Tokuzo akiyama biography definition
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Based on interpretation novel “Tenno no Ryoriban” by Sugimori Hisahide, surpass tells say publicly story appropriate Akiyama Tokuzo (1888-1974) who served as Emperor Taishō’s and later Emperor Shōwa’s Kingly chef. Be active is regarded as young adult influential form in spreading French cuisine in Nihon and psychoanalysis also referred to tempt the “Japanese Escoffier”.
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Section 1: Cuisine
France is, above all else, a country of great food. This gastronomy is well known through works such as Jean-Anthelme Brillat-Savarin's (1755-1826) Physiology of Taste. The Western cuisine which was introduced after the opening of Japan was a mix of French, German, British and other cuisines which became popular as "yoshoku (lit. Western dishes)", however it was French cuisine in particular which was served at diplomatic, imperial court and other official functions. This section will trace the history of French cuisine in Japan through records of the cooks, books on food published in Japan and other sources.
The origin of “yoshoku”
In 1868, the Restoration government established a foreign settlement in Tsukiji for the opening of Tokyo. Facilities aimed at the foreigners were also established in the settlement, including restaurants which served Western food. The person employed as the head chef at the Tsukiji Hotel, the first Western style hotel in Japan which was opened that same year, was a Frenchman, Louis Begeux (birth and death dates unknown). The hotel building was lost in a serious fire in 1872; however Begeux remained in Japan thereafter and also worked as the head chef at the Yokohama Grand Hotel. In 1887, he became the owner of the Kobe Orient
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August/28/2021
Akiyama Tokuzō(1888-1974) was a Japanese-French chef who served as imperial chef for the Taisho and Showa emperors. His life story was made into a novel and a TV series, so he’s popular in Japan.
Akiyama was born in Takefu, Fukui. He was the second son of a couple who ran a restaurant, and he was very mischievous when he was young. He went to live in a Zen temple when he was 10 because he admired a young Zen monk. There he practiced Zen meditation, chanted Buddhist sutras, and did religious mendicancy. However, he was forced out of the temple a year later because of his mischief. Then, he got interested in his family business of cooking.
One day, Akiyama met a person who changed his life.
One day, he went to a military barracks because the restaurant he worked at made dishes for the soldiers. When he went to the dining room, he saw some dishes that he hadn’t seen before. They smelled very nice, too. He asked a soldier, who was cooking, what they were and found out that it was Western cuisine. He was impressed by its beauty and nice aromas.
Akiyama admired the soldier and started following him. The soldier was very busy, but he was happy to talk about Western cuisine with Akiyama. As a result of this encounter, Akiyama decided to become a Western chef.