Category
Theme

Deciding on fish for lunch, we strolled from Shiodome to Shintomicho. My destination was "Tonkatsu Kappo Kasa," a place I discovered back when our headquarters was still in Tsukiji and half the sales team worked in the Irifune building. It was here I learned that even a salaryman's life wasn't so bad – a "Tekka Don" (tuna rice bowl) with thick slices of fatty medium-fatty tuna, costing around 600 or 700 yen, meant you could enjoy such a luxurious lunch on a new employee's salary! That was over twenty years ago. Even if I couldn't manage the "Minato Set Meal" with its pork loin cutlet and sashimi platter that I could polish off in my youth, come autumn it was the "Sanma Sashimi Set Meal," and winter brought the "Oyster Fry Set Meal." The "Aji Sashimi Set Meal" that came with two fish bone crackers, or the "Squid Sashimi Set Meal" where you dissolved the plump liver in soy sauce. Truly, there was plenty to choose from.

Today, as I hesitated over what to order and reached for the door handle, there it was: a "Closed" notice. The owner, his son, the staff, and the regulars. Thinking I'd never again experience that lively, somehow humorous atmosphere so typical of Tokyo's downtown neighborhoods, I felt my strength drain away.

とんかつ割烹 笠 閉店

By the way.

Doesn't business need more "humor"? Especially the "vision" presented by executives is often overly serious and boring. Much of it doesn't serve as a guiding principle for concept development. Can't we do something about this? I've written about this before, and it's the theme that troubles me most right now.

What makes this so difficult is the very ambiguity of "What is humor?" Apparently, the French comparative literature scholar Fernand Barthes wrote a paper titled, bluntly, "Why Can't We Define Humor?" based on extensive research. Honestly, this might be beyond someone like me to tackle. When I asked a renowned management scholar, "Why do executives need a sense of humor?" he replied, "It's for communication, both internally and externally." Well, that's true... but I want to explore "humor" not just as a communication technique, but as a technique for thinking.

十字フレーム
Cross Frame

The "vision" a manager should present is often described as "fundamental values and purpose that transcend mere profit-making" or "realistic idealism." It requires articulating a unique path, not just an extension of the status quo. But from a manager's perspective, being suddenly asked to speak in such lofty terms is bound to be disconcerting. Management textbooks may rightly state that "leaders must cultivate the ability to discern truth, goodness, and beauty amidst ever-changing circumstances—that is, phronesis (practical wisdom)." Yet a different, more accessible guideline is needed.

The term "humor," defined in the Kojien dictionary only as "refined wit or humor; jest," is certainly not mere pranks or vulgar jokes.

During a time when Britain was suffering from recession, a reporter asked economist Keynes about the uncertain future of the country's economy.

Reporter: In the long run, what will happen to us?

Keynes: Yes. In the long run, we'll all be dead.

Sociologist Shinya Morishita points out that humor's true nature lies in the "discrepancy" from the countless "schemas" accumulated in daily life—those assumptions like "if we do this, that should happen" or "if this happens, that will likely follow." He then outlines three principles for becoming a humorist: ① Be knowledgeable (because you can't start without knowing the "schemes" that create the deviation), ② Actively challenge yourself to "deviate" daily (by employing various techniques), and ③ Accept deviations with a broad-minded attitude.

ユーモアの正体3カ条

What if we said, "To present a vision, managers must consciously apply these three principles"? That would make things much clearer, wouldn't it?

Literature on humor can be quite dense. Seeing books like Lessons in Humor, An Introduction to the Science of Laughter, Esprit and Humor, Laughter, and Laughter as Healing lined up on my desk feels a bit embarrassing—like I'm desperately clinging to a manual to become funny. Still, if I ever stumble upon hints for innovative thinking techniques, I'll share them in this column.

Enjoy!

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Author

Sōo Yamada

Sōo Yamada

Dentsu Inc.

Meiji Gakuin University Part-time Lecturer (Business Administration) Using "concept quality management" as its core technique, this approach addresses everything from advertising campaigns and TV program production to new product/business development and revitalizing existing businesses and organizations—all through a unique "indwelling" style that immerses itself in the client's environment. Founder of the consulting service "Indwelling Creators." Served as a juror at the 2009 Cannes Lions International Festival of Creativity (Media category), among other roles. Recipient of numerous awards. His books, "The Textbook of Ideas: Dentsu Inc.'s Circular Thinking" and "How to Create Concepts: Dentsu Inc.'s Ideation Methods Useful for Product Development" (both published by Asahi Shimbun Publications), have been translated and published overseas (in English, Thai, and the former also in Korean).

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