Hello everyone!

Today we will introduce you to the special lecturer class!　　

This time, I learned about "Shojin cuisine" from Chef Nomura!　　　　　

Shojin Sougo Chef Daisuke Nomura

Chef Daisuke Nomura built up his career as the third-generation head chef of Daigo, and has been awarded two Michelin stars since 2008.

In 2015, he became independent from Daigo and opened Shojin Soko.
Starting with the desire to have as many customers as possible enjoy Shojin Ryori, Shojin Ryori is based on traditional cuisine, and is served in a relaxed dining space with modern sensibilities.

What,Plant Forward Global 50He has also been selected as one of the XNUMX chefs in the world who lead plant-based cuisine.

First of all, in an easy-to-understand manner for students, he explained the history of shojin cuisine while projecting images.

When you think of Shojin ryori, the image of food served at a temple is training, right?

Chef Nomura wants to provide an opportunity for those who are unfamiliar with shojin ryori to learn about shojin cuisine. is.

Also, there are many vegans and vegetarians overseas, so they are more interested in shojin ryori than Japanese people.He says that he is working every day to convey to the world that there is such a wonderful dish in Japan, and to let people know about it.

At our school, we are also learning about “Halal food” and “Vegan” in our classes, so the students were listening while referring to them!

Here is the item that you told me this time

• Potato dumplings with sesame sauce
• Mushroom soup
• flying dragon head

In the practical training, Chef Nomura carefully instructed each person.

Use your body to grate Yamatoimo!

I also learned the trick to scrape it off faster.

While baking the potato dumplings, make the sesame sauce.

　　　　　　　　　　　

Also, if the sauce is boiled down too much, the taste will become thicker.

Observation is the key ☝️

The students were very friendly and talked to me, and it was a fun class! ️

　　　　　　　　　

After the practical training, I was asked to answer questions from the students, but there were so many questions that I didn't have enough time! ️

As much as that, the students were very satisfied with the lessons that sparked their interest, and they were able to learn from a chef who is active overseas.

I learned what I need to be a chef today!Thank you Chef Nomura👏👏

TOKYO YAMANOTE holds many special classes throughout the year

At the open campus, you can listen to real student classes!

Click the image below if you are interested

⇩⇩⇩⇩⇩

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801