>dude it takes 10 years of training to become a sushi chef and even then you're still a novice
it's literally a slice of fish and a glob of rice

>>21443241 (OP)
Yeah kinda but they’re an autistic people and the shape of shit matters more to them, so

Then open up a restaurant and serve your sushi slop, asshole

>>21443241 (OP)
Sushi is retarded and a scam. You can literally just buy a pound of fresh salmon from a supermarket and some soy sauce for the same fucking thing.

>>21443256
>>21443241 (OP)
Have you tried making sushi, cooklet? There's a lot of little things you have to get right for it to be really good.

>>21443257
Oh yea its so hard to dip some fresh fish on rice into fucking soy sauce. Gtfo you dumbass weeb.

>>21443257
i can figure it out in 10 days
it doesnt need 10 years

>>21443257
What part of it needs to be got right? It's not like the chef breeds and rears the fish.

brainlet containment thread

>>21443257
you made a list, but deleted it before hitting post, because you knew it looked stupid

>>21443277
Weeb cope post

>HURR DURR BREAD IS JUST FLOUR AND WATER YOU GET HOT. WHAT A SCAM I COULD JUST MAKE IT AT HOME SO EASY! FUCK BAKERS AND THEIR 15 DOLLAR LOAVES! HUURRRRRRRRR!

>>21443285
>>21443274
>>21443272
>>21443260
I challenge you seething cooklets to try and make sushi.

Also the wojack posting cope is hilarious.

>>21443277
Cooklet brainlet containment thread. Lmao

joshua weissman said it's easy

gonna make some with tuber guidance. keep overpaying dumb weebs

>>21443257
>>21443321
>making sushi is hard because uhhh.. it just is okay??

>>21443346
Make a thread about it!

>>21443357
I think the basic idea is "easy" but making a wide variety of truly excellent sushi is difficult. How many fish do you know how to filet, cure, and prepare for nigiri? I'm sure master sushi chefs know well over a hundred.

>>21443360
Stop coping.
Sushi is a meme and it's mainly gullible Americans that fall for it.

philadelphia roll mogs nigiri anyway

>>21443370
>making sushi is easy because uhhhh. It just is okay???

>dude they have to memorize 100 different fish and how much soy sauce to put on it so it's precisely sauced!!

Surprised nobody posted the webm yet.
Anyways cooked fish with rice on the side is better.

>>21443277
Every post proves how correct you are.

>>21443387
Slice fish, put on rice.
Wala . . .takes 10 years to learn that.
>gee you japanese are really clever, can I pay you $2 per item and give the obligatory tip too?

imagine having to remember how to slice 100 different kinds of apples
it would take a decade of intense study

>>21443410
Stupidest post itt. Can you continue posting it's funny. Please.

>>21443407
Can you post something you have made that's hard to cook? What is a difficult food/dish to make in your opinion?

it's insulting to real chefs to pretend fish on rice is hard

>>21443277
This.

>>21443360
Fileting is not some hyper specialized task my man. You don't need to spend 3 months practicing on each individual type of fish. Once you've done one type successfully, it shouldn't take more than a few attempts at most to do it properly on a new type of fish.

>>21443416
>Can you post something you have made that's hard to cook?
I made a chilli, it took me 10 years to master the rice and it has more than 2 or 3 ingredients.
I also expect my guests to bow to me and bestow me with compliments after every mouthful.

>>21443439
I never said it was a gargantuan task, although I don't think fileting blue fin tuna is an easy task by any means. Only a retard would think that, really. Even smaller pieces take skill to cut properly.

There's more than just fileting if you read my post, big boy. Each fish needs to be cured/aged as well, and quality specimens must be selected. Takes experience. There is a different process for each fish that takes learning, and then you must be perfectly consistent dish to dish, day to day. At a very high level it is not an easy thing to get many small details perfect every time. One example of the many small details is that high end sushi places will modify the rice recipe based on the age of rice and the humidity.

The ignorance abounds in these threads it is absolutely remarkable. If I handed any one of these people a knife and a fish I doubt they would be able to produce 10 pieces of good looking sushi. I doubt they could even cook the sushi rice properly. Lol.

>>21443447
Thanks for the laughs at your expense. :D

>>21443465
cope weeb

this weeb is really malding

>>21443473
Low IQ response that made me laugh. Thanks.

>>21443475
Autistic cannot properly discern emotion from text. Also extremely funny.

>>21443481
getting sad now
it's still fish on rice

>something that is more dry needs...more water
wow. must be hard! imagine working in a restaurant that makes more than one dish. lol.

>>21443481
>t.

>>21443482
Getting stupider now.
Its just ignorance on autism.

LOL. Keep trying lil autism bro.

>>21443465
>high end sushi places will modify the rice recipe based on the age of rice and the humidity.
When I made the rice for my Chilli, I had to take into account my height above sea-level, Atmospheric pressure, ambient room temperature and thermal conductivity of the pan.

>>21443486
you can't go one post without spamming IQ or autism
you have nothing worthwhile to say

>>21443490
Good job. Thank you fir the chuckle.

>>21443491
Soft spot, eh? LOL. Really nice projection as well.
How about you post a picture of something you've made recently. Surely you have made some good stuff!

>>21443370
You mean nobody wants to run sushi shops in thirdworld countries otherwise they are welcome everywhere

the rice doesn't come hydrated? the chef has to add water himself? wow that's impressive

>rice and tuna in seaweed dipped in soy sauce mixed with wasabi tastes good
I never found an issue with this (usually only cared for tuna nigiri and rolls) but I'm open to a new perspective. Thinking about it, it's very similar to "girldinner". I never felt full from sushi.

You guys aren't thinking about standards.

>Sushi in a food store: one month
>Conveyor belt sushi: one year
>$100 per person: 10 years
>$300+ per person: more than 10 years

In the U.S., if you make sushi in a food store for a year, you could probably move on to a $100 sushi restaurant later.

>>21443600
>food store

the only hard part about sushi is getting the good seafood
it's just shopping

>>21443612
Can you show me the sushi you have made?

>>21443606
Please teach me correct English

>Grocery store
Is this more correct in usage?

>>21443622
yeah

>>21443622
ah yeah sorry, i was just fuckin around. generally youd say something like grocery store

Is sushi umami or is it sour?

>>21443628
>>21443634
>food store
Is this a word that is not actually used?
Or does it mean something else?

>>21443642
I would not call it sour, but the seasoned rice has vinegar, so there is definitely an acidic element. Absolutely umami.

>>21443648
its a fine way to describe it, and everyone would know what you meant, but it just feels a bit unnatural

>>21443661
Thanks for pointing that out.
By the way, is "grocery store" common in both American and British English?

>>21443673
bongs probably have a funny term for it

>>21443241 (OP)
>>21443248
>>21443277
>>21443272
>>21443321
>>21443372
>>21443447
>>21443599
Shut the fuck up, degenerate. This webm has made people seethe for almost a decade because people are accustomed to Sysco slop instead of artistry. This is all of you. Enjoy your Wawa "sushi" made by a future Alligator Alcatraz resident.

>>21443681
chill out mr miyagi

>>21443688
No
No
I wont, you fucking heathen
This man >>21443241 (OP) is an artist
He had to spend ten years learning to make the apu. The frog. The frog!
Your meme folder doesnt entitle you to FUCK his art up the ASS!

>>21443676
supermarket is common parlance
otherwise; greengrocer's, butcher's, baker's etc

>>21443673
Grocery shop is used for places that only sell produce. Supermarket is used for large all purpose shops

Wew, weebs are severely mentally ill

>>21443751
Supermarket is like Costco or Walmart, right?
What would you call a store that is smaller and carries a variety of goods?

>>21443806
>What would you call a store that is smaller and carries a variety of goods?
gastropub

>>21443806
They're usually called "express" or "local" depending on the chain, not sure if there's an official name. I've heard mini-market used, otherwise we just use off licence mainly as they have loads of other shit

>>21443806
Costco and walmart are big box stores

>>21443806
Costco and Walmart are wholesalers or "big box stores" not supermarkets. Small store would be called a corner store or (where I live) a superette

>>21443830
Also "convenience store"

>>21443321
100 dorras please. This took me 10 years.

>>21443321
>comparing making bread to sushi
lmao cooklets on this board

>>21443865
sugoi
mmmm mm mmm. the hydration of the rice is perfect, precisely sauced
gochisousamadeshita

>>21443865
OSHI OSHI
UMAMI!!!!!!!

>>21443814
>>21443815
>>21443817
>>21443830
Is this right?

>>21443878
making a good loaf of bread is harder than making a good sushi

>>21443494
No reply. LMAO.

>>21443878
Retard.

>>21445440
Retard.

>>21445454
>has generic anitranny personality (spamming retard etc., defending anything japanese)
>has a meltdown because people point out putting sliced fish on rice isn't hard
>WHY AREN'T PEOPLE REPLYING TO MEEE??? THAT MEANS I WON!!
lol clueless

>>21443241 (OP)
it probably takes a month, but its to weed out people that arent really about that life.

>>21445466
Cope harder lil cooklet. Your projection brings me great joy.

>>21443241 (OP)
In Japanese culture saving face is very important. Lowly fast food cooks making sushi and street food pretend what they're doing takes a lifetime to master, and the rest of society humors them so they can save face.

There's no reason whatsoever for the rest of the world to go along with this farce, except for weebos with a Japan fetish.

Jiro is simply stating, based on his own experience, that it takes 10 years for an incompetent person to become an expert.
However, unlike in the past, there is so much more information available today that the time required to gather knowledge has been shortened considerably, allowing one to focus more on practical skills.

And
if you have a good culinary sense and management sense, you can succeed in a year.
On the other hand, a chef with 10 years of training will fail if he does not have a good management sense.
If two chefs with equal management skills are pitted against each other, the one with more culinary skills and experience will win.

>>21443681
If it's pre-sauced and you're not supposed to add any then why did they provide soy sauce

>>21447948
Jiro didn't master the art of wiping his own ass until he was a teenager. He's a little slow.

>>21448984
It took Jiro 20 years before he could use a squat toilet without shitting on his pants.

>>21449009
>Fall down seven times, stand up eight (七転び八起き)
The years of failure make him more of an authority than someone who got lucky and figured out how not to shit their pants on the first or second try. Only by taking the long path do you learn the folly of man, all the pitfalls and subtle gambits involved with using a squat toilet.

The main skill in sushi was perfectly slicing very thin fish and inspecting it well for signs of parasites.
If you eat infected fish you get things like anasakis.
Thick pieces of fish cannot be seen through or properly inspected. You are not getting a good deal with thick fish, but rather assuming risk from an unskilled chef.

You can also freeze fish at subzero deepfreezer temps for days to kill them then not need to be skilled. Regular freezer temps don't do it.

Some types of fish have lower risk. Tuna, and farmed salmon are supposed to be lower risk, and thus require less skill.
You will get worms if you just eat raw fish.
And yes some sushi places have little talent probably do just serve you chunks of raw fish.
As we become more third world that has become normalized. Ceviche and poki are just chunks of raw fish cooked in lime in a way that doesn't eliminate parasites and is too thick to inspect like proper japanese technique.
In the third world being infected by worms on occasion is normal.

If you slice thin on a light table or hold the slice to bright light the light shines through allowing better inspection.
You definately shouldn't be eating sushi at bubba's or jose's sushi shop where they just chop up fresh fish and roll it for you with no other understanding, or just based on visual appeal

>>21443681
>profit seeking business
>temple
So money is his real god?

>>21443806
Dont let the britts trick you. Its a grocery store or a suoer market. No one considers size. There's a difference between dinner (main meal of thebday) and supper (evening meal), but they're used interchangeably in america.
If you have a specialist, like a butcher or fish monger, you say that specifically.
I guess you wouldn't call a small corner grocery store a suoer market, but you'd call any suoer market a grocery store.
Every other reply you got is for bongs, but dont trust them, they still unironically think its a meme that no one knows who that monkey they made a movie about is. They lack awareness as much as the biggest retard you'll come across here
t.American bro
And treason day was fucking awesome. Pic refuckinglated

>>21447126
So, just to see if I get this straight: after 7.5 years of full-time practice, I would still not proficient at slicing eel?

>>21449624
Correct. Most people would be better off becoming brain surgeons than attempting to master the art of cooking Japanese street food. It would take less time

>>21449624
In short, it's about how many failures you don't make.
Percentage of failed cuts
>First year: 40%
>Second year: 35%
>Third year: 30%
>Fourth year: 25%
>Fifth year: 20%
>Sixth year: 15%
>Seventh year: 10%
>Eighth year: 5% or less

Also, it's whether restaurant owners will tolerate defective products.
This is similar to why American cars lose out to Japanese cars around the world.