There&#x27;s a sushi place in Japan that&#x27;s gotten great reviews even though the chefs only have 1 year of training. The narrative is that they&#x27;ve figured out that making great tasting sushi can be turned into something like a formula.<p>Obviously there&#x27;s some flame wars going on in Japanese media about this, but one interesting point that has risen out of this is that the most difficult aspect of running a sushi restaurant isn&#x27;t necessarily the skill of slapping fish on rice, but the ability to source your ingredients and judge its quality at the market every morning (I imagine &quot;relationships with the vendor&quot; matters as well).<p>Lastly, my friend who lives in Kyoto had an interesting perspective -- that without the &quot;marketing narrative&quot; of the decades of training going into creating quality sushi, they wouldn&#x27;t be able to command such exorbitant prices as an industry and thus the myth is tantamount to the ongoing success of the trade.