Chapter 575: Sushi crisis

Ono Jiro has been observing Xiao Peng’s expression, which is also the habit of Ono Jiro: He guesses the taste of the guests from the expressions of the guests and adjusts the taste of the sushi he makes. . . . . .
Next up is the "three tuna brothers": naked, medium fat, and big fat.
These three pieces of sushi made Xiao Peng's eyes bright. After all, of all the sashimi, Xiao Peng is probably the most familiar tuna. Xiao Peng tasted it in one bite. The food here is bluefin tuna from Qianliyan. But eating at Ono Jiro's side is completely different from the feeling of eating at Senri Rock. It's completely two different things!
Naked body marinated with specially formulated soy sauce is full of umami taste; while the matured medium fat has a more delicate taste; as for the big fat, let alone, more than 20 days of aging makes its oil restrained. There is a feeling of explosion in the mouth after chewing!
After the three tuna brothers ended, they were replaced with slightly lighter sushi, which gave people a buffer period of taste, and turned into black-backed needlefish sushi.
Qianliyan fishery has this kind of fish, but only when Yang Meng has nothing to do with sailing, he catches it and tastes fresh, and he usually doesn't catch it, so the saury sushi here tastes mediocre.
Xiao Peng liked clam sushi very much.
The clams are known as "the best fresh in the world". There are wild clams on the beaches of Qianliyan, but Xiao Peng did not deliberately cultivate them, so the number is not large. Now it seems that the clams should be put in Qianliyan. The meat is really delicious. This is not the taste of Qianliyan. If Qianliyan produces clams, will it make your taste buds explode?
The yellowtail yellowtail sushi tastes very good, but considering that the raw material is not as good as the yellowtail yellowtail from Senriyan, it did not meet expectations. The peony shrimp sushi is the peony shrimp produced by Senliyan. Shrimp sushi is one of the few sushi that is cooked and delicious. As for the octopus leg sushi, the real octopus from Senriyan is used instead of the giant Pacific octopus. After all, the size of real octopus is more suitable for sushi. The following sea urchin sushi, mackerel sushi, scallop sushi, salmon roe sushi, scallop sushi, and conger eel sushi Xiao Peng tasted one by one. Finally, I ate dried calabash rolls, tamagoyaki, and cantaloupe. The sushi feast is over.
Xiao Peng closed his eyes for a while, and couldn't help sighing: "Mr. Ono Jiro's craftsmanship is indeed well-deserved. I'm not talking politely, but this is indeed the best sushi I have eaten. It is full of aftertaste."
Ono Jiro heard this and smiled slightly: "Xiao Sang, you are too polite. In this meal, the sushi dishes that you find delicious are actually the ingredients of your own fishery. This is how I am so solemn today. The reason for receiving you here, please be sure to allow us to purchase the ingredients of your fishery. Thank you." After speaking, he bowed to Xiao Peng with a serious expression.
Xiao Peng is a bit dull, what? Is it so easy to achieve the goal? Am I dreaming?
"Mr. Ono Jiro, how do you know which sushi I find delicious?" Xiao Peng asked puzzled.
Ono Jiro laughed boldly: "I have received at least one million guests, and you can tell from their facial expressions what they like to eat!"
Xiao Peng stretched out his thumb after hearing this: "Sure enough, the'God of Sushi' is well-known. But Mr. Ono Jiro, why did you suddenly say you want to cooperate with me?"
"Xiao Sang, have you ever heard the word'ingenuity'?" Ono Jiro smiled and handed Xiao Peng a cup of tea and asked Xiao Peng.
Xiao Peng nodded and said: "In the past two years, all walks of life have been talking about'ingenuity', especially the catering industry. I think Mr. Jiro should know that in the outside world, because you only make sushi all your life, you are called a'real food craftsman' ', it seems to be the spokesperson of the word'ingenuity'."
Ono Jiro smiled and nodded, expressing his gratitude to Xiao Peng’s words, and said,
That’s the problem. What I pursue is'ingenuity' and the way of sushi. Of course, I don’t deny it. I have also achieved great commercial success. For a small shop like me, it is necessary to book one month in advance. Ordinary people need to make an appointment at least three months, and the per capita consumption is as high as 400 US dollars. Many people say that catering people really need the spirit of'ingenuity', and I am a representative of success here. "
Xiao Peng frowned when he heard Ono Jiro's words: "How do you feel that there is something in Mr. Jiro's words? I hope Mr. Jiro can help."
Ono Jiro thought for a while, and said astonishing: "Because of my success here, many Japanese restaurant operators should not go astray. In fact, the so-called "ingenuity" is the biggest death trap in the restaurant industry. "
Looking at Xiao Peng’s shocked expression, Jiro Ono said:
In fact, the mainstream of the Japanese restaurant industry is standardization and industrialization. Small stores like me are just a non-mainstream. In the current restaurant industry, capital is overwhelming everything, and talent determines Life and death. Just like Shamisen sushi, why did it grow so big in just 20 years? What did it rely on? Kimura Kiyoshi’s propaganda operation and the capital investment in the tuna auction market to obtain disproportionate returns. And we Was the Japanese brand "Yuziwu", a foreign-selling brand, have you heard of Xiao Sang? The number of fast food provided every day reached 70,000. The company has been established for more than 50 years and has only a team of 700 people, but its annual sales can reach 90 Billion yen. They are representative of the ultimate standardization economy."
After listening to Ono Jiro's words, Xiao Peng was shocked by the calculations in his heart. A team of 700 people provides more than 70,000 fast food every day? How did they do that?
Ono Jiro continued: "At present, those 100-year-old Japanese restaurants that continue to start industrial production, how many of their raw materials and ingredients do not come from standardized industrial production lines? Traditional handmade sushi restaurants like ours only open one restaurant in a lifetime. Although it is a kind of living method, this kind of living method usually exists because of people and cannot be copied. Just look at it."
Xiao Peng frowned: "But Mr. Erlang here, your taste here is really good, you can't taste it in other places."
Ono Jiro said with a mockery: "In the debate about'ingenuity', taste is the most unbreakable bottom-pants. If you want to talk about the brand, some people will tell you that the food industry is basically taste; if you want to fight for the environment, some will say The essence of the catering industry is taste; if you want to mention standardization, he said that the essence of the catering industry is taste; if you want to mention new catering technology, he said that the essence of the catering industry is taste. In fact, the competition of the modern catering industry is more than taste and brand. The comprehensive competitiveness of food, environment, service, marketing, etc. Some people say that taste is the basis of competition. In fact, this is just a dead duck. I have learned about your China’s catering industry, such as Chongqing small noodles, all over your country. It’s not the same. But it’s still hot."
Xiao Peng nodded after hearing this: "Yes, China Jinling once opened a'Meng Fei's noodles'. When it opened, a large group of celebrities came to cheer. In addition to celebrity effects, Meng Fei's noodles mainly serve authentic Chongqing flavor. But the original Chongqing noodles are street snacks, and they are transported by air to Jinling. Can the flavor be that flavor?"
Jiro Ono nodded: "Whether it is China or Japan, the catering industry has a common problem, that is, it is difficult for local dishes to'go out', and it is always difficult to adapt to the market when'going out' with authentic tastes, and finally backtracks. In situ. The so-called authentic taste is only the memory of the region, not the memory of the market, just like many people think that their food is the most delicious, the result?"
Xiao Peng felt that his brain was not enough, and Jiro Ono, who was recognized as the most representative of the "craftsman spirit", constantly criticized the "craftsman spirit" in front of him, which made Xiao Peng puzzled.
As if seeing Xiao Peng’s doubts, Jiro Ono said,
I’m not denying the'craftsmanship spirit'. After all, if I persist, I can succeed in the end. However, such a number is too small, but because of my existence, the country of Japan is growing. The more chefs started to imitate my successful way, and became nondescript. It didn’t take long to continue to operate. In the end, it was only our traditional sushi industry in Japan. If it continues like this, the traditional sushi industry in Japan will sooner or later be lost. The sushi chain replaces and disappears in the long river of history."
Xiao Peng frowned slightly after hearing this: "Mr. Erlang told me this, and I can't change all of this." Xiao Peng only values ​​the Japanese seafood market. Xiao Peng is not concerned about the problems faced by the Japanese sushi industry. .
"No, Xiao Sang, you have a way to change this situation." Ono Jiro said.
"Me?" Xiao Peng was dumbfounded.
Jiro Ono motioned to Xiao Peng to wait a moment, and squeezed a few more sushi for Xiao Peng to taste. There were tuna sushi and halibut sushi. Xiao Peng tasted it and the taste was still good, but it was obviously different from what I had just eaten. The gap, I don’t know if my taste has changed or something. Anyway, I don’t think it tastes good anymore.
"Xiao Sang, you also tasted the difference. That's right, the sushi I made for you above uses seafood from your fishery from all over the world, and these are the fish caught in the market." Ono Jiro said.
Xiao Peng was puzzled: "What does Mr. Erlang want to express?"
Jiro Ono said: "For our traditional sushi restaurants, taste and feelings are everything. After using the seafood of Guiyuchang, the taste of our traditional sushi restaurants has risen to a higher level. But also, if chain sushi also uses After buying your seafood, it will undoubtedly be a fatal blow to our traditional sushi restaurant. This will simply bring us to the extreme."
Xiao Peng suddenly realized why Ono Jiro was so grand today, bringing his two sons to receive Xiao Peng, and even closed the door and cooks himself. The original problem is here.
Feelings The survival crisis of the traditional sushi industry in the country is still related to me?