お題 12 現在のステータス オークション 残り時間
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ひらめき数 1,069 アイデア数 249 投票数 655 参加ユーザー数 254

遠山正道

クリエイティブ・ディレクターCreative Director

遠山正道Masamichi Toyama

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「海外展開したら良い と思う食のアイデア」を考えて下さい。What food ideas do you think should be introduced abroad?

パリにいくと、行列しないフランス人がラーメン屋さんに並んでいます。SUSHIは完全に定着しました。しかし、その多くは中国人によるもので、テリヤキ焼き鳥が添えられていたりします。嬉しいようで、何だか釈然としない。折角ならば、ちゃんと日本の良いものを海外の人に届けて、喜んでもらいたい、驚いて、感動してもらいたい。伝統的なものでも、我々自身も見たいことないものでもよい。素晴らしい!と言われたいものです。

If you go to Paris, the French are lined up for ramen restaurants despite being normally adverse to lines. Sushi is now a standard. However, many of these eateries are run by Chinese nationals and they will sometimes come with something like yakitori. Although it's nice, it somehow doesn't feel right. If we're going to do this anyway, we want to deliver the good things about Japan properly - delighting, astonishing, and inspiring people abroad. Something traditional or something we've never seen for ourselves either is fine. Share something that you want to be praised for as outstanding.

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遠山正道

確かに良いアイディアです。オークションということに合致するか分からず私はスルーしましたが、クールジャパン≒日本国が認証を出したらよいですね。日本の良いものをちゃんと伝えたいし、その仕組みがあれば、後押しにもなり、もっと日本の商売が世界に出て行く要因になるでしょう。

Yes, this is a good idea. I didn't take notice of this because I wasn't sure if it was fitting for auction, but it would be nice if the Japanese government (practically meaning Cool Japan) issued certification. We want to properly convey the good things about Japan. If we had a system to do this, it would be encouraging and probably contribute to having Japanese businesses go out in the world.

遠山正道

いいですね!外食ではなく、その場で製造販売するお菓子類が似合いそう。エンターテイメントと必然性のバランスが必要。コロコロ転がって粉砂糖がまぶされる、牛皮が上から落ちて平たく潰れる形状の良さ、グルーっと廻ることで冷ます、、、などなど理由が重なると強い。実現化する折には必ず佐藤雅彦研究室を絡めるべき。そうすれば本当に日本が世界に誇れる知的で面白いものができると思います♪

I like this! Besides dining out, snacks that are made and sold on the spot would probably work too. We need a balance of entertainment and necessity. Rolling around and being coated in powdered sugar; soft rice dough falling from above and flattening to a nice shape; spinning around to cool off. If we had a series of reasoning like this, it would be substantial. We should definitely involve the Masahiko Sato laboratory when executing this. That way, we would really be able to make an intelligent and fun creation that Japan could boast to the world!

遠山正道

テクノロジーを使って、色々な断面の巻き寿司を作る。巻き寿司アーティストがいますが、これはちゃんと量産できる。色々なバリエーションに加えてオーダーも受ける。巻き寿司だけでなく、キャラ弁も同じ技術でできるだろう。アメリカの子供の誕生日にキャラ押し寿司が人気、なんてありかも。

Using technology to make sushi rolls with various cross sections. There are sushi roll artists, but this could be properly mass-produced. In addition to many variations, orders could be taken. This technology could probably be used for "character bento" in addition to sushi rolls. I could imagine character-shaped pressed sushi becoming popular for children's birthdays in the US.

遠山正道

掘りごたつという見たことのないテーブルが先ず新鮮。そしてそれは相席があり、というコトにして、、あの距離感なら友達になれる。鍋など取り合ってあげる。どの席にどういうお客さんを配するかは若き仲居さんの腕の見せ所。靴を脱いで土間を上がると掘りごたつが20個並んでいる図は壮観です。夏は麻とクーラーで。冬は足湯コタツも?

A low table over a sunken floor is unusual and would be fresh. If we make this shared seating, the close proximity between people would foster friendships. Serving each other from a hot pot. Judging which table to allocate a customer to would call upon the skills of a young server. Seeing 20 low tables lined up after taking off your shoes at the entrance would be spectacular. We could use linen and air conditioning in the summer and perhaps a foot bath under the table in the winter.

遠山正道

現実的なところで選びました。ロッキー青木のベニハナもあったでしょうが、もっとカジュアルで、お客さん参加できるのがいい。慣れてくると自分でも焼ける。ロンドンでは大騒ぎ、ベルリンでは焼き具合をじっくり凝視、シアトルではスタッフのマヨネーズワークが評判とか、お国柄で様子も変わりそう。

I chose this for being realistic. Although there are Rocky Aoki's Benihana restaurants, I like that this is more casual and customers can participate. Once you get used to it, you can do the grilling yourself. The atmosphere would probably vary according to local character too. In London it would be like a big party; in Berlin, people would scrutinizing how well it's cooked; in Seattle, the staff would be known for squirting on mayonnaise with a flourish, etc.

遠山正道

お餅という炭水化物の可能性。店頭で自動餅つき機が餅をつく。コンベアに流れてくる餅をバーナーがあぶるとプクッと膨れる。つまんでトマトスープに入れたり、チーズと絡めたり。デザート分野もある。立ち食いのような気楽さと、デザートは贈答にもなる。日本では固定概念が邪魔するが、海外ならばありうるかも。

The possibilities of mochi, which is a carbohydrate. An automated mochi pounder at the front of the shop. Mochi moving on a conveyer belt and roasted with a burner until it puffs up. We could dip it in tomato soup or roll it around in cheese. It could be used for desserts too. The ease of something like a stand-up eatery and the possibility of desserts and gifts. Set notions might get in the way in Japan, but this might be possible abroad.

遠山正道

駅弁という文化がまず良い。欧米はサンドイッチやドーナッツなどになるだろうが、駅弁の美味しさをしってもらいたい。揚げちくわが海苔弁の上に乗っている弁当を食べてもらいたい。駅ごとに特徴をだしての駅弁ラリーは面白そう。

First off, the culture of ekiben (railway boxed meals) is nice. In America and Europe, this would probably be sandwiches or donuts etc., but I would like people to know how delicious ekiben are. I'd like to have them taste a boxed meal with deep-fried fish cake on seaweed-covered rice. An ekiben rally with different features per train station sounds interesting.

遠山正道

お餅の立ち食い案との併設案。パリのモンサンミッシェルでは大きな鍋で卵を溶いて名物オムレツを作るが、お餅スタンドでは人形が臼で餅をついている。ピノキオやアリスよりカワイイ!といわれたい。

A suggestion that is parallel with the mochi stand-up eatery. Mont Saint Michel in Paris is famous for its omelettes made with whipped eggs in a huge pan, but for this mochi stand, a wind-up doll would pound mochi in a rice mortar. It would be nice to hear people say "It's cuter than Pinocchio and Alice in Wonderland!"