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Akiho Nishimura Cooking Researcher,Senior Vegetable Sommelier


Akiho was born and grew up on a farm in Kyoto, Japan. She become involved in cooking research, where she gained the title of Kyoto's first "Senior Vegetable Sommelier". She also holds a qualification in the study of Vegetables from Kyoto, and in home helping. On top of this she is a qualified chef, and a consultant in the wearing of Kimono (a traditional Japanese garment). Akiho enjoys all kinds of motor sports and holds a motorbike licence and a level 2 licence in boating.
・Woman's excite: "Akiho's 3-step Recipes", "Seasonal Vegetable Lunch-box Recipes"
・Akiho's books: "Ippen otabe Kyo-yasai Recipes","Akiho Nishimura Kyo-no-Obanzai Recipes"

Akiho Nishimura Cooking Researcher,Senior Vegetable Sommelier

History

"I am a resident of Kyoto and, at the moment, I am in the process of making a new range of recipes, namely "Easy Home-made Japanese Cooking". My dream is to teach these recipes to people from all over the world. The idea for these recipes comes from my experiences growing up on the farm in Kyoto , being a mother of two, and working as a home helper. Growing up on an organic farm gave me the chance to play in the great outdoors. Some might say that I was quite the Tomboy, as I was such an active child. My parents were very traditional farmers, and were always busy taking care of the bamboo plants and waking up early to harvest the fields. This meant I had to make the family's lunches everyday, and that's how I learnt to cook.

"During the summer holidays, when I was 15 years old, I stayed with a family in Vancouver Canada on a home stay. From this, I gained an interest in foreign countries, and ever since I have wanted to expand my reach abroad. At 25 I was married and, a year later I gave birth to my first child, Ryo. A year after that my second son, Shun, came along. When my sons entered Kindergarten, I started a job at their school as a dinner lady. From there I managed to get work as a home helper. As a home helper, I had to make sure that my cooking was punctual and in in line with strict dietary wants and needs. Therefore, I gained the experience necessary in order for me to start my "Easy Home-made Japanese Cooking" recipes. My wish is to now give the recipes, that I been making with the love of my family, to rest of the world."

Akiho Nishimura Cooking Researcher,Senior Vegetable Sommelier

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