> I read stories like this, and I wonder: does washing rice for 3 years really make your sushi that much better? Probably not. With a proper training schedule

> I read stories like this, and I wonder: does washing rice for 3 years really make your sushi that much better? Probably not. With a proper training schedule and applying basic engineering/scientific approach, I doubt it would take much time to learn to wash rice to its proper starchness needed for sushi. But when you are buying sushi you are buying a ritual. Not food. So your chef must have washed rice for 3 years to make it real ... It amazes me how the Japanese are so good at extracting value and price premium for everything that is related to their way of life.