{"id":13041,"date":"2022-05-10T09:27:08","date_gmt":"2022-05-10T13:27:08","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=13041"},"modified":"2022-09-30T08:52:19","modified_gmt":"2022-09-30T12:52:19","slug":"how-sushi-masters-are-made-in-japan","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2022\/05\/10\/how-sushi-masters-are-made-in-japan\/","title":{"rendered":"How Sushi Masters Are Made in Japan"},"content":{"rendered":"\n

In Japan, an itamae, or master sushi chef, is a being of extreme precision, knowledge, discipline, and skill. Not only have they mastered the art of sushi, revered for their dexterous hands and formidable knife skills, but they oversee the complex management of a sushi shop and take care of their customers with courtesy and grace.<\/p>\n\n\n\n

Itamae — meaning “in front of the cutting board”<\/a> — dedicate their life to the art of sushi and play an important role in passing down the tradition, work ethic, and craftsmanship that makes Japan so special. But how does someone earn the honored title of itamae?<\/p>\n\n\n\n

Finding a Culinary Sensei<\/h2>\n\n\n\n

People determined to earn the prestigious title of itamae face a decade-long apprenticeship full of tremendously challenging work. Japan is a perfectionistic culture that holds high esteem for fine craftsmanship<\/a>. A sushi chef\u2019s journey to culinary enlightenment beautifully illustrates these values.<\/p>\n\n\n\n

\"President
President Barack Obama<\/a> and Prime Minister Shinzo Abe<\/a> dine at the world-famous Sukiyabashi Jiro<\/a> with the now 97-year-old owner and sushi master Jiro Ono<\/a> (pictured center). This formerly Michelin 3-starred restaurant<\/a> was featured in the documentary Jiro Dreams of Sushi<\/a>. (Official White House Photo by Pete Souza.)<\/figcaption><\/figure>\n\n\n\n

There are several phases of education students must endure to reach the esteemed rank of itamae. First, the aspiring sushi chef needs to find an itamae who agrees to put them to work and guide them during an intensive 10-year period. If the aspiring student is successful at finding a sushi master, they become an apprentice, starting at the very lowest ranks performing supporting tasks. Or in the bathroom, scrubbing.<\/p>\n\n\n\n

Stealing the Art of an Accomplished Master<\/h2>\n\n\n\n

Once an apprentice finds their itamae, the first step down the path of culinary perfection is cleaning duty. The purpose of this stage is to learn the discipline of hard work and prove their devotion. This stage generally lasts for a few months to a year. <\/p>\n\n\n\n

During this time, the student will complete daily tasks such as doing the dishes, scrubbing pots, handling fish guts, cleaning the kitchen and front of house, and caring for deliveries. They will not be allowed near the fish for a long time, unless it is to, for instance, massage a dead octopus for 45 minutes<\/a>.<\/p>\n\n\n\n

\"Tsukiji
Sushi masters known the ins and outs of every fish they serve. Pictured: Tsukiji Market<\/a> in Tokyo.<\/figcaption><\/figure>\n\n\n\n

While in cleaning duty, an apprentice also learns how a sushi restaurant operates by watching their master<\/a> in action. Immersing themselves in the world of their itamae is called minarau, which means \u201cto follow another\u2019s example.\u201d Another term to describe this stage is nusumu no gei, which translates to \u201cstealing the art\u201d by observing an accomplished master.<\/p>\n\n\n\n

If an apprentice manages to prove their dedication and show they have what it takes to succeed, while becoming an indispensable member of the team, they will be promoted to rice maker.<\/p>\n\n\n\n

Mastering Sushi Rice<\/h2>\n\n\n\n

The word \u201csushi\u201d means \u201csour rice,\u201d which is a nod to the vinegar used while making sushi rice as well as a call back to historical preservation techniques<\/a>. The translation of \u201csushi\u201d also illustrates the critical role rice plays in a sushi shop.<\/p>\n\n\n\n

There are three deceptively simple<\/a> ingredients in sushi rice: rice, vinegar, and salt. Yet how these three ingredients are prepared is a closely guarded secret in every sushi kitchen. Rice is a source of great pride for the itamae. Therefore, they moniter the apprentice like a hawk in the beginning. They must precisely master the perfect consistency, flavor, color, temperature, and firmness.<\/p>\n\n\n\n

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