Tastes of Japan | The Rise of Japanese Food Brands in America

In today’s interconnected world, understanding and respecting cultural differences is more important than ever. The Cultural Awareness Series, generously sponsored by MUFG Bank, invites individuals from all backgrounds to explore the rich tapestry of traditions and perspectives that shape our global community. Through engaging events, personal stories, and educational experiences, this series celebrates the diverse cultures that enrich our lives.

While sushi might have once been seen as exotic, over the years Japanese cuisine has become a beloved part of America’s food culture. Today, it spans everything from high-end restaurants to neighborhood grocery store staples. For the inaugural program of the Cultural Awareness Series, we are honored to welcome the leaders from several influential Japanese food companies that have shaped this evolution.

In this lively discussion, industry leaders will share their corporate histories, the motivations behind their entry into the U.S., and how they’ve adapted their products and strategies to appeal to American consumers—while preserving the authentic spirit of Japanese cuisine. The panel will also explore their visions for future growth and the balance between embracing American food culture and maintaining the distinct character of their offerings.

Akira Kajita, Chief Executive Director of JETRO Los Angeles, will set the stage for the evening as he shares an overview of historical trends in the Japanese food industry within the U.S. market. Following him, Brian Huff, President and CEO of Nissin Foods USA, will highlight the company’s pioneering role in introducing Japanese noodle culture to the U.S., including the launch of Top Ramen® in 1972—the first instant ramen made and sold in America. Atsuko Kanai, Executive Vice President of Mutual Trading Co., Inc., will share the legacy of a company that was founded in 1926 as a small cooperative serving the Japanese immigrant community, then making culinary history by introducing Sushi in America, and reaching the centennial mark, continues to advance the Washoku art for the next generation of chefs. Taka Ozawa, President of Otafuku Foods Inc., will describe the company’s journey from its 1922 origins in Hiroshima to becoming one of Japan’s largest seasoning manufacturers, rebuilding after WWII and expanding into the North American market.

The second part of the program will be a networking reception where guests are welcomed to continue meaningful conversations and make new connections. To celebrate our inaugural Cultural Awareness Series, UKA, our Michelin-starred restaurant, will delight guests with a buffet -style dinner reception.

Join us for an engaging evening full of insider perspectives on building brands across cultures, and learn from the entrepreneurs who have brought authentic Japanese cuisine to the global marketplace.

*Subject to change

• 6:00 PM | Doors Open
• 6:30 PM | Event Introduction
• 6:35 PM | Remarks
• 6:45 PM | Panel Discussion
• 8:00 PM | Reception
• 9:00 PM | Closing

Mr. Akira Kajita currently serves as the Chief Executive Director of JETRO Los Angeles. Originally from Kobe, Japan, he brings over three decades of expertise in international trade, finance, and economic research. After earning degrees from Hokkaido University and Waseda University, Mr. Kajita began his career at the Nippon Credit Bank of Japan before joining JETRO in 1999. His extensive assignments include leadership roles in New York, Kuala Lumpur, Nagoya and IDE-JETRO at Chiba, Japan, culminating in his appointment to the Los Angeles office in November 2023.

Brian Huff is a distinguished figure in the food and beverage industry with more than 35 years of executive experience spanning some of the world’s most recognized brands. A former senior executive with Kellogg’s, Diamond Foods, and Whole Earth Brands. Brian has built a career defined by transformative growth, market expansion, and breakthrough product innovation. His expertise in revitalizing businesses, cultivating talent, and driving sustainable success has earned him a reputation as a trusted and visionary leader.

Brian spent 24 years with Kellogg’s, managing several large customers and business units before ultimately serving as President of U.S. Snacks. In that role, he oversaw a powerhouse portfolio, including Pringles, Cheez-It, Keebler, and Kellogg’s branded snacks, delivering sustained growth and reinforcing brand leadership.

In 2017, Brian was appointed to lead North American operations for Merisant Company, later becoming President of North America for Whole Earth Brands in 2020. In 2022, Brian became President of Diamond Foods. Across all these leadership roles, he built agile, high-performing organizations and unlocked new opportunities in both well-established and up-and-coming markets.

Brian joined Nissin Foods USA in January 2024, bringing fresh energy and a bold vision for the company’s future. Since then, Nissin has introduced exciting innovations, including Cup Noodles Ramen Bistro, Cup Noodles Protein, and Top Ramen Hot Pot Fusion, each achieving national distribution and further elevating the brand’s presence in the instant noodle category. The company has also rolled out several buzz-worthy limited-time offerings, including this summer’s wildly popular Cup Noodles Dill Pickle, which captured national media attention, generated billions of impressions, and strengthened Nissin’s connection with consumers.

In addition to driving innovation, Brian has advanced Nissin’s sustainability commitments, leading the company’s transition from Styrofoam to an all-new paper cup, enhancing environmental responsibility, elevating consumer experience, and reinforcing the brand’s forward-thinking approach. Brian is also spearheading the development of Nissin’s new world-class manufacturing facility in Greenville, South Carolina, a significant step in expanding capacity and supporting future growth.

With more than 35 years of experience in the food and beverage industry, Brian’s career reflects a deep commitment to excellence, innovation, and the people around him. He is devoted to building strong teams, supporting his family, and making a positive impact on the community. Guided by his passion for creating meaningful connections, both inside and outside the company, Brian continues to help shape a future for Nissin Foods USA that honors its heritage while embracing growth, innovation, and shared success.

Atsuko Kanai was born in Tokyo into a family destined to make a mark on the culinary advancement bridging Japan and America. The Kanai family immigrated to the US in 1964. Upon arrival, her father managed Mutual Trading Company, a Japanese food importer and wholesaler founded in 1926 by a group of Little Tokyo investors. For feats in being the first to introduce Sushi and frozen Edamame in America, and prompting other culinary advancements, the company is regarded as the “Ambassador of Japanese Food to the US”.

For Atsuko, part time summertime work at Mutual led her to a fulltime position there. She is currently the Executive VP, and presides over the Sake School of America, an educational center for training Sake enthusiasts, along with the Miyako Sushi & Washoku School. Following the company’s mission of “Bringing the Flavors of Japan to the People of the World”, she finds the food business rewarding as a career, and a personal joy in fostering cross cultural outreach.

Atsuko attended USC majoring in East Asian Languages & Cultures which included studies abroad at Waseda University. There, she discovered a country steeped in rich tradition existing alongside speedy technological and worldly progress that she’d missed having grown up in the US. She later continued her graduate studies in marketing at USC Marshall School of Business.

Her interests include nature-seeking and food-centric travels along with her daughter, and photography. She is associated with a number of Japanese American organizations promoting cross-cultural friendships and is known as “The Sake Lady” with her many programs highlighting Sake. She is a fervent fan and a long-time resident of Little Tokyo.

Taka Ozawa joined Otafuku Sauce in 1994 and relocated to the United States in 1997. After four years of sales activities in New York and Chicago, he moved to Los Angeles in 2001, where he has since been actively involved in promoting okonomiyaki. In 2013, Taka established a sauce factory in Los Angeles and has been working to spread Japan’s konamon (flour-based) food culture throughout North and Central America.

Host or Publisher JAPAN HOUSE Los Angeles