Kikkoman Sales USA, Inc. holds Competition for Students at the Culinary Institute of America

November 7, 2025

In March 2025, Kikkoman Sales USA, Inc. (KSU), the Kikkoman Group’s sales & marketing company in the U.S., held a competition for students attending the Culinary Institute of America (CIA), a prestigious and world-renowned culinary college in the U.S. The Grand Prize Winner was awarded a Japan apprenticeship and tour to delve into kaiseki-ryori (Japanese multi-course haute cuisine) and other aspects of Japanese culture.

Aiming to inspire the next generation of chefs and provide them with a platform to grow and shine, the partnership between the CIA and Kikkoman has been maintained and strengthened for more than forty years. As part of the ongoing collaboration, this year’s “Kikkoman Student Innovation Challenge” was held. In its second edition after launching in 2024, the competition received a total of 35 entries.

The challenge was simple, yet demanding: showcase your innovation, knowledge, and creativity using Kikkoman Soy Sauce (Original, Less Sodium, and/or Gluten-Free Tamari) as the central seasoning in a globally inspired entrée. On March 29, 2025, nine finalists who had passed the preliminary screening showcased their individual culinary talents by presenting innovative dishes using Kikkoman Soy Sauce to the judges at the CIA’s Hyde Park campus in New York.

See the finalists serve up their creativity in the YouTube video linked below and on the KSU website.

The Grand Prize was awarded to Chanhee Lee for the exceptional dish “A Modernized Yakiniku.” As part of the prize, Lee received a week-long culinary training and cultural tour in Japan held in August.
The program included an apprenticeship at Kikunoi, a three-star Michelin Kyoto ryotei (traditional restaurant), a visit to the Kikkoman Soy Sauce production plant to experience Japanese food culture firsthand, and special excursions to local markets and historical landmarks.

At Kikunoi, lectures on expertise and techniques essential to kaiseki-ryori, including use of the traditional Japanese seasonings of soy sauce, cooking sake, mirin, and miso, as well as how to make ichiban dashi (Japanese broth prepared from kelp and bonito flakes) and prepare fish for cooking were given.

Looking back on the experience, Chanhee Lee commented, “The biggest surprise for me was the sheer quality and diversity of ingredients. At Kikunoi, each item appeared to be carefully chosen, and I was impressed by just how much the chefs incorporated seasonality. Each dish reflected the very essence of the time of year, and I was also impressed by just how much food can be rooted in nature and time”.

Chanhee Lee also toured the Kikkoman Soy Sauce Museum, learning about each step involved in the soy sauce production process. After the tour, Chanhee Lee remarked, “I realized the amount of time, effort, and patience that goes into something as simple-seeming as soy sauce, and it changed the way I appreciate the pillars of each meal”.

Following the tour, Chanhee Lee participated in a hands-on soy sauce making experience, learning through sight, smell, and touch how raw soybeans and wheat are transformed into soy sauce. Reflecting on the experience, Chanhee Lee shared, “My experience of making soy sauce was eye-opening. Seeing the soybeans, wheat, and koji transform over years into something so complex was inspiring. The months-long fermentations were a culinary lesson in patience, and I was truly able to appreciate the richness that age brings to an ingredient.”

Hands-On Soy Sauce Making at the Kikkoman Soy Sauce Museum

KSU will continue to inspire the next generation of chefs and promote the international exchange of food culture through ongoing collaborations with the Culinary Institute of America.