{"id":7709,"date":"2011-02-21T01:02:24","date_gmt":"2011-02-21T01:02:24","guid":{"rendered":""},"modified":"2011-02-21T01:02:24","modified_gmt":"2011-02-21T01:02:24","slug":"Why-Can-t-Women-Be-Sushi-Masters-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=7709","title":{"rendered":"Why Can\u2019t Women Be Sushi Masters?"},"content":{"rendered":"

Tiny ten-seat canteens shoved into subway stations tend to be the dingy stuff of late-night fast food runs after six too many beers.<\/strong> <\/p>\n

But there are always exceptions and, in the case of Jiro Ono\u2019s lilliputian sushi restaurant in Tokyo\u2019s Ginza station, the exception just happens to be a three-star Michelin establishment with menus starting at $300. Famed throughout the Sushi-eating world, 86-year-old Jiro is the subject of \u201cJiro Dreams of Sushi,\u201d a documentary by American director David Gelb that premiered at the Berlinale this week.<\/p>\n

We sat down with Jiro\u2019s son Yoshikazu to talk overfishing, work ethics and why women can\u2019t be sushi chefs. The reason is because women menstruate. To be a professional means to have a steady taste in your food, but because of the menstrual cycle women have an imbalance in their taste, and that\u2019s why women can\u2019t be sushi chefs.<\/strong><\/p>\n

SOURCE<\/a>
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