Culinary students learn essential Japanese cooking skills to earn prestigious certification

Culinary students from Kauaʻi, Kapiʻolani, and Leeward Community Colleges had the rare opportunity to earn an internationally recognized credential for cooking skills in Japanese cuisine.

Earlier this year, 41 students from Hawaiʻi earned the Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries. This marked the first time the program was offered in Hawaiʻi and only the second time it was available in the United States.

Backed by Japan’s Ministry of Agriculture, Forestry and Fisheries, the certification program was established in 2016 to ensure the quality and authenticity of Japanese cuisine outside Japan. It is administered internationally by the Association of the Advancement of the Japanese Culinary Arts.

“Hopefully this is something that as they grow in their career and they travel, they have this proof (on their) resumes that they’re at this level already,” said Chef Matthew Egami, a Leeward Community College instructor. “So to me, this really opens up the possibilities for them of maybe working internationally, traveling, living elsewhere outside of Hawaiʻi as well if that’s what they want to do.”

Instruction was led by Chef Takeshi Suda of Yamagata Prefecture and trained the students in essential skills such as knife techniques, fish filleting, seasoning balance, ingredient handling, 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.

“From this experience, I’m able to perfect my craft,” said Kapiʻolani Community College 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.”

“I can tell that all of these students have a passion for Japanese cuisine and culture,” Chef Suda added. “This is my fourth time instructing in Hawaiʻi with the culinary programs. The students are the ones that keep me coming back to Hawaiʻi.”

The Association for the Advancement of the Japanese Culinary Arts has already certified more than 400 chefs and students from all over the world.