The Japanese term shokunin, which means 'artisan,' transcends mere definition, representing a profound life philosophy. A shokunin is an individual who dedicates their existence to the continuous improvement of what they produce, demonstrating intimate knowledge of their raw material, cultivating rigorous respect for routine, and refining their technique year after year.
The author encountered this concept while watching the documentary The Sushi of Dreams of Jiro (2011), which narrated the trajectory of chef Jiro Ono. Even at 85 years old, Jiro maintained an unchanged routine for decades: he woke up early, took the train, and went to his ten-seat restaurant located at a Tokyo subway station.
At that time, a reservation there cost starting from R$ 1,500 (a value that today approaches R$ 3,000). Jiro specializes exclusively in sushi, preparing each piece according to the day's freshness, and the meal does not exceed one hour. Although it seems like a simple activity, the chef and his team require a ten-year training period to work in the establishment, and his relentless pursuit of excellence resulted in three Michelin stars, considered the pinnacle of high gastronomy.
Even at one hundred years old, Jiro remains active. He is a dedicated shokunin, who often wakes up in the middle of the night thinking about the perfect sushi and demonstrates the skill to spend fifty minutes massaging an octopus before its preparation, justifying: 'It takes more work, but it tastes better.'
Perfectionism, although essential, has a treacherous side; in excess, it can generate stress for both the individual and those around them. However, it is possible to maintain a safe level of operation. The author argues that no talent achieves significant results without a minimum commitment.
Jiro's story leads the author to believe that sometimes choosing the hardest path brings notable benefits. This perception extends to observing the artistic team at Super. This month, designer Caroline Aranha conceived and executed all the paper cutouts and illustrations for the article on motherhood, found on page 40. Intern Gabe Rivas followed a similar path, hand-drawing the components of the report on absinthe on page 54 in his debut in the magazine, using all the green pencils available in the city of São Paulo, which was considered a valid effort.
For someone with artistic skills limited to stick figures, understanding the work of colleagues is as challenging (and fascinating) as learning a new language. The art team is complemented by designer Cristielle Luise and director Juliana Krauss. During the week the magazine was sent for printing, Anderson Faria, a shokunin responsible for graphic production, was also involved. This group demonstrates a willingness to explore new aesthetics and honor the legacy of visual excellence of the magazine, whose behind-the-scenes aspects can be followed on the blog 'Behind the Page.'
Currently, there seems to be a trend where all aspects of life are pressured to be optimized, with Artificial Intelligence assuming a dominant role. Executives from delivery companies have already predicted a future where human cuisine would be obsolete, which represents a challenge for Jiro. The hardest path, however, appears increasingly counterproductive, but it is precisely for this reason that it can be extremely rewarding. The author concludes with a plea: read a complete book instead of a summary, prepare a tomato sauce from scratch, or dust the guitar in the corner of the room, reinforcing the idea that 'It takes more work, but it's better.'
