Currently there are some 55,000 Japanese restaurants in places other than Japan,
like London, Paris, New York, Shanghai, Jakarta, and more—double the number just three years ago.
Cooks—and lots of gourmets—from around the world are extremely keen on Washoku.
Known for the fact that it emphasizes the flavors of the ingredients themselves, features the uniquely Japanese umami ambiance, and is beautifully presented, Japanese food is healthy, artistic, and above all delectable.
This is the contest involving Cooks of Washoku from around the world who convey the greatness of Washoku to local people around the globe.
Perpetuators of Japanese food everywhere: show us your talents!
Organized by: Ministry of Agriculture, Forestry and Fisheries
Supported by: Nikkei Business Publications, Inc.
The final round for Washoku World Challenge 2015 was held on Friday, January 30, 2015. Jaran Deephuak, head chef at Japanese restaurant Nanohana in Thailand, was recognized as best of all entrants and awarded the Gold prize.
There were unfortunately no entrants who met the qualifications for Silver prize, so two people were awarded the Bronze prize.
Harmony: Western-style nikujaga
Nikujaga, or beef cooked with potatoes, is everyone's favorite dish, appearing in all Japanese cookbooks. The menu was contrived not as a side dish with rice, but as a dish that goes well with wine. By cooking the same ingredients two different ways, I hope to convey the fun of seeing the traditional and the contemporary encounter each other in a single dish.
Ko Jee Eeun
Female 46y/o South Korea
Hattori Nutrition College
Seafood with tomato and turnip in savory broth
Oseon is said to be a menu item that was once served in the royal Korean court long ago. It is an elegant and healthy dish, featuring a well-balanced collaboration of vegetables and fish. I also used the five distinct colors of South Korea (red, white, black, green and yellow) and created a delicious dish that is also beautiful to look at.
Cho Seo Young
Female 40y/o South Korea
Tsuji Culinary Institute
Yellowtail in beef net
I have made this a unique dish by using, as the base, teriyaki sauce which is well-known as a popular menu, and combining it with other Japanese ingredients, and cooking them with an even more modern, European culinary technique.
Male 27y/o Italy
Senior sous-chef at Yashin Ocean House
president of Sakae Sushi
chief advisor to Ivy
The fifteenth-generation chef of Hyotei Nanzenji
professor of post-graduate studies at Kyoto University
owner of Yonemura restaurant
Li Kwok Wing
French cuisine chef
Initial Screening: Documents
Washoku specialists review the information contained in the Application Forms based on the Japaneseness, degree of perfection, and originality of the dishes, and the best will be selected for the actual competition after being replicated and taste-tested by the specialists based on the recipes.
The actual competition will be held in Kyoto on January 30, 2015. The Washoku World Challenge 2015 Secretariat pays travel and accommodation expenses for contestants. Contestants will be asked to make the dish that they described on their application, plus another specified dish (to be announced at a later date) to evaluate their basic skills in Washoku. Judges will evaluate the contestants based on their cooking skills and the degree of perfection of their dishes.
The Washoku World Challenge 2015 is a Washoku event which individuals of non-Japanese nationality engaged in the field of Washoku are eligible to participate. Ten chefs who pass the initial screening will be invited to the final round in Kyoto on January 30, 2015. The top three contestants will be awarded the Gold, Silver, and Bronze prizes, and other finalists will be awarded with honorable mention prizes.
The first Washoku World Challenge in 2013 saw 106 entries from 21 countries and regions, and Li Kwok Wing from Singapore was crowned the first winner. Join us for this opportunity to boost your career and your restaurant. We look forward to seeing you challenge yourself!
Cooks or cooking school students of non-Japanese nationality (regardless of current address).
Dish Entry Guidelines
Personal information noted in the Application Form is managed and controlled by the Washoku World Challenge 2015 Secretariat (Nikkei BP). This information is used only to the extent necessary to implement the competition, including: announcement of screening results, inquiries made to applicants, and contacting winning contestants, etc.
Explanation of our acquiring personal information
Publicizing of Dish Entries
Dishes entered by applicants will be shown on the Competition Website, in Competition pamphlets, etc. In addition, the Washoku World Challenge 2015 Secretariat reserves the right to use dish entries submitted by applicants in footage and publications featuring contest entries. Please note this when you apply.
October 31, 2014 (Please note that applications will not be accepted after this date.)