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There are two truths to the universe: the sun will burn out eventually, and cooking shows will always be there. We’re a long way from the days of talking heads leading you through recipes, with mega challenges, reality show shenanigans, and elaborate productions that elevate what was one of the simplest concepts for a TV show: cooking stuff in front of a camera. But, given how anyone can do that with a device they carry in their pockets, modern audiences need something with more depth.
Rocco He recently threw his hat into the ring Master Morimoto sushi, and you may initially write this series as another celebrity contest. But this cooking series has some secret ingredients that make it stand out above the competition. With its focus on Japanese cuisine and its flamboyant host, Roku may have hit the gold medal in this six-portion sushi showdown. Why should you watch Master Morimoto sushi On anything else, you may ask? We have more than a few reasons.
The world’s first sushi competition
Cooking competitions are a dime-a-dozen, which means that each one needs a unique premise to draw viewers in and stand out from the crowd. If it wasn’t blatant already, Morimoto“Master of sushi Focuses on the most famous Japanese food – “sushi”, or vinegared rice.
Literal translations aside, MorimotoMaster of sushi Covers just about every base when it comes to Japanese food. Each episode depicts our group of contestants taking on two back-to-back challenges: the Ikuzu challenge comes first and the winner gets an advantage for the longer, more difficult Kisho challenge. For example, one episode will see the winner decide which piece of fish will be used next or choose who will have to use incredibly hot peppers in their dish.
While the first challenge primarily puts the contestant’s sushi-making skills to the test, the second challenge merely states that the dish is associated with Japanese cuisine. Otherwise, contestants can make it as they see fit.
From there, the typical features of a cooking competition emerge here and are factored in: a pair of winners and losers, some hilarious moments, lovely close-ups of the steaming food, and even a heartfelt message to those who were ultimately eliminated from the competition. The judging table is put together to resemble a traditional sushi bar, being an unnecessary but appreciated detail.
You’ll also be pleased to know that our contestants are pretty competent in the kitchen as well. There are no amateur or amateur chefs here, as each contestant has training in both Japanese cuisine and their individual styles. There is no pointless drama or in-fighting, as only blows are traded between the contestants regardless of what they present at the end of the challenge. It brings back memories of the intense throwbacks found in the Iron ChefOne of the contestants even has a flashback about said series before the show’s first challenge.
Morimoto is a great host
If the idea of a sushi-centric cooking competition doesn’t interest you, you might be surprised when you find out who’s hosting this raw competition. with a total of 41 victories across both Iron Chef And Iron Chef AmericaMasaharu Morimoto himself hosts and judges the delicious sushi festival.
It’s a fitting and exhilarating role for the former Iron Chef. Fans of his earlier work will likely remember how his unorthodox methods of preparing dishes landed him several important victories in his stint on the kitchen court. It’s apt, since the longer, ubiquitous challenges are meant to, as he puts it, break the “sushi rules.” Creativity and expression are rewarded rather than adherence to traditions that reflect his own experiences in the kitchen.
Hosting alongside Morimoto is Lyrica Okano, with Kenji Lopez-Alte and Dakota Weiss on the panel of judges. Together they all share a similar vision of sushi. There is an emphasis on making fish foods both tasty and attractive, with sushi earning a certain reputation for being a dish with strict rules and preparation requirements.
Rather than highlighting the most luxurious sushi dishes, there is equal importance placed on how diverse sushi is with different diets and ingredients. An interview with Rolling Stone would shed light on this further, with Morimoto attributing the concept of sushi in the West as “difficult or ambiguous”. Because of its “exotic ingredients and spices,” it comes off as something that would otherwise be out of reach for most people.
But beneath the pounds of cooked fish and rice, there is a beautiful appreciation of both the food itself and the work that goes into preparing it. You might expect a show that focuses on such a specific topic that all of the focus is on it, and MorimotoMaster of sushi He does everything in spades. The series, which recently aired in its entirety on Roku, can be watched for free with no strings attached on most devices.
