Dialogue - Yuiko Takakura -
The word "cooking" is written as "measuring the principles."
By working with nature and facing the essence of the ingredients, the ego is lowered, and when harmony is achieved, it leads to delicious food.
Takakura Yujiko weaves the ever-changing bounty of the land into each dish.
We asked him about the thoughts he puts into each dish, recalling the many encounters, events, and beautiful landscapes that are etched in his memory over the course of his days.
In the scenery
A major trend in the world is to mass-produce things efficiently.
The restaurant where I worked part-time was a little different from the culinary world I had imagined.
That experience left him with an aversion to the food and beverage industry, so he took a different job.
Some time passed, and the Great East Japan Earthquake caused her to break down her preconceived ideas. She then decided to relearn cooking, which had interested her, and began attending a macrobiotic cooking class.
"I'll open a restaurant."
These words were spoken during a casual conversation with a friend.
Hodagi, a vegetable restaurant using local ingredients, opened in 2013, surrounded by the rural scenery of Haki, Asakura City, Fukuoka Prefecture.
In order to realise the idea that he wanted to do something here, which arose while building his life, he renovated a barn that was built on his parents' property.
Attracted by the delicate dishes that Takakura prepares, people come from not only within the prefecture but also from far away to visit.
"Even things you don't notice when you live there, you can rediscover the good things about a place by changing your perspective. I learned that the plants and flowers growing along the roadside, on the mountain behind my house, and in my garden all have names. Even a walk within a 100-meter radius is fun and full of emotions."
The special things that exist alongside everyday life
In 2017, Asakura City, Fukuoka Prefecture was hit by the heavy rain disaster in northern Kyushu.
The mountain collapsed, and a mudslide containing fallen trees swept away the entire village, including the shops.
We all live by eating. From the moment we were born until today, we have eaten countless meals. There are days when we smile and talk about how delicious the food is, and days when we are so sad and worried that we can't eat anything.
As we look towards an uncertain future, we cannot help but hope for a normal life where we can gather around the dinner table with our loved ones.
What we want to connect
We live our lives making choices every day.
Eating, choosing tableware, and decorating.
Takakura says that his desire to know the background of how these things were made has grown stronger every year.
What's important to us is to visit farmers regardless of their location.
He checks with his own eyes whether the vegetables he purchases are safe to eat, and then uses those ingredients to create an image that he then expresses on the plate in front of him.
"By visiting the fields of various farmers, I can learn about seasonal vegetables and sometimes get cooking ideas from casual conversation. The fields of farmers who are passionate about growing vegetables look like grass to those who can see it, but I feel like there is a pleasant breeze blowing through them."
A face-to-face relationship where you can speak directly creates mutual trust.
I no longer feel any discomfort about eating and drinking here as I did before.
It means enjoying the whole of the land.
"They are living vegetables that become familiar to the body," says Takakura, happily telling us the stories behind each one.
The memories of eating it are recalled in my mind
"Ceramicist Takashi Ichikawa Exhibition" held from May 2nd
"When Ichikawa-san and the Sawamura-san couple from 'Nogusozora' came to Utsushiki for a meeting, we happened to be there and that's how we first met."
Takakura-san stands in the kitchen, using Ichikawa-san's tableware, looking at and touching the vegetables as they change from spring to summer, and thinking about what to cook.
A chef's approach to tableware. Vegetable rice made with careful consideration of each ingredient. A meal that permeates the body and mind, leaving you feeling calm and refreshed after eating.
"I feel like I've naturally arrived at where I am now by focusing on what's in front of me at each moment. I hope to continue spreading joy through food."
Food made with love, the smiles of the people who gather there, and your favorite tableware.
Deliciousness is created by the gentle blending of each element and each story.
After this conversation , in this age of material abundance, what is important to each person is different. When I was exposed to the process of making Takakura's food, I felt that today was a special day, that everyday life itself was a source of vitality for life.
Interviewer and writer: Yoshiaki Ono
The exhibition by ceramic artist Takashi Ichikawa will be held by appointment only on all days.
A score will be determined and posted online each day.
Date: 2020.5.2 – 17
Online posting will be available until 11:00 on May 18th.
Location: Utsushiki
