さて住宅についてのわかりやすい情報の編集・加工生産プロセス、大車輪で作業中であります。わが社は感染症以降、リモートワークを積極的に導入して「あたらしい働き方」に移行してきていて、そういう環境下での生産性のコントロールに取り組んできています。
それはそれでいいのですが、社長食堂というような取り組みはなかなか再起動させるのがスムーズには行かない。全スタッフが一堂に会してワイワイというのはリモートワーク体制ではなかなか調整がたいへん。しかし、仕事のONのコミュニケーションはそれでいいとしても、いわば意識をOFFにしての会話機会も得がたい全的コミュニケーションが可能。
そういうことなので、ムリせず「できるときにやる」ということにしての臨時開催。
わたし自身はリモート体制下でも、魚の捌き方を余市の魚屋さんに弟子入り（笑）して、手ずから教えていただき、見よう見まね、たのしく修行中。お魚は常時買い置き、解体、さばいているので、急遽開催でも対応可能。
そういうことなので、きのうは全部で９名のスタッフが出社しているなか、お昼ご飯にカツオたたき＆ソイ刺身＆ドデカおにぎり製造・提供いたしました。
カツオたたきでは、わたしはぜひ「藁焼き」に挑戦したいと思っているのですが、カミさんと娘から「そんなメンドいことはやめよ！」という厳しいレッドカード警告。やむなくキャンプ用のバーナー装備での焼きこがしという手法で取り組んでみました。しばらくぶりでYouTube動画にアップしてリンクを張っておきましたが、見ていただけるものかどうか。早送りでご覧ください。
https://www.youtube.com/watch?v=_KI0Kxq0fRs
カツオは先日札幌市内のお店でかわいい姿を見かけて、その愛らしさと値段の手頃さ（たしか記憶では１匹7-800円）に惹かれて、動画解説をみながら解体して、冷凍保存させていました。家族で食べまして、準備訓練はしていたので、急遽対応でも問題なし。バーナーでの炙りはカツオの皮の焼けっぷりが楽しいのでスタッフを呼んで見てもらった次第。煉瓦と網だけのワイルド調理。
久しぶりのスタッフの屈託ない笑顔を見られました。これからもときどきゲリラ的に好き勝手に臨時開催で料理の腕を少しずつ上げていきたいと思います。やるぞ！

English version⬇

Guerrilla event, President’s Dining Hall, Rinzou “Katsuo-no-Tataki” (Bonito Tataki)
The straw grill is a mendacious thing, and a camp burner-like device can be used for multiple purposes. The smiling face of food that supports information production. The smile of food that supports the production of information.

We are working hard on the process of editing and processing easy-to-understand information about housing. Since the infection, our company has been actively introducing remote work and moving to a “new way of working,” and we have been working to control productivity in such an environment.
That is all well and good, but it is not easy to smoothly restart such an initiative as the president’s cafeteria. It is difficult to coordinate a remote work system where the entire staff can get together and have a good time. However, while this is fine for on-the-job communication, it is also possible to have a conversation with the staff with their minds off the job, so to speak, and have a chance to communicate with the entire staff in a way that is unobtainable.
Therefore, I decided to hold this event on a temporary basis when I could, without being unreasonable.
Even though I am working remotely, I have apprenticed myself to a fishmonger in Yoichi, who taught me how to process fish, and I am learning as I go along. We always have a supply of fish on hand, so we are always ready to serve even if we need to hold a party on short notice.
So yesterday, with a total of nine staff members at work, we made and served bonito tataki, sashimi of sea bream, and huge rice balls for lunch.
As for the bonito tataki, I would love to try the straw-roasted bonito, but my wife and daughter gave me a stern red card warning: “Don’t do such a tedious thing! I was given a stern red card warning by my wife and daughter, “Don’t do such a tedious thing! I had no choice but to try it with a camping burner. I uploaded the video on YouTube and put a link to it, but I’m not sure if you can watch it or not. Please watch it in fast forward.
https://www.youtube.com/watch?v=_KI0Kxq0fRs
I saw a cute little bonito at a store in Sapporo the other day and was attracted by its loveliness and affordability (7-800 yen per fish, as I recall), so I dismantled it and had it frozen while watching the video commentary. We ate it as a family, and since we had done the preparation training, it was no problem to deal with it on short notice. Searing the bonito on the burner was a fun way to see how the skin of the bonito was burned, so I called the staff over to watch. Wild cooking with only bricks and nets.
It had been a while since I saw the carefree smiles on the staff’s faces. I would like to continue to improve my cooking skills little by little by holding occasional guerrilla-style events as I please. Let’s do it!

Posted on 5月 27th, 2023 by 三木 奎吾
Filed under: おとこの料理＆食