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Sushi Chefs in the Reiwa Era

Why are Sushi Chefs Compared to Programmers?

In the past, anyone who dreamed of becoming a sushi chef had to spend many years as an apprentice at a famous restaurant. Today, things are changing. Sushi chefs are now often compared to programmers.

Like programmers, the most talented sushi chefs learn their craft through daily practice, not through years of waiting. For programmers, practical training at technical schools often matters more than theory at universities. In the same way, what makes a sushi chef truly skilled is not the length of apprenticeship, but the ability to master techniques through hands-on experience.

Sushi is Going Global

A few decades ago, Japan served pasta dishes like "Napolitan"or meat sauce spaghetti as if they were authentic Italian food. Over time, people realized the difference and began seeking the "real thing." The same is happening with sushi around the world.

Foreign visitors often say they are amazed when they try sushi in Japan. They post on social media, describing how different-and how delicious-authentic sushi tastes. While many enjoy rolls overseas, more and more people now want to experience genuine Edomae sushi.

With a solid foundation in traditional techniques, Japanese chefs can shine abroad. True sushi, with careful knife work, subtle textures, and fresh seasonal fish, has the power to surprise and delight even in countries where salmon is the only raw fish commonly eaten.

Skills Matter More Than Certificates

In the IT world, many top programmers have no certifications. What matters is not the paper, but the portfolio. Sushi is the same. There are no official certificates for sushi chefs-only skills.

Some tasks, like sourcing fish or preparing tamagoyaki, can be outsourced. But the essentials-filleting fish, preparing rice, and mastering the art of nigiri-cannot.

The message is clear: learn the fundamentals of Edomae sushi, then practice again and again. That is what makes a true sushi chef in the Reiwa era.

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