{"id":229163,"date":"2026-02-08T08:00:00","date_gmt":"2026-02-08T18:00:00","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=229163"},"modified":"2026-02-06T14:50:55","modified_gmt":"2026-02-07T00:50:55","slug":"culinary-1st-uh-community-college-students-earn-japanese-certification","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/02\/08\/culinary-1st-uh-community-college-students-earn-japanese-certification\/","title":{"rendered":"Culinary 1st! UH<\/abbr> Community College students earn Japanese certification"},"content":{"rendered":"
Reading time: <\/span> 2<\/span> minutes<\/span><\/span>[vc_row][vc_column][vc_column_text]\n
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UH<\/abbr> Community College culinary students received their certification.<\/figcaption><\/figure>\n

Culinary students from Kapiʻolani<\/span>, Kauaʻi<\/span> and Leeward Community Colleges had the rare opportunity to earn an internationally recognized credential, the Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries. This was the first time the program was offered in Â鶹´«Ã½<\/span> and only the second time in the U.S.<\/p>\n

\"chef
Chef Takeshi Suda<\/figcaption><\/figure>\n

The program gave 41 UH<\/abbr> Community College students a globally recognized resume builder, and a credential backed by Japan\u2019s Ministry of Agriculture, Forestry and Fisheries (MAFF<\/abbr>). Instruction was led by Chef Takeshi Suda, from Yamagata Prefecture.<\/p>\n

“From this experience, I\u2019m able to perfect my craft,” said Kapiʻolani<\/span> CC<\/abbr> culinary student Barbara Keola. “Chef Suda makes it look easy, but it is actually challenging. When we got to observe our own practice and plates, it felt rewarding and inspired me to want to reach that level.”<\/p>\n

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Chef Suda demonstrating knife skills and fine carving.<\/figcaption><\/figure>\n

Training for the bronze certification covered essential skills including knife techniques, fish fileting, seasoning balance, presentation, and the principles of omotenashi, or Japanese hospitality. An additional featured component that was not part of the regular course and certification included a live demonstration and tasting of Yamagata wagyu beef.<\/p>\n

“This is something that as they grow in their career and they travel, they have this proof, this resume that they’re at this level already.,” said Chef Matthew Egami, a Leeward CC<\/abbr> instructor. “This really opens up the possibilities for them of maybe working internationally, traveling, living elsewhere outside of Â鶹´«Ã½<\/span> as well, if that’s what they want to do.”<\/p>\n

‘Passion for Japanese cuisine’<\/h2>\n
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Culinary students prepared the final aji sashimi dish.<\/figcaption><\/figure>\n

The MAFF<\/abbr> certification program, established in 2016 to ensure the quality and authenticity of Japanese cuisine outside of Japan, is administered internationally by the Association of the Advancement of the Japanese Culinary Arts.<\/p>\n

“This medal is visible evidence to prove the chefs or students skills and backed by Japan\u2019s MAFF<\/abbr>,” said Kensuke Miyake, CEO<\/abbr> of The Association of Advancement of the Japanese Culinary Arts, which has certified more than 400 chefs and students worldwide.<\/p>\n

Chef Suda added, “I can tell that all of these students have a passion for Japanese cuisine and culture. This is my fourth time instructing in Â鶹´«Ã½<\/span> with the culinary programs. The students are the ones that keep me coming back to Â鶹´«Ã½<\/span>.”<\/p>\n

—By Lisa Yamamoto[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_media_grid element_width=”3″ css=”” grid_id=”vc_gid:1770425255822-9e091d89-4cd7-4″ include=”229174,229179,229170,229176,229171,229175,229173,229172,229178,229169″][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

UH<\/abbr> Community College culinary students worked with a Japanese chef on fish and wagyu beef.<\/p>\n","protected":false},"author":16,"featured_media":229171,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,63,64,65,71],"class_list":["post-229163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-kapiolani-community-college","tag-kauai-community-college","tag-leeward-community-college","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2026\/02\/uh-community-college-japanese-culinary-cert-aji-sashimi.jpg","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/229163","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=229163"}],"version-history":[{"count":8,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/229163\/revisions"}],"predecessor-version":[{"id":229183,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/229163\/revisions\/229183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media\/229171"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=229163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=229163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=229163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}