Athlete Brains: Dai Tamesue's "Fluid Pacing" vol.7

A serialized interview column where Mr. Dai Tamesue freely discusses "things on his mind right now." The only set theme is "What is autonomy? What is tolerance?" Mr. Tamesue shares his thoughts on various "things on his mind" in response to the mysterious "interviewer's" unexpected prompts. Well now. What kind of stories will come out this time...? Stay tuned.

──This series has been exploring "Food and Health," and last time we landed on a discussion about the "ideal versus reality" of food. For example, while we know pesticide-free vegetables are good for us, relying solely on them isn't sustainable for our diets or the economy. Even during the pandemic, themes like "protecting lives" versus "sustaining the economy" have emerged. Somehow, I feel finding that proper balance is crucial.

Tamura: I agree. One image that sticks with me is a German satirical cartoon. At the center is an athlete struggling to perform as they wish, surrounded by nutritionists, mental coaches, physical trainers, and all sorts of coaches giving advice from their respective perspectives. "Don't do this," "Do that." From the athlete's perspective, it's pure panic. They don't know what to believe.

──Ah, that. I think it's a common story in the business world too.

Tamesue: But if you step back and think about "How do we live healthily?" on a higher level, I feel like specialists from all fields would converge on the same point. Even with food, there's no single diet that guarantees results. It's more like... a compromise? Something like, "If you consume these types of foods in these amounts, at this frequency, you're on the right track."

──That's exactly the "tolerance" part.

Tamesue: Exactly.

──Last time, you shared insights on the wonders of Japanese cuisine. Having experienced diverse cuisines worldwide, what do you now consider the truly remarkable aspects of Japanese food?

Tamura: Hmm. When I visited a market in Hong Kong, I saw that only Japanese vegetables were being sold.
That surprised me in itself, but what really struck me was that the labels didn't say "Made in Japan"—they said "Checked by Japan." Meaning, because it was checked in Japan, it's safe and reliable. That's when I realized what a brand truly is.

──It's something we Japanese place complete trust in, right? If it's grown or made in Japan, we assume it's safe.

Tamura: The moment that trust is shaken, the brand's value plummets. In the food world, take caviar or truffles—they're top-tier ingredients that royalty worldwide pursued without regard for cost, things beyond the reach of us common folk. What we really want instead is something safe, secure, and heartwarming. I believe that's something that will never change, no matter how much times change.

──From the producer's perspective, that's "autonomy," right?

Tamesue: Exactly.

──That "autonomy" aspect—for instance, Japanese people have tremendous respect for chefs, right? I think that's wonderful.

Tametsu: Yes. This might be a bit of an oversimplification, but truly great chefs become revered, right? I think that's what it means to be a professional.
They possess a skill—something only they can do—that brings joy to others. Athletes first strive to become great players. But they can't stay athletes forever. When the word "retirement" crosses their minds, what they think about is: What can I do to inspire the next generation and the world? I think that feeling is similar to what chefs feel as they continue providing delicious food.

──I see. Finally, I'll ask a cliché question: If you were to eat your last meal in life, what would you want to have?

Tamesue: Hmm... A big bowl of white rice with natto, I guess.

──That's an unexpected answer.

Tamesue: I've never been a gourmet. But the desire to eat truly delicious, simple food until I'm completely full is something that's never changed for me.

──I understand.

Tamesue: Hmm. If that desire were to disappear, I'd feel like, "Huh? What was the point of living today?"

(Interviewer: Web Dentsu Inc. Editorial Department)

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From the Athlete Brains Production Team, Shiraishi

Whether you're an athlete, a businessman, or a company, the more strongly you envision your "ideal," the more you face the "gap" with "reality." And regardless of industry, many of us have likely gained insight from observing how those considered top-tier individuals confront that "gap." Personally, through this interview, I sensed a commitment to "reality" in the (seemingly ordinary) methodology of "compromise." The idea is that establishing compromise in the right form—something that could easily be seen as a concession—is actually a step toward the "ideal." It was a valuable time spent contemplating how to create a "realistic ideal," neither solely "ideal" nor solely "reality."

Incidentally, I couldn't decide what I'd "eat for the last meal of my life" before the manuscript deadline. It seems I still have much to learn.

Athlete Brains Production Team Dentsu Inc. / Akinori Hibi (3CRP) · Kohei Shiraishi (CDC)

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Athlete Brains, centered around Dai Tamesue.
For details on this team that connects the knowledge cultivated by athletes to solving challenges in the world (businesses and society), click here.