Photographer Hiroyuki Suzuki
“Tool” for “Needs”
In building the right tools for our needs, the Japanese breathe a soul into their products—even into kitchen knives. The knife slices through the sinewy meat of the red sea bream, the “king of fish,” almost cracking against the hard bones that hold its body together. Like a construction site, the drama of destruction and creation is at the core of the Japanese kitchen. tj
「用の具」道具に「魂」を込める日本エスプリは調理用の包丁にも。日本人にとって王様級の魚である「鯛」をさばく庖丁は引き締まった身とそれを支える刃が欠けるほど頑強な「骨」を砕く。日本の料理は工事現場のようなドラマでもある。tj
The complete article can be found in Issue #277 of the Tokyo Journal. Click here to order from Amazon.
