Jiro Ono: A Life of Making Food Jiro|||||| Jiro Ono: Ein Leben für die Lebensmittelherstellung Jiro Ono: Una vida dedicada a la cocina Jiro Ono: una vita di cucina 小野二郎料理を作る人生 Jiro Ono: Życie w tworzeniu jedzenia Jiro Ono: Uma vida a fazer comida Дзиро Оно: Жизнь в приготовлении еды Jiro Ono: Yemek Yapmakla Geçen Bir Hayat 小野二郎：制作食物的一生

Voice 1

Welcome to Spotlight. I'm Ryan Geertsma. Voice 2

And I'm Liz Waid. Spotlight uses a special English method of broadcasting. It is easier for people to understand, no matter where in the world they live.

Voice 1

In Tokyo, Japan, there is a small but famous restaurant. W Tokio w Japonii znajduje się mała, ale słynna restauracja. This restaurant is in the busy shopping area of Ginza. To find the restaurant, you must walk down dark and narrow steps. It is underground, near the Ginza train station. 銀座駅近くの地下にあります。 When you arrive, you see a simple wooden door. The restaurant does not look important. Inside, only ten people can sit and eat. You enter the restaurant. It is calm and peaceful. You smell warm rice. And an old man stands behind a shiny black serving table. そして、光り輝く黒いサービングテーブルの後ろに老人が立っています。 The man is wearing a white cook's uniform and glasses. 男は白いコック服を着てメガネをかけている。 He is preparing a special kind of Japanese food called sushi.

Voice 2

This man's name is Jiro Ono. He is an expert sushi maker or chef. His restaurant is called Sukiyabashi Jiro. People from all over the world come to eat here. And they pay $350 for a meal. Many people believe Jiro Ono is the world's best sushi chef. But Ono's success did not happen quickly. He has been making sushi for over 60 years. Today's Spotlight is on Jiro Ono and his life of sushi making. Voice 1

Sushi is a traditional Japanese food. It is made with a special, cooked rice. Chefs combine the sushi rice with other foods or ingredients. Often, the rice is served with fish or other kinds of seafood. Usually, the fish in sushi is not cooked. Sushi chefs also combine sushi rice with other ingredients - like egg or vegetables. Some sushi chefs also make sushi rolls. 巻き寿司を作る寿司職人もいます。 They roll rice and other ingredients together, and cover it with dried seaweed. ご飯と具材を一緒に巻いて海苔で包みます。 Many people like sushi because it combines different tastes and textures, from salty and smooth to rough and sweet. しょっぱくてつるつるしたものから、粗くて甘いものまで、さまざまな味と食感を兼ね備えているため、多くの人が好きな寿司です。

Voice 2

Jiro Ono has been working in the sushi business nearly all of his life. 小野二郎は人生のほとんどを鮨業に携わってきました。 Ono was born in 1925. His family was very poor. Ono's father gave people boat rides. 小野さんのお父さんは人々にボートに乗らせてくれました。 But his business failed. Ono's family could not pay to take care of him. So, when he was just 9 years old, Ono left home. There is a film about Jiro Ono's life called Jiro Dreams of Sushi. In it, he explains,

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“I was in my first year of school. My father told me ‘You have no home to come back to. That is why you have to work hard.' I knew that I was on my own. 私は自分自身であることを知っていました。 I did not want to have to sleep at a temple or under a bridge. お寺や橋の下で眠りたくありませんでした。 So, I had to work hard just to survive.” だから、生き残るために一生懸命働かなければならなかった」

Voice 1

At age nine, Ono began working to support himself. Over time, he discovered the business of sushi making. 時間が経つにつれて、彼は寿司作りのビジネスを発見しました。 As a child, he began working in sushi restaurants - doing small jobs. In his twenties, Ono became a sushi making apprentice. ||||||||trainee 20代の頃、小野さんは寿司作りの見習いになりました。 An expert sushi chef trained Ono. As an apprentice, Ono learned many skills and ideas about sushi. Sushi making in Japan is often taught through this apprentice-teacher model. 日本の寿司作りは、しばしばこの見習い教師モデルを通して教えられます. This way, the traditions of making sushi are not lost. このように、寿司作りの伝統は失われていません。

Voice 2

Ono was an apprentice for many years. During this time, he married and had two sons. But he did not make very much money as an apprentice. So, he had to work very hard to support his family.

Voice 1

In the 1960s, Ono's many years of hard work brought success. He became the manager of his own restaurant. As manager and chef, Ono continued to work hard. He worked every day except on national holidays or funerals. Pracoval každý den kromě státních svátků nebo pohřbů. 彼は、国民の祝日や葬式を除いて、毎日働いていました。

Voice 2

For many years, Ono did the exact same thing every day. 何年もの間、小野は毎日まったく同じことをしていました。 He woke up early. He left his house at 5 in the morning. He took the train to work. He went to the fish market to buy fresh fish for the day. Then, he returned to his restaurant and made sushi all day. Ono would not return home until after dark.

Voice 1

Ono only plans and serves one meal each day. 小野さんは、毎日一食だけを企画・提供しています。 He bases the meal on what is fresh at the fish market. 彼は魚市場で新鮮なものを食事のベースにしています。 People must eat what Ono plans. 人々はオノが計画したものを食べなければなりません。 Each meal is made of 20 pieces of sushi. 1回の食事は20貫の寿司でできています。 He serves them in a particular order, from lighter tasting to heavier tasting sushi. Podává je v určitém pořadí, od lehčí až po těžší sushi. 彼は、軽い味の寿司から重い味の寿司まで、特定の順番で出す。

Voice 2

Ono's process and hard work have made him one of the most important sushi chefs in Japan. 小野氏のプロセスと努力により、彼は日本で最も重要な寿司職人の 1 人になりました。 But even now, he desires to continue learning and improving. Ale i teď se touží dál učit a zdokonalovat. In “Jiro Dreams of Sushi,” Ono said,

Voice 3

“Even at my age, in my work, I have not reached perfection.” "Ani ve svém věku jsem ve své práci nedosáhl dokonalosti."

Voice 1

Ono used to be the apprentice. 小野はかつて見習いだった。 Ono był kiedyś praktykantem. But over time he became the expert teacher. Ale z czasem stał się ekspertem w nauczaniu. Ono trained both of his sons in sushi making. Ono wyszkolił obu swoich synów w produkcji sushi. And today, they are also expert sushi chefs. Dziś są również ekspertami w dziedzinie sushi. His oldest son, Yoshikazu, works at Ono's restaurant. Jego najstarszy syn, Yoshikazu, pracuje w restauracji Ono. His younger son, Takashi, has his own restaurant in a different part of Tokyo. Jego młodszy syn, Takashi, ma własną restaurację w innej części Tokio.

Voice 2

Many other people also want to be Ono's apprentice. 他の多くの人々も小野の弟子になりたいと思っています. Wiele innych osób również chce zostać uczniami Ono. To do this, a person must agree to work with Ono for 10 years. これを行うには、10年間小野と一緒に働くことに同意する必要があります。 Aby to zrobić, osoba musi zgodzić się na współpracę z Ono przez 10 lat. Apprentices at Ono's restaurant do not start by making sushi. 小野さんの店の見習いは、寿司を作ることから始めません。 Praktykanci w restauracji Ono nie zaczynają od robienia sushi. First, they must learn about all the different kinds of sushi, fish and rice. Najpierw muszą poznać różne rodzaje sushi, ryb i ryżu. Then they learn how to cook the rice so it is right. Następnie uczą się, jak gotować ryż, aby był odpowiedni. The rice must be sticky, but not too soft. ご飯は粘りがなければなりませんが、柔らかすぎてはいけません。 Ryż musi być kleisty, ale niezbyt miękki. Then the apprentices learn how to prepare the fish. Następnie praktykanci uczą się, jak przygotować rybę. It is only after several years of work that they can begin to make the sushi. 彼らが寿司を作り始めることができるのは、数年の仕事の後でだけです。

Voice 1

Ono has a long and careful process for making sushi. Ono ma długi i staranny proces przygotowywania sushi. However, it has made him the best in the world. Jednak to uczyniło go najlepszym na świecie. Michelin is an international organization that rates restaurants. Michelin je mezinárodní organizace, která hodnotí restaurace. ミシュランは、レストランを格付けする国際機関です。 Michelin gave Ono's sushi restaurant their highest rating - three stars. Michelin dal sushi restauraci Ono nejvyšší hodnocení – tři hvězdičky. ミシュランは小野氏の鮨店に最高評価の三ツ星を与えた。 This rating is a rare honor. この評価はまれな名誉です。 In fact, it is the highest honor a restaurant can receive. Ve skutečnosti je to nejvyšší ocenění, jaké může restaurace dostat. 実際、それはレストランが受け取ることができる最高の栄誉です。 And Ono's restaurant was the first sushi restaurant to ever receive the honor. そして小野さんの店は鮨店として初めて栄誉を受けた。 Voice 2

The price for the meal at Ono's restaurant is very high. Cena za jídlo v restauraci Ono je velmi vysoká. But that does not stop people from coming. To ale nebrání lidem přicházet. People travel from all over the world to eat Ono's food. Often, people must call and make plans months before they are able to eat at the restaurant. 多くの場合、人々はレストランで食事ができるようになる数か月前に電話して計画を立てなければなりません。

Voice 1

Dan Shapiro is a food expert. He writes for the CNN news organization. He ate at Ono's restaurant and wrote about the experience. He said,

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“Jiro Ono's restaurant deserves its honor as the world's greatest sushi restaurant. „Restaurace Jiro Ono si zaslouží čest jako největší sushi restaurace na světě. "Restauracja Jiro Ono zasługuje na zaszczytny tytuł najlepszej restauracji sushi na świecie. The price was high, but the food was worth it.” ||||||||valuable| Cena byla vysoká, ale jídlo stálo za to.” Cena była wysoka, ale jedzenie było tego warte".

Voice 2

The writer and producer of this program was Dianna Anderson. The voices you heard were from the United States and the United Kingdom. All quotes were adapted for this program and voiced by Spotlight. You can listen to this program again and read it on the internet athttp://www.radioenglish.netThis .program is called “Jiro Ono: A Life of Making Food.”

Voice 1

We hope you can join us again for the next Spotlight program. Goodbye.