Making sushi shouldn’t be all that hard, right? You take some raw fish, seaweed, and rice, put that together, and that’s all. Well, it turns out that things are much more complicated than they seem and that it takes big dedication and hard work to become skilled in making this iconic meal.
Food-based YouTube channel Tasty recently decided to follow Chef Nozomu Abe from New York’s Sushi Noz for a whole day and see just “what it takes to be a true sushi master, day after day.”
According to Abe, 90 percent of the work in one day needs to be done before customers even arrived at his sushi place. After he comes to the restaurant, he inspects the quality of the fish, that arrives fresh every morning from Japan, before discussing about the process of preparing the food with his staff.
At 11 pm, the sushi master starts with the preparation of the fish, choosing between different methods that include grilling, preparing it raw, or leaving it to age. The point of the process is to determine how to get the most flavors out of particular fish.
Preparation of the fish finishes around 4 pm, when Chef Abe takes a lunch break and then writes the menu, which changes every day. He then proceeds with decoration of the restaurant before he welcomes first customers and starts to prepare the food in front of them.
If you want to get a more detailed look at a day in the life of sushi master, watch Tasty’s video in full below.
