Jiro
Ono, who is nearly 90 years old, is the world's oldest chef with three Michelin stars and is known as the "God of Sushi". His sushi restaurant "Sukiyabashi Jiro" opened in a corner of the basement of an office building in Tokyo. The restaurant can only accommodate 10 customers. The public toilet is outside. It is possible to eat the legendary deliciousness. Over the years, Jiro Ono's store has become more and more famous, but it has never expanded. There is no wine or snacks in the store. Jiro Ono, who makes sushi, hardly chats with the guests, but just concentrates on the 19 courses of sushi and a tamagoyaki that appear in order of light and strong taste for them.
Simple ingredients, traditional food, nothing more than rice, vinegar, mustard, soy sauce and sashimi, combined to present a wonderful and profound taste, which is Jiro Ono's lifelong efforts, and will continue to be his two favorites. The lifelong pursuit of a son and apprentice. In order to protect the hands of creating sushi, Jiro Ono always wears gloves when he is not working, and he will not take it off even when he sleeps. After making sushi for 60 years, Jiro Ono still said sincerely: "I can make it even better. I try to reach the peak every day, but I still don't know where the peak is."
A person who has long been known as an industry expert and senior, but still claims to not know where the peak of sushi making is, this kind of dedication to the pursuit of the limit throughout his life is almost unbelievable. Ono Jiro used his career to interpret an old Chinese saying - "a dojo is built in the shell of a snail and lion". The owner who supplies Ono Erlang's tuna only selects the best fish in the market and sells it only to customers like Ono Erlang's family; all the wild shrimp in the morning market are only three or four kilograms, and the shrimp seller sees this Good shrimp will be left to Jiro Ono's family; the ancestors of the owner of the octopus are experts in the industry - the former "God of Conger", but he himself is not confident enough to surpass his ancestors, and will still try his best to come up with good products ; The owner of the rice shop will refuse the big hotel in Tokyo to buy top-quality rice, on the grounds that "such good rice can only be cooked by Ono Jiro's family."
As the film progresses, you will gradually discover the fact that Jiro Ono is an expert in the sushi industry, and all his "partners" are also top experts in their respective industries. In the eastern society, the hierarchical concept of scholars, farmers, industry and commerce still remains. Rice sellers, fish sellers, and sushi restaurant owners, the Japanese have made such an industry the brilliance of life, showing respect for life and life. When Tchaikovsky's Violin Concerto in D major played, the owner of the fish shop, walking slowly through the bustling fish market, looked like an old and elegant gentleman. Cleanliness and self-control is the common temperament of this group of ordinary Japanese men. It seems that they have not been destroyed by life and become greasy, lazy, and tired, but have maintained the poetry and lightness of life with their own persistence.
"All artistic masterpieces are symphonic movements played by people with the most delicate and subtle voices." The sushi of Jiro Ono's house is a movement played by all the experts together, and it is the acquaintance and cooperation of the masters. There is a deep trust and understanding. The homely greetings of the "experts", the friendship of drinking a cup of brown rice tea, and the understatement of the Japanese craftsman's temperament are revealed. "One sand, one world", Ono Erlang's store is like a polygonal mirror, and every facet reflected in the circulation is a self-contained world. It looks so ordinary and ordinary, but behind every door, there is a It has an impressive texture.
Japanese craftsmanship
Craftsman is one of the iconic words that can represent the Japanese national spirit in recent years. Craftsman means "craftsman" in Japanese. The spirit of craftsmanship means that a person not only regards the craftsmanship he is engaged in as his own occupation and career, but also as the sustenance of his life and personality. Simply put, a professional is to do only one thing well in his life, and to do it to the extreme.
According to statistics, there are more than 5,000 traditional family businesses in the world that have been operating for more than 200 years. They rely on inherited skills to carry forward their careers. Among them, Japanese companies account for more than 3,000. The Japanese believe that every industry is protected by a god, and the best in each industry, that is, the most refined workers, are almost the embodiment of these gods. Some people say that the thought of so many tireless "gods" standing behind Japan's economic and cultural self-confidence is truly breathtaking.
In terms of its spiritual origin, it is not surprising. Bushido, tea ceremony, and flower arrangement are all concrete manifestations of the Japanese national spirit. The study of subtle things and the development of profound and complex meanings have always been the strength of the Japanese people. As early as the beginning of the last century, the Japanese scholar Okakura Tenshin summed up in the "Book of Tea" introducing the Japanese tea ceremony: "Maybe it is because we have nothing great to hide, so we can show it to the fullest in the little details. Self. Although the achievements of philosophy or poetry are noble, the trivial things in daily life are equally worthy of commentary on the idea of the nation.” This sentence can also be used as a commentary on the idea of professionals.
How much pursuit of the ultimate spirit is the professional spirit, or how "perverted" is it? The book "Life of a Craftsman in Shimomachi, Tokyo" collects slices of many modern craftsmen, and the book records that dyeing cloth - "If there is any difficulty in dyeing blue, it is to observe the color. When the blue is in a bad mood, It's not pretty. If you dye it too much at one time, the blue will get tired. You must rebuild the blue. Anyway, it will take so much time to make it work properly. Because blue is alive." This seems to many peoples who are accustomed to rough branches and leaves. It's kind of "out of nothing". But in turn, thinking about it, the love of its starting point and the respect for the nature of simple things contain the philosophy of "the way of nature". Tea has a tea ceremony, dyeing cloth has its own way, sushi has its own way of sushi, and everything has its own way.
self-actualization
Before the octopus sushi at Jiro Ono's house is finished, the octopus needs to be massaged for forty minutes, because Jiro Ono believes that this makes the octopus meat soft, elastic and warm. However, such "incredible" ideas and practices have indeed made the octopus sushi of Ono Jiro's family unsurpassable. Similarly, the temperature and humidity of the rice have a great relationship; the thickness of the fish slices will affect the taste; if the fatness of different meat quality is ignored, it will also cause obstacles to the taste; the ratio of wasabi and vinegar also depends on the taste buds to carefully grasp and screen. If there are men and women in the guests, Jiro Ono will carefully observe when kneading the sushi, kneading sushi of different sizes, but will never make a mistake in the order of delivery.
To be an apprentice in Jiro Ono's store, you must first learn to twist the towel with your hands. The towel is very hot, and it still feels hot when unfolded in the customer's hands. If the apprentice does not learn to twist the towel, it is impossible to touch the fish; then, learn to use the knife and handle the fish. Ten years later, I have the opportunity to learn omelette (tamagoyaki). In the film, the senior apprentice of Jiro Ono was interviewed. After ten years of harshness, the apprentice made more than 200 fried eggs in 4 months before the master Jiro Ono nodded. When Jiro Ono said "this is what it should be like" and finally recognized the apprentice as a "professional", he cried with joy. "I want to throw a fist to celebrate, but I try very hard to keep quiet."
I wonder how many people can love a simple thing so much and "suffer it" for the rest of their lives? When seeing the honest and diligent apprentice's red eyes, no one will doubt his love, and probably will no longer doubt his self-worth. Jesus said that one must go from the narrow gate to go wide. Ono Jiro said: "Once you decide on a career, you must devote yourself to your work, you must love your work, and never complain, you must spend your whole life honing your skills, this is the secret of success, and it is also respected by others. The key." In Jiro Ono's store, making sushi is no longer just about making sushi, it has become a way to realize the value of self-life for those who have poured their lifelong efforts into it.
To do one thing well in life, a simple and profound thing, this is the way of self-realization of the god of sushi, and it is also the belief shared by every worker. After watching the film, I especially want to say to Jiro Ono: "Thank you, thank you for letting us know that as an ordinary person doing ordinary things, you can pursue the ultimate, respect ordinary work, and make life full of dignity. "
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