After the passing of iconic Japanese actor Takakura Ken, the world commemorates the tenth anniversary of his death by reflecting on his rich legacy and the impact he had on cinema and popular culture. Ken, often regarded as the last movie star, passed away on November 10, 2014, at the age of 83. His partner for 17 years, Oda Takatsuki, has recently published a photobook titled Takahara Ken no Aishita Shokutaku, which captures not only the culinary delights they shared but also intimate memories from their time together.
Oda, who is also Ken's adopted daughter, shared her experiences and insights about the book during her appearance on the television show 徹子の部屋 (Tetsuko's Room) on December 23, highlighting the significance of food and companionship in Ken's life. The book explores their daily meals—ranging from sumptuous dinners to late-night snacks—illustrated with personal anecdotes and photographs of the dishes they loved.
The essence of the book lies not only in the recipes but also in the deep emotional connections they forged over 13,000 shared meals, reflecting both Ken's dietary preferences and his lifestyle. Oda emphasized how Takakura favored meat, with various dishes planned throughout the week to include beef, pork, and lamb, underscoring his love for home-cooked meals.
Oda fondly recalled his favorite curry, noting, “When we were out shooting, he always found comfort in homemade curry. It was hearty, satisfying, and he often requested it.” The recipe has been adapted from Ken's own cooking style, involving spices such as cumin and coriander to achieve the perfect flavor.
Ken's love for food transcended mere sustenance; it was tied to memories and emotions. Oda recounted how he would often ask for his favorite potato dumplings called imo dango, which he first tasted during the filming of the movie 鉄道員 (The Railroad Man) in Hokkaido. She elaborated, “These dumplings became part of our life together, reminding him of the warmth of home, especially on cold winter nights.”
The book also serves as a visual representation of the meals they enjoyed, with Oda capturing their appearance under natural light. “Using seasonal ingredients was important to me,” Oda stated during the interview. “I let Ken’s preferences guide me. Every dish was prepared with love and care, reflecting our shared moments.” She even noted her obsession with capturing the steam from the freshly cooked dumplings to convey warmth and comfort.
A special exhibition titled 高倉健に、なる。 will accompany the book launch, allowing fans to experience Ken's world through visuals, items from his life, and the culinary heritage he cherished. The exhibit is slated to run for two months and promises to be both nostalgic and celebratory.
Oda also addressed the sorrow of losing Ken, expressing, “The last ten years have felt like both a blink and eternity. Every meal cooked and shared since his passing has continued to nourish my memories of him.” She remains committed to preserving Ken's legacy through the food he loved and their shared experiences, forging solidarity with the fans who still celebrate him.
Takakura Ken's life was marked by humility and strength; he was not just celebrated on screen but also remembered by those who loved him. This contribution by Oda serves as both a tribute and an invitation for those touched by Ken’s films to explore the everyday joys of life through food, marking his lasting influence.
Through the pages of Takahara Ken no Aishita Shokutaku, readers will find more than recipes—they will encounter the essence of love, remembrance, and the delightful simplicities of life shared over the dinner table. Oda's work invites us all to keep the memory of Takakura Ken alive, merging the artistry of Japanese cuisine with the rich narrative of his life.
