this is sustainable from kindai. >> ming: so sustainable tuna from kindai. and you must use bigeye, too, from hawaii, right? >> yes. and then local. >> ming: and local, right. >> yes. so this is tough situation, tuna. >> ming: it's really tough, right? >> yeah. >> ming: i mean, i think the whole seas are having problems these days. >> yes. >> ming: right? >> so why don't you grind the wasabe for me? >> ming: wasabe? hai. >> yes. >> ming: how much do you want? >> as much as now. >> ming: all right, so this is fresh wasabe. >> yes. >> ming: using sharkskin. >> okay. this is the rice i made. >> ming: all right. >> and then... >> ming: is that enough? >> yes, enough. >> ming: okay. all right, so you put the sushi rice on the bottom? >> yes. >> ming: so is this a traditional dish you grew up eating? >> my family, when i was a kid, poor. >> ming: right. >> actually, this... actually i can eat, like, this gorgeous sushi. >> ming: right. >> then that's why i become a sushi chef, to... >> ming: so you don't go to sleep hungry. >> yes. >> ming: dude, that's the reason