STP News Blog

STP Celebrates AANHPI History Month: Member Spotlights & Special Recipes!

By Tierre Miller posted 05-29-2024 13:26


The month of May is the occasion to celebrate Asian American, Native Hawai’ian and Pacific Islander (AANHPI) Heritage Month in the US and Asian Heritage Month in Canada, highlighting the contributions that generations of AANHPIs have made to American and Canadian history, society, and culture.

For more information about both events, please visit and

To highlight these special events, the STP Diversity, Inclusion, and Belonging Committee (DIB-C) presents you a two-part eblast.

In this first part, we’re deeply honored to have Japanese toxicopathologists share with our members their testimonies about being a toxicopathologist in Japan, and how training, certification and career development for toxicopathologists differs between Japan and North America.

Kinji Kobayashi DVM, PhD; from SNBL, shares the following:
“In US and Japan, there is a lack of opportunities to learn 'toxicologic pathology' in university education, which prevent the sustainable recruitment of future toxicologic pathologists.

"In the US there are various accredited specialty veterinary training programs through the specialty-based residency system, and a number of AVMA (American Veterinary Medical Association)-recognized specialty veterinary qualifications, including the American College of Veterinary Pathologists (ACVP). This post-degree DVM education process is considered to be the most different from that in Japan, as described below.

"This curricular difference is also linked to differences between the two countries in the qualification requirements for employment as a toxicologic pathologist. A doctor of veterinary medicine and a certification of ACVP board (or equivalent) is a prerequisite for application in most companies in the US. On the other hand, Japanese companies hire people who are pre-qualified and have little experience in toxicological pathology and spend a lot of time training these people after joining the company. As part of those post-employment education programs, the JSTP provides seminars, workshops and participation in working groups, etc.

"Experts in toxicological pathology with practical experience in new drug and product development are in high demand in both North America and Japan. While it is commonplace for US pathologists to change jobs in order to advance their careers, in Japan there are still many pathologists who build their careers within one institution throughout their lives. This difference in attitude towards careers may be due to cultural differences (differences in what is considered virtuous) between the two countries.”

Yukata Chihaya DVM, PhD, DJCVP; from SNBL, shares the following:
“I am a member of both JCVP and JSTP, and JCVP certified pathologist, but am not a JSTP certified pathologist. My basic background is DVM, veterinary anatomic pathologist, and I have been working as a toxicologic pathologist for 35 years. In Japan, the JCVP or JSTP have their own education programs separately and there are different certification examinations for each. There are toxicologic pathologists who are JCVP and/or JSTP certified pathologists. Most JSTP-only certified pathologists are not veterinary pathologists (not DVM) and have been able to practice as a study pathologist on toxicology studies in Japan. I am also a member of STP and have been learning a lot of information from STP.”

Shunji Nakatsuji, PhD, DJSTP, DJCVP; from Altasciences Preclinical Seattle LLC, shares the following:
“JSTP was established in 1985 by a group of toxicological pathology experts from a variety of backgrounds. There are currently approximately 1,000 affiliated members with a wide range of fields including medical and veterinary universities, pharmaceutical, agrochemical, and chemical manufacturers, and government research/evaluation institutes, including myself, with 39 years of experience. One of JSTP's strengths is that it can overcome various challenges through the synergistic effects of pathologists from these different fields. JSTP is like STP, dedicated to the integration of toxicologic pathology into hazard identification, risk assessment, and risk communication regarding human and animal exposure to potentially toxic substances. Also, JSTP plays a central role in AUTP (Asian Union of Toxicologic Pathology) activities, which brings together toxicological pathology societies in South Korea, China, and India. Meanwhile, STP is comprised of toxicological pathologists from many countries, including Japan, and is essentially an international leader for the improvement of human, animal, and environmental health using an interdisciplinary scientific approach based on pathology and toxicology. This diversity is STP's greatest strength, and inclusiveness of all members appears to contribute to the continued development of toxicologic pathology.

"There are two certifications for toxicological pathology in Japan: Japanese College of Toxicologic Pathologists (JCVP, qualified by the Japanese Society of Veterinary Pathology since 1991) and Japanese Society of Toxicologic Pathologists (JSTP, qualified by the Japanese Society of Toxicologic Pathology since 1994). Most of these candidates are graduates of veterinary medicine (mainly veterinary pathology) universities, but some have also graduated from medical or pharmaceutical universities. Each qualification examination is open to candidates who have completed three years of post-graduate training under the direction of a board-certified pathologist and have completed a specific educational program in toxicology pathology. Additionally, after obtaining certification, certified pathologists are required to undergo a certification renewal review every five years through participation and presentation at the JCVP/JSTP annual conference and postgraduate education seminars and submission of research papers. 

"The official language at JSTP is Japanese, which unfortunately still poses a high barrier for STP members to participate in JSTP meetings at this time. However, in recent years, the number of lectures, panel presentations, and handouts in English at the annual JSTP meeting has been increasing and the number of participants from overseas, mainly from Asia, has also increased. Moreover, JSTP actively holds seminars on INHAND and SEND histopathology terminologies and promotes their use in the toxicity evaluation studies from a global perspective. When reading slides, we can rely on INHAND terminology regardless of the US or Japanese pathology certification, so any ACVP-certified pathologist would be able to work in Japan without any problems. Finally, if you are interested in Japanese traditional arts and food culture, I hope you become a member of JSTP and work as a pathologist in Japan.”

To highlight these special events, the STP Diversity, Inclusion, and Belonging Committee (DIB-C) presents you a two-part eblast. In this second part, we’re delighted to feature Timothy Wu, a DIB-C and STP member, to celebrate Asian Pacific American Heritage Month with his testimony and special recipes!

As a Taiwanese-American child growing up in Texas, some of my favorite memories revolve around the dinner table. There was nothing better than the whole family sitting down together, discussing whatever Asian movie star was currently dating whatever C-pop star, and the various dramatic events that followed. When I moved away for college, I missed those meals so much, and would host dinners on the weekends with a couple of friends, getting together to share the nostalgic recipes of our youth. Over the years, I’ve adapted these recipes for easy prep and clean-up, and now turn to them whenever I‘ve had a busy day and just want something quick to whip together.

Simple, fast, and adaptable, here are two recipes I make at least once a month, that remind me of home. Both recipes I share here are vegan-friendly, but you can add any protein you like (chicken works great in either recipe) and can make it gluten free by switching out tamari for soy sauce, and rice vinegar for black vinegar. All of these ingredients should be easy to find in any specialty Asian food store or larger grocery store. You can double or half things depending on how many servings you’d like, and these make great leftovers too. Enjoy!

Fish-fragrant Eggplant (no actual fish)

This is an easy sauce that can be poured over any stir-fry, but is traditionally served with eggplant. To make the sauce combine the following ingredients:
  • 2 tsp soy sauce
  • 2 tbsp granulated sugar
  • 2 tbsp Chinese black vinegar
  • 2 tsp Chinese cooking wine
  • 3 scallions, chopped
  • 2 tsp cornstarch
Slice 2 eggplants into cubes, then sauté in a pan on medium-high heat until caramelized, about 7 minutes. Add the following ingredients and sauté for 1 minute:                                                              
  • 1 tbsp minced garlic
  • 1 tbsp mined ginger
  • 1 tbsp spicy chili crisp

Add the sauce mix to the pan and stir until thickened, about 1 minute. Top with cilantro and enjoy!

Sesame Noodles

This is another easy sauce that can be mixed with any noodle. I prefer rice noodles, but ramen or even udon noodles would work too. To make the sauce combine the following ingredients:
  • 2 tbsp sesame oil
  • 3 ½ tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sesame paste
  • 1 tbsp peanut/almond butter
  • 1 tbsp granulated sugar
  • 1 tbsp minced ginger
  • 1 tbsp spicy chili crisp  
Boil noodles until just done, drain, and add to sauce while hot.

    Top with sliced cucumbers. Enjoy!