2012 / Visual Video / 00"32
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It had never been an easy thing to be a sushi chef. You had to start an apprenticeship for three years before you can master the nigiri, and five years before you perfect maki sushi, the roll, and you needed 10 years before you become a full-fledged sushi master.
As technology advances, the traditional art also has a new look. In order to inherit the delicious typical food, future sushi cheves have combined part of their body with the robotic mechanism, so the interested young cheves could make the same sushi more easily and effectively.
The machine itself is recorded the correct sushi cooking technology. Three glass tubes in the lower arm are made to place fresh wasabi, soy sauce and chopsticks. The rice cooker on the shoulder could fully cook hot rice in five minutes.

在日本要成為一個壽司職人絕不是件容易的事。你得先從學徒開始,花上三年的時間才能做好醋飯;學藝五年才有資格上檯面做壽司捲;至於要成為一個合格的板前,起碼得花上十年的時間。
隨著時代與科技的進步,傳統的技藝也有了新的面貌。未來的壽司職人為了讓這項美味的代表性食物得以延續,而將部分的肢體與機械裝置結合,讓有志於此的職人們能夠更有效率地做出風味不減的傳統壽司。
機器本身記錄了正確無誤的壽司料裡技術,他們手臂前端的三個玻璃管分別用來放置山葵、醬油與筷子,肩膀上的炊飯器可以在五分鐘內準備好熱騰騰的白飯。
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Director / Chris Liu
Visual Director / Jimmy Cho
Co-Workers / Chung Lun Wu, Jimmy Chen
Special Thanks / Patrick Chen, Aikolove Liu
Music / Vase by Jared C. Balogh

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