Thread 21710218

>10 years just to learn the rice gaijin!
You'll never convince me there is anything meaningful learned in ten years on one part of the process that cant be learned in two years or less. What a waste of ones life.

>>21710218 (OP)
When you learn to make your own sushi you quickly realise how bullshit it all is, and how sneakily you have been deceived.

>>21710218 (OP)
>10 years just to learn the rice gaijin!
that's a realistic timeline for fine dining though
10y to become sous or head chef is common

personally I found most fine dining experience in Japan really underwhelming and lackluster, especially sushi
some omakase where really spectacular, none of those were sushi

i don't get that obsession either

We had this thread already, why don't you become a sushi master to prove your point?
I can talk big on the internet too.

>>21710218 (OP)
1 cup rice, 2 cups water.
bring to boil.
cover and reduce heat to low.
wait 20 mins.

there you go.
it took less than 30 mins. to become a master.

>>21710365
10 years just to boil the mizu. THE WATER!

>>21710414
Your folder of reaction images don't entitle you to fuck his art in the ass

do you think he actually has nightmares of assrape?

>>21710283
Based. As rice is the base of sushi, and fisch can vary from day to day, keeping the rice consistent, day-in and day-out is the foundation of a Michelin-quality sushi 'straunt.