さて拙ブログ記事でも長期連載シリーズが一段落ですが、雑誌出版制作でも昨日、フラッグシップの「Replan北海道」の次号の原稿入稿ということでひと区切り。年末に向けてたくさんの案件は同時進行していますが、本日は久しぶりに手づくり寿司食堂開店（笑）。
感染症の対応以降、わが社ではテレワークとオフィスワークとの割合がほぼ50%ほどで推移してきています。社内での仕事進行打合せZoom会議などでほどよいレベルで生産性を発揮してきています。弊社の場合は、情報生産、製造業の側面があるので、それに関わるメンバー間の意思疎通が非常に重要。とくに顧客先と各部署メンバーとのZoom会議には非常にコミュニケーションパワーがある。多品種の職能がワンテーマで一気に集って衆知を集めるのは高い生産性につながる。
また一方で情報産業の場合、各スタッフの静止的作業、具体的には企画や構想といった思考作業、それを表現していく作業には、自宅での静謐なテレワークというのは整合性もあるのですね。
そういう状況ではありますが、しかしスタッフ間のハイタッチな理解・融合も欠かせない。
そんなことで、ときどき開催要望のある「社長食堂」の出番であります。今回は久しぶりの本格開催。スタッフは本日の昼時にはテレワーク組も含めて参集の予定。
で、しばらくぶりなので食材は仕込んでいた海産、お魚類を使っての握り寿司食堂。
本日、たぶん300カン以上握ることになると思いますが、昨日夕方、ネタについては写真のように捌いておりました。
新鮮なサケ、ブリの小型版・イナダ、カツオ、ツブ貝、ホタテ、シメサバ、カレイ、イカ、タコ、さらにはウナギ蒲焼きも飛び入り参加、など多様なお魚・貝類たちと下処理格闘数時間。たくさんなのでこれ全部で寿司何貫分なのか、まったく不明（笑）。でもまぁ人数分は大丈夫でしょう。
このブログ執筆は早朝起き抜けの作業としてルーティン化させていますが、アップさせた後、いよいよ、握り作業に没入したいと思います。
なんですが、ホントのことを言うと、握り寿司はそのネタ段取りの方が最重要ポイントでネタをどう選択してどう捌くかということの方がはるかに作業量が多い。

そういうことですがわたしの場合、包丁仕事では右手人差し指の掌側に「タコ」が発生する。どうしてもこの部位に荷重がかかるのでしょう。「こんなところにタコができるようじゃ（笑）」とプロのみなさんからはきっとバカにされるのでしょうが、わたしとしてはこのタコに愛着も感じる。
さてもうひとふんばり、この右手でお米1,5升分くらいひたすら握り、頑張ります。やるぞ！

English version⬇

The publication work has been completed.
Fresh salmon, inada, bonito, tsubu, scallops, shime saba, flounder, squid, octopus, and even broiled eel joined the party. Now, let’s get to work! The restaurant will be open for dinner.

As I have already finished the long-running series of articles on my blog, the work on the next issue of the flagship magazine “Replan Hokkaido” also came to a close yesterday with the final color page of the first edition. Many projects are in progress simultaneously toward the end of the year, but today, for the first time in a long time, we opened a sushi diner (laughs).
Since the response to the infectious disease, the ratio of telework and office work at our company has remained at about 50%. In-house meetings to discuss work progress have been highly productive with Zoom and other tools. In the case of our company, we are in the information production and manufacturing industry, so communication among the members involved is extremely important. In particular, Zoom meetings between client companies and members of each department are very powerful for communication.
On the other hand, in the case of the information industry, teleworking is also consistent with the static work of each staff member, specifically, thinking work such as planning and conceptualization, and the expression of such work.
In such a situation, however, high-touch understanding and integration among staff members is also essential.
This is where the “President’s Cafeteria,” which is sometimes requested to be held, comes in. This time, for the first time in a while, it will be held in earnest. The staff is scheduled to gather at noon today, including the teleworkers.
And since it has been a while since the last time, we will be serving nigirizushi using ingredients from the sea and fish that we had prepared.
We will probably make more than 300 pieces of sushi today, and yesterday evening, we processed the ingredients as shown in the photo.
We spent several hours preparing a variety of fish and shellfish, including fresh salmon, small yellowtail and inada, bonito, whelk, scallops, shime saba, flounder, squid, octopus, and even broiled eel. I don’t know how many pieces of sushi this was in total, but it was a lot!
I’ve made writing this blog a routine early-morning wake-up task, and after uploading it, I’d like to finally immerse myself in the nigiri process.
I have to tell you the truth, however, the most important point of nigirizushi is the arrangement of the sushi, and how to select and handle the ingredients is much more work than how to make the sushi.

That is why knife work causes “calluses” on the palm side of my right index finger in my case. This is probably due to the load that is inevitably applied to this part of the hand. I am sure that professionals would make fun of me for having a callus on this part of my right hand, but for me, I feel attached to this callus.
Now, I’m going to work hard for about 1.5 sho of rice with this right hand. I’m going to do it!

Posted on 9月 1st, 2023 by 三木 奎吾
Filed under: おとこの料理＆食