top of page
Gemini_Generated_Image_o11wfqo11wfqo11w_edited.jpg
Whole Food Basics – Los Angeles Edition

A One-Day Intensive Course

Cooking for Life, Health, and the Future

This one-day intensive course is a condensed version of the Whole Food Basic Course,

which has been taught in Japan for nearly 20 years.

It is designed for people who want to cook better, live healthier,

and understand the philosophy behind Japanese home cooking, not just recipes.

​

This class is suitable for:
• Japanese residents in Los Angeles
• Non-Japanese participants interested in authentic Japanese cooking
• Anyone who wants to return to “real cooking” using simple, essential techniques

Interpretation support will be provided.

Instructor：Takako Nakamura
Chef & Founder of Takako Nakamura Whole Food School / Founder of Whole Food Association (Japan)

What You Will Learn

1. Tools, Heat, and Cooking Science (Demonstration)

  • Why cookware matters

  • Comparing different pots through a tea tasting experiment

  • Understanding how tools affect taste, nutrition, and cooking efficiency

2. 50°C Washing (Essential Technique)

  • The foundational Whole Food method

  • How washing vegetables at 50°C (122°F) improves:　Flavor/Texture/Freshness

  • Why this simple technique dramatically changes home cooking

50°C washing is a core principle of Whole Food and will be demonstrated in detail.

3. Whole Vegetable Cutting – Using Food “As It Is”

  • Cutting techniques based on Whole Food philosophy

  • Why we do not peel vegetables unnecessarily

  • Cooking with less waste and more nutrition

4. Vegetable Broth (Vegetable Broth / “Vege Broth”)

  • How to make vegetable broth from kitchen scraps

  • How to use it in daily cooking

  • Why vegetable broth represents the heart of Whole Food cooking

5. Waterless Cooking & Layered Cooking

  • Cooking vegetables without adding water

  • Layered cooking techniques to minimize seasoning

  • How to bring out natural sweetness and umami

6. Braising (Braise Method)

  • Steaming and sautéing with minimal oil

  • Choosing and using oils properly

  • Achieving deep flavor with simple methods

7. Japanese Dashi (Demonstration)

  • Kombu and bonito dashi

  • Maitake mushroom dashi

  • How dashi supports a naturally low-sodium lifestyle

※Subject to change without notice.

Why This Course Matters

Whole Food is not a diet or a trend.

It is a way of thinking:
• about food
• about health
• about how our daily cooking supports our future

By learning these essential techniques, participants gain skills they can use for the rest of their lives, regardless of cuisine or lifestyle.

Course Details

 • Course Length: 1 full day
• Format: Demonstration + hands-on practice
• Language: Japanese (with interpretation support)
• Capacity: Limited to approximately 10 participants
• Fee: USD equivalent of ¥50,000

Instructor

Takako Nakamura
Chef & Founder of Takako Nakamura Whole Food School
Founder of Whole Food Association (Japan)

With over 30 years of experience, Takako Nakamura has pioneered Whole Food cooking in Japan, introducing techniques such as 50°C washing, vegetable broth, waterless cooking, and low-temperature cooking.

Her work focuses on preserving Japanese food culture while adapting it to modern life—connecting cooking, health, environment, and sustainability.

bottom of page