一汁一菜でよいという提案 土井 善晴 著 ﾄﾞｲﾖｼﾊﾙ 新潮社 :9784101033815

**"Cultivating a Culture of Gastronomy"**
Yoshiharu Doi is a Japanese culinary researcher and food producer. Hailing from Osaka Prefecture, he holds numerous titles, including visiting professor at 10 Monji Gakuen Women's University and visiting professor at Koshien University.
He was born as the second son of Masaru Doi, a renowned culinary researcher, and Nobuko. After graduating from Meisei High School and the Department of Industrial Education, Faculty of Education at Ashiya University, he trained in French cuisine in Switzerland and France, and then in Japanese cuisine at "Ajikitcho" in Osaka.
In 1992, he established his own research institute, "Yoshiharu Doi Delicious Food Research Institute." French is known to be one of his special skills. He is characterized by his lighthearted banter, delivered in the gentle Senba dialect inherited from his father, and has appeared in many cooking programs.
His daughter, Hikaru Doi, is also a culinary researcher.
Q: What is he recognized for?
He received the Commissioner's Award from the Agency for Cultural Affairs.
Q: What are his famous works?
He is known as a producer of Japanese cuisine, such as "Ajikuri" and "Restaurant Sakura."
Related Videos
・How Yoshiharu Doi teaches you to make miso soup that makes life easier ①
・How Yoshiharu Doi teaches you to make bento that makes life easier ④ (Chicken Soboro Bento)
・How Yoshiharu Doi teaches you to make bento that makes life easier ① (Beef Sukiyaki Bento)
English Summary
**“Cultivating a culture of gastronomy”**
Yoshiharu Doi is a Japanese culinary expert and food producer. Originally from Osaka Prefecture, she holds many titles including Visiting Professor at 10 Monji Gakuen Women's University and Visiting Professor at Koshien University.
He was born as the second son of his father, Masaru Doi, a famous culinary expert, and Nobuko. After graduating from Meisei High School and the Department of Industrial Education, Faculty of Education, Ashiya University, I trained in French cuisine in Switzerland and France, and Japanese cuisine at ``Aji Kitcho'' in Osaka.
In 1992, he established his own research institute, the Yoshiharu Doi Delicious Food Research Institute. One of his special skills is French. He is known for his lighthearted talk, which he inherited from his father, and he has appeared on many cooking shows.
In the family, my daughter Hikaru Doi is also a culinary expert.
Q: What did you do?
I received the Commissioner's Award from the Agency for Cultural Affairs.
Q: What are your famous works?
He is known as a producer of Japanese cuisine such as ``Ajiryu'' and ``Restaurant Sakura.''
Wikipedia：土井善晴