A Year of Furikake / ふりかけの年
Today, I spent morning time writing a text and selecting photos for a contribution to an American project called Becoming Succession. This project is led by Keith Hartwig and others whom I met through the Slow Drinks group at Slow Food's Terra Madre Americas, which I joined at the end of summer with support from the Negroni Scholarship.
What I wrote about was my Japanese–German fusion roasted soybean Furikake (dried topping for rice) that I started making and selling this year. Looking back at the photos, it was fun to see how it gradually became a real product, step by step. During my residency in Chemnitz, I even made a special “Chemnitz version” with Karl Marx printed on the label—remembering that made me smile.
I am really happy that something I eat almost every day has taken shape as a product, and that I can share it with friends or sell it at markets. Among all the food products I’ve made so far, this one is the lightest and easiest to carry, which I also appreciate. Next year, I’d like to increase production at a comfortable pace and explore shops that might carry it.
In the afternoon, I went into town and found a long down jacket that perfectly matched what I had in mind—at a sale price 🥳 I also stopped by a craft store to buy white acrylic paint and some very fine brushes, as well as a flat brush.
Later, our neighbor family came over, and the child was coughing. Honestly, I wished they would have avoided visiting in that situation… it can be cultural difference between Japan and Germany though. It left me feeling a bit unsettled, but what happened has already happened.
Before going to bed, I’d like to look through Beyond Baking, the new book by Philip Khoury. His previous book, A New Way to Bake, was one of the best cookbook I bought this year.
Beyond Baking by Philip Khoury
I hope I didn’t catch their cold 🙏
今日は、アメリカのBecoming Successionというプロジェクトに寄稿するためのテキストを書いて、写真を選んでいた。このプロジェクトは夏の終わりにNegroni Scholarshipのサポートで参加したTerra Madre AmericasのSlow Drinkというグループでご一緒したKeith Hartwigさんらによるものだ。
何を書いたかというと、今年作って売り始めた日独フュージョンの炒り豆ふりかけについて。写真を見直していると一歩一歩プロダクトになっていく様子、レジデンシーで滞在していたケムニッツではカールマルクスをラベルに印刷してケムニッツバージョンを作ったなあと振り返って楽しかった。
私自身毎日のように食べるほど気に入っているものが形になって、友人・知人にお裾分けしたり、マーケットで売ったりできるのはうれしい。これまで作ってきたプロダクトの中で最も軽く、持ち運びをしやすいのも気に入っている。来年は生産を無理のない範囲で増やして、置いてもらえるお店を開拓したい。
午後は街に出かけてイメージにぴったりのロング丈のダウンジャケットをセール価格で買えた。手芸店によって、買い足したかった白のアクリル絵の具と極細筆、平筆を買った。
隣人家族が遊びに来て、子供が咳をしていて、そういうときの訪問は控えてほしいな・・・と正直思ったけれど、日独の価値観の違いだろうか。もやもやするけれど、起きたことは仕方なし。
今年買った料理本の中で最も良かった『A New Way to Bake』のPhilip Khouryさんの新刊『Beyond Baking』が届いたので、今晩はゆっくり目を通したい。
Beyond Baking by Philip Khoury
風邪うつっていませんように 🙏