Bladesmith

Yunqi Qian WR 150 Rhetorical Analysis on Sushi: The Global Catch Sushi has become a global appreciation these years. However, the process of traditional sushi-making remains as a mystery to the general public. In the beginning of Sushi: The Global Catch, Mark S. Hall, the author of the movie, invited Mamoru Sugiyama, the owner of Sushiko Restaurant, a Michelin-starred sushi restaurant, as a narrator, to introduce the traditions of sushi-making. In Sugiyama’s words, the traditional techniques are inherited from generation after generation. An apprentice are required to have years of experience to polish their craftsmanship before becoming a sushi maker. Even though the sushi they made can be seen as an artistic work, a sushi master values the process of craftsmanship more than the elegant appearance of the result. This remains the same across the whole sushi culture, including the knife making industry. However, Kazuo Nozaki, the owner of Aritsugu Knife shop in Tokyo, observes fewer and fewer knife makers are using the traditional methods. This trend of shifting away from the traditional skills and techniques in the whole sushi industry, presented by the author, makes me wonder: what is the author’s stand on this trend? Does he support the continuance of the complex craftsmanship in traditional sushi-making or not? In other words, in his view, what is the stand of the traditional sushi culture in the current global sushi mania? By answering these questions, we are able to…

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