Nakamura Masanori, 36
Sweets Chef from Nagasaki
With sweat on his neck and forehead from the heat, Mr. Nakamura skillfully cut sweets into flower shapes. His mother packaged the sweets and sent me home with some. “I enjoy giving,” she said.
Could you describe your routine?
We’re open from 8am to 7:30pm, but my day begins at 6:30. That’s when I cut and prepare the sweets. The type of sweet we make depends on the season. We cut the sweets into the flower that’s blooming that month, or try to match the colors of nature. Traditional Japanese food is like that too. Many customers are sado (tea ceremony) teachers.Why did you decide on this occupation?
My father started the business. When I was young I loved to come and say irashaimase! (welcome!) to the customers. Then, when I was 21, I decided to work here. I went to a sweets specialty school in Tokyo for one year. After that I spent two years in Kyoto studying about handmade sweets. They are
quite popular in Kyoto. Each sweet goes for ¥200 in Kyoto, but only half that here (in Kumamoto)!What are the good and bad points of your job?
I have a lot of freedom. If I’m sleepy I can just take a rest. From December to May things are quite busy, but the other half of the year is slower. Work is pretty much finished by the afternoon, so I can take off fishing if I like; my parents watch the shop. Company workers can’t do that. Shop owners can do that, but if we don’t work, no salary! The salary, on the other hand, is not so good. I make about ¥2,000,000 a year (about ¥165,000/month), no bonus of course. That’s separate from my parents’ salary. I work seven days a week; we only take a few days off at Obon and a few at New Year’s.What about the future?
I’m really not such a hard worker. I’d like to find more time for hobbies, like karate. It’s good training for the spirit. You find your weak points. But it’s a rough sport and I’m getting old for it. Sometimes a bone gets broken, or a finger, and I have to try to cut the sweets with a injured finger. My parents complain and say I should quit! I recently reached shodan (beginner’s level) and would like to continue--some members of my dojo (karate school) are over 40.the end
This interview was orginally published in Kansai Time Out magazine.