#Japan #Doroko Group #Yahiyamada Nursery #Iron Chef #Koriyama, Fukushima

Yahiyamada Doronko Nursery School's Remarkable Achievement at the Iron Chef for School Lunches 2025

In a remarkable achievement, Yahiyamada Doronko Nursery School, operated by the Doronko Group, has claimed the top honor at the prestigious 'Iron Chef for School Lunches 2025' held on December 7, 2025, at Hattori Nutrition College in Shibuya, Tokyo. This prestigious culinary contest aims to determine the best recipes for meals catered to infants and toddlers in Japan. Supported by the Ministry of Agriculture, Forestry and Fisheries, Tokyo Metropolitan Government, and Sankei Shimbun, this year’s event saw approximately 400 entries, from which only six reached the finals. This win marks the nursery's first triumph after its third attempt, showcasing the group’s commitment to a unique philosophy of food education focused on ‘creating together with children.’

Exceptional Recipe: 'Local Vegetable Potato Tempura'

The winning recipe, titled 'Local Vegetable Potato Tempura,' was developed by the nursery's dedicated culinary staff, including Sato and Takita. The competition’s theme this year centered on utilizing sweet potatoes and pumpkins for main dishes. During the final presentation, Takita shared three core principles that guided their recipe development:

1. Savoring the Bounty of Fukushima: Local Vegetables
The recipe incorporates a variety of seasonal vegetables from Fukushima, such as 'Chijimi spinach' and 'Curly leeks,' reflecting a desire to share local food culture and seasonal flavors with the children.

2. Enjoying Texture and Discovery through 'Cubic' Shapes
By uniformity cutting all ingredients into dice sizes, the dish presents a playful 'collaboration of flavors' in every bite, while also featuring a vibrant array of colors, making it more appealing and easier for children to eat.

3. Universal Deliciousness with Potato Coating
Grated potato was used as the coating, ensuring that every bite is infused with the delightful flavor of potatoes. Utilizing rice flour from Fukushima, known for its premium rice production, achieved a light and crispy texture for the tempura.

Embedding Culinary Education in Every Recipe

The recipe development reflects the Doronko Group’s dedication to culinary education. They emphasize the importance of cultivating life skills through gardening activities. The primary ingredients, including the featured potatoes and apples, were grown in the nursery’s garden, allowing the children to participate fully in the process. The successful harvest this year gave rise to the inspiration to creatively include these ingredients in the school lunch menu.

The staff members of the Doronko Group do not limit themselves to cooking within the kitchen; instead, they engage with the children by gardening, playing together, and sharing meals on the veranda. This daily interaction fosters a meaningful connection that inspires the creativity necessary for recipe development.

During the awards ceremony, Sato spoke about the challenges of developing the recipe, stating, 'The inspiration came from the idea of growing vegetables together with the children, which is reflected in our collaborative effort.' Takita added, 'Being close to the children daily and wondering what type of school lunch would delight them greatly enhanced our creative process.'

Judges praised the dish, noting its background of love and connection through everyday gardening and shared meals, highlighting the visually stimulating presentation. The innovative use of potato and rice flour in the batter was commended as an excellent choice for school lunch cuisine. The children’s feedback was overwhelmingly positive too, with remarks like 'The crunchiness was delicious.' Everyone cleared their plates, underscoring the dish's success not only in appearance and flavor but also in embodying the staff’s aspirations for enriching children's growth through nourishment.

Commitment to Food Education and Healthy Growth

The Doronko Group remains committed to enhancing food education through gardening, shared meals, and initiatives that promote understanding of life's cycles. They aspire to innovate delicious school lunches that support the flourishing growth of children.

What is the 'Iron Chef for School Lunches'?

The 'Iron Chef for School Lunches' is a nationwide contest aimed at cooking staff from kindergartens and nursery schools, determining the best recipes for meals focused on infants and toddlers in Japan. This year marked the fifth iteration of this event. Apart from elevating culinary skills among cooking staff, it aims to educate society on the importance of meals tailored to young children's growth.

Judging criteria include:
1. Appearance
2. Taste
3. Perspectives fostering child growth
4. Creativity
5. Cooking skills
6. Educational perspective and presentation
7. Popularity

On the day of the finals, contestants had 50 minutes for preparation, tasting sessions, presentations, and Q&A.

About the Doronko Group

Mission: 'We cultivate human potential.' The Doronko Group aims to foster necessary play and outdoor experiences that develop thoughtful capabilities in children, empowering them to creatively face challenges.

Services: The group provides services such as licensed nursery schools, certified childcare, workplace nurseries, after-school care, and various child development support programs.

Facilities: Approximately 180 facilities operated with around 2,700 staff and serving about 10,100 users as of March 2025.

For more information, visit Doronko Group Official Website or follow us on Facebook, X, Instagram, and YouTube.