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My thought to this diner Part.1

Text by Kunio TOKUOKA

Regarding a photo at the end scene of the short movie, the plate made 400 years ago was piled highly, and a fresh strawberry was put on the top. It is the moment that blend of past with 400 years of history and present. The new thing and old thing do not exist independently, it is important to blend all the elements together. As we know from history, when it crosses the border, distance, time, new power come into the world. Then, it may have special power, but I want it to be the step in the right direction.
Now, I would like to talk about the reason why I chose these foods for you. It is palpable that the recent trend of culinary field in the world tends to gSuper Innovation.h I think it is very important to improve and adapt to the times. However, it is not always true if only we change something. So, I feel a little question on the orientation of the culinary gSuper Innovation.h For this reason, I would like to give my whole mind to the review of our traditional techniques. For example, Miso (soybean paste), Tofu, or Yuba are made from soybeans, which have been used in Asia since long time ago, and each food has further variations. Besides, sesame seeds can be used as oil, spice, sauce, or sometimes can be served as a food looks like Tofu.
With a certain technique, a material turns to so many kinds of foods. When I think of it, I feel that every piece of the Japanese food history that has been maintained while many foods were weeded out can be considered as gHealthy Innovation.h What should be added in the extension of the tradition? Firstly reviewing the culinary history of my home country, I took my first step toward the creation.
The important thing is gTo review the roots.h That is, to know about the materials and I think it is to get a sense of the producer of the materials. Those producers who cultivate beautiful and healthy food materials support our cooking. In present-day Japan, the circumstance for genuine agriculture is not that easy. I believe that it is the first step for the development of cooking and is a responsibility of the chef to loudly speak for the producersf enthusiasm through the foods.
If we search for good ingredients for the cooking, it'll be liable to be expensive. But I think that "Slow Food" means those appreciators are using time and thing effectively rather than essential poverty.
My grandfather said, gWith your ingenuity, everything in nature can be a food.h
When I think it out again and again with enthusiasm, I think I can give an effect on the cooking and it gets through to the other peoplefs mind.
In summary, my culinary philosophy is gLiving Together.h Food nurtures many things. It is not only for supplying energy to the body but also is a media that promotes the relationship between the people. To share the time sitting around a table with friends, colleagues, or master and pupils who seek the way of cooking is just to cultivate the relationship between the people. Also, I think we should develop the relationship between the producers, restaurants, and even the consumers as well. I think that gLiving Togetherh stands for the mutual development beyond the generations. I think that either scientific solution or creation of a new field is one of elements for gLiving Togetherh but is not the central thing.
Of course, a new recipe, combination, and different way of decoration are important but I keenly feel that essential is a food, which is for gLiving Together.h
It is nice for the producers, chefs, service, and customers to communicate through a food. If you feel that the communication can be the vigor for the future for everybody involved with this food, there is no chef who can hardly ask for more.
Why these foods have been taken over for a long time? I think it is because it has been necessary for gLiving Together.h What would you think about it?
Today, I come here to introduce to all of you what we have developed in Japan. However, now I am in Italy, not in Japan. Therefore, it is a little regrettable because I cannot convey everything from Japan to you. However, I made my best efforts to make you feel, taste, and know about Japan as much as possible. I would be glad if you understand it even if only slightly.
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