【TBSJ] Human recipe.Recipe 1 Tsune Nagasaka (Schema Architectural Planning)
Biryani to eat with beer on the riverbank in the evening.

Toba:It is good to differentiate dishes that can only be made with difficult ingredients, but it is very important that everyone can make them easily at home and that they taste good. What about architecture? I think there are many houses that look cool as houses but are actually difficult to live in.

Nagasaka:It may depend on the project, but I would like a building with a sense that the people who live in it would want to put their own hands on it.

Toba:That's very understandable. The margins are important in a recipe, and it's hard to do everything as it should be done, isn't it?

Nagasaka:That's right. With master architects, there is a prohibition against putting up a sign on the wall, but I don't have such a prohibition at all. At one point, it became perfectly acceptable for me to change them.

Toba:What was the impetus for that?

Nagasaka:It was the first rental that we (Schema Architects) were allowed to freely modify. It was the first rental where I was allowed to freely modify the apartment. Until then, I didn't like just having laundry or furniture that I didn't think was right. That was the case for the first 10 years or so, but then I got over it with "Sanayama Flat.

Toba:That, on the contrary, feels like broadening the range.

Nagasaka:Yes, yes, I have come to accept all kinds of things. Until then, I only disliked things that had been designed, but now I can see things that are surprisingly not so bad. I started to see things in a way that made me think, "That one is nice," or "That one is good, too.

Toba:It is the same for me. It was the same for me when I started working in convenience stores at a certain point in my career. I realized that if I impose my own worldview, it will not spread, and that the people who use it must come first.

Nagasaka:Yes, yes, it's not funny.

Toba:I think that the "margins" are very important in the future. I believe that the margins will allow for sharing and expansion by all kinds of people, and that there will be expansion from the margins. Whether it is a recipe or a building, it would be nice if the margins could expand and develop.

Nagasaka:Before, there was no room for the residents to think, and the houses were built in such a way that they were not shown to the residents. Now, I feel that people understand how things work and are able to make changes on their own.

Toba:I believe that this will probably change with the times and the environment, and recipes must evolve in this way, including the way they are proposed. Lifestyles change with the times, as do the people who live and eat here, and we, the producers, need to be able to tune in.

Nagasaka:Well, you're feeling it. You think you are thinking it, but actually you are feeling it.

Toba:That's right. If the vector is facing the other person, it is normal for the output to change as the other person naturally senses it. This is a bit off topic, but if I were to open a restaurant in the countryside, what kind of space do you think would be best?

Nagasaka:The image that quickly came to mind was simply eating outside, after all. I'm just going by what I've just heard.

Toba:That sounds great.

Nagasaka:I don't get the impression that it's indoors.

Toba:Restaurants, for better or worse, have reached a plateau, and using good ingredients in a special place is a common content, and it has become saturated. So, on the contrary, I feel there is potential in serving restaurant-quality food in an outside space that can be shared by everyone.

For example, I think it would be nice to have a new type of restaurant where a sense of togetherness is created by sharing onigiri (rice balls) and other food, and the value of such food is shared by all. The experience of sharing the space, the food, and the conversation to create something together is a perfect example of the food experience, which is one of the elements of food, clothing, and shelter. It would be nice to make biryani in a big pot in Onomichi with Tsune-san, using local ingredients.