We want to save the earth with curry. Curry Jockey’s food loss prevention efforts

Origin of CJ and Curry Jockey

Takano (MC): The T-shirt and cap are cute. Are they original?

Curry Jockey (CJ): They are original and all silk-screened.

Takano: The Curry Jockey logo.

Celeina (MC): It’s very nice.

CJ: Thank you very much.

Celeina: This week, we’ve been connected to curry since Tuesday. What kind of curry do you serve, Curry Jockey?

CJ: I serve a different curry for each event. I travel on business, so I make a curry that matches the concept of the event, or if it’s a regional event, I use local specialties or vegetables from that area.

Takano: It’s really like DJing. I try to match it to the floor and to the people.

CJ: That’s right.

Using curry, your specialty, as a medium.

Takano: What is your originality, or what is it about curry that you are concerned about?

CJ: I wanted to make it look organic. I wanted to use curry as a platform to communicate the fact that it is additive-free and chemical-free in a pop-up message, or to talk directly to visitors about the good vegetables used in the curry.

Takano: Right, like a media.

CJ: Yes, that’s right. I would like to use curry to do media.

Celeina: I see. And your name is CJ, Curry Jockey. It’s an impressive name, but how long have you been using it?

CJ: About three years ago, during the first emergency declaration, I had too much free time and started making curry. I am also a hairdresser, and I thought that being a curry jockey and a cut jockey are both C’s. I wanted to do something I couldn’t do as a hairdresser.