? In the days when I was bored at home, the main content was eating and drinking, cooking in a different way, and when I was at my wit's end, my husband simply said that I didn't want to cook.
? Yesterday morning, I finished reporting data and preparing classes, and now I can watch TV easily in the afternoon. I found some documentaries about food and watched them on the sofa with my daughter until it was time to finish cooking. The longest one of these films touched me deeply. An old film released in 213 took me into the depths of a world. This is the God of Sushi.
? The God of Sushi is a documentary film directed by David Jaber of the United States and starring Jiro Ono and Yoshikazu Ono. The film tells the story that Jiro Ono, as the oldest Samsung chef in the world, has a very high position in Japan. The sushi restaurant he runs is called "Jiro Jiro", which is hidden in the basement of an office building in bustling Tokyo, with a narrow space and simple layout, which is quite ingenious. This is a small shop with a humble appearance, but it is praised as a store worth waiting for all your life. ?
watching the documentary can not help but make people yearn for good food, and then pay deep respect to the sushi maker. What kind of life experience did the founder of this small shop have, and what supported him to achieve the ultimate in this craft?
? Jiro Ono, born in 1925, is the oldest Michelin-starred chef in the world. He only did one thing in his life, but he pushed the craft of pinching sushi to the extreme. His sushi restaurant has only 1 seats, and he has to go out to find another toilet, but he was awarded the honor of Michelin's three stars. He had to make an appointment several months in advance to become a representative of Japanese sushi culture. "It's worthwhile to visit Japan just to eat this sushi." Even the President of the United States is his guest. He is Japan's "national treasure" and is regarded as the "sushi first person" in today's food industry.
After World War II, he started to make sushi, but others didn't like it. He thought that sushi, a food, had developed very well, and there was nothing to break through and innovate. However, in the face of changes in ingredients, he made innovations and made a unique sushi. "We should always look ahead, surpass ourselves, always strive for perfection, and strive to improve our skills. This is what he taught me." He persuaded his two sons to give up college and make sushi with him. He seldom rests all his life, and occasionally going out makes him uncomfortable, and the feeling at work makes him feel at ease. He left home for work at five o'clock in the morning and went home late at night, so that his son thought he was a stranger. He devoted most of his life to his work and enjoyed it.
? He pays attention to every detail, even considering where the customer sits and when to start cooking. The sushi of a lady is smaller than that of a man, so that the customer can finish it at the same time. If you are left-handed, he has adjusted the position of the plate in advance. In the documentary "The God of Sushi", Jiro Ono is 7 years old, but still insists on going to the vegetable market by bike every day. In order to make octopus taste soft, unlike other restaurants, it is necessary to massage them for at least 4 minutes; When cooking a pot of rice, there is a special fan to cool it down, because the temperature of rice is just right when it is close to the temperature of human body. Jiro Ono dipped his hands in cold water all the year round, and always wore gloves when he was not working, in order to maintain the taste of sushi to the greatest extent. Only by keeping your hands below the temperature of sushi can you keep the elasticity of rice and the freshness of ingredients. Jiro Ono said: "I have been repeating the same thing for improvement, always looking forward to making progress. I continue to make progress and strive to reach the peak, but no one knows where the peak is. I still don't think I'm perfect, love my job and devote myself to it all my life. " One thing, repeated year after year, will always achieve proficiency, just like selling oil Weng, which can be achieved by each of us after persistent efforts. If you want to reach a new level, you need talent and unique inspiration. Just like Jiro Ono's most admired French chef, his sensitive taste is unmatched, which makes him extremely envious and yearning.
? Jiro Ono devoted his life to making sushi, taking this little thing to the extreme and constantly pursuing perfection. Isn't his spirit a craftsman spirit? I don't care where the peak is or what it is, just concentrate on the work I love, keep improving and achieve the ultimate perfection. This may be the highest consciousness as a craftsman, and it is also a rare clean stream in this impetuous society, where everyone pursues fame and profits and desires to become a useful person quickly.
? On the other hand, many young people around them just want to find more money and work less when looking for a job. When they are a little unhappy, they want to quit their jobs and often act spontaneously. I want to get honor, but I am not willing to pay hard sweat. What we lack is the professionalism like Jiro Ono's. Once we choose an industry, we should devote ourselves to study and make some achievements with love. In this process, we must have the determination to resist the temptation of the flashy world.
? Think about yourself again. I have been a teacher for more than 2 years. Do you have the same professionalism as a craftsman? On the road of teaching and educating people, I have too many shortcomings.
if you really want to do something, you will try your best to do it even if there are many obstacles. But if you don't really want to accomplish something, then even if the road ahead is smooth, you will try every reason to stop yourself from moving forward.
I hope we can all take study and work as our lifelong career, eliminate all interference and be the best ourselves!