Mads’ long-term friend Eriko Makimura recently published an article on a local newspaper about Mads enjoying Japan when he visited here to join Osaka Comic Con.
As I found DeepL doesn’t work well for the article, here I fixed all mistranslations and skipping of a few sentences (why this happens?) of the output.
*Please make sure you show credit (link to this article) when you want to use my translation on SNS etc.
*[ ] parts are my supplement.
Mads Mikkelsen again – YOU ARE WHAT YOU EAT: Dr Lecter, Eating Japan –
Source: https://www.kobe-np.co.jp/rentoku/essay/202305/0016413297.shtml
In early May 2023, actor Mads Mikkelsen visited Japan for the fifth time. It was his first time in Osaka as a star guest at Osaka Comic-Con 2023.
It has been 15 years since I met Mads & Co. in Berlin, where I lived as a music student. In that time he has won the Cannes Film Festival Best Actor Award, the British Academy Award for Best Actor, was made a Chevalier (Knight) of the Ordre des Arts et des Lettres by the French Government, and in 2009 his starring film ANOTHER ROUND won the Oscar for Best International Feature Film. He is now one of the world’s most loved and sought-after film actors, so much so that the Danish Mads’ title of ‘Scandinavian treasure’ has been replaced by ‘world treasure’.
Meanwhile, he gave a brilliant performance as the young Dr Lecter in the TV drama series Hannibal, which aired from 2001. In the series, Mads’ seductive and brutally elegant performance, in which he cooks and eats food as if he were admiring a beloved human being, has been met with a huge response and has left a vivid impression in the history of TV dramas.
Inspired by Dr Lecter’s meals, this column will focus on what Mads ate during his visit to Japan.
[Drinks] The first toast after arriving in Osaka was hot sake, as requested by Mads. It was somewhat amusing to see him hurriedly put down his sake cup, saying that he is a ‘believe in omen’ type and that he’d heard pouring sake by hand is bad luck. I had thought that lukewarm sake was better for him, but after a few days, perhaps because of the rise in temperature and humidity, he switched to cold sake at one point and was delighted by the crisp, dry taste of the sake.
[Seafood] Grilled nodoguro [northern bluefin tuna], ayu fish tempura, firefly squid, sea bream soft roe, sea urchin, red and medium fatty tuna sashimi, steamed abalone, sweet prawns, grilled prawns, grilled Akashi snapper in a salt kettle, and more.
When I share meals abroad with a team including Mads, I am reminded of the importance of “truly enjoying food” by the beautiful handling of cutlery and glasses, the richness of time woven into witty conversation, and the timing of wine orders, which are as well timed as those in the Omukou theatre of Kabuki. Meanwhile, here in Japan, Mads’s handiwork in mindlessly shelling the prawns was like watching a masterful performance of ‘otemae’ [Japanese tea making procedure], just like Hannibal in the drama. He must be enjoying the process of making a delicious dish that goes beyond a little bit of work.
Mads, who ‘believes in omen’ as mentioned above, had a surprise that I did not expect as well: The restaurant had prepared a grilled sea bream [which is believed to bear good luck in Japan] in a salted kama. He broke the salt kettle with a wooden hammer wishing the success of the event amidst the cheers and jeers ‘Mede Tai! [Good luck]’.
The cherry blossom sea bream from early spring to early summer is delicious, but the autumn maple sea bream, when the fat is at its peak, is also exceptional. I hope he will try that one too sometime.
[Kansai soup stock] Kansai soup stock is based on ‘umami’ and is very tasty, but I wondered how it would be for Danish tongue, which is accustomed to a relatively strong saltiness of Danish cuisine. Mads enjoyed the umami with his good sense of taste and smell. Murmuring “Mmmmmm!” with admiration many times, he savored every last drop of the rich broth of the soup of lotus root and white fish.
[Noodles and rice] He had carbohydrates such as chasoba, somen noodles, tuna on rice, grilled rice balls, etc.
[Kobe beef] During his visit to Japan, Dr Lecter also enjoyed Kobe beef. It was grilled rare, of course, and he ate it all with chopsticks, except for the dessert. The first Mads film I saw was Green Butcher (released in 2003), which was set in a butcher shop, and the character in the film is in my first or second place of my favourite characters. We had a conversation about that over fillet and sirloin. Both he and his team finished off the tender A5, which melted in their throats, along with the superb Awaji onions that accompanied it.
[Sweets] Coke.
YOU ARE WHAT YOU EAT. It is often said that food makes us who we are, and this is a Taher Anatomia on the Mads version of Dr Lecter, made by those food.
[Cheeks] A few years ago, when I wrote in my column that Mads’ high cheekbones were a miraculous creation of beauty, I received a surprisingly large number of comments from readers. I suddenly remembered that, so I told him: “The response was incredible like ‘Mads’ cheekbones are the one and only divine whish should be recognised in the metaphysics of beauty!’ or ‘I want to move my certificate of residence right next to Mads’ precious cheekbones!’, etc.” Then he said, “What? My cheekbones are so special?!” and continued to stroke his cheeks happily. I wonder if Mads Mikkelsen has been living aloof/carefree until today, unaware of the power of his cheekbones…
[Skin] The topic of conversation shifted from cheekbones to skin condtions. As if he want to further refine his cheekbones, to which many fans want to move their certificate of residence, he borrowed a moisturising cream from a colleague who was with him and started applying it grizzly, and his skin became as smooth and hydrated as a baby’s. “It’s glowing,” says Mads Mikkelsen, smiling innocently. That’s what the world loves about you, that’s why!
[Hair] It’s 15 years since we met. Every time we have met, I have seen Mads change his hair into various hairstyles depending on the role he is playing at the time, but I felt that his hair colour during his visit to Japan this time was exceptionally beautiful. It shone gold, silver or platinum white depending on the light.
[Eyes] Mads’ eyes are like amber, with the iris sometimes changing colour. I would like to ask him what colour he recognises them as next time I see him.
[Mouth] This was also mentioned in a previous column. He laughs a lot, eats a lot, sings a lot, jokes a lot and is always full of gratitude to his fans.
[Feet] Mads always remembers to look out for those around him, even when he has to work hard day after day and has a deep understanding of the culture. During his visit to Japan, he tried to sit down in a Tatami room in a well behaved way. When we said, “Please make yourself comfortable”, he smiled and relaxed, stretching his legs. I thought his slender feet with high instep were after all dancer’s feet.
[Hands] I don’t know why but I don’t remember anything about his hands. I’m sure the fans who came into contact with him during handshakes, finger hearts and autograph sessions know his hands well.
YOU ARE WHAT YOU EAT. Food makes us who we are. After the last meal of his stay in Japan, there was a moment of silence. I wonder if he was thinking of his ‘fan’nibals, who were wearing colourful flower crowns, or his very dear family, whom he cares for very much. When I murmured to the world’s greatest treasure, who was smiling peacefully, “It’s a wonderful life, Mads”, he said, “Yeah, my life is really wonderful, really,” nodding again and again with his eyes closed.
Mads Mikkelsen. Many fans sincerely hope that one day you will visit Japan again.
2023/05/30
That’s it!