Announcement Regarding the Conferment Ceremony for the FY2025 Minister's Awards for Overseas Promotion of Japanese Food (Mr. Andy Matsuda & Mr. Teruo Shimizu)
2026/3/19
On December 15, 2025 (Japan Standard Time), the Ministry of Agriculture, Forestry and Fisheries announced the four recipients of the 19th (FY2025) Minister's Awards for Overseas Promotion of Japanese Food. Among them, Mr. Andy Matsuda and Mr. Teruo Shimizu, who were recommended by the U.S. Export Support Platform (Los Angeles Office), were awarded the Minister's Awards for Overseas Promotion of Japanese Food.
On March 12, 2026, a conferment ceremony was held at the Sushi Chef Institute, a sushi school in Torrance, to present the Minister's Awards for Overseas Promotion of Japanese Food to Mr. Andy Matsuda and Mr. Teruo Shimizu.
Achievements of Each Awardee
Mr. Andy Matsuda
Mr. Matsuda moved to the U.S. in 1981 and founded the Sushi Chef Institute in 2002, which has produced approximately 2,300 graduates from more than 35 countries worldwide. Since 2016, he has served as a sushi chef on the world-renowned cruise line Holland America Line. In March 2018, he was selected as one of only seven Culinary Council Members chosen from around the world, and was the only Japanese sushi chef to receive this honor. He has also been instrumental in promoting the use of Japanese ingredients, switching the soy sauce used in the ship’s Asian restaurants to Japanese-made products and generating approximately $3.5 million in annual demand.
In addition, Mr. Matsuda’s activities span a wide range, including teaching sushi and Japanese cuisine to instructors and chefs at educational institutions both in the U.S. and abroad, promoting Japanese agricultural, forestry, and fishery products and foods, and serving as a lecturer in projects aimed at introducing Japanese food culture to elementary, middle, and high school students in the United States. In 2019, he was appointed as a Goodwill Ambassador to Spread Japanese Cuisine. Since then, he has continued to actively promote the appeal of Japanese ingredients and culinary culture by conducting fish-cutting shows and demonstrations across the country, promoting Japanese ingredients at events and receptions on both the East and West Coasts, and organizing tours of Japanese production sites for U.S. chefs and others.
Mr. Teruo Shimizu
After moving to the U.S. in 1977, Mr. Shimizu joined Miyako Oriental Foods in Los Angeles, where he served as the head of miso production and spearheaded the first-ever business to manufacture and sell miso on the U.S. mainland. For over 48 years since then, he has dedicated himself to the production of miso made from organic soybeans, as well as koji, yuzu kosho, ponzu, and other products, making a significant contribution to the popularization of Japanese fermented foods. In particular, he successfully launched his company’s Cold Mountain brand at the major local supermarket Whole Foods Market in 1987. During the 1980s, his miso was used in “Saikyo-yaki” dishes served at famous Japanese restaurants across the U.S., generating significant buzz and playing a major role in raising awareness of miso in the American market. In addition, at the world’s largest food-related academic conference hosted by the Institute of Food Technologists, he continues to promote miso as a plant-based umami seasoning. Miso, which was then referred to as “soybean paste,” is now recognized globally as “Miso.”
Over three terms in 2008, 2009, and 2015, Mr. Shimizu served as President of Hichimikai, an association comprising of 60 local Japanese food manufacturers, leading food safety seminars for member companies and supporting the initiatives of Japanese food manufacturers. He was appointed as a Goodwill Ambassador to Spread Japanese Cuisine in 2022 and has remained actively engaged in educational activities and policy advocacy. For example, in October 2024, he collaborated with the Los Angeles office of the U.S. Export Support Platform and the Japanese Food Culture Association to conduct lectures and tastings on the theme of “miso” at local high schools.
The Conferment Ceremony
The ceremony was attended by the families of Mr. Matsuda and Mr. Shimizu, as well as individuals who have been involved in the local Japanese food industry for many years. At the ceremony, Consul General Murota expressed his congratulations and presented certificates for the Minister's Awards for Overseas Promotion of Japanese Food on behalf of the Minister of Agriculture, Forestry and Fisheries. Additionally, Mr. Yoshihiro Sano, President of the Pacific Alliance Group, and Mr. David Kudo, President of All Japan News, each delivered congratulatory remarks, praising the achievements of Mr. Matsuda and Mr. Shimizu. During the reception, sushi and other dishes prepared by staff from the Sushi Chef Institute were served, and sake was provided by local Japanese companies.
On March 12, 2026, a conferment ceremony was held at the Sushi Chef Institute, a sushi school in Torrance, to present the Minister's Awards for Overseas Promotion of Japanese Food to Mr. Andy Matsuda and Mr. Teruo Shimizu.
| Name | Current Role |
| Andy Matsuda | Sushi Chef Institute／CEO and Chief Instructor |
| Teruo Shimizu | Miyako Oriental Foods／Vice President |
Achievements of Each Awardee
Mr. Andy Matsuda
Mr. Matsuda moved to the U.S. in 1981 and founded the Sushi Chef Institute in 2002, which has produced approximately 2,300 graduates from more than 35 countries worldwide. Since 2016, he has served as a sushi chef on the world-renowned cruise line Holland America Line. In March 2018, he was selected as one of only seven Culinary Council Members chosen from around the world, and was the only Japanese sushi chef to receive this honor. He has also been instrumental in promoting the use of Japanese ingredients, switching the soy sauce used in the ship’s Asian restaurants to Japanese-made products and generating approximately $3.5 million in annual demand.
In addition, Mr. Matsuda’s activities span a wide range, including teaching sushi and Japanese cuisine to instructors and chefs at educational institutions both in the U.S. and abroad, promoting Japanese agricultural, forestry, and fishery products and foods, and serving as a lecturer in projects aimed at introducing Japanese food culture to elementary, middle, and high school students in the United States. In 2019, he was appointed as a Goodwill Ambassador to Spread Japanese Cuisine. Since then, he has continued to actively promote the appeal of Japanese ingredients and culinary culture by conducting fish-cutting shows and demonstrations across the country, promoting Japanese ingredients at events and receptions on both the East and West Coasts, and organizing tours of Japanese production sites for U.S. chefs and others.
Mr. Teruo Shimizu
After moving to the U.S. in 1977, Mr. Shimizu joined Miyako Oriental Foods in Los Angeles, where he served as the head of miso production and spearheaded the first-ever business to manufacture and sell miso on the U.S. mainland. For over 48 years since then, he has dedicated himself to the production of miso made from organic soybeans, as well as koji, yuzu kosho, ponzu, and other products, making a significant contribution to the popularization of Japanese fermented foods. In particular, he successfully launched his company’s Cold Mountain brand at the major local supermarket Whole Foods Market in 1987. During the 1980s, his miso was used in “Saikyo-yaki” dishes served at famous Japanese restaurants across the U.S., generating significant buzz and playing a major role in raising awareness of miso in the American market. In addition, at the world’s largest food-related academic conference hosted by the Institute of Food Technologists, he continues to promote miso as a plant-based umami seasoning. Miso, which was then referred to as “soybean paste,” is now recognized globally as “Miso.”
Over three terms in 2008, 2009, and 2015, Mr. Shimizu served as President of Hichimikai, an association comprising of 60 local Japanese food manufacturers, leading food safety seminars for member companies and supporting the initiatives of Japanese food manufacturers. He was appointed as a Goodwill Ambassador to Spread Japanese Cuisine in 2022 and has remained actively engaged in educational activities and policy advocacy. For example, in October 2024, he collaborated with the Los Angeles office of the U.S. Export Support Platform and the Japanese Food Culture Association to conduct lectures and tastings on the theme of “miso” at local high schools.
The Conferment Ceremony
The ceremony was attended by the families of Mr. Matsuda and Mr. Shimizu, as well as individuals who have been involved in the local Japanese food industry for many years. At the ceremony, Consul General Murota expressed his congratulations and presented certificates for the Minister's Awards for Overseas Promotion of Japanese Food on behalf of the Minister of Agriculture, Forestry and Fisheries. Additionally, Mr. Yoshihiro Sano, President of the Pacific Alliance Group, and Mr. David Kudo, President of All Japan News, each delivered congratulatory remarks, praising the achievements of Mr. Matsuda and Mr. Shimizu. During the reception, sushi and other dishes prepared by staff from the Sushi Chef Institute were served, and sake was provided by local Japanese companies.
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| Presentation of the Certificate of Commendation to Mr. Andy Matsuda |
Presentation of the Certificate of Commendation to Mr. Teruo Shimizu |
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| Group Photo | Reception with sushi by Sushi Chef Institute |