For better or worse, I’ve become known to my friends as the “fish girl”. Friends email me whenever a great new fish restaurant opens up or when an article about salmon appears in the news. So it came as no surprise that my inbox was buzzing with word about this new fish film, Jiro Dreams of Sushi. A good friend popped a dvd screener in the mail to me and I sat down to watch it (unwisely) as I was at the 24 hour mark of a fast. While watching this film when hungry is a form of cruel and unusual punishment, fortunately it’s as satisfying for the heart and mind as it is a feast for the eyes.I lived in Japan in 1999 and passed through Ginza station about a hundred times. I knew the shortcuts, where to stand on the track and how to make my commute connections. I was teaching English that year in Tokyo and while I made decent money, I wasn’t consulting the Michelin Guide for suggestions on where to eat. Had I flipped through it, I might have known that one of the world’s greatest sushi chefs ran a 10-seat sushi bar located in the bowels of Ginza station.

During my year in Tokyo I noticed how Japanese take incredible pride in their job. Unlike in the US, people are not defined by their jobs, but rather– they strive to add definition to their jobs. I found this to be true of everyone– the executives I taught English to, retail salespeople, janitors, even the “elevator girls” (women who pressed buttons in elevators all day). Their attitude is “I’m going to take pride in what I do and do it to the best of my ability”. buy frozen sushi rolls onlineAnd as a result, hands-down Japan has the best elevator girls in the world.yo sushi dubai marina telephone numberJiro is no stranger to this philosophy. can you cook sushi grade tuna

He is a devoted craftsman who strives to do his job better today than he did it yesterday. And fortunately for us, he chose sushi cheffing over the janitorial sciences. To Jiro, being the best sushi chef doesn’t mean having the best location, celebrity clientele or award-winning reputation. Having those things only deepens his obligation to be the best at what he does. Sure, buying the best fish or rice requires talent, but after a little training, anyone can do it. sushi bonsai essen onlineJiro’s remarkable talent is in the details. where to buy eel in ukHe honors the integrity of every grain of rice with a heavy handed dose of vinegar. sushi tycoon game onlineHe won’t serve fish that doesn’t meet his standards and slices fish that does within millimeters of perfection. where to buy sushi knives in los angeles

He tailors the size of sushi he makes for customers based on their mouth size (slightly smaller for women) and orients the fish on the platter differently for right and left-handed diners. Watching his hands dance while making sushi is like watching an ancient shadow puppet show as he gently taps, turns and twists the nigiri in his hands.Though the artistry of sushi-making is featured, this film is about much more than beautiful “food porn” images of sushi. It’s a story of family and devotion that explores Jiro’s role as father, master and role model. The filmmaker captures Jiro at the age of 85 with two sons and a handful of young apprentices working at his three-star Michelin award restaurants in Tokyo. One can’t help but wonder what will happen when “the inevitable” happens, but as Jiro shares with us in the film, 95% of the preparation happens before a piece of sushi is crafted. Having one son at the helm of his Roppongi Hills location and his eldest by his side in Ginza, Jiro has ensured the necessary preparations have been made for his sons to continue his legacy.

Official Jiro Dreams of Sushi websiteLet friends in your social network know what you are reading aboutTwitterGoogle+LinkedInPinterestPosted!A link has been posted to your Facebook feed. Log InSubscribed, but don't have a login?Register your digital access.Review: 'Deli Man' savors fading traditionDocumentary pays homage to the fading tradition of the Jewish delicatessen. It's not quite as surprising as "Jiro Dreams of Sushi," but it's affably informative."Deli Man" sings the praises of pastrami on rye and matzo-ball soup while lamenting an American tradition that's going the way of the dodo. In the food-film canon, it aims to the be "Jiro Dreams of Sushi" of Jewish cuisine, and if it doesn't quite reach those poetic heights, it's still an affably informative documentary.Directed by Erik Greenberg Anjou, the movie uses obligatory celebrity interviews — Larry King, Jerry Stiller, Fyvush Finkel — as leavening to tell the story of neighborhood eateries that sprang up all around New York City as Eastern European immigrants flooded in during the 19th century.

At one point, there were 1,500 kosher delicatessens in the five boroughs, and many more where you could order ham and cheese, if you were so inclined.These working-class eateries connected communities and offered a taste of the old country. Now, because of changing demographics and economics, there are only a couple of hundred Jewish delis left in the entire country — each, it seems, guided by a true-blue believer.The cameras spend most of their time with David "Ziggy" Gruber, a Cordon Bleu-trained chef who decided to return to the style of cooking he learned in his father's New York deli. Now he runs Kenny & Ziggy's in Houston, one of several traditional delis keeping the flame alive around the U.S."Since he was a little kid, he was an 80-year-old Jew," quips his brother.The film offers background on recipes ranging from chicken soup and smoked whitefish to newfangled "Jewish fusion," such as corned-beef chili dogs and tempura-fried kugel at Wise Sons in San Francisco. The liberal Yiddishisms are helpfully defined with onscreen text, while the guest stars offer up occasional comic relief, including one dirty joke about schmaltz, the Jewish-cooking staple also known as rendered chicken fat.