There is a serious gender imbalance in Japanese cuisine. Sushi is the most representative dish in Japanese food culture, and it is widely welcomed by gourmets all over the world. However, have you noticed that the sushi chefs standing behind the bar are all men, and there are no women at all? Why are there no female sushi chefs? The second generation of famous Japanese sushi restaurants gave an amazing answer-because women have menstruation.

This sentence comes from Yoshikazu Ono, the eldest son of Jiro Ono, who is known as the God of Japanese Sushi. Xiao Ye's family-run Michelin-starred sushi restaurant "Jiji Wakayama Jiro" is well-known. When Obama visited Japan in 214, Shinzo Abe hosted a banquet here.

Yoshikazu Ono once said in an interview with American media Business Insider: "Women can't become sushi chefs because they have a physiological period. Professional masters must keep the taste stable, but women's taste buds will change with the physiological cycle. "

There are also several popular sayings in Japanese sushi circles. One is that the average body temperature of women is higher than that of men, which will affect the freshness of ingredients when handling sashimi. In addition, Japanese women can't help but apply a little powder or perfume on their faces, which will lead to health problems and doubts that their sense of smell will be disturbed.

As a descendant of the God of Sushi, the weight of Yoshikazu Ono's speech can be imagined. After this passage was reported by The Wall Street Journal, it quickly spread among major overseas media. Zagat, an old American food evaluation network, called these statements absurd, pointing out that the concept of gender equality in sushi industry lags far behind other cooking circles, and Washington post's report was also critical.

In fact, apart from the waiters who serve tea or calculate the bill, it is really rare to see female staff in sushi restaurants. They have to be outside Japan to have a chance to get ahead. Oona Tempest, who works in Tanoshi Sushi, a famous sushi restaurant in new york, is an example. She thinks that sushi professionals inherit the spirit of Japanese Bushido, which indirectly causes women to be excluded. Therefore, when she was a teacher, the teacher made it clear from the beginning that she would treat her as a boy, which made her grateful. She said that she could understand the importance of protecting traditions, but she also hoped that this issue could return to the level of cooking itself and art, rather than the dispute between the sexes.

Sushi Yasuda, another famous store in new york, also employs female chefs. Nakaba Yamazaki, like Tempest, thinks that letting men take the lead is to maintain and highlight the traditional cooking culture, but she also says that as long as she has full knowledge and skills and the spirit of entertaining guests, she can be called a professional sushi chef, so she doesn't think gender difference is a problem that needs to be discussed, and she never works.

Xing Zi Goto, the principal of Tokyo Sushi College, a cooking school, believes that women are not allowed in the Japanese industry only because men are afraid of losing their existing jobs, although the number of sushi chefs is already facing a shortage because of the declining birthrate. Tokyo Sushi College broke the existing framework of master and disciple, adopted a one-to-many small class system to teach skills, and of course recruited girls.