It has been 140 years since the establishment of Akabori Kappo Kyojo, the first cooking school for home cooking in Japan, in 1882. The current principal is the sixth generation. Since the school's opening, we have been conveying to our students the importance of ingredients and the demand to eat them so as not to waste them. While inheriting our history and achievements, we are constantly changing and evolving to meet the needs of the times, and with the support of our students, we are here today.
The generation
The generation of the red moat
Minekichi Akabori I
Founded Japan's first cooking school "Akabori Kappo Kyokojo" and devoted her life to women's education. She was one of the founding members of Japan Women's University. She taught at Japan Women's University and Tokyo Normal School (now Ochanomizu University).
Minekichi II, Kumemon Akabori
Together with his father, Minekichi, he published many cookbooks.
Akabori Kiku/Kikuko 2nd generation
A female chef, which was rare in the Meiji era. Along with Minekichi, she was involved in the publication of cookbooks and also taught at Japan Women's University and Tokyo Normal School (now Ochanomizu University).
Yoshimatsu Akabori III
He served as the "Emperor's Chef" and the Grand Catering Officer for the Meiji and Taisho Emperors.
Minekichi III, Akihiro Akabori
He was the author of the first "Seiyo Ryoukikata" (Western Cookbook) published in Japan. He was fluent in English and French, which was rare in this era. He was an embassy cook at the British Embassy in Japan, the U.S. Embassy in Japan, and the French Embassy in Japan.
Zenko Akabori, 4th generation
His popularity in Japan was introduced when he was interviewed by the U.S. newspaper "The New York Times. His unique tone of voice made him popular and he appeared in the media.
Yukihiro Akabori, 5th generation
Founder of Akabori Gakuen School Corporation. He embarked on the management of the school, but died at the young age of 41.
Chiemi Akabori, 5th Principal (now Honorary Principal)
Co-founder of Akabori Gakuen School Corporation. While serving as the principal of Akabori Culinary Academy, he has made numerous media appearances and lectures, and published numerous books. His published book, "Tare, Sauce, and Dressing," had a particularly large impact, leading food companies to follow his example and begin selling his dressings.
History of Akabori Culinary Academy
To be continued
Click here for a list of media and publications by Hiromi Akabori
A novel modeled on our school
pointed carving knife
B/ Akira Izumo
Publication: Akabori Gakuen Publishing House
A work about the life of Minekichi Akabori I, a culinary educator and founder of the Akabori Culinary Academy, the oldest culinary school in Japan, published in 1963.
Recipe for a Happy Mouth
B/Hika Harada
Publisher: Shogakukan
Contents (from the publisher)
Cooking will die when it is no longer made.
Rukiko works as a freelance SE and cookery researcher. Her family is an old family that has been running a long-established cooking school, the Shinagawa Culinary Academy, since the Edo period. Although she majored in nutrition at university at the request of her parents, from an early age Rukiko felt an atmosphere of predestined successors and a resistance to the school's policy of using old instructional books. After graduation, she found a job as an SE at a product development company. However, she still loved to cook, and her social networking service led to job offers from magazines, and she was gaining recognition as a cookery researcher.
Rukiko wanted to help busy women, so she launched a project to create simple and delicious menu recipes for Golden Week, the first year of the 2025 calendar year. However, a problem arises over one of the recipes. Rukiko had already acquired the taste of her home, but the history of the Shinagawa family was engraved in the recipe.
Meanwhile, in the kitchen of the Shinagawa Culinary Institute in 1927, Shizue, who had been working as a maid for six months, was struggling with celeriac, a Western vegetable.
This is a family novel that warms both the stomach and the heart as the recipes that connect the history of the culinary school are explored.
