Abstract

Ms. Irie, a working mother who got her two children accepted into the University of Tokyo, focuses on cooking as the strongest tool for raising children who can make their own decisions and have the ability to survive. Chef Haruyuki Yamashita introduces recommended recipes, and we will explore the appeal and possibilities of cooking to help children grow!

Author’s Information

Nobuko Irie
As a university student, she worked as a weather girl for “Fuji Television Network FNN Speak”.
After graduation, she married Mr. Toshihiko Irie, a news reporter for Fuji Television Network. She moved to Cairo with Irie, who became the Cairo Bureau Chief, and their first son. She gave birth to her second son in Israel.
In December 1994, a small plane chartered to cover Rwandan refugees crashed, killing Irie, who was on board. After returning to Japan, she started working for Fuji Television Network. Worked in Variety Production, Fuji TV Kids, and other departments, mainly planning and producing content related to child-rearing and children. Also managed as a department manager; resigned in July 2017.
In July 2017, ran for Tokyo Metropolitan Assembly member election and won the top position in Minato Ward (35,263 votes).

Haruyuki Yamashita
Executive Owner and Executive Chef, HAL YAMASHITA Tokyo
Trained around the world to cultivate his culinary insight, technique, and unbounded sensibility.
His cuisine, which incorporates unique perspectives, unconventional cooking techniques, and innovative combinations of traditional Japanese styles, is called “New Japanese Cuisine” and has been praised around the world as “the real thing, where you can feel the breath of the ingredients.
In addition to his own restaurant, HAL YAMASHITA, he has also opened restaurants overseas, volunteered in support of the disabled, served as an advisor to the government, and given lectures throughout Japan. He is also a member of the
He is an advisor to the United Nations World Food Programme (WFP). (President of the Japan Association for the Future of Food and Beverage, Inc. (Director of Culinary Volunteers of Japan, Inc.