AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Tomoko Takahashi
Born:
Using the sweetness of fruits or honey instead of sugar. Umami from kombu (kelp). Hokkaido is an area famous for its Kombu and Umami is the Japanese fifth taste, its means savoury, so I enjoy finding different variations of Umami from other ingredients, especially vegetables.
Obsessive compulsive about?
Farm to the table. It’s best to use local production for local consumption.
Your greatest culinary inspirations/influences:
My mother.
What do you love about this business?
I don’t speak English very well, so I enjoy communicating through my food.
An ingredient you can’t live without?
Definitely Hokkaido Soy sauce.
Signature dish:
Sapporo City, Hokkaido Japan.
History:
I was born in Sapporo, Hokkaido, to parents who were both chefs. They ran an Izakaya restaurant in Sapporo for 36 years, so I enjoyed cooking since I was a young child. At the age of 19, I started my career as an assistant director at the largest TV station in Hokkaido. Several years later I became in charge of various cooking programs such as a Japanese version of Australia’s Master Chef, as well as many live cooking shows. I created all the menus introduced on these shows and when Chefs Kiyomi Mikuni and Mamoru Kataoka appeared on the shows in Hokkaido, I would help them introduce the menus. I am working on becoming an advisor for famous food companies and restaurants in Japan to create menus.
Have you always wanted to be a Chef?
Yes, since I was a child.
How would you define your style?
History:
I was born in Sapporo, Hokkaido, to parents who were both chefs. They ran an Izakaya restaurant in Sapporo for 36 years, so I enjoyed cooking since I was a young child. At the age of 19, I started my career as an assistant director at the largest TV station in Hokkaido. Several years later I became in charge of various cooking programs such as a Japanese version of Australia’s Master Chef, as well as many live cooking shows. I created all the menus introduced on these shows and when Chefs Kiyomi Mikuni and Mamoru Kataoka appeared on the shows in Hokkaido, I would help them introduce the menus. I am working on becoming an advisor for famous food companies and restaurants in Japan to create menus.
Have you always wanted to be a Chef?
Yes, since I was a child.
How would you define your style?
Simple.
What is your feature flavour these days?
What is your feature flavour these days?
Using the sweetness of fruits or honey instead of sugar. Umami from kombu (kelp). Hokkaido is an area famous for its Kombu and Umami is the Japanese fifth taste, its means savoury, so I enjoy finding different variations of Umami from other ingredients, especially vegetables.
Obsessive compulsive about?
Farm to the table. It’s best to use local production for local consumption.
Your greatest culinary inspirations/influences:
My mother.
What do you love about this business?
I don’t speak English very well, so I enjoy communicating through my food.
An ingredient you can’t live without?
Definitely Hokkaido Soy sauce.
Signature dish:
Hokkaido Style New Year dishes.