Sushi, one of the most popular Japanese foods consumed around the world, is prepared by masters who go through a tough training process. Masters, who start working at lower levels in restaurants and earn the title of chef after years of experience, prepare for hours every day to offer the most delicious sushi to their customers. Sushi Master Narihiro Seki, who owns eight restaurants in Tokyo, says that it takes years to gain experience to prepare this world-famous Japanese dish.
Stating that it takes 7 to 8 years to become a sushi master, Seki says, “It is very hard to get to know different types of fish, to choose the right one, to understand which fish meat fits for what type of dishes, to keep the consistency of sushi rice, and to find the best flavor after all. That’s why being a professional sushi master takes a long time.” Emphasizing that the right fish selection and preparation processes, and finding and using the best quality ingredients are critically important for the best sushi, Seki adds, “These processes are all interconnected. All these requirements must meet for high-quality sushi.”
“Sushi is not only fish,” notes Seki, who explains that contrary to popular belief, sushi can be made using different products such as vegetables and meat. Despite this, Edomae-style sushi is the most popular in Japan, which is usually made of fish and takes its name from the delicious fish formerly caught in Edo Bay. Seki, who started his career as a part-time worker in the industry during high school and opened his first restaurant at the age of 28, adds that his biggest motivation is the positive feedback and happiness of his customers about the dishes he has prepared.