{"id":237993,"date":"2026-07-27T10:46:31","date_gmt":"2026-07-27T20:46:31","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=237993"},"modified":"2026-07-27T10:46:31","modified_gmt":"2026-07-27T20:46:31","slug":"kapiolani-students-connect-in-japan","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/07\/27\/kapiolani-students-connect-in-japan\/","title":{"rendered":"Kapiʻolani CC<\/abbr> students cook up connections in Japan"},"content":{"rendered":"
Reading time: <\/span> 2<\/span> minutes<\/span><\/span>[vc_row][vc_column][vc_column_text]\"StudentsFor six Kapiʻolani<\/span> Community College culinary<\/a> students, the classroom extends far beyond the kitchen, across the Pacific to Japan. Through a vibrant, long-standing partnership with Nakamura Gakuen University (NGU<\/abbr>), these aspiring chefs traded textbooks for hands-on immersion over two weeks in June, mastering international flavors while sharing the heart of Â鶹´«Ã½<\/span> with their peers abroad.<\/p>\n

\"food\"“You can read and recreate any recipe, but the dish will never taste the same,” said Kapiʻolani<\/span> CC culinary student Ashley Mayo. “If you\u2019re able to immerse yourself completely within a new culture and learn their way of life and traditions, it creates a whole new level of understanding the whys and hows of their cuisine.”<\/abbr><\/p>\n

Sushi, wagashi<\/h2>\n

Students experienced Japan\u2019s food culture through hands-on cooking classes, lectures and visits to culinary destinations throughout Fukuoka and Okinawa. They learned traditional techniques for sushi, wagashi (Japanese sweets) and Okinawan cuisine, toured fish markets and shoyu and fishcake producers, visited the Yame Tea Center and restaurants specializing in regional cuisine, and explored cultural landmarks.<\/p>\n

\"Students“Through this long-enduring partnership with Nakamura Gakuen University, our students are continuing Â鶹´«Ã½<\/span>‘s deep history of respectful and mutual learning with our Pacific neighbors and others around the globe,” said Kapiʻolani<\/span> CC<\/abbr> Chancellor Misaki Takabayashi. “Often, it is by leaving Â鶹´«Ã½<\/span> that students come to better understand themselves, their home and the values they carry with them. We are deeply grateful for this partnership, which helps our students grow as culinary professionals and as thoughtful cultural ambassadors.”<\/p>\n

Pounding paʻiʻai<\/span><\/h2>\n

Established by Kapiʻolani<\/span> CC<\/abbr> faculty Ron Takahashi, Lori Maehara and Damian Zukeran, alongside NGU<\/abbr>\u2019s Fumiko Tsuruta, the partnership has flourished since 2018. Today, it includes annual reciprocal student abroad experiences, culinary demonstrations and student exchanges that enrich learning on both campuses.<\/p>\n

A key highlight is the Kapiʻolani<\/span> CC<\/abbr> students\u2019 cooking demonstration to share local flavors. On the June trip, Culinary Arts Chair Grant Itomitsu prepared paʻiʻai<\/span> (taro paste) the traditional way, using a papa kuʻiʻai<\/span> (poi pounding board) and p\u014dhaku kuʻiʻai<\/span> (stone poi pounder), connecting students to Native Hawaiian traditions.<\/p>\n

“Language barriers often pose difficulties when trying to share culture. However, food is universal,” Mayo shared. “The opportunity to share our aloha and m\u0101lama (care) through food brings nothing but deep appreciation and pride representing our Â鶹´«Ã½<\/span>.”<\/p>\n

–By Lisa Yamamoto<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_media_grid css=”” grid_id=”vc_gid:1785184882146-49f24dac-d9ca-8″ include=”238037,238036,238035,238034,238033,238032,238031,238030,238029″][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

Aspiring chefs bridge cultures while mastering traditional Japanese cuisine.<\/p>\n","protected":false},"author":16,"featured_media":238035,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[184,377,134,63,71],"class_list":["post-237993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-news","tag-culinary","tag-culinary-arts-program","tag-international","tag-kapiolani-community-college","tag-uh-community-colleges","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t