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Documentaries Delve Into the Sushi Economy
June 22, 2011
Documentaries Delve Into the Sushi Economy
Mark S. Hall, director of “Sushi: The Global Catch,” winner of a special jury prize this month at the Seattle International Film Festival, first sampled sushi as a student in Tokyo in the 1980s, but he did not get to thinking about the sushi economy until a few years ago.
We learn that in Japan, budding sushi chefs must go through a long apprenticeship to become masters, enduring the drudgery of washing dishes, preparing rice and cutting vegetables before they even begin to start cutting fish. Only in the fifth year do they begin slicing fish in earnest.
In their seventh year, the apprentices graduate to serving and conversing with customers. That’s the same length of time it takes to both earn a bachelor’s degree and graduate from medical school. With qualifications like these, sushi might have stayed in Japan.
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