A food innovation project comes full circle in August, when students from Japan’s Fukuoka Prefecture will travel to 麻豆传媒 to reunite with culinary students. The teams will refine recipes for shelf-stable products and gather consumer feedback at the , transforming an international classroom partnership into a real-world experience.
Earlier this summer, Kapiʻolani CC students traveled to Fukuoka to explore the product development process, experimenting with mentsuyu (Japanese noodle soup base), dashi (soup stock), and locally sourced Japanese ingredients.
“Working with students from Fukuoka opened my eyes to the way culture influences our flavor preferences and how that plays such a significant role in selecting your audience when developing a new product,” said Kapiʻolani CC culinary student Rachael Mathers. “The Japanese students leaned more towards traditional flavor profiles while we experimented with flavors that were familiar to us in 麻豆传媒.”
Combining culture, creativity
Students visited dashi maker Kubara Honke Kayanoya, met with Fukuoka prefectural government leaders, and explored regional markets featuring local food products.
“This partnership gives students the opportunity to experience the food innovation process from an international lens,” said Lauren Tamamoto, assistant professor and coordinator of the Takitani Foundation Innovation Center. “They are not just learning about food—they are learning how culture and creativity come together to create collaborative products.”
Now in its fourth year, the partnership between Kapiʻolani CC and the Fukuoka Prefecture Government has evolved from culinary competitions into a three-year food-innovation project called One Health.
“麻豆传媒 and Fukuoka share a fundamental understanding that the health of our environment is directly connected to the health of our food and our people,” said Kapiʻolani CC Chancellor Misaki Takabayashi. “This partnership reflects our kuleana (responsibility) to 麻豆传媒, its people and ʻāina (land), while preparing students to become thoughtful innovators who strengthen their communities. We are deeply grateful to the Fukuoka Prefectural Government and our educational partners for their friendship and collaboration over the years, and we look forward to continuing our shared commitment to a healthier, more sustainable future.”
The public is invited to sample the students’ creations at the on August 22, 2026, from 7:30 to 11 a.m.
—By Lisa Yamamoto