Reading on a mobile? Click here to watch the video My frequent family trips to Japan while growing up ultimately led to my fascination and admiration for the art of making sushi. After college, I saw BBC's Planet Earth, and immediately thought it would be great if someone made a movie like that about the world's best sushi chef. I have always felt that sushi is the most visually creative food, and a sushi chef the ultimate showman. So I embarked on a tour of Tokyo's greatest sushi restaurants with renowned critic Masuhiro Yamamoto and discovered the famed restaurant Sukiyabashi Jiro. Once I had met Chef Jiro and eaten the most delicious sushi of my life, I knew that this man would be the subject of my film. In addition to the amazing sushi, I was intrigued by the fact that not only is he still working at 85 years old, but his sons still work for him. The son of an alcoholic father who was on his own since the age of 10, Jiro has dedicated his life to mastering his craft and providing an environment where his sons can thrive.

It's a very difficult business, and to build the clientele to allow you to provide the quality that Jiro does is not so easy. I'll point to what Jiro mentions in the film, which is that 95% of the preparation happens in the kitchen before he even gets there. That's an amazing testament to what a great teacher he is. His sons have picked all of that up, and the quality of Jiro will always be there with them. In a difficult business where fish supply is dwindling and the cost of ingredients is rising, Jiro has gained recognition and a loyal following by mastering the art of making sushi in its purest form. I had the opportunity to taste Jiro's sushi while shooting the documentary, and the experience was flawless. What sets Jiro's sushi apart from the rest? The big difference is the rice. In my opinion, a lot of sushi restaurants outside Japan – even the high-end ones – overlook the rice. Jiro's is a little more vinegary than we might be used to and served at body temperature. It is cooked at very high pressure, which allows it to be fluffy;

but at the same time, each grain retains its shape. So when you eat it, you get this wonderful blend of fish and rice. Jiro has mastered it. It ends up tasting like something completely new. To make Jiro Dreams of Sushi, I spent eight weeks in Tokyo over the course of two years, gathering footage and delving headfirst into Jiro's world. The editor and my long-time friend, Brandon Driscoll-Luttringer, worked closely with me to bring out this man's story, looking to illustrate how his work ethic had shaped his character and that of his sons. baby sushi costume etsyAlthough it is very much about the sushi, this film is not simply a foodie documentary. sushi delivery london swIt's the story of a man who has devoted his life to mastering a craft.jiro dreams of sushi sg

Jiro's refusal to quit reminds me of my grandparents, who still rise at 5am every morning to write. This is why they are still so sharp. Like Jiro, they never stop improving. This act of propelling oneself forward and never looking back is one of the main themes of the film. I hope you enjoy watching my documentary, Jiro Dreams of Sushi. I'll be back on Monday 14 January to answer your questions, so please post them below!sushi tokyo kosher order online"I aspire to be a sushi master of the bread & butter world. sushi conveyor belt indiaThe 'Jiro Dreams of Sushi' of bread and butter."sushi garden menu burnaby kingsway Meet Dan Richer, the James Beard Rising Star chef semi-finalist and owner of Razza Pizza Artiginale in Jersey City, NJ. where to buy sushi grade fish in va

I remember his laugh the most. There's a quality, a character to it, as if he knows he's laughing at his own joke, poking fun at his own self-awareness. I find it charming, that Dan admits to being crazy. Crazy about everything that passes in and out of his kitchen. He is picky and meticulous to say the least. When he starts a new food project, he has to master it. "It's part of being a craftsman," he tells me. Part of his fight against mediocrity. To him, mediocrity serves no one. And maybe that's the mark of a true artisan, someone willing to go those extra lengths. To move towards perfection. Here at Razza's this design is in everything, especially in the bread & butter. Blink...and you'll miss the dish on Razza's menu. Miss it, and I'll feel truly sorry for you. Even now, I can remember spreading the soft, salted butter over the oven-warmed bread. An act of salivation! Every bite is pillowy, the butter uniquely grassy, tangy. The crust alive and darkly caramel. The slippery coat on your lips, triggers a need for more bread, more butter.

You marvel that something so simple, so overlooked, could be so satisfying. To me, it's the most memorable dish on Dan's small menu, which says a lot coming from a restaurant with pizza in its name. And that's ok with Dan. While learning to make a better pizza, he got sucked into the rabbit hole of fermentation. Now, as you'll see, it's become his specialty. The bread & butter is Dan's greatest achievement, showcasing everything about food that's important to him. Thanks so much for supporting food. Help protect the Penan tribe's rainforest home. to find out more and support the Penan Peace Park. Only a few elders of Borneo’s Penan tribe still know how to make their unique hunting tool, the blowpipe. Balan is the last person in his village who practices the dying craft. 100% of Tip Jar donations will go to Balan's village co-operative. The co-op works to benefit and strengthen the local community and preserve their ancestral home, the surrounding rainforest. This short profile film on Nicholas DiChiara is the second of a series of three mini-documentaries that I took as a personal project.

Nicholas is a talented metal artist from Philadelphia, from his small shop in Fishtown he makes beautiful custom made furniture, sculptures and stylish lighting fixtures designed and built with a modern industrial look. Please support this local artist: I have activated Tip Jar if you would like to consider donating towards future stories that need to be told. Eliu Cornielle – Producer/ Director/ DP/ Post production. Andrew Bilindabagabo – AC / Second camera Special thanks to the Stillmotion crew for their story telling series and the inspiration to get out and shoot. This short profile film on Mike Wood is a personal project. Mike has been wood caving for over 35 years. Many of his pieces can be seen at the Elmwood Zoo in Norristown PA. Sometimes you don't have to go to far to find great histories, Mike lives very close to my house in Norristown and shooting this film was such a great experience and a great way to make a new friend in my neighborhood.