QOTD for October 3rd by Zoe Escher

qotd for october 3rd by zoe escher wuvip thewellnessuniverse qotd

Enjoy The Wellness Universe QOTD for October 3rd by Zoe Escher.
Follow the link at the end of this article to learn how to connect with her.
Here is her expanded thought …

For many years I had a perception that the quality level was very high in Europe. Denmark is known for design and bread, Switzerland is known for their cheese, France is known for meat and deli meat, Italy is known for their pasta and each country has been noticed abroad for their quality products.

However, there is one country that beats the rest of the world and that is Japan.

Until 2001, when I began to practice the Japanese martial arts kendo and trained in 2006 to become a Japanese sushi chef and sake sommelier, I did not really know how good the Japanese were in their professional life.

The Japanese have a slightly different view on work and quality. A common trait in particular Japanese design, martial arts, and Japanese cuisine is ‘simplicity’. Japanese sushi is visually beautiful and simple but technically difficult to make.

What characterizes Japanese nigiri is that it only consists of some sushi rice and a piece of fish. The sushi rice must be cooked to perfection, the rice should be firm but soft. A slice of fish for nigiri must be cut in such a way that the fish melts in your mouth. If you do not master the techniques behind such a dish that looks so simple, you will fall right through as a sushi chef. The guest can taste if there is something off with the dish.

I think it is fascinating that such a simple dish can be so difficult to make. Therefore, I thought it was exciting in 2012 when I was introduced by my Japanese teacher to a nigiri technique that takes 20 years to master.

What only a few people know is that the Japanese spend a lot of time to become extremely skilled in their professional life. As part of the training I have received in kendo and when I became a sushi chef, my Japanese teachers expected that I practiced my technical skills in my spare time. Each time I met with my Japanese teacher my progress was assessed.

I am a big believer in the Japanese approach to be good at your profession. I think it is exciting and challenging that I, as a sushi chef, can constantly improve my skills to the delight of my clients. As the Japanese say. \’In Japan, you will never be too good at your profession. It is a lifelong education and there is always room for improvement\’.

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