Japanese Chef Demonstrates Culinary Skills at JKUAT – Jomo Kenyatta University of Agriculture and Technology

*Chef Miyan Kimura demonstrates the preparation of Okonomiyaki, a traditional Japanese dish, to the students.*

Renowned Japanese culinary expert, Chef Miyan Kimura, brought the rich traditions of her country’s cuisine to Jomo Kenyatta University of Agriculture and Technology (JKUAT) through a captivating live demonstration that offered hospitality students a rarely glimpse into authentic Japanese culinary arts.

Held on Wednesday, May 14, 2025, at the university’s Food Science Department, the hands-on session gave final-year hospitality students a chance to learn and interact with international culinary skills under the guidance of the visiting Japanese chef.

The students took an active role in preparing traditional Japanese dishes under Chef Kimura’s guidance, as they were taken through essential cooking techniques and witnessed the artistry of cultural presentation.

Chef Kimura showcased iconic recipes such as Imomochi, a chewy pan-fried potato snack, and Okonomiyaki, a savory pancake layered with diverse ingredients. Through detailed demonstrations and step-by-step participation, the chef emphasized the value of precision, cultural respect, and storytelling in food preparation

*Students take part in the preparation of the Japanese cuisine.*

core principles of Japanese culinary art.

“Cooking is not just about following a recipe. It’s about honoring the culture and intention behind each dish,” said Chef Kimura.

For the students, the experience was an opportunity to understand international culinary standards.

Fourth-year Food Science and Hospitality Management student, Chrispus Kamau, described the session as a transformative experience that expanded his culinary perspective and appreciation for Japanese cuisine.

*Prof. Hiroshi Koaze engages with a student during the Japanese culinary training session.*

“As a hospitality student, this training really broadened my perspective and deepened my skills. It helped me see how food can carry cultural meaning and how important it is to get every detail right,” he said.

The session was facilitated under the Africa-ai-Japan Project, which continues to enrich JKUAT’s academic offerings through partnerships and expertise from Japan.

Prof. Hiroshi Koaze, Chief Advisor of the project, described the session as a critical step in exposing students to global standards.

“This kind of training gives our students an edge, especially as the hospitality industry becomes more international. Understanding both the technique and the culture behind foreign cuisines is key to professional growth,” said Prof. Koaze.