{"id":155085,"date":"2022-02-03T15:55:21","date_gmt":"2022-02-04T01:55:21","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=155085"},"modified":"2022-03-09T13:40:44","modified_gmt":"2022-03-09T23:40:44","slug":"makino-wows-kapiolani-cc-culinary-students","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2022\/02\/03\/makino-wows-kapiolani-cc-culinary-students\/","title":{"rendered":"Chef who cooked for Japanese emperor wows Kapi\u02bbolani <abbr>CC<\/abbr> culinary students"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><div class=\"responsive-video-wrap-post\"><figure class=\"wp-block-embed wp-block-embed-youtube is-type-video is-provider-youtube epyt-figure\"><div class=\"wp-block-embed__wrapper\"><div class=\"epyt-video-wrapper\"><iframe  id=\"_ytid_11855\"  width=\"620\" height=\"349\"  data-origwidth=\"620\" data-origheight=\"349\" src=\"https:\/\/www.youtube.com\/embed\/6i7XSeUfDSQ?enablejsapi=1&origin=https:\/\/www.hawaii.edu&rel=0&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&fs=1&playsinline=0&autohide=2&theme=dark&color=red&controls=1&disablekb=0&\" class=\"__youtube_prefs__  no-lazyload\" title=\"Japan Food Journey Episode 3: Food as a New Discovery\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/div><\/div><\/figure><\/div>\n<p>Chef Yuta Makino, an accomplished restaurateur who is now the resident chef for the <a href=\"https:\/\/www.honolulu.us.emb-japan.go.jp\/itprtop_en\/index.html\">Consulate General of Japan in Honolulu<\/a>, treated <a href=\"https:\/\/www.kapiolani.hawaii.edu\/\"><span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> Community College<\/a> culinary arts students, faculty and staff to an in-person lecture and demonstration on the essence of Japanese cooking in January.<\/p>\n<p>During the presentation in front of culinary arts students in <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr>CC<\/abbr>\u2019s demonstration kitchen and for those who joined the livestream online, Makino first explained how <em>washoku<\/em> (Japan\u2019s traditional dietary culture that was added to UNESCO\u2019s Intangible Cultural Heritage list in 2013) and <em>fuumi<\/em> (the understanding that fragrance is another element of taste) are essential elements of Japanese cuisine.<\/p>\n<figure id=\"attachment_155083\" aria-describedby=\"caption-attachment-155083\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-3-300x169.jpg\" alt=\"vichyssoise on taro leaves\" width=\"300\" height=\"169\" class=\"size-medium wp-image-155083\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-3-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-3-130x73.jpg 130w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-3.jpg 676w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-155083\" class=\"wp-caption-text\">Taro vichyssoise topped with iriko, truffle puree, aosa nori, shiso oil and furiyuzu.<\/figcaption><\/figure>\n<p>He illustrated these techniques while developing a taro vichyssoise, a cold soup fusion dish, drawing on his 30 years of experience journeying through Japan, France and <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span>. His unique spin on the dish used Japanese dashi (soup stock) instead of chicken broth and taro instead of potatoes.<\/p>\n<p>The soup, created with local ingredients from <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span> and dusted with fresh yuzu peel to accentuate the fuumi, wowed the culinary arts students in attendance who were given a tasting.<\/p>\n<blockquote><p>Amazing! There were so many flavors that I couldn\u2019t quite process it all at once\u2014it kept me wanting more.<br \/>\n&#8212;Rocio Loza, culinary arts student<\/p><\/blockquote>\n<p>&ldquo;Amazing! There were so many flavors that I couldn&#8217;t quite process it all at once\u2014it kept me wanting more. When you tasted it there was no overpowering or clash between ingredients but instead worked together to create a perfect balance that gave you a soothing feeling,&rdquo; said <strong>Rocio Loza<\/strong>, a <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr>CC<\/abbr> culinary arts student. &ldquo;I enjoyed watching him create a flavor that was unfamiliar to me using ingredients that are ordinarily used in a typical household. It was fascinating to see Chef Makino use tools and techniques from Japan and incorporate them in his cooking process to make a French dish, with the addition of foods commonly used in <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span>, altogether creating an aroma that excites your senses and soothes your palate.&rdquo;<\/p>\n<p>After the demonstration, the students asked Makino questions about his experience cooking for the emperor of Japan to his favorite local restaurants, foods to eat and local ingredients. It was an invaluable experience that left an impression on those who attended.<\/p>\n<figure id=\"attachment_155080\" aria-describedby=\"caption-attachment-155080\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-1-300x169.jpg\" alt=\"4 chefs in a kitchen\" width=\"300\" height=\"169\" class=\"size-medium wp-image-155080\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-1-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-1-130x73.jpg 130w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-1.jpg 676w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-155080\" class=\"wp-caption-text\">Chef Makino, Chef Lau and culinary arts students prepare a sample tasting for the attendees.<\/figcaption><\/figure>\n<p>&ldquo;The interactions between working chefs and our culinary students are a vital part of bringing the industry into the classroom,&rdquo; said <strong>Grant Itomitsu<\/strong>, culinary arts program chair. &ldquo;Chef Makino brought his global work experiences, knowledge of ingredients from around the world, then combined them with local products to create a fusion dish inspired by Japan, France and <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span>. He emphasized the importance of aroma, or fuumi, in obtaining a comprehensive experience with dishes. These types of experiences are integral in developing interest and passion for our culinary students.&rdquo;<\/p>\n<p>The Kapi\u02bbolani <abbr>CC<\/abbr> Culinary Arts Program regularly hosts prominent culinary chefs to share their knowledge with the students. Notable guest chefs have included Zen Buddhist nun Jeong Kwan, Top Chef contestant Edward Lee and <a href=\"https:\/\/www.hawaii.edu\/news\/2017\/07\/25\/worlds-most-influential-chef-at-kapiolani\/\">Alex Atala<\/a>, who was called &ldquo;the world\u02bbs most influential chef&rdquo; by <em>Forbes<\/em>.<\/p>\n<ul>\n<li>Related <em><abbr title=\"University of Hawaii\">UH<\/abbr> News<\/em> story: <a href=\"https:\/\/www.hawaii.edu\/news\/2017\/07\/25\/worlds-most-influential-chef-at-kapiolani\/\">&lsquo;World\u2019s most influential chef&rsquo; kicks off <span aria-label=\"Kapiolani\">Kapi&#699;olani<\/span> <abbr>CC<\/abbr> teaching series<\/a>, July 25,2017<\/li>\n<\/ul>\n<p>&#8212;By Kim Baxter<\/p>\n<figure id=\"attachment_155081\" aria-describedby=\"caption-attachment-155081\" style=\"width: 676px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-2.jpg\" alt=\"chefs in a kitchen\" width=\"676\" height=\"381\" class=\"size-full wp-image-155081\" srcset=\"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-2.jpg 676w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-2-300x169.jpg 300w, https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2022\/02\/kapiolani-culinary-consulate-general-japan-2-130x73.jpg 130w\" sizes=\"auto, (max-width: 676px) 100vw, 676px\" \/><figcaption id=\"caption-attachment-155081\" class=\"wp-caption-text\">Makai Sato, a second-year culinary arts student, assisting Chef Makino.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Chef draws on Japan, France and <span aria-label=\"Hawaii\">Â鶹´«Ã½<\/span> to create taro vichyssoise.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,377,63,71,56],"class_list":["post-155085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-arts-program","tag-kapiolani-community-college","tag-uh-community-colleges","tag-video-2","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/155085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/comments?post=155085"}],"version-history":[{"count":6,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/155085\/revisions"}],"predecessor-version":[{"id":156304,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/155085\/revisions\/156304"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=155085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=155085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=155085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}