Part 3/10:
Her journey into the culinary world was not straightforward. Transitioning from her work in the F&B industry, she sought to learn directly from traditional sources in Japan, embracing the challenge of cultural and language barriers. Learning Japanese by reading newspapers that came as wrapping with deliveries, and using a dictionary prelGoogle Translate, she dedicated herself daily to mastering the language and techniques essential to authentic sushi making. The transition required humility and patience, starting from dishwashing to handling the delicate seafood, and understanding the importance of seasonality—a concept entirely foreign to Singapore’s climate, which has little variation throughout the year.