• Skip to main content
  • Skip to footer
  • About Mike
  • Services
    • Keynote Speaker and Presenter
    • Coaching
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • A good coach might be what you need…
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog

Mike Hohnen

Pratical Application of The Service Profit Chain

October 16, 2016By Mike Hohnen

A Magnificent Obsession That Starts With Rice and Fish

How to Eat Sushi (April 21, 2004)

WHAT is great sushi? Of course, said Seki, the chef and owner of Sushi Seki on First Avenue, great sushi needs great fish. But, he continued, great fish is not enough.

“Sushi is so simple that each element must be perfect, and all the elements must be balanced,” he said. “Like pizza.”

Like pizza, sushi can be downed as a quick lunch or dwelt upon obsessively for a lifetime. Once your sushi consciousness has been raised, it becomes a pleasure to appreciate its subtle distinctions: the rice should be warm, so that the chilled fish begins to approach body temperature before the piece goes into your mouth; nori, seaweed sheets used for rolling maki, should be thin and crisp, instead of tough and leathery; the wasabi and gari (pickled ginger) should be freshly madeimage

https://www.nytimes.com/2004/04/21/dining/21SUSH.html

Se the slide sho here https://www.nytimes.com/packages/khtml/2004/04/20/dining/20040421_SUSHI_AUDIOSS.html?adxnnl=1&adxnnlx=1082715041-/A2g3w2vNao10vdQde+HiQ

Filed Under: Trends

Footer

The Legal Stuff

Terms & Conditions

Privacy Policy

Copyright © 2022 · Workstation Pro Theme On Genesis Framework · WordPress · Log in