We post new recipes and tips regularly each week, so keep updated and don’t forget share your food with us!


The Art of Perfection

Posted by

I worked with a Japanese car manufacturer on a film in the ‘90s. It was around the same time western business schools were devouring Japanese management concepts and theories – the same theories thought to be behind the ‘economic miracle’ that had transformed Japan into the world’s third largest economy. Many of these ideas were about quality control and became interpreted into corporate myths , such as the one about a Japanese company returning orders from western suppliers that were as high as 99% accurate, saying they didn’t understand orders that were less than 100% accurate. Myth or not, I saw this same level of precision acted out in the making of our film. Our client’s representatives, a team of young managers, fastidiously supervised the entire production process; double and triple checking our work to ensure their film would be perfect.

These days, I enjoy exploring and cooking Japanese food and I am often reminded of my Japanese client and their approach to business. Take something as mundane as panko breadcrumbs. Look closely and you can see the same attention to detail a Japanese car company puts into it product. Each crumb is identical in form, structure, colour, size and texture. It’s perfection. There is more at play here than just spitting out bread from some industrial machine; the people who make these crumbs are not only very skillful – they care deeply about the quality of their product.

Japanese cultural behaviour is steeped in ancient Japanese traditions. One of these traditions – a favourite of the business schools – is the concept of ‘kaizen’. Kaizen is difficult to translate but has come to mean seeking continual improvement; it’s about eliminating defects and trying to find better ways in all that we do… Kaizen often implies a pursuit for perfection, something that can be seen in so many things Japanese: in sushi, origami and bonsai, or ‘ikabana’, the art of flower arranging, we see it in the meticulous skills used to create beautiful ‘wagashi’ Japanese confectionery served with tea (see photo above). It’s in the tea ceremony itself and the dedication of the ‘maiko’ training to be geisha. We see kaizen in Japanese martial arts and the spirit of the samurai, we even see it in Japanese kitchen knives, made with the same skills used to hone samurai swords. I recently bought a Japanese gyutoh knife. It’s a beautiful object with unimaginable sharpness. The quality is not only reflected in its craftsmanship but also the satisfying feeling of being able to do things in the kitchen better.

They say it takes 10 years to master the knife skills essential to sushi. This is a long time to eliminate defects – but when you see the skills in action, you’ll understand why: I was once privileged to have a sushi chef prepare my order of shashimi from a whole side of tuna. Using his ‘yanagi’ knife, he methodically worked his way through skin, fat and flesh. With the precision of a surgeon he divided and sectioned the meat as he worked, eventually producing an immaculate fillet from deep within the fish. This was then trimmed and cut into identical slices, before being formed into a row of perfect shashimi on a plate. The chef nodded politely and modestly as he presented the sushi, as if to say this is what we call ‘kaizen’…

I may not have 10 years to learn the art of sushi and my car films may not have the accuracy of an automobile, but there is much to be admired in the Japanese approach to life. Aim to be better in all that you do – and who knows, you might achieve perfection.

Post a Comment

25 Go Mad in Franco Manca

A new Franco Manca restaurant has just opened in Richmond. WDC was invited, with around 20 other influencers, to the soft launch.

Continue reading

To Confit or Not to Confit

How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?

Continue reading

Sweet Corn Memories

Growing up in Southern California in the 60s, our family was fussy about its corn…

Continue reading

Notes on Quick and Easy Cooking

I’ve recently posted a series of ‘quick and easy’ 30 minute recipes which have unexpectedly made me think again about the hyped-up online food industry – and my own cooking.

Continue reading

British Pie Banquet at The Thomas Cubitt

In case you didn’t know, this week is ‘British Pie Week’ – a fact that might have inspired The Tomas Cubitt gastro-pub to celebrate by hosting a British ‘Pie Banquet’ earlier in the week.

Continue reading

Pass the Gravy Please!

Gravy is a perfect sauce; meaty, smooth, stimulating to the palate – and it makes our food taste better.

Continue reading

Annatto, the Most Versatile – and Unknown – Seed in the World

Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…

Continue reading

Why a foodie should walk down… Clerkenwell Road

Clerkenwell Road is part of a route linking east and west London, yet with its quiet passages and historic square it has the character of an intimate neighbourhood. It’s also home to a variety of foodie venues serving Clerkenwell’s creative community. Here’s some of our favourites.

Continue reading

Why Has Pho Become So Popular?

Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.

Continue reading

And what, exactly, are you supposed to do with a thousand-year-old egg?

This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.

Continue reading

Foodies100 Index of UK Food Blogs

Copyright © 2017. All rights reserved. Recipes and photos created by Mr. WDC.