Tadayuki Kato's mental index.
<K> Kiyoken
After vegetables, we'll talk about Kiyoken. We've ended up talking about food unexpectedly (laughs), but first, could you tell us about your relationship with Kiyoken?
You see, I was born in Kamakura and raised in Yokohama, so I'm a true "Hamako." So when it comes to bento, I either have Kamakura's "Ofunaken's Horse Mackerel Pressed Sushi" or Yokohama's "Kiyoken's Shumai Bento." Those are the only two choices in my head.
It's a taste that you've been familiar with since childhood.
That's right. Kiyoken Shumai Bento was always handed out at agricultural cooperative sports meets and fire brigade opening ceremonies. Even now, my generation almost always buys a Kiyoken Shumai Bento if we're going somewhere by Shinkansen. I've always been captivated by its perfect balance.
The main dish is shumai, with side dishes of simmered bamboo shoots, grilled marinated tuna, and fried chicken. Apricots and a round ball of rice are served as palate cleansers. It's certainly a perfect balance, but it's typical of Kato to come up with the idea of collaborating from there.
Did you know there's a shumai bento made in the style of Utamaru-san (the late Katsura Utamaru)? Utamaru-san loves fried rice, but doesn't like green peas, so it's topped with shrimp instead. What's more, the soy sauce container, which is usually decorated with Hyo-chan (the official character of Kiyoken), has been turned into a portrait of Utamaru-san. When I see things like that, I think, "I want to do that too!"
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