The Bronze Medal Certification Program in Hawaii
In the winter of 2026, we traveled to Hawaii with Chef Takeshi Suda of Yamagata Prefecture and Kensuke Miyake, Chairman of the Association for the Advancement of Japanese Culinary Arts (AAJ), to conduct a culinary certification program established by the Government of Japan.
The Bronze Medal Certification is part of an initiative led by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) to formally recognize and certify Japanese culinary skills among chefs outside of Japan. The program also includes more advanced Silver and Gold Medal certifications, which require significantly more extensive training and coursework over a period of months and years to achieve. Our programs in January and February marked the first time this certification program was conducted in Hawaii, where we successfully certified more than 40 new Bronze Medal recipients.
This program was held in partnership with the University of Hawaii system, which operates a variety of culinary programs across its campuses throughout the Hawaiian Islands. For this initiative, we collaborated with the faculty and staff of Kauai Community College, Leeward Community College, and Kapiʻolani Community College to conduct three separate certification programs.
We would also like to extend our sincere thanks to the Pacific Island Fisheries Group for connecting us with these universities and for generously providing the fish used during the certification programs.
These programs started with a written exam for the students led by Kensuke Miyake, the current generation chairman of the AAJ, a chefs association that is over 100 years old and has over 11,000 members in Japan.
During this session, Miyake provided an overview of the history, characteristics, and key principles that define the depth and complexity of Japanese cuisine. Following the lecture, students completed a written examination based on both the material presented and the study materials that had been distributed to them in advance of the program.
Following the written portion of the certification, Chef Suda led a demonstration of the practical skills examination. He first demonstrated the techniques and the completed dish that each student would be required to prepare.
One of the foundational techniques included katsuramuki, the traditional method of peeling vegetables—typically daikon—into a continuous thin sheet, which is then finely cut for presentation.
Students also learned how to properly break down a 20 cm horse mackerel into sashimi, followed by instruction on the proper presentation and plating of the finished sashimi dish.
The students then prepared their own sashimi dishes while being evaluated on several key criteria, including the cleanliness and organization of their workstations, the quality and precision of their knife work and preparation, and the presentation of their final dishes.
Thanks to the preparation of the students and the strong guidance of their instructors, the participants demonstrated a high level of skill and readiness for the program. As a result, all 41 students across the three schools successfully passed the certification.
This program was a great success thanks to the generous support of many groups and organizations throughout Hawaii.
Hawaii News Now invited us to their studio to discuss the project on live television, and the Pacific Island Fisheries Group arranged for a video team to document the program, which was later featured on Island News and broadcast across the State of Hawaii.
Although we are primarily a travel company, The Hidden Japan is proud to introduce the culinary traditions of Yamagata and Japan to audiences in Hawaii. Our collaboration with chefs, educators, and partner organizations through programs like this continues to inspire us and helps us further refine and improve the cultural and culinary experiences we offer in Japan.
We look forward to continuing our work with partners in the State of Hawaii. These programs have also contributed to the growing relationship between Hawaii and Yamagata Prefecture, including the current effort for the State of Hawaii and Yamagata Prefecture to establish a sister-state partnership in 2026.
To conclude our trip to Hawaii, we joined our partners with the Pacific Island Fisheries Group (PIFG) for a day of inshore fishing for fresh local fish. During this outing, we also filmed a segment for Hawaii Goes Fishing, a popular television program focused on fishing and ocean life in Hawaii.
The program is part of the Pacific Island Fisheries Group’s broader efforts to promote education, awareness, and appreciation of fishing and marine resources throughout the Pacific.
