books California chefs cocktails cookware dashi donabe dressing duck eggplant eggs event Everyday Japanese fish food culture functional art grilling healthy eating hot pots hotpots ingredients Japan kitchens knives Kyoto Los Angeles markets miso Mixed Rice nabe naturally preserved New York nimono noodles nori pickles pottery ramen Recipe restaurants rice sake shellfish simmering soba soup soy sauce steaming store sushi tea technique tempura teriyaki theory Tohoku Tokyo tools travel vegetables video vinegaring wild foods workshop Yamagata Ken
What does it take to become a sushi chef in Japan? And why are traditional sushi chefs there beginning to vanish? Check out the excellent Wall Street Journal article on the state of this high art called A Master's Touch. (Thank you again, Michael R., for another terrific heads up.)
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