Takako Nakamura

Culinary Expert / Founder of Whole Food School Representative

/ Director of the Whole Food Association

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Born in 1957 in Sanyo-Onoda City, Yamaguchi Prefecture, Takako Nakamura grew up in a family that ran a traditional Kappo restaurant, immersing her in a world where food and daily life were deeply intertwined from early childhood.

After graduating from the Faculty of Business Administration at Kyoto Sangyo University, she moved to California in the 1980s. There, she encountered the concepts of Organic, Ecology, and Whole Food—ideas that were virtually unknown in Japan at the time. This experience shaped her core philosophy: "Food is not only about the body; it is fundamentally connected to the environment, agriculture, and society."

In 1989, she founded "Brown Rice," a confectionery workshop specializing in natural ingredients, and later opened the "Brown Rice Café" in Omotesando in 2003. In 2006, she established the Takako Nakamura Whole Food School in Jiyugaoka, Tokyo. In 2008, she founded the Whole Food Association, expanding her activities to bridge culinary education and support for local producers.

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Philosophy and Methodologies

For over 30 years, she has operated under the consistent theme that "increasing the number of people who cook is the shortest path to protecting food culture and producers." Through this lens, she has led culinary instruction, lectures, and product development.

As a culinary expert, she has systematized practical methods for "Whole Food" cuisine in Japan, focusing on maximizing the natural power of ingredients without relying on artificial additives. Her signature methodologies include:

• 50°C Washing: A technique to revitalize fresh produce.

• Vege-Broth: Nutrient-rich stock made from vegetable scraps.

• Kasane-ni: A layered steaming method that harmonizes flavors.

• Waterless and Low-Temperature Cooking.

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Current Initiatives and Legacy

In recent years, based on her views that "The kitchen is the family pharmacy" and "Cooking is the foundation for building the future," she has focused on frailty prevention, the preservation of traditional fermentation and Dashi (stock) culture, and the education of the next generation.

She maintains deep partnerships with fermentation producers, farmers, and cookware manufacturers across Japan, continuing her educational mission to consider cooking, production, and lifestyle as a "Whole."

Her partner is Yoshimi Hidaka, the owner-chef of "Ristorante ACQUA PAZZA" and a leading figure in Japan's Italian culinary world.