— Tim Kammerer

I mean, you've talked a lot about what good sushi is and all the examples. You've given have been that, you know aspirational good you talked about mushing the rice makes that you know, you lose the flavor and aside from and I'm not just talking about using bad quality fish here. Are there any other pitfalls or things that you know, where how else can you make quote unquote bad Sushi? Okay. So the one one quite common pitfalls that I see is for ingredients for roles. So the many people don't know how much rice to be used. Role so oftentimes they take just like asthma if they can and then put it in the Nori and it's spread it and if you still can see the holes then take on more rice and then put it to cover the holes. And then that's how usurate people get a lot of rice and if it's like instead of roll and just gets bigger. It's still taste so good, but it's still because it becomes too big to eat with one consuming. Have you have you seen the size of burritos that we serve in America? That's I don't know if you know this but Americans yeah, and the problem happens. Role and if the Nori is outside that it doesn't close or even if it closed when you cut it, it's explode. So that's a very very common pitfalls that you you can see. from our students awesome Awesome. Well Tim, I think you know as I said at the outside of this presentation today, I have very limited experience for sushi. I appreciate the details and the Finesse and the Elegance of it. But to your question sort of it seems to require a high level of skill and knowledge that the average person would find hard to attain. Yeah, yes to be a sushi Master but to make sushi that you're going to enjoy. You've heard sort of all of the critical control points here today, you know by the right rice cook it mindfully and just pay attention to the the recipe and the process. Don't just think about it. The way we typically do is oh, it's just right now just understand it. It is the foundation or ingredient here like great quality fish and I think just have fun making it. Yeah, I mean, I don't think you're gonna make something that you don't enjoy so I would say yeah to become a sushi Master, you know, yeah, watch the movie Euro Dreams of Sushi and recognize that it's gonna take you 40 years to become Sushi Master to make sushi that you're going to enjoy you know, what I'll bet you probably pull it off tonight. I think of it like wine almost to be a master Sam only a it's gonna take you a lot of drinking a lot of money and a lot of time and a lot of talent to enjoy a glass of wine. Now it just takes opening yourself up to it. So maybe consuming we would think I'm ridiculous for that analogy there but I like that. All right.