Bonjour,
Réponse :
Kazutoshi Endo (0) HAS been making the Japanese fish and rice delicacy
known as sushi for thirteen years. Yet he wants to (13) MAKE it clear that
he is still (14) VERY much a beginner. In fact, he is quite adamant about it,
( 15) DESPITE being head sushi chef at one of London’s leading Japanese
restaurant. Endo comes from a hard-working family in the port city of
Yokohama and is a third generation sushi chef. Although as a child he was
(16) NOT encouraged to follow (17) IN his father's footsteps, and actually
trained to be a PE teacher instead, it was always Endo’s ambition to (18)DO
so. Yet he was never taught (19) WHAT to do. The (20) WAY you learn in
Japan is to watch. Some chefs spend three years washing sushi rice,
whilst (21) AT the same time watching their masters at work. It takes some
concentration to (22) KEEP an eye on Endo’s hands as he makes sushi,
however. All it takes is just a (23) FEW quick cuts with his knife and a neat
pile of perfectly sliced octopus sits on the counter. A sushi roll may look
(24) LIKE a piece of rice, but apparently it takes years to get the touch, to
be (25) ABLE to roll rice (26) WITH exactly the right amount of pressure.
As Endo says: « Sushi (27) HAS to be mastered. I can’t explain the process
in words »
N'hésite pas sii tu as des questions ;)
