Chef Mizutani-san could be the only famous sushi master who goes to Tsukiji fish market “everyday”. I was lucky enough to follow him and see how he purchase the fish & other ingredients. Here, it’s a film showing how he chooses the abalones. I asked him why he didn’t choose the ones dropped in the plastic case, and he said – not soft enough. For him, the abalones must be tender enough in order to use and serve at his sushi counter. The softness will decrease when time goes on.
I was thinking – a great sushi chef must be very picky to the seafood!