.

And here in Ono, let alone steaming rice, it is the simplest way to twist a towel. All apprentices must practice for a full year!

All ingredients are ready, and the last grip is the key to all success. Use your fingertips to dip your hands with vinegar to keep your hands moist. Take out the sushi rice with one hand and squeeze it into a trapezoidal shape with the other hand.

Then use the hand of pinching rice to extract the rice and grind the wasabi to apply it to the center of the theme, then put the sushi rice on the theme, and then after about 20 processes, you will pinch a beautiful, smooth sushi with curves.

The reason why this is called the god of sushi is that the sushi rice ono Jiro has a cracking feeling that will suddenly spread in his mouth. Although the outer rice grains are pinched very tightly, the inside is filled with air, so that it will not loosen when picked up, but the entrance collapses in his mouth instantly...

The reason why we have to face-to-face with the guests, even with a serious look on our faces is that during each chef's menu, we have to change the rice at least three times to ensure consistency in temperature, hardness, humidity and consistency.

Within 10 seconds after sushi is finished, it is the golden entrance period. Most high-end sushi restaurants prohibit taking photos. On the one hand, most traditional sushi chefs are unwilling to face the camera. On the other hand, taking photos will inevitably delay the best time to eat. The residual heat disappears in your hands, which is a great disrespect to the owner!

Johnson recalled the whole process just now and said with a feeling: "Taste your sushi tastes like two peaks: from a slender white body to a tinted colored light object that needs special treatment, to a tuna naked body, mid-abdomen to a large belly, to complete the first peak."

"Next, we will attack the taste buds with seasonal varieties to welcome the second peak, and finally use the warship rolls and holes with charcoal-grilled seaweed, and the Tamako-burn finish."

Ono was stunned and smiled slowly, saying relieved: "Often the fishy smell of light substances is strong, so you need to use vinegar or salt to remove the fishy smell. Whether you can handle the silver fish well is an important indicator to test the skills of a sushi restaurant..."

"I will apply a piece of salt on the needle fish, and then a piece of water to peel off the skin after holding it into sushi. Spring is the best time to use it, and it contains the taste of spring..."

"I always think that the midbone under the dorsal fin of the tuna is the best midbone. Each fish can only get 1-2 blocks for use as a regular customer..."

"Big belly fat is the most, but the tendons are hard, so they need to be matured in the ice, and the timing is extremely important..."

"I chose the abalone from Fangzhu Peninsula. Instead of boiling it, I steamed it in wine for three and a half hours to taste it, and finally brushed it with light wine and soy sauce..."

"A few years ago, I accidentally tried to use shrimps that cooled to the human body temperature to hold sushi, which was surprisingly amazing, and since then it has become a big sign here..."

For Ono, it is the happiest thing for guests to appreciate the true meaning of their skills. Finally, they personally sent Johnson out to show their respect.

What shocks you the most is not the food, but the craftsman spirit of the elderly who persevere and never forget their original intentions.

According to Huimei, in Japanese, those who have superb skills are called professionals. Although they look simple in literally, they represent excellence, perseverance and protection of traditions. Professionals are a respectable title in island countries.
Chapter completed!