Jiro Dreams of Sushi
Anyone watched it at the TIFF yet?!
So excited!!! (:
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There is a free screening of Jiro Dreams of Sushi down at Harbourfront on Saturday night as part of the "Fortune Cookie Festival" happening this weekend. Always great programming/activities down there every weekend!
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elvisahmed
Sep 10, 2012 02:50 PM
Folks this one is now available on US netflix. I finally saw it today and am awestruck. More interesting is the supply chain process they have. Lots of a interesting ideas and the sheer dedication to his craft is mind boggling.
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re: elvisahmed
Notorious P.I.G.
Sep 10, 2012 03:29 PM
The DVD is worth buying as well. There's a wealth of information on it about the suppliers themselves. Individual features on the Rice Guy, Tuna Vendor, Shrimp Vendor, etc. where they go into their crafts at length.
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http://www.youtube.com/watch?v=asH4jh...
I see Anthony Bourdain at Restaurant Sukiyabashi Jiro on youtube. What is chef Jiro brushing on each piece sushi before handing it over? Also I would be eating with chopstix. Anthony takes each sushi in his hands. One scene has Jiro grating wasabai so why is it not available for A Bourdaine to use? Also I see pickled ginger on Bourdain's plate and it is never eaten
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re: zzDan
What Jiro is brushing on is soya sauce, so you don't have to dip them yourself. Actually, eating sushi with hands is a common practice in Japan (I didn't find out until recently). Jiro puts a little bit of wasabai paste between the rice and the fish, that's how it's supposed to be done. Last but not least, I believe pickled gingers are eaten between each piece of sushi so that your palate are clean for the next piece. I just watched this doc and loved it!
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re: zzDan
It is correct to pick up nigiri sushi in one's fingers, but notice that Bourdain fails to flip it over. It should be flipped so the fish is on the bottom when eaten. I prefer to eat nigiri in two bites (never set it down between bites).
It is also correct in traditional sushi to not serve extra wasabi. The correct amount is inside the sushi. The video explains this.
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re: bytepusher
Flipping it puts the fish on the tongue. Anyway, most sushi places are not going to finish off every piece in this way.
By the way, the technique, which I learned from someone visiting from Japan, is:
Before picking up the piece of nigiri sushi, rotate your hand. If you are right-handed, you rotate to the left.
Pick up the sushi with your thumb and second and third fingers. As you rotate it to the inverted position, bring the fourth finger underneath the fish so it doesn't fall apart.
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re: GH1618
Notorious P.I.G.
Sep 7, 2012 09:35 PM
The fish doesn't have to be on the bottom when you eat it. If anything though, it should be eaten in one bite.
But really who am I to tell someone how to eat their sushi.
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re: T Long
There's no rule on the required orientation of the nigiri before it enters your mouth, but many do prefer fish-side down because it allows you to appreciate the texture of the neta on your tongue better. However, this is better for lighter-seasoned nigiri since the taste of the sauce might be too overpowering for other kinds of sushi.
There is also the way in which you eat the nigiri with the fish on the left, so that both fish and rice can be tasted at the same time. I like to do it this way. If you see the kanji for sushi, you can also see that the character for fish is written on the left ;)
If the chef also notices you're using chopsticks, he'll make sure your rice won't fall apart when you pinch it
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re: Notorious P.I.G.
Googs
Sep 10, 2012 12:10 PM
Remember, Notorious, not everyone knows as much as you about Japanese cuisine.
I think the only point of the flip is in cases where you want to dip the fish into the soy. As someone else pointed out, you wouldn't dip the shari. You'd only end up with too much soy ruining the delicate flavours and likely have an explosion when the shari falls apart. It's grip-flip-dip-nip. For anyone feeling nervous about it, remember you're eating with your hands. Very child-like and liberating.
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shekamoo
Mar 22, 2012 06:58 PM
thinking of the weight on the elder son's shoulder makes me shudder. you have to be from the 'east' to really really get it.
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I saw this last night. Very intersting look at sushi master Jiro Ono and his unceasing pursuit of excellence. His 10-seat restaurant seems ordinary, looking not much different than any sushi bar anywhere. Its humble basement location (you have to step outside for the washrooms) is unlike what one would expect from 3-star Michelin establishment.
The film also looks at the dedication of his two sons, sushi masters in their own right (particularly the elder son Yoshikazu, who works in the shadow of his father while the younger son commands his own restaurant). We glimpse the expert fish mongers of the Tsukiji Fish Market and hear Yoshikazu's warning about the declining supplies. And we also glimpse the Japanese culture that make this story true.
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thanks for the reminder, saw the trailer before something else a few weeks ago. going tomorrow.
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re: disgusti
aser
Mar 20, 2012 12:22 AM
I thoroughly enjoyed it, especially Yoshikazu, his filial obligations of being the eldest son. So Asian.
The interview w/ Mizutani san (former disciple and also 3 Michelin star holder) gave an insider but outsider perspective on the father/son dynamic. Great stuff....
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re: magic
always_eating
Mar 21, 2012 08:47 PM
On the TIFF site it says it's showing at 7:15 & 9:15 that night.
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Going to go see it as well. I hope this thread doesn't get moved, it is hard to find out about these food related events sometimes. I know another time a food related film info got moved into the Media thread..
I saw the trailer at lightbox and it looks great.›5 Replies-
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re: ylsf
One of the oddball things about the lightbox one needs to keep in mind is that for screenings that are not part of a "program" they only announce the weekly schedule a week in advance (basically the same as the cinema chains) so while the tiff.net site may only list screenings until Thursday that does not necessarily mean they won't continue to run it next week.
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justsayn
Mar 7, 2012 10:17 PM
It runs March16th - 21st. Already got my tickets!!!
Awesome pictures from his restaurant - http://r.tabelog.com/tokyo/A1301/A130...
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re: AAQjr
omasciarotte
Sep 8, 2012 09:56 AM
Sugoi bigtime! Checked a copy out from my local library…entertaining and informative.
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