The 3D man

May. 24th, 2007 12:52 am
imomus: (Default)
[personal profile] imomus
"You've really succeeded," I tell Florian Perret. "I always knew you would." You can see the talent in the sleeves he did for my albums Folktronic and Oskar Tennis Champion, or the visuals he made for my art projects for Zach Feuer Gallery and MoCA (I'm an artist not only without prices, but without visuals too!). The one thing I got wrong about Florian is that, back when I met him in New York in 2000, I thought he'd end up driving a BMW. That's what I told Kazumi, the girl he ended up marrying. In fact, he hates cars. These days, in Japan's most beautiful town, he's pushing his young son Karel around in a pram or riding a stunt bike past foxgloves and bamboo.



I spent Tuesday and Wednesday with Florian in Kamakura, Japan's one-time capital, a highly haunted and magical resort on the Pacific. He's living there in one house and renting another for his 3D production company, Alfabet. For the next couple of years he'll be working on the animation of a feature-length film for a major Japanese animation studio. His workspace is idyllic; a Swedish-style pine lodge in the low, densely-wooded hills just to the north of the town. It's an incredibly tranquil place, surrounded by the whooping calls of unseen exotic birds. The ground floor is all shiny new Macs, sketches of characters, CG software manuals. Upstairs there's a vast and noisy server shuttling files back and forth between Kamakura and Tokyo, and the guest bedroom where Hisae and I stayed. The 3D man is doing what he wants, and doing it brilliantly. He's rounded, making, and made.



Hisae and I rented Yamaha PAS City electric bikes on Wednesday and cycled out along the coast (the sun scorched me lobster red) to Enoshima, then surged over the wooded hills of Kamakura, seeing all the usual temples, caves, towers, giant Buddhas and so on. The PAS City is an amazing invention, a NiCad-charged beast that continuously monitors your pedaling and supplies spurts of power to the back wheel when you flick a switch at handlebar level. You can choose "feeble" or "zoom" (they aren't called that, of course). It's not like a motorbike at all -- the power complements your own pedaling intelligently. If you don't pedal, it doesn't help. The result is a bit like having bionic legs, or walking on the moon.

(no subject)

Date: 2007-05-24 01:38 pm (UTC)
From: (Anonymous)
I don't agree to call buri teri as buri kaba (because it is a fillet, not hiraki, dressed with teriyaki sauce on the pan, not dipped into the sauce and cook by direct firing) but " deboned fish teriyaki = kabayaki" sounds better than last one. Most of us - I forgot to say I am a Japanese - buy cooked eel with kabayaki sauce (蒲焼きのタレ in a small bottle or so) and put the sauce on. By contraries BOTTLED teriyaki sauce is not common. Japanese Wikipedia says "teriyaki"が辞書に載るほど知名度がある。(略)しかし日本人の感覚からすると甘過ぎたり余分な香辛料が入っていたりすることが多く、「照り焼き」と"teriyaki"は違うものであると感じる人もいるようである。" I guess it explains why we have different opinions... :)

(no subject)

Date: 2007-05-24 02:07 pm (UTC)
From: [identity profile] kumakouji.livejournal.com
As far as I know, fish that's been filleted and deboned, then coated in teriyaki sauce is kabayaki. I've never heard of kabayaki sauce being different to teriyaki sauce. The sauce used in kabayaki is 1/2 cup of soy, 1/2 cup of mirin and 1/4 cup of sugar. That's exactly the same as teriyaki sauce.

It's like in English -- Juice concerntrate and Cordial are exactly the same, but they're used differently to describe types of juice syrups. You would never say "orange cordial", but you would say "lime cordial" even through a cordial the same as a juice syrup concerntrate.

(no subject)

Date: 2007-05-24 02:58 pm (UTC)
From: (Anonymous)
When I think of fishes cooked as kabayaki, I imagine reedy ones with SMALL BONES they have to use tweezers to debone.(That is one of the reasons why eel s are expensive). Yes the ingredients of the sauce are about the same - But teriyaki is mostly cooked in the frying pan and kabayaki is not. It is interesting for me you don't like the mitarashi dango in the picture btw. The recipe of mitarashi sauce is about the same to teriyaki (soy sauce, mirin, sugar and starch)...Sweet and salty... Don't you like the dumpling itself?

(no subject)

Date: 2007-05-24 03:36 pm (UTC)
From: [identity profile] kumakouji.livejournal.com
I just hate mochi. the texture, the taste, its horrible... I wish those rabbits on the moon had never made the stuff.

(no subject)

Date: 2007-05-24 03:41 pm (UTC)
From: (Anonymous)
I see. ;)

(no subject)

Date: 2007-05-26 08:07 am (UTC)
From: (Anonymous)
You felt threatened someone else might actually know more about Japan than you and it turns out to be a Japanese person. Haha you dumb gaijin oaf! In your own mind you're a king but guys like you never really make it that far in Japan. 早く帰れ

gh

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