Hello everyone!

Today we will introduce you to the special lecturer class!

This time, I learned about "soft-shelled turtle cuisine" from Chef Takaaki Nakamura!

2nd Generation Japanese Iron Man

Chef Takaaki Nakamura

Chef Takaaki Nakamura plays an active role as the 2nd generation Japanese Iron Chef in the confrontation program between chefs, "Iron Chef"

After graduating from high school, he entered the culinary world at a ryokan in Nagasaki Prefecture. Five years later, he began training in cooking at a hotel in Osaka.1978In 53, he joined Nadaman.

During the Nadaman era, he served as the head chef at the Hotel New Otani store (served again for 3 years after returning to Japan), at the Hotel Shangri-La store in Singapore for 9 years, and in 1996 (Heisei 8), Fuji TV's "Iron Chef" second generation "Wano He is also active in the media, such as being in charge of "Tetsujin", and currently has Takaaki Nakamura YOKOHAMA Takaaki Nakamura NAGOYA in Yokohama and Nagoya.

First of all, he told us about his background, the ingredients of the day, and the history and characteristics of soft-shelled turtles that came to Japan.

Soft-shelled turtles are so expensive that it's hard to use them in class! !It was said.

This time, we also learned about such a luxury ingredient, soft-shelled turtle.

There are farmed and natural ones, and it seems that the farmed ones are more delicious than the wild ones because they are hibernating at this time of year!

Here is the item that you told me this time

• Soft-shelled turtle chawanmushi
• Soft-shelled turtle soup with black vinegar sauce

In the practical training, Chef Kenmochi and Chef Nagata, who came as assistants, carefully instructed each person on each table while actually handling the soft-shelled turtle.

The students were a little confused at first because they used live turtles, but they were able to learn the importance of taking a life.

Carefully cut the body into parts.

One point here

There is a part of the soft-shelled turtle called empera that was used for the chawanmushi today.

The shell of a soft-shelled turtle is softer than that of a tortoise.

Rich in collagen and good for beautiful skin☺️☺️

　　　　　　　　　　　

Carefully arranged!Chef Nakamura's eyes shine ✨

After all, the beauty of the food is also important ☝️

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

　　　　　　　　　

After the training, I answered questions from the students.

The students also take notes so that they don't miss hearing about the ingredients they touch for the first time!!

Chef Takaaki Nakamura's dignified appearance and gentle guidance made the students feel at ease during the class😊

You taught me things that I couldn't learn as a student!Thank you Chef Nakamura👏👏

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

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[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