The question from you....
Hisama Hirano answers.


Q1:At what time does a new menu flash?

Hisama: If there is a good material, it comes without limit. Natural as I breathe, it flashes infinitely. Shall I say also by the "divine message", if says by one word? :-)


Q2:What is the reason to be a chef? And from when have you liked cooking?

Hisama: I didn't have a big reason. Also, there is no another place to go..., it may be one reason. I have begun to get interested in cooking from about 5 years old.


Q3:What is your favorite dish?

Hisama: It is my dish not to pile up a material. For example, even if it takes one Japanese radish, in the portion at a tip and the portion of middle, suitable recipe are different. Knowing all materials, I can make one special dish with 1 material. That is my strong point!


Q4:What kind of thing do you take care when considering a menu?

Hisama: Value my originality, identity. Moreover, pile up of the material in inevitability.


Q5:What kind of dish do you eat at home, and what kind of dish do you make?

Hisama: It is the very simple Japanese-style food which is eaten at home. I don't eat restaurant-like dishes at home. Miso-soup, grind Japanese radish, fish, green vegetable, kind of "natto", are necessary. Moreover, I'm fond to make powerful and special pot menu, which I can't eat at any other place.


Q6:How to cook dinner happily everyday?

Hisama: Being together with a favorite person! If it is for a favorite person, I think that you don't become disgusted. Therefore, you should know loving first! And what you should intend is to remove a feeling like a housekeeper. Everyone become disgusted if cooking structure becomes the corporal force of "working". Without thinking it as "working", cooking is very creative activity. You may enjoy cooking in your kitchen, as a creator.


Q7:Are there any people to make them eat your dishes?

Hisama: Of course! It is in large numbers. All of Hisama family, and I would also like to be eaten by my one-sided favorite person and those who have dignity.


Q8:Are there any times when you don't want to cook?

Hisama: Never before. I haven't cooked in a disagreeable environment until now, therefore.


Q9:Please let me know Hisama Style's point when buying meal material.

Hisama: When I buy meal material for a house, Freshness is naturally, I don't buy a cheap article. I intended to buy as good a thing as possible that will put into my body. I don't want to buy anything in a world cutting down my food expenses, so I want to spend my money on eating habits. This is my absolute rule to live!


Q10:What combination of meal material which suits in fact but doesn't seem?

Hisama: Milk and soy sauce, miso soup and Chinese pickles "za-twai", liver and sashimi, miso and cheese... etc. It is in large numbers still more.


Q11:What is your disagreeable (weak) meal material?

Hisama: In naturally eaten material in Japan, I have nothing. On world-wide view, there is life customs to eat insect to take protein. I don't have that customs, so I've felt strange....


Q12:What kind of wears does you takes usually?

Hisama: It is foppish. I don't wear "kimono" usually. I like tasteful wears, like Italian one.


Q13:Is there any relaxed method?

Hisama: It is admire myself continually. When highly agreeable thing were made, artist should feel "nice!" even though it's just a glass of water. That feeling may heal the artist. I don't relax in the place of heal of artificial made, I don't have healing goods.


Q14:What is your recommend kitchen article?

Hisama: Chopsticks for dish up, thin top point; you can dish up finely. If you consider your body, iron pot is needed.


Q15:What is your recommend seasoning and dried food?

Hisama: It is dried bonito flakes, tangle, "niboshi", etc. Dried bonito flakes are useful to stock in freezer. Stock soup doesn't need to get from the first, adding them to the instant stock soup makes its taste deeply.


Q16:What is convenient sauce?

Hisama: It is "teriyaki"'s sauce, "ponzu" (made by "daidai" squeeze. Adding little by little, you can taste it for your life.), variety soy sauce (for example, shrimp soy sauce made with shrimp's husks and simple soy sauce...).