壽司傳奇人物小野二郎( Jiro Ono) 於2025年10月27日迎來百歲生日，但他絲毫沒有退休的跡象，表示：「我計劃再幹五年左右......。台灣的 Sushi Diplomacy (紐約時報Warmed by Japan’s Support, Taiwan Takes Up Sushi Diplomacy )到（Eric C. Rath）所著的《壽司的歷史：從古代發酵魚到現代生魚片，技術、食材與食譜的美味探索》（英文書名為 Oishii: the history of sushi）. Sushi Is Bigger Than Ever in America. Here's Why./ The Untold Story of Sushi in America -/The American appetite for sushi is bigger than ever. Most of ... 【追書時報 38 】
In Japan, sushi legend Jiro Ono turned 100 on October 27, 2025, yet shows no signs of full retirement, declaring, "I plan to keep going for about five more years." The founder of Sukiyabashi Jiro—a 10-seat Ginza basement gem that held three Michelin stars from 2007 to 2019—earned Guinness recognition as the oldest three-star head chef at 93.
Featured in the 2012 documentary Jiro Dreams of Sushi, he served dignitaries like Barack Obama, once shifting their 2014 reservation to prioritize regulars.
Born in 1925 in Hamamatsu, Ono apprenticed at 7, moved to Tokyo at 25, and opened his restaurant in 1965, pursuing perfection: "I haven't reached the top yet." Now among Japan's 100,000 centenarians, he credits work as "the best medicine," visiting when possible despite hand issues, serving only special guests. His son Yoshikazu, head chef, notes Ono's humor and kindness—once worrying director David Gelb was bored filming octopus massage.
Aiming for 114 after hearing of Japan's oldest man dying at 113, Ono walks, eats well (no alcohol), and favors maguro, kohada, and anago. Gelb calls his enduring tradition "an inspiration." Under autumn skies, Ono embodies lifelong dedication.
----
China closed off Japanese seafood imports after Prime Minister Sanae Takaichi of Japan declared strong support for Taiwan.
Suddenly, sushi is everywhere on Taiwanese social media.
Lai Ching-te, Taiwan’s president, eating sushi containing Japanese seafood in a photo released by the president’s office.Credit...Taiwan Presidential Office, via Reuters
Posters referencing the friendship between Taiwan and Japan at a Japanese supermarket in Kaohsiung, Taiwan, on Monday.Credit...Pei-Lin Wu/The New York Times週一，台灣高雄一家日本超市張貼著表達台日友誼的海報。 （圖片來源：吳佩琳／紐約時報） 69歲的林月欣（音譯）週一在新北市發布了自己享用日本扇貝的照片。 她告訴《紐約時報》，她被許多日本網友的感謝留言所感動。 「真正的朋友應該互相支持。所以，讓我們把所有的扇貝都運過來吧，」她說。 “他們不買的，我們買。他們不去的地方，我們去。”
Lin Yueh-hsin, 69, in New Taipei City posted photos of herself eating Japanese scallops on Monday.
She told The Times that she was moved by the number of comments she received from Japanese internet users expressing thanks.
“True friends should support each other. So let’s ship all the scallops over here,” she said. “Whatever they won’t buy, we will buy it. Wherever they won’t go, we will go.”
AI Overview
關於壽司歷史的書籍，最推薦的是埃里克·拉斯（Eric C. Rath）所著的《壽司的歷史：從古代發酵魚到現代生魚片，技術、食材與食譜的美味探索》（英文書名為
Oishii: the history of sushi），這本書從技術、食材與食譜等面向深入探討壽司的演變過程。此書詳細追溯了壽司從最初用於保存魚類的發酵食品，到今日風靡全球的料理的歷史脈絡。
埃里克·拉斯(Eric C. Rath 埃里克·拉斯是一位專攻日本歷史與飲食文化的學者，現任美國堪薩斯大學的歷史學教授。他的研究領域包括傳統日本料理的演變、飲食儀式、食材的文化意義，以及飲食與社會變遷的關聯性。Rath 教授以其對日本飲食史的深入探討而聞名，著有多部專著，包括《早期現代日本的食物與幻想》（Food and Fantasy in Early Modern Japan, 2010）、《日本的飲食文化：食物、地點與身份》（Japan’s Cuisines: Food, Place and Identity, 2016），以及本書《壽司的歷史》。此外，他也是《Gastronomica: The Journal for Food Studies》編輯團隊的成員，目前正在撰寫關於清酒的歷史。
Oct 8, 2025 — The chef Masaharu Morimoto said that across his global restaurant group, to-go sushi sales doubled during the pandemic, and have remained high ...
沒有留言:
張貼留言