For the longest time, I have pondered why authentic Japanese food tastes so good. Is it the skill of the chefs, or the quality and freshness of the ingredients used? After watching this video, I finally understand: it is the Japanese passion, that desire to put in your heart and soul in order to make others happy.
At the 9:40 mark, the young udon chef is checking his diary for his daily regimen. On that particular day, he has to wake up at 4.30am in the morning and prepare his noodles by flattening them with his feet. For four hours. Why does he do this? “I hope to be the best known udon chef in Japan one day, and I want everyone to taste the best udon at an affordable price,” was his explanation.
And there people, lies the difference between most Singaporean-Japanese food and the ones found in Japan itself. You will never see me set foot into places like Sakae Sushi or Sushi Tei, because the food served there has a manufactured taste, and is lacking in soul and passion.
I am normally not a picky eater, and can get by with average tasting stuff. Food is still food after all. But I get really upset when people keep recommending me things that are clearly and irredeemably bad. My classmates once called me crazy for declaring Fish and Co. to be one of the worst places to eat seafood, when my palate could clearly detect that the dishes served to me were unfresh and not cooked to order.
Sigh. Some people’s standards are only as high as the rubbish they’ve consumed for so long.