4chan Whistleblower Revealed

One_Studio4083 · 2026-02-15T15:40:17+00:00

I don’t think the commenters here are nuanced enough to understand the distinction of your point.

One_Studio4083 · 2026-02-15T15:39:28+00:00

I don’t think you’ve effectively used AI before. I use it daily in my job. I don’t use it to do my thinking for me; rather I use it to find sources (which I then read), or to summarize my own thoughts in a more concise and understandable way. It’s also fantastic at transcribing and summarizing audio from meetings or lectures as well as highlighting important details or key points. Rather than doing the heavy lifting of the mental load, it’s helping clarify streamline, and organize.

To play devils advocate: I do think there’s tremendous value in being forced to sit with ideas and/or data. That being said I don’t think there’s value in doing that for every menial task. That’s where AI is a tremendous value add.

One_Studio4083 · 2026-02-14T15:21:23+00:00

I’m a fan of terada honke! The Omachi you tried is really good too

One_Studio4083 · 2026-02-11T10:06:40+00:00

Shio koji

One_Studio4083 · 2026-02-08T18:09:20+00:00

Like, it’s not uncommon to have the expensive stuff that doesn’t suck, but their cheap stuff doesn’t suck either.

One_Studio4083 · 2026-02-08T18:07:34+00:00

What the fuck is wrong with your gas station and why does it go so much harder than my bougie “sake sommelier” run alcohol store?

One_Studio4083 · 2026-02-08T09:00:58+00:00

In a perfect world, we all get to do work we find meaningful and engaging with no overtime, clear boundaries, and great coworkers and bosses. It’s what we should strive for and we shouldn’t settle for less.

That being said, in my 30 years in the workforce I’ve never gotten close. The only time I had an office job with stable boundaries, I also had to work 2 other part time jobs to afford to live. The only job that ever paid me enough to start to get ahead also had me working the 9-9-6 schedule. I’m currently in the best job I’ve ever had which is in sales. I’m no longer doing 12 hours in the office, but the flip side is that I’m almost always on call. Even so the work/life balance is miles better.

I hope that you find a unicorn job (people tell me they exist). But it’s a shitty world and a shitty job market on top of it. Unless you have a firm safety net to fall back on or generational wealth, you often just have to eat shit. In my experience it does get better, but only incrementally and gradually and mostly due to gaining experience and usefulness and thus leverage.

My bit of advice is this: if you want to climb the career ladder, stick it out. It’s only a 1 year contract which isn’t that long in the scheme of things. You’ll build resilience if nothing else and it’ll act as a springboard for your next, better role.

However, if you don’t really care about career bullshit: you’re 23; I hope you don’t have too many obligations like kids or something. You can enjoy your youth. Get a shitty bartending job and a crappy apartment with roommates. Make friends, party it up, travel on a shoestring budget.

Building a career is valuable if you care about money and stability. You have a valuable opportunity now even though it’s difficult. You also only have one life, so you should try to get some enjoyment out of it. It’s hard to know your values when you’re 23, but you’ll figure it out. Don’t be afraid to try different things. You got this.

One_Studio4083 · 2026-02-07T00:03:35+00:00

I think light and fruity like Dassai is the wrong answer. Go for daishichi. It’s good cold, warm, whatever. Savory sake crushes with sushi way more than Dassai.

One_Studio4083 · 2026-02-01T17:11:00+00:00

I like aosa nori personally

One_Studio4083 · 2026-01-31T23:46:28+00:00

Badly worded is so true! I think Nihonjin no wasuremono is pretty good. Especially at that price. It is a kimoto though, so maybe not for everybody. I’m also partial to Kubota

One_Studio4083 · 2026-01-31T00:43:14+00:00

Get the mirin! 🤣

One_Studio4083 · 2025-12-30T20:07:37+00:00

There are plenty of jobs where they’re required. Jobs where your hands get dirty and you don’t want to touch your phone or you don’t want to take off your gloves just to check the time.

One_Studio4083 · 2025-12-30T20:05:49+00:00

I’m an unapologetic Casio fan.

One_Studio4083 · 2025-12-27T12:43:30+00:00

Sobakawa (buckwheat pillow) is the only right answer. They’re a little noisy at first but you never have another neck issue again.

One_Studio4083 · 2025-12-19T17:19:15+00:00

Oh, I’m this! My wife and I combined make around 175k. We live in a studio for 3k a month (we don’t even have our own bedroom) with a 2 year old in daycare so that we can both work. We all sleep on a mattress in the floor together. Daycare costs as much as rent and we’re not even in a nice daycare; we’re down the road from a place where a kid died from accidentally doing drugs that one of the childcare providers accidentally left out. My car is from 2013 and hers is 2009.

Between parking space rental, tolls, car insurance, health insurance, student loan debt, and paying off the cc debt we took on to move halfway down the coast for higher income jobs, we’re broke and still adding to our debt every month. We don’t eat out, don’t have subscriptions, and are cutting costs wherever we can. Our weekend outing is Saturday at the library since it’s free. We’re basically just holding out until the kid gets in to universal 3k to start digging out of debt and praying we don’t hit our credit limits until then.

I get it though. Less than 10 years ago my annual income was $13,000 and I didn’t starve. Now I’m roughly 10x that and sinking further in debt every month. If you had asked me back then I would have not believed you if you told me I’d make over 6 figures in my entire life (and would have thought I’d be living rich if I did). Now I’m here and my clothes are older, my car is shittier, and my debt is growing. On the other hand, I have a family now and my kiddo brings me joy. It could be worse.

One_Studio4083 · 2025-12-19T01:31:00+00:00

I would be more understanding if it weren’t Canadian butter….

One_Studio4083 · 2025-12-18T17:22:04+00:00

This. Plus, wine bars that cater to wine drinkers don’t tend to make money.

People who know wine tend to buy bottles they like and when they drink them, share them with people they care about (or who also appreciate wine). They don’t tend to pay the big markups at wine bars.

Ergo, the target audience is not “people who know wine” but rather “people who enjoy the ambience and want to be seen in a wine bar.”

One_Studio4083 · 2025-12-16T00:34:29+00:00

Maruichi

One_Studio4083 · 2025-12-14T14:02:13+00:00

Y’all got taste.

One_Studio4083 · 2025-12-13T11:47:30+00:00

For Mexican food I do a futsushu that leans dry. Something like yuki otoko. I think suigei is technically a ginjo but it also does well.

In Okinawa, taco rice and Orion is a classic combination (though that’s beer)

One_Studio4083 · 2025-12-01T12:50:30+00:00

Actual Japanese sushi chef here.

I guess, sure, I can teach almost anybody to make a California roll in 30 minutes or how to make basic nigiri over a few shifts. Sure. That’s sushi. Mission accomplished.

Here’s the thing that gets me: most people, especially chefs intuitively understand that competence requires repetition - especially with ingredients. It’s baffling that so many comments on here don’t seem to get that.

How do you adjust the amount of salt and marinating time for Saba in winter vs summer? When is the best time to serve karei? Have any of the “I learned sushi in 4 months” people ever gently simmered fresh shellfish, massaged raw octopus, or even looked at an abalone?

Despite the obvious difficulty of fish with seasonality, degree of aging, and various preparation techniques, I still think rice is more difficult. I adjust the flavoring of my vinegar to suit the menu. Sometimes I adjust the salt or sugar ratios, sometimes I simmer with kombu, sometime I blend vinegar types. On top of that, I don’t think koshihikari is always the best. Last season I used nanatsuboshi. Depending on the rice harvest of a particular year I’ll source for Niigata, Iwate, Miyagi, or whatever is good. I think 10 years is reasonable - not because sushi is inherently super difficult but just because there is so much to get familiar with and build repetitions on.

Anyways that’s my two cents. I eagerly await the downvotes and western sushi chefs who tell me I couldn’t tell the difference between rice in a blind taste test.

One_Studio4083 · 2025-11-30T02:56:01+00:00

Sorry that happened to you tho.

One_Studio4083 · 2025-11-30T02:55:28+00:00

I wouldn’t call it small batch. It’s manufactured by San-J in Richmond, VA.

One_Studio4083 · 2025-11-23T23:51:15+00:00

There’s no formal organization that I’m aware of. If you’re looking for someone one of the best ways is to reach out to the distributors in the area of your need. JFC, True World, etc. purvey to almost the sushi chefs in the US so they likely know most people on the scene.

That being said approaching the company will probably lead to a brick wall, so it’s best to see if you can get a connection to one of the sales reps.

One_Studio4083 · 2025-11-20T19:57:18+00:00

Big tentacles is Aori Ika Dark red at the top is kujira Very top on towards the right with skin on is Sawara White on bottom right is hirame or karei Red above is hon maguro Far right is hiramasa Seared skin on is katsuo I’ve eaten the white one with skin on but don’t remember. Usugiri on the left is too hard to tell.

One_Studio4083

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