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Kapiʻolani CC–Japan culinary partnership innovates healthy snacks

VIDEO NEWS RELEASE

Students from Kapiʻolani CC culinary program and Fukuoka Prefecture.

The culinary students presented three prototype products at the KCC Farmers Market.

Matcha Hawaiian Honey Granola Bar by the students of Kapiʻolani CC and Fukuoka prefecture.

Preparation of the amanatsu confiture, a jam made with Japanese yellow citrus.

Link to video and sound:

**Suggested vo/sot below

WHAT: KapiÊ»olani Community College culinary students and students from Japan’s Fukuoka Prefecture tested three food products they developed together as part of an international food innovation project. The products combined ingredients from HawaiÊ»i and Fukuoka, with an emphasis on creating healthy options that could appeal to consumers across cultures.

The three products were:

• Furikake Granola
• Matcha Hawaiian Honey Granola Bar
• Amanatsu Confiture, a jam made with Japanese yellow citrus

WHERE: KCC Farmers Market at Kapiʻolani Community College

WHEN: Saturday, August 22, 2026

WHO: Kapiʻolani CC culinary students and students from Fukuoka Prefecture, Japan, along with Kapiʻolani CC culinary faculty Lauren Tamamoto

HOW: Marketgoers sampled the three student developed products and provided feedback on flavor, aroma, texture and overall appeal. 

OTHER FACTS:
The market testing builds on work that began earlier this summer in Fukuoka and is part of an ongoing food innovation partnership between Kapiʻolani CC and the Fukuoka Prefectural Government.

The partnership has evolved into a three-year food innovation initiative focused on health and the connections among food, community and the environment.

BROLL: (1 minute, 39 seconds)

0:00-:55 - Students share samples KCC Farmers Market at Kapiʻolani Community College

:56-1:39 Students prepare their products in the Kapiʻolani CC kitchen

SOUND: 
Kaydence Langness, Kapiʻolani CC culinary student (19 seconds)

“When people taste our product we definitely want them to notice the sweet and the saltiness, I think. We want for people to be able to taste it, think about it, and reflect on what they’re tasting.”   

Michele Cooke, Kapiʻolani CC culinary student (20 seconds)
“I’m most excited about presenting our product which is called Amanatsu Aloha which is the collaboration between the Fukuoka students and our KapiÊ»olani CC students. We really want to have that feedback from the community and let them see our hard work and where we’ve come from.”

Dana Holiona, visiting from Chicago (13 seconds)
“I think that this is a wonderful partnership between the students in HawaiÊ»i and Japan. I love the blending of the cultures, blending of the ingredients, and the food was absolutely delicious.”

Randy Paulino, Honolulu resident (10 seconds)
“The jam, unreal. Really, really good. Too bad we can’t purchase it today, at least take couple bottles home for my brother and family.”

VO/SOT

INTRO

Culinary students from KapiÊ»olani Community College and Japan’s Fukuoka Prefecture joined forces to serve up innovative, cross-cultural snacks at the KCC Farmers Market.

VO

Teams from Hawaiʻi and Japan collaborated on three unique prototypes, blending local ingredients like Hawaiian honey with traditional Japanese citrus and matcha. Students gained real-world experience in food innovation, marketing and consumer research as part of an ongoing three-year partnership. Shoppers sampled the creations and gave direct feedback to help the students refine their recipes for future production.

SOT

Michele Cooke, Kapiʻolani CC culinary student (:20)

“I’m most excited about presenting our product which is called Amanatsu Aloha which is the collaboration between the Fukuoka students and our KapiÊ»olani CC students. We really want to have that feedback from the community and let them see our hard work and where we’ve come from.”

SOT

Randy Paulino, Honolulu resident (:10)

“The jam, unreal. Really, really good. Too bad we can’t purchase it today, at least take couple bottles home for my brother and family.”

VO

Organizers hope to use the consumer feedback gathered at the market to further develop these healthy products for local and international markets.