Yuyama Reiko Born in Tokyo in 1960.
Publishing and advertising director. Hou 71 Representative Director, Part-time Lecturer at Nihon University College of Art, Department of Literature.
In addition to performing creative direction and production centered on editing, he presides over “Bijinzushi”, the unit that holds sushi, and Berlin is active throughout Japan, including holding sushi at the opening of the guerrilla shop at Comme des Garcons.
Paperback to the book "Woman sushi"(Gentosha)," Club culture! (Mainichi Newspaper Publishing), new book "Woman dressed as a woman] (Shinchosha). Produced works include "Starry Sky Garden Planetarium Africana" (2006 Summer Roppongi Hills Observatory), Maki Nomiya Recital until 2009.
第一章
「寿司を喰うってことは、中国の皇帝のやったことと同じ」
Yuyama: In Tokyo, where Michelin and other gourmets around the world have said that it is a place where incredible gastronomy is gathered, but the level of sushi is exceptional, so I decided to change it to sushi. Saw. After all, fish is really delicious in Japan.
Sakamoto: I went to Kochi in August last year because I had a connection, but I was amazed by the bonito that I ate there. The mayor of Nakatosa said a lot, "I will definitely eat the bonito tattoo," so I wondered what it was, but I thought there was nothing better than that. It is roasted with organic farming straws and eaten only with crude salt.(*1)
Yuyama: It's not ponzu, isn't it? It looks like a horse!
Sakamoto: A slight aroma of straw, a sweet odor, a slightly smoked feeling, and the sweetness of the crude salt are exquisitely entwined. So, the concept of bonito by Tatsuo has changed. For the time being, I eat it without adding anything. There's no such simple dish. Just cut, roast a little, sprinkle with salt and eat.
Yuyama: The fact that lightly smoldering with straw is also the traditional way of working for Edomae sushi. Once I was given such a tuna and asked, "Is this an idea for a new innovation?", I was licked. Skipjack also has a different taste depending on whether it is the first bonito or bonito in spring and autumn. The country is just where warm and cold currents collide, and the distance from the mountains to the sea is very short. If you think about it, the taste of fish is so varied that it seems like a country made for sushi. I don't.
(*1) Ryuichi Sakamoto Playing The Piano 2009 A professor roasts skipjack at the "Kochi Skipjack Festival" on the eve of the Kochi performance.
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Sakamoto: I see. It's a sushi country (laughs).
Yuyama: Rishiri sea urchin in the north, Oita Bungo Suido mackerel, Shimoda's Kinme die, and so on. For example, the fish with the best power of the season in the sea yesterday is now here in your mouth That's the awesomeness. It's a dynamic luxury that such fish come from all over Japan and are eaten here right now.
Sakamoto:That's what the Chinese emperors were doing. Collect various masterpieces from all parts of north, south, east and west.(*2) If you think so, eating sushi may be the same as what the Emperor did (laughs).
Continue to the next chapter ...
(*2) All seats in Manchuria. It is said that it took over a few days to eat more than 100 kinds of dishes selected from all over China.
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