Photos by TOMOKO NAGAI / Rafu Shimpo
Celebrating the recognition, awardee Andy Matsuda (front row, third from left), Consul General Kosei Murota (center) and awardee Teruo Shimizu (third from right) are surrounded by friends and family.
By TOMOKO NAGAI
RAFU STAFF WRITER
Andy Matsuda, president of a sushi chef training institute, and Teruo Shimizu, vice president of Miyako Oriental Foods, have been honored with the Ministry of Agriculture, Forestry and Fisheries’ Minister’s Award for Overseas Promotion of Japanese Food, which recognizes individuals who have made outstanding contributions to the introduction and spread of Japanese cuisine, Japanese food and other Japanese agricultural and fishery products overseas.
The two, both active in Los Angeles, were among winners selected from around the world. Through their roles as “Japanese Cuisine Goodwill Ambassadors,” both have contributed to the development of Japanese culinary culture in the U.S.
The ceremony took place in March at the Sushi Chef Institute in Torrance, operated by Matsuda. Consul General of Japan in Los Angeles Kosei Murota presented the certificates of commendation. Attendees, including industry colleagues and family members, gathered to celebrate their long-standing contributions.
As founder of the institute, Matsuda has trained a large number of individuals from around the world. With the rapid increase in Japanese restaurants, the shortage of skilled chefs has become a pressing issue. Matsuda has addressed this by providing systematic training not only in sushi techniques and hygiene management but also in the cultural background of Japanese cuisine, educating both Japanese and non-Japanese students.
To date, he has trained more than 2,300 students, over 100 of whom have opened their own businesses. His graduates are active both in the U.S. and abroad, contributing significantly to improving the quality of Japanese cuisine and strengthening the workforce supporting the industry.
As a goodwill ambassador, Matsuda has also engaged in lectures, demonstrations, and educational activities to promote the appeal of Japanese cuisine and accurate knowledge about it.
Through Miyako Oriental Foods, Shimizu has played a key role in building distribution and supply systems for Japanese food products. After joining the company in 1977, he oversaw the first local production of miso on the U.S. mainland as head of manufacturing. He has since been involved in producing miso made from organic soybeans, as well as condiments such as yuzu kosho, koji, and ponzu.
From left: Noriko and Teruo Shimizu, Consul General Kosei Murota, Andy Matsuda and Minoru David Kudo, president of All Japan News, who gave a congratulatory speech for Shimizu.
Centered in Southern California, he has supported stable supplies to restaurants and retailers outside of the Japanese community, contributing to the broader expansion of Japanese food culture. He has also been actively involved in building networks within and beyond the industry and sharing information.
As the number of people who enjoy Japanese cooking and Japanese food continues to grow worldwide, Matsuda and Shimizu have each opened new paths for the future of Japanese cuisine — Matsuda through human resource development and Shimizu through the transmission of the essential values of food culture through cooking ingredients. Both expressed gratitude, stating that the award was made possible by the support of many people, and reaffirmed their commitment to further promoting Japanese cuisine.
The award, established in 2006, marked its 19th presentation this year. Other recipients included Budoor Steele of Bahrain, recognized for promoting Japanese tea culture and cultural exchange in the Gulf region, and Chef Hideki Matsuhisa of Barcelona, Spain, who operates Japanese restaurants.
Past recipients in the Los Angeles area include Toshiaki Toyoshima of Sushi Gen (2019), Masanori Shirakata of Den’s Tea (2018), Hidejiro Matsu of MKK Imports (2014), Ryuji Ishii of AFC (2010), Yasuo Kumota of Frec Food (2008), Noritoshi Kanai of Mutual Trading (2007), and Nobuyuki Matsuhisa of Matsuhisa Restaurant (2007).
Building a Cycle Linking Local Regions and the World
Andy Matsuda has long focused on developing human resources with an eye toward the global expansion of Japanese cuisine. While there are approximately 200,000 Japanese restaurants worldwide, the majority are operated by non-Japanese, leading him to recognize early on the importance of local education and workforce development. By training local talent, he has sought to elevate the industry as a whole.
Arriving in the U.S. without speaking English, Matsuda gained experience working in Japanese restaurants and encountered a severe shortage of sushi chefs. He identified “training people” as the solution and built a business centered on education. At the same time, he expanded networks with Japanese companies producing miso, sake, and nori, creating a unique cycle that connects ingredient supply with human resource development.
In recent years, he has further developed these efforts by organizing training tours to Japan. By sending graduates to various regions across Japan, he enables them to experience authentic food culture while also uncovering regional ingredients and techniques, building a system that connects these resources to the U.S. His tours have covered areas such as Kochi, Kansai, Kyushu, Hokuriku, and Tohoku, establishing new networks with local producers and food cultures.
These initiatives have generated ripple effects not only overseas but also within Japan, helping to rediscover the appeal of regional areas, reengage younger generations, and expand opportunities for inbound tourism and exports.
Underlying Matsuda’s work is the philosophy of not seeking profit for oneself alone, but rather expanding connections and creating opportunities for the broader community. By continuing to provide opportunities for new challenges through his network, he has achieved the growth seen today. Looking ahead, he expressed his intention to continue these efforts, saying, “It may be a small school, but I hope people will continue to support us.”
50 Years of Miso Promotion Built on JA Roots
Teruo Shimizu, vice president of Miyako Oriental Foods and a goodwill ambassador for Japanese cuisine, explained that the company handles a wide range of Japanese seasonings centered on miso, including ponzu, teriyaki sauce, and yuzu-based condiments. Miso remains the company’s core product. Production began in Little Tokyo in 1976 and later moved to Baldwin Park, where operations continue today.
Reflecting on nearly 50 years of promoting miso in the U.S., Shimizu said, “There is still much more to come.” While miso is so commonplace in Japan that it often goes unnoticed, in the U.S. interest has grown due to its health value as a soybean-based food and the broader rise of Japanese cuisine. He also expressed expectations for expansion into Europe.
Once referred to as “soy paste,” miso is now widely recognized simply as “miso” — a change that encapsulates Shimizu’s contributions.
Shimizu attributes his roots to his grandfather, who farmed rice in Sacramento, and his father, a Nisei who grew up in the U.S. before returning to Japan. Having grown up around a U.S. military base in Iwakuni, Yamaguchi Prefecture, he was exposed to both Japanese and American cultures, shaping his current business perspective and reinforcing his belief in the potential of combining the values of both countries.
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