■ How have you risen up to a director of Kiyoken?
K: I was always like a hungry dog. Namely, I was active to work all the time. I believe it took me to this place.
■ For example, please.
(A Director of Kiyoken)
K: I was a member of a Kiyoken's lab that was almost in charge of the sanitary supervision. One day, I got to direct Kiyoken's new restaurant which supplied Shanghai food. For trial, we invited two Chinese artisans called "Tenshin-shi."
Of course, I hadn't done that. But I did somehow without any maps and navigators. Many people helped and answered me. In 1989, established was "Tenshin-bu," a new department led by my works finally.
■ What did the experience give you?
K: On work, we must be more active. If you were staying passive without any reasons, nothing grows up and the fruits are going to be taken by hungry others like me.
■ Finally, would you tell me what you're doing in future?
K: I would. "Shiumai Bento" is our representative product. However, that was also a precious legacy developed several decades ago. Now, I believe we have to produce our next standard.
■ Kiyoken Main Office
■ Thanks, sir.
Interview & Text by Misaka Youhei