The contradiction of wanting to do a dismantling show
- Will it be exciting or will it make people excited? -
to be honest,
I would like to try doing a game meat butchering show.
However, saying it sounds a bit contradictory.
Until now, I have
I have always said that butchering game is not a show.
It's not entertainment.
It's close to education.
It is the process by which life becomes food.
I think so.
nevertheless,
There are moments when I want to try it.
This contradiction is
I still haven't sorted it out in my own mind.
1. The power of the tuna cutting show
There are already successful examples in Japan.
It's a tuna cutting show.
Huge fish body.
A long knife.
Craftsmanship.
Every time it is cut, cheers erupt.
That is more than just food culture.
Half of it is entertainment.
However,
It is established.
Why is that?
The reason is simple.
This is because tuna is recognized as a food ingredient.
2. Gibier is still an animal
Deer and boars are different.
For many people,
It's still an animal.
What to see in the mountains.
What you see on the news.
Deer in Nara Park.
Then suddenly,
It will be demolished.
The distance is too close.
that's why,
It's hard to get excited.
The air becomes quiet.
3. Cultural Differences
In Europe,
The rabbit is hanging.
In the market,
The deer's legs are lined up as they are.
Blood sausage is also common.
In other words,
There is a culture of observing the process.
Japan is a little different.
By not showing the process,
I have established a dining table.
This cultural difference is huge.
4. I still want to try it
nevertheless,
I'd like to try it.
The reason is simple.
I want to close the distance a little.
Venison doesn't just suddenly appear on a plate.
Boar is not meat to begin with.
That time,
I'd like to show you a little bit.
However,
There's a high chance it won't be exciting.
Rather,
You might be drawn to it.
5. Reasons for lack of excitement
The reason why gibier butchering is not popular is
It's not a technology issue.
It's a psychological issue.
There's blood.
There are bones.
It is heavy.
Like tuna
There is no sense of exhilaration.
Furthermore,
Deer have eyes.
That's all,
The atmosphere changes.
6. How to liven things up
So,
If you really do it, what will you do?
first,
Don't focus on demolition.
The main focus is the food.
The demolition is
Show it as an intermediate process.
and,
Create a story.
Where was it captured?
Which hunter shot it?
How was it transported?
Talk about the process.
7. Don't show all your cutting
You don't need to show everything.
Skinning.
Internal organ processing.
Drain the blood.
If you show that much,
The atmosphere changes.
...but it's actually impossible
So, reality carcass
It is made in a form similar to dissection of parts.
Separate the deer legs.
Release your shoulders.
Show only the parts related to cooking.
8. Eat it all at last
And without fail,
Take it to a place to eat.
Grilled venison loin.
Boil the pig.
Pair with wine.
Demolition is not the end,
The place where you eat is the end point.
And so for the first time,
It becomes a culture, not a show.
9. It's okay if it's not exciting
To be honest,
There's no need to get excited like a tuna.
The cheers,
No applause needed.
It's okay if it's quiet.
Just a little
If the distance changes.
The time it takes for the deer to come to the plate
If only one more person could imagine it.
I think that's enough.
Conclusion
The butchering of gibier is
It's not really a show.
However,
There's no need to hide it completely.
Japanese food culture is
It has been established by not showing it.
That's why,
Just show a little bit.
Not to excite,
To remember.
The time from mountain to plate.
Just a little.