TBSJ] Hito Recipe.Recipe3 Kasamatsu Masaru
A passionate story of two people with their eyes on the world and a crispy chicken steak.

Toba:The scale of "Gannibal" is very Hollywood-like, and it doesn't feel like a Japanese movie. I wonder why that is?

Kasamatsu:Well, in my opinion, there is an answer, and it is the painting. I think the major difference between top-class foreign works and Japanese works is whether or not there is enough time to spend on the painting.

Toba:Then you've taken your time properly.

Kasamatsu:But no matter how much there is, it's never enough....

Toba:So you were able to prepare enough to make a good film? In that film, everyone is stripped down to the bare essentials, and there is not a single millimeter of stylishness in the direction of the film. In terms of cooking, the meat is just sprinkled with salt and grilled over charcoal. It's light, but the content and density of the film is very dense.

Toba:This may sound like a snide remark, but speaking of the culinary industry, dishes that are great when you eat them are fine, but there are an increasing number of dishes that are so staged before eating that you can't concentrate on the eating process. If that is the case, you may have already had enough of it before eating, and the sense of entertainment has become too strong.

Kasamatsu:I understand very well. I think it is important to challenge yourself as a branch or a leaf after you have become a professional in what you set out to do...in this case, cooking, and after you realize that you cannot be the best at it. For example, I think it's great if someone says, "I couldn't be the best at cooking, but I'm going to be the best at this. However, people who grew up watching such people don't understand the essence of what they are doing, so they only look at the branches and try to grow only the fruits, not the roots, and eventually disappear after a few years.

Toba:Isn't that the same with fashion? There is definitely a difference between what is becoming culture and what is becoming fashion. There are those who add layers on top of the essence, and there are those who add only the current style without an axis. Cooking is like fashion; some dishes disappear. However, I believe that char-grilled meat will remain forever. It is the most essential, and the way the fire is set is analog and primitive. In fact, I think that's where the essence lies.