Growth leads you to a door followed by a new world, and this growth absolutely needs love and excitement in your mind.
These changes are varying very often in cuisine and nutrition areas. Nowadays, it is crucial to pursuit new tastes focusing in the well-being of food based on delicious food, of course.
In Kanji writing, the character of food consists of person and good; therefore, this indicates that it “makes a person better“, which in this current era we are seeking for “real.”
To whom aspiring to become chefs and nutritionists, please practice “SHOKUIKU – dietary education” to respond to the society with aging and declining birth rate in Japan.
To become who produces safe ingredients and food.
I want you all to know the great potential in culinary world.
It would be grateful for us to raise your “excitement” in cuisine and the nutrition field.
Profile of Hattori Yukio
Born in Tokyo in 1945.
Graduated from Rikkyo University (St. Paul’s College)
Ph.D. Degree of Medical School in Showa University
President & Principal / MD / Ambassador of Health in Hattori Nutrition College
Chairman of the Japan Association of Training Colleges for Cooks, Vice Chairman of the Japan Association of Training Colleges for Nutritionists. Chairman of the Association of Culinary Schools in Eastern Japan. Member of the ”SHOKUIKUPromotion Committee” of the Cabinet Office and of the “Investigative Committee for Basic Plans to Promote SHOKUIKU.” Representative of the Japan Fisheries Cooperative Association, “Circle to think about the sea, fish and food.” Member of the “Investigative Committee for Preparation of Guidance for Healthy Diet,” “Investigative Committee for Food Guide.” and an provisional member of the Central Education Council which is organized by the Health, Labor and Welfare Ministry, the Agriculture, Forestry and Fisheries Ministry, and the Ministry of Education, Culture, Sports, Science and Technology. Member of other committees including the “Investigative Committee for National Examination for Cooks” and the “Food Safety Information Assessment Committee.”
Media and Publication:
Appears on the TV program “Iron Chef” as well as on various radio programs. the author of “Guidance for SHOKUIKU” (published by Magazine House Co., Ltd.), “SHOKUIKU for Adults” (published by NHK Broadcast Publishing Co., Ltd.), “Hattori Yukio formula for tasty cuisine” (Published by Kawade Shobo Shinsha), “Happy family dining with children” (published by Shogakukan, inc.), “Pursuit of flavorsome Japanese soup stock” (published by KK Bestsellers), and “Yukio Hattori’s Secret List of Favorites” (published by Ryori Oukokusha). Contributes articles for a monthly magazine “Ryori Okoku” (published by Ryori Okokusha), and bi-monthly magazine “Warau Shokutaku” (Ohta Publications Co., Ltd.) in addition to many others.