LOS ANGELES—On March 12, 2026, the Consulate General of Japan in Los Angeles hosted a certificate conferment ceremony at the Sushi Chef Institute in Torrance, honoring Mr. Andy Matsuda and Mr. Teruo Shimizu as recipients of the “Contributor to the Overseas Promotion of Japanese Food” Award, presented by Japan’s Minister of Agriculture, Forestry and Fisheries.
The Minister’s Award for Overseas Promotion of Japanese Food recognizes individuals who have made outstanding contributions to the global introduction and advancement of Japanese cuisine, food culture, and Japanese agricultural and fishery products.
Internationally, four recipients were selected for the 19th annual commendation, which was announced by the Ministry of Agriculture, Forestry and Fisheries (MAFF) on December 15, 2025, in Tokyo. Mr. Matsuda and Mr. Shimizu were selected from within the jurisdiction of the Consulate General of Japan in Los Angeles.
The ceremony was attended by the honorees’ families and members of the local Japanese food community. Kosei Murota, Consul General of Japan in Los Angeles, delivered congratulatory remarks and conferred certificates of commendation on behalf of the Minister of Agriculture, Forestry and Fisheries. Additional congratulatory messages were offered by Yoshihiro Sano, President of Pacific Alliance Group, and David Kudo, President of All Japan News. A reception followed, featuring a toast by Haruo Takehana, former President of the Japanese Chamber of Commerce of Southern California.
Andy Matsuda
Chief Instructor & CEO, Sushi Chef Institute
Japanese Cuisine Goodwill Ambassador (appointed by MAFF in 2019)
Mr. Matsuda moved to the United States in 1981 and began his career as a sushi chef. In 1998, he became an instructor at a sushi school in Los Angeles, and in 2002, he founded the Sushi Chef Institute. Since its establishment, the institute has trained approximately 2,300 students from over 35 countries, with more than 100 graduates going on to open their own businesses.
Since 2016, Mr. Matsuda has served as a sushi chef aboard the globally renowned cruise line Holland America Line. In March 2018, he was selected as the sole Japanese sushi chef among seven Culinary Council Members worldwide. He has also played a key role in promoting Japanese ingredients by transitioning the soy sauce used in onboard Asian restaurants to Japanese-made products, generating annual demand of approximately $3.5 million.
Beyond his professional culinary work, Mr. Matsuda has been actively involved in educational initiatives in both the US and abroad, teaching sushi and Japanese cuisine to instructors and chefs while promoting Japanese agricultural and fishery products. He has additionally served as an instructor for programs introducing Japanese food culture to elementary, junior high, and high school students in the U.S.
Appointed as a Goodwill Ambassador in 2019, Mr. Matsuda continued his outreach during the COVID-19 pandemic by conducting fish-cutting demonstrations and promotional events across the East and West Coasts, including events hosted by the Japan Society and other organizations. He has also organized educational tours to Japan for U.S. chefs and culinary professionals, further advancing global appreciation of Japanese food culture.
Teruo Shimizu
Vice President, Miyako Oriental Foods, Inc.
Japanese Cuisine Goodwill Ambassador (appointed by MAFF in 2022)
After specializing in fermentation microbiology in the Department of Agricultural Chemistry at Meiji University in Tokyo, Mr. Shimizu joined Miyako Oriental Foods in Los Angeles in 1977. As Production Manager, he oversaw the establishment of the first miso production facility on the U.S. mainland. Over the past 48 years, he has been deeply involved in producing miso using organic soybeans, as well as manufacturing koji, yuzu-kosho, ponzu, and other traditional seasonings.
Mr. Shimizu played a central role in expanding distribution channels for Japanese seasonings, supplying both Japanese and local supermarkets and restaurants. In 1987, he successfully launched Miyako Oriental Foods’ proprietary Cold Mountain miso brand at the high-end supermarket chain Whole Foods Market.
In the 1980s, Saikyo-yaki (miso-marinated grilled fish) prepared using Miyako Oriental Foods’ miso gained popularity at prominent Japanese restaurants across the U.S., significantly increasing public awareness of miso. Mr. Shimizu has also actively promoted miso as a plant-based umami seasoning, presenting at the world’s largest food science conference hosted by the Institute of Food Technologists (IFT).
Once commonly referred to as “soybean paste,” miso is now globally recognized by its Japanese name—miso—thanks in large part to Mr. Shimizu’s contributions. He served three terms as President of Shichimikai, an association of 60 Japanese food manufacturers in Los Angeles, where he led initiatives including food safety seminars and industry education programs.
Since his appointment as a Goodwill Ambassador in 2022, Mr. Shimizu has remained actively engaged in educational outreach and policy advocacy, including delivering lectures and hosting miso tasting sessions at local high schools in collaboration with the Export Support Platform Los Angeles Office and the Japanese Food Culture Promotion Association.