The Culinary Institute of America

Exploring Japanese Vinegar | CIA Students Tour Iio Jozo in Kyoto

Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration, students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. In this video, watch the students tour the historic brewery and experience a special vinegar tasting, learning firsthand about this essential ingredient in Japanese cuisine.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Hands-On Soba Making in Tokyo | CIA Japanese Cuisine Program

Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. The class was held at Yanagihara Cooking School in Tokyo, which hosts students from CIA’s Japanese Cuisine Concentration each year.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Tempura in Tokyo | CIA Students Cook with a Tempura Master

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef and owner of Tenko, a tempura restaurant in Tokyo.
They gather together for their lesson at Yanagihara Cooking School, a culinary school in Tokyo, that specializes in traditional Japanese cuisine, and hosts students from The Culinary Institute of America in the Japanese Cuisine and Culture Concentration program.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Chef Kenya Sakai’s Playful Take on Modern Japanese Cuisine

Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He shows us his playful take on penne pasta by serving hollowed out burdock root with tomato sauce, as well as a dish he calls “Rice Meeting” featuring small dishes arranged around a bowl of rice.  
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Chef Hajime Yoneda’s “Chikyu” Dish: 110 Ingredients Celebrating Earth

Hajime Yoneda is chef of Hajime, a  Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that celebrate nature, earth, and space, his food is inspired by the natural world and features intricate plating. He shows us the restaurant’s signature "Chikyu" (Earth) dish showcasing 110 vegetables, grains, and seafood representing earth’s life cycles on a plate.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

The Art of Shojin Ryori | Chef Daisuke Nomura’s Plant-Based Japanese Cuisine

Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryori is a traditional form of Japanese Buddhist cuisine, known for its focus on plant-based ingredients and mindful preparation.
Daisuke Nomura is the chef and owner of Shojin Sougo, and he talks about respecting seasonal ingredients and using all parts of the vegetable in his exquisitely prepared vegan dishes. Chef Nomura's restaurant earned him a spot on the Plant Forward Global 50, a group of 50 chefs worldwide leading the movement for plant-based cuisine.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Exploring Japanese Cuisine | 10 Days in Japan with the CIA

As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country’s ingredients, iconic dishes, kitchen tools, and aesthetics. The trip takes them from the vibrant food culture of Osaka, to the historic beauty of Kyoto, and finishes in the bustling streets of Tokyo—the city with more Michelin-starred restaurants than any other in the world. Join CIA students as they immerse themselves in the traditions and flavors that define Japanese cuisine.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

The Year of the Sphere

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?
Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates:
Salmon Tataki with Citrus Seasoned Ponzu Butter Flavor Bubbles
Italian Meringue with Yuzu Ponzu & Marshmallow Flavor Bubbles
Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles
Then we head to Encinitas, CA, where Evan Gonzales, Kikkoman Kitchen Cabinet Chef and chef at AToN Center, shares how he applies the technique in a real-world setting—topping Duck Carnitas Tacos with spheres made from duck broth and Kikkoman Orange Sauce.
For more information and recipe, go to https://kikkomanusa.com/foodservice/