While Sushi Ming brings in fish from all around the world and much from Japan,
the chefs highly value outstanding local and regional varieties.
Ming select the fish one by one, evaluating each for freshness, size and its "spirit" or "energy".
He then carefully begin the comprehensive process of cleaning, preparing and storing.
Paper-thin sheets of delicate Japanese cedar-wood line many of the boxes,
and different varieties of fish are stored in separate boxes.
The chefs carefully control the aging process of the fish-an essential part of making sushi.
"Just-caught" fish is not always ideal for being eaten immediately as sushi,
and different fish require different methods of refrigeration and storage for ideal preservation and taste.
Perhaps the most complex and difficult part of making sushi is perfecting the rice.
Sushi Ming uses a mix of Japanese short and medium grain rice,
combined with Japanese red and white rice vinegars,
Japanese sea salt and a small amount of sugar.
The rice is cooked in precise proportions at calculated temperatures for a specific time.
Like scientists in a lab, Ming have refined their method after years of research
and experimentation. Using his hands as instruments,
he evaluate how moist the rice is before cooking it.
He adjust the amount of water accordingly.