Part 4/10:
What sets Aeron’s sushi apart from others in Singapore is largely her technical mastery and dedication to quality. Her use of Sasanishiki rice prepared in a reverse al dente style, combined with a unique blend of aged red vinegar and unfiltered rice vinegar infused with sake lees, exemplifies her commitment to technical excellence. These nuanced details are unteachable and require an innate chef’s sense—an understanding that only years of experience can foster.
She also shared insights into the culture of Japanese chefs, notably their traditional white robes—shorter versions of doctors’ coats. Historically, chefs were regarded as health custodians, especially during wartime Japan, emphasizing the importance of health and well-being as prerequisites for cooking for others.