In Japan, the road to becoming a sushi chef is long and slow. Apprentices spend years doing small tasks for their master before they’re allowed to start making the shari (vinegared rice).Creativity behind the sushi counter is subtle, and aficionados will speak with reverence about a specific chef’s lineage – under which master he worked for and how long it took before he was allowed, with the master’s blessing, to set up his own sushi restaurant.Outside Japan and a few other countries, though,…


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