In Japanese kitchens and workshops, newcomers are told waza o nusume, steal the skill. The expert does not walk the newcomer through the know-how step by step. He keeps working where the newcomer can watch, and expects the newcomer to master the skill over a long time. Cooks, craftsmen and technicians are among the trades that train this way. Sushi chefs say meshitaki sannen, nigiri hachinen: three years cooking rice, eight years shaping sushi.
In 2023, a debate on social media asked whether the method is outdated. A worker in the shipping industry wrote that those who say it do not teach because they have no theory of teaching.