The joy of cooking and making music .
PROFILE
. vocalist of the experimental soul band WONK, which celebrated its 10th anniversary this year. With a background as a former French chef, he also produces food-related products. He holds various events on an irregular basis at "winestand TEO," a wine bar opened in April by EPISTROPH, a creative label he belongs to, to help people enjoy natural wine more deeply.
-What kind of food do you usually make?
Nagatsuka:Cooking for myself and cooking for someone else to eat are two completely different things. My own daily meals consist of brown rice, natto (fermented soybeans), miso soup, and boiled chicken, or something like that, and I only consider the balance of nutrients.
-What about a dish for someone else to eat?
Nagatsuka:. for deliciousness , or to follow a theme . The way of thinking is totally different.
. -The difference between home cooking and eating out. By the way, what kind of food are you cooking today?
Nagatsuka:It is an oil-based pasta with various ingredients.
-As one would expect, you are very deft. Are you particular about seasonings?
Nagatsuka: For example, when it comes to salt, we use different types depending on the characteristics of the salt, such as fineness of particle and mineral content. The type of salt used changes the final product, such as for seasoning and adjustment. The salt we use today, from the Guerande region of France, has a mild taste with no bitterness when licked.
-I was never aware of the difference in the taste of salt.
Nagatsuka: If I am serious about making pasta, I want to use several different kinds. But it's a pain in the ass, so I usually use only one kind (laughs).
You are involved in various initiatives, such as the YouTube channel "Kento's Kitchen" and "winestand TEO," which opened in April this year.
Nagatsuka: . having opened "winestand TEO," I'd like to tour wineries around the world.
-. I heard that even the same variety of grapes, produced in the same region, taste different if they are grown in different vineyards.
Nagatsuka: . that's right. So I thought it would be nice to spend some time touring the grapes, the production process, and then the winery itself, while tasting the local food and listening to the music.
-Music and food are both cultures that enrich our lives. This year marks the 10th anniversary of "WONK. I know you lead a very busy life, but is cooking a daily routine for you?
Nagatsuka: Yes, that's right . . I am in the kitchen almost every day because I am developing menus in parallel with producing music. . In both music and cooking, I have the happiness of creating. Listening to the finished product, eating it , and feeling the joy of it. I really appreciate the environment in which I can make a living doing what I love.
-What next steps do you envision for WONK?
Nagatsuka: The other day, I participated in a golf competition with Arata (WONK / Dr.), the president of "SOIL & "PIMP" SESSIONS" and JQ of "Nulbarich", and we all played together. As we talked about various topics, JQ said to me, "You should try a bigger stage, like the Budokan. I don't often get a chance to talk about such things with senior musicians, so he gave me a big push.
I am confident that I can convey the best sound that is comfortable on stages such as Billboard Live and Blue Note, but in larger venues, there are times when fine sounds do not reach the audience. I am getting better at making arrangements to overcome this problem, and I am now in the phase of making it into a satisfactory form.
