The Future of Flavor: Highlights from the 2026 Kikkoman CIA Student Innovation Challenge
From coast to coast, the next generation of culinary leaders gathered to showcase how one iconic ingredient can bridge cultures and redefine modern dining.
For the third year in a row, we sponsored the Kikkoman Student Innovation Challenge in collaboration with the nation’s leading training ground for chefs, the Culinary Institute of America. The challenge was simple in concept but rigorous in execution: create a globally inspired entrée using Kikkoman® Soy Sauce as the central seasoning. For this year’s competition, students were challenged to experiment with a specific protein: chicken. Across the Culinary Institute of America’s (CIA) three campuses—Hyde Park, Greystone, and San Antonio—eight finalists were selected to bring their vision to life in front of a panel of CIA and Kikkoman leaders.
As the floor judge, Kikkoman Executive Chef Andrew Hunter watched the students’ every move, from the sharpness of their knives to their technical composure.
“The successful students won’t be the ones where everything went perfectly for them; they’ll be the ones who fixed challenges and kept moving forward.” — Chef Andrew Hunter
A 30-Year Partnership in Excellence
Kikkoman has been a proud supporter of the CIA for nearly 30 years. For Hide Yoshihashi, Kikkoman Executive Vice President, this challenge is about more than brand recognition—it’s about the heart of the industry.
“The purpose is not just to build brand recognition, but rather to support high-quality chefs dedicated to American cuisine. Cooking isn’t merely a competition; it’s about making the consumer, the diner, and even one’s own family happy. — Hide Yoshihashi
Meet the Winners
GRAND PRIZE WINNER
Sarah Sabet “From Odo to Odo”
“From Odo to Odo” Sarah’s winning dish was a masterclass in Afro-fusion, blending her Moroccan heritage with Caribbean techniques. She utilized Kikkoman® Less Sodium Soy Sauce to season her snapper and Kikkoman® Rice Vinegar for a traditional escovitch pickle. Her technical bravery was showcased in a fermented rice cake (masa) that required precise temperature control to perfect under pressure.
VIEW RECIPE
Second Place Winner
Katie Huh “Inner Healing with Soy”
Katie recreated Samgyetang, a restorative herbal chicken broth inspired by her mother. She pushed textural boundaries by using a Zwilling wok to “scorch” a glutinous rice ball stuffed with chicken marinated in Kikkoman® Soy Sauce. She also blanched Fresno chilies in a “burnt soy sauce” to create a deeply flavorful glaze.
VIEW RECIPE
Third Place Winner
Sechan Park “Coq au Soja”
The Third Place cash prize of $500 was awarded to Sechan Park. His dish, Coq au Soja, transformed the classical French Coq au Vin into a soy-forward masterpiece. He highlighted the nuance of Kikkoman’s range by using Kikkoman® Less Sodium Soy Sauce for a neutral marinade and smoked Kikkoman® Soy Sauce for the primary sauce, finishing his chicken roulade with a Kikkoman® Tamariand Teriyaki Glaze.
VIEW RECIPE
The Prize: A Culinary Journey of a Lifetime
As the Grand Prize winner, Sarah Sabet will travel to Japan for a week-long, once-in-a-lifetime experience. This journey includes cultural immersion and the rare opportunity to cook in a three-Michelin-star restaurant, seeing firsthand how Kikkoman is integrated into the “DNA and essence” of Japanese fine dining.
A Legacy of Innovation
As the 2026 challenge concludes, it is clear that the future of the global plate is in capable hands. By blending ancestral traditions with modern techniques, these eight finalists have proven that technical mastery and heartfelt storytelling are the most essential ingredients in any kitchen.
“Each year, we are inspired by the heart and soul these students put into the plate,” Yoshihashi noted. “We can’t wait to see how these eight finalists continue to shape the culinary world.”
Follow Sarah’s journey on our LinkedIn page this summer!
[Stay tuned for the 2026 CIA Video]
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