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

Toba:By the way, Chang, you do SUP, don't you? That sounds like a lot of fun.

Nagasaka:It is great fun to go along the Kanda River or the Sumida River, or to cross from the Edogawa River to the Shinkawa River. . Or you could go SUPing from Odaiba under the Rainbow Bridge, eat monja in Tsukishima, and then go home. . If it gets too hot, you can just jump in the water and float around to cool off.

Toba:That's so nice, I want to do SUP . Then, if I have a SUP, I can go anywhere in Japan, right?

Nagasaka:. because that's exactly what we did in Venice. The board folds up and is lightweight, so you can send it on your trip.

Toba:. I don't have any hobbies. All I do is look for clothes and sneakers on the internet , which is not healthy, but SUP is healthy.

Nagasaka:. It's quite nice to just decide on a final destination, have dinner at a nice restaurant, and go home. For example, we could tie all the bags of luggage to the SUPs, start everyone off around Ichikawa, drift down to Kinshicho, and raise and fold the SUPs there. If the place is the right place, we can fish on the SUPs, so we can catch fish, cook them, and so on.

Toba:That's crazy good, SUP, I'm getting really curious about it.

Nagasaka:It's easy to do. It is suitable for an old man. Also, Yokohama has canals and other unexpected places. Canals and rivers are more interesting than the sea. You can follow them and go to various places. I even took a few bottles of beer and went to see cherry blossoms while floating on the water. I would like to see fireworks, though.

Toba:I would like to do a SUP to watch fireworks. . I'll make onigiri (rice balls). You like to travel, don't you?

Nagasaka:. It's not that I like it, it's more like it's my job, and I go to many places to work.

Toba:. My ideal would be to have restaurants all over the country that I work with. If I could go to a restaurant and cook there, I would be like the ultimate chef, with no need for a kitchen.

Nagasaka:I really envy you. Writing is the profession that I envy the most, and I have always wished that architects could do the same. I think chefs can do it nowadays.

Toba:That's right. What you do and with whom you spend the rest of your life is extremely important. In that context, I find it very appealing to create something with local products and with local people. I can see why the regions are attracting so much attention nowadays.

Nagasaka:. We are now in an age where we can properly control information and set up the customers so that they will come to us. . because if you put the entire schedule of Toba's coming on the calendar, you can be sure that the customers will come. So, there may not be much need to have them.

Toba:Yes, it's true, you don't have to have a place.

Nagasaka:It would be great if we could go in search of ingredients and make it on the spot. . But architecture, after all, takes too much time, doesn't it?

Toba:Yes, that's right. At the beginning, we just cook, which is fine, but it takes too much time until the building is ready. But that time is included in the process.

Nagasaka:Yes, that's right. When I was building a store in New York, I thought about how I could do something interesting as a Japanese creator in New York, and I decided to collect all the parts of a house that was going to be torn down, process them in Tokyo, and rebuild them there. I thought it was very interesting.

Toba:With that kind of food and clothing, I see the potential to pop up more casually and do something for each place.

Nagasaka:I think it is a good idea. Since the cost of living in Japan is low compared to the rest of the world, I thought it would be possible to invite people to various places and do such things.

Toba:Moreover, it is very inexpensive in rural areas. I think that kind of flexibility is necessary in the future, and I hope it will be the same for chefs. What I think is that at Corona, the notion that it is natural for chefs to be in restaurants has been destroyed. Then, in thinking about what to do through food, I talked with people around food, clothing, and shelter about going out, and they said that clothing is important, too. In the past, fashionable clothes were for people who looked cool and shapely, but nowadays, big sizes are welcome! But nowadays, people are wearing more and more comfortable clothes every year. But I like that kind of looseness, and in a good way, the countryside has such margins. I think it is good that there is a margin for both clothes and life.