飴細工師は「テクノうどん」主催? アメシン「手塚新理」は何者か A candy artist who is an organizer for Techno-Udon? Just who is Shinri Tezuka?

リアルな造詣の飴細工で多くの人を魅了する浅草 飴細工「アメシン」。この伝統飴細工専門店は、若干27歳ながら日本随一の技術力を誇る飴細工師・手塚新理(てづか しんり)が代表を務めている。
いまでは飴細工の世界で注目を浴びている手塚だが、前職は花火師。出身校は国立高専の機械科だ。不思議な経歴に不思議な話題を加えれば、手塚はあの「テクノうどん」に主催者として名を連ねてもいる。

The shop Ameshin in Asakusa is well-known for its exquisite amezaiku, or traditional Japanese candy art sculpture. Leading this shop is Mr. Shinri Tezuka, who at just 27 is already known as one of Japan’s foremost amezaiku artists.
While currently he is receiving worldwide attention for his amezaiku, Tezuka-san once worked as a pyrotechnician and studied mechanical engineering at a national trade college. Adding to his unusual background, Tezuka-san is currently an organizer for the popular “Techno-Udon” series of dance events.

同イベント開催当時の日本は、「午前1時以降に客を踊らせたらダメ」という謎法律、“風営法問題”を抱えていた。実際に多くのクラブが摘発を受け、閉店に追い込まれている。そうした状況で、「踊る代わりにうどんを踏んだらセーフなのか」と問いかけたこのイベントは、あの“きゃりーぱみゅぱみゅ”もツイッターで言及するなど、各所で話題をさらった。
日本随一の飴細工師であり、カウンターカルチャー的手法で世間をにぎわすイベントの主催でもある手塚新理とは何者なのか。「アメシン」の東京スカイツリータウン・ソラマチ店へ足を運び、話を聞いた。

文化は……、爆発だ!?

Techno-Udon arose in defiance to Japan’s baffling Businesses Affecting Public Morals Regulation Act, which prohibits dancing in nightclubs past 1 AM. Many clubs in Japan are facing closure due to this law. The creators of Techno-Udon realized that as long as dancers were kneading udon dough with their feet while they danced, they technically wouldn’t be in violation of the law. Techno-Udon shot to popularity after being promoted on Twitter by the popular fashion model Kyari Pamyu Pamyu.
So who is this man Shinri Tezuka, who is an organizer for a counterculture-type event like Techno-Udon while at the same time being Japan’s foremost amezaiku practitioner? We took a trip to his shop Ameshin in Tokyo Skytree Town Solamachi to visit him for a conversation.

Culture is...an explosion!?

Q.どのような経緯で「テクノうどん」に関わりだしたのでしょうか。How did you get connected to Techno-Udon?

僕は第2回のイベント……というか、ホームパーティに近いもの(笑)に、DJとして参加したんです。その時、あまりにも“うどんのオペレーション”が雑で、気になっていろいろ改善策を話していくうち、自然と“まとめ役”になりまして。関係者が全員クセの強い人たちだったので、まとめ役が必要だったんでしょうね。

I participated in the second event...which was actually more like a house party. (laughs) I noticed a lot of deficiencies in the udon-making process, and shared some of my ideas for improvements, which led me to become an organizer—something they really needed.

Q.DJもされるんですね。And you’re also a DJ?

飴細工歴より、DJ歴の方が長いです(笑)。姉(「アメシン」取締役)の影響もあって、中学生でダンスミュージックと出会い、15歳でDJを始めました。最近ラップトップDJにも挑戦していますが、僕はやっぱりアナログが好き。カール・コックスがやっているインテック・レコーズの音源を良く集めています。

I’ve actually been a DJ for much longer than I’ve done amezaiku. (laughs) My older sister, who’s now a board member for Ameshin, introduced me to dance music when I was 15. Recently, I’ve tried my hand at being a “laptop DJ,” but I really prefer analog. I do a lot of sampling from Carl Cox’s Intec Records label.

Q.話を飴細工に移しましょう。こちらを始めたのはいつですか?
また、飴細工師として食べられるようになった時期は?
Now let’s turn the conversation to amezaiku. When did you begin with amezaiku?
Also, when were you first able to make your living through amezaiku?

始めたのは20歳の終わり。体験教室で触りだけ教えてもらって、後は独学でした。2011年に東京で一人暮らしを始めるんですけど、当時はトリプルワーク状態。昼間は知り合いのデザイン事務所でバイト、夜は配達のバイト、週末に飴細工……という感じでした。食べられるようになったのは……、明確に“いつ”といえません。DJでいうとカットインじゃなくてフェードイン(笑)。徐々にです。13年に店舗を構えた時も、従業員は私ともう1名の2人だけでした。

I started when I was 20 years old. I learned what I could through workshops, and then I did a lot of self-studying. I started living on my own in Tokyo in 2011, but I had to work three jobs at the time. By day, I worked part-time in a design office that was run by an acquaintance. At night, I worked as a deliveryman. And on the weekends, I was doing amezaiku. I can’t say exactly when I was able to “make my living” through amezaiku. To use DJ terminology, it was more of a “fade in” than a “cut in.” (laughs) It happened gradually. When I opened my shop in 2013, it was just me and one other person.

Q.現在は何名体制に?How many are working there now?

弟子が7名、販売スタッフも含めると10名です。弟子は上が50歳、下が24歳。元パティシエの子とか、経歴も年齢もバラバラです。もう少し広げたいのですが、職人仕事なので難しい部分もあります。いまのところ、店頭に並んでいる飴細工は、すべて私が造形したものです。

There are 7 apprentices and 10 staff in total including sales staff. The oldest apprentice is 50 and the youngest is 24. One of them was a pastry chef...so their ages and backgrounds vary greatly. I would like to expand it a little bit, but this is artisanal work, so it’s challenging. Right now, I make all of the amezaiku that’s on display in the front of the shop.

Q.技術の習得に時間がかかるんですね。It takes a long time to learn the necessary skills,
doesn’t it?

一方で、飴細工を作れる時間はとても短い。飴は熱いうちに形を作らないといけないので、3分で細工を終わらせなければなりません。飴細工師ならではの難しさですね。

You don’t have much time when you’re making amezaiku. You have to shape the candy when it’s hot, so you have only three minutes to complete the work. That’s the difficulty of being a candy artist.

Q.手塚さんの中には、飽きっぽい側面と求道的な側面、2つの顔が見えました。I see two contradictory impulses in you—on one hand, you’re a perfectionist, but on the other hand you get bored easily.

同じことをずっとやる……というのは、進歩がなくて嫌。“伝統文化”というと、昔から変わらないもののように思えますけど、実際はそうじゃない。“伝統”と呼ばれるほどその文化が続いてきたのは、時代時代の職人たちが、柔軟に文化を変化させてきたからだと思うんです。

The idea of doing the same thing over and over without progressing...is distasteful to me. Even when you’re talking about so-called “traditional culture,” many people wrongfully believe that it’s static and stagnant. It may be “traditional” because it’s been continued for a long time, but in fact the artisans who continued the tradition took a flexible approach to changing their works.

Q.文化は守るものじゃなく、前進させるもの?So culture isn’t something to be preserved, it’s to be advanced.

僕としては……、「文化を爆発させたい!」ですね。

From my perspective, I want to make the culture explode!

手塚新理Shinri Tezuka

1989年千葉県生まれ。10代で花火師を経験した後、飴細工師を志す。独学で技術を習得すると、「あめ細工アメシン」として全国各地にて製作実演や体験教室を行うように。現在は、日本随一の技術力を誇る飴細工師として知られ、大手企業からのオーダーメイド作品も多数手がけるなど、各方面から注目を集める存在に。趣味はDJで、「テクノうどん」主催の1人でもある。

Born in Chiba Prefecture in 1989. After working as a pyrotechnician in his teens, he decided to become a candy artist. After learning the necessary skills through self-study, he decided to start Amezaiku Ameshin, which conducts amezaiku demonstrations and workshops throughout the country. At present, he is known as Japan’s foremost practitioner of amezaiku, and also provides order-made products to many large corporations. He is a DJ in his spare time, and one of the organizers of Techno-Udon.

浅草 飴細工 アメシン Asakusa Amezaiku Ameshin

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