Tokyo, Japan – Sushi is one of those things that people either love or hate. I don’t remember when I first tried sushi, it was sometime during my freshman year in college. I just remember trying to convert my skeptical friends, like a sushi evangelist. One friend was adamantly opposed because of the raw fish. I think if you strip anything down to its disparate parts, it has the become unappealing but sushi is more than just raw fish. The combination of freshness and immediacy makes it special. An experience. Add to that the skill of the chef and well, it can be a bit intimidating.
Today I learned how to make sushi. It was quite simple. Notice I said ‘simple’ not ‘easy.’ I imagine a person could spend half a lifetime trying to perfect the art of making sushi. I have a great deal of respect for people who make (good) food. They’re artists. Anyone who has ever had bad sushi recognizes that there’s an art to it. From material preparation to presentation, there seems to be a purposefulness to everything.
Having a teacher is my preferred way to learn most new skills. There is no substitute for it (pun not intended). Our teacher today has been making sushi longer than I have been alive. I had to let that sink in. I observed him, how he placed his hands, how he moved, everything. When you’ve done something for so long, it becomes second nature so when trying to explain your technique, some things may not translate (another pun, BAM!).
In Tokyo, it’s acceptable to eat sushi with your hands. You have no idea how happy I was to hear that. My chopstick skills are at an intermediate level. I mean, I can use them just fine, but it takes effort. Removing them was like removing a barrier between me and the sushi. It became a more informal and enjoyable experience.
My only problem now is that I can’t wait to get into my own kitchen and practice.