On December 15 the final round of Washoku World Challenge 2016, a Japanese cooking contest for international chefs hosted by the Ministry of Agriculture, Forestry and Fisheries, was held in Tokyo and finalist Cheong Cherng Long (31 years old) from Malaysia won the crown of No. 1 overseas Japanese cuisine chef (Gold Prize). The Silver Prize was won by finalist Shaun Presland (45 years old) of Australia. The Bronze Prize was won by finalist Songkran Comnew (35 years old) of Thailand.
This is a dish prepared by roasting tofu and winter vegetables wrapped in akamutsu (rosy seabass), which is delicious in winter. This time the competitors were required to use winter vegetables and Cheong Cherng Long added a side dish of gobo stuffed with soft boiled pumpkin with the seeds removed, while also devising a way to add edamame tempura, demonstrating an awareness of giving variety to the coloring and texture of the dish. He was highly evaluated for the overall degree of perfection of the dish, including not just the flavors but also the arrangement.
A creative dish of kimpira wrapped in chicken thigh and seasoned with balsamic-infused teriyaki sauce. The perfectly oven-baked chicken skin only serves to add to the delightful texture of the dish. At first glance it looks like a Western dish, but it has earned acclaim for its distinctly, high-quality Japanese taste.
This dish uses the salty taste of salami to draw out the umami of the lotus root manju bun's sticky texture. The yellow of the edible chrysanthemum flowers and the black of the aromatic nori toppings create a beautifully contrasted finish to this dish.
Each finalist will give 15 minutes presentations to the judges.
Judges will assess each dish on a range of criteria. This includes a tasting test, Q & A and etc.
(Planned to be aired from 12:00 to 15:00)
The award ceremony of WWC2016 will be held from 16:30.
Gold, silver and bronze award recipients will be selected as a result of fair judgment.
(Planned to be aired from 16:30 to 17:03)
1The final competition of “Washoku World Challenge 2016” will be live on YouTube from 12:00pm on December 15th (Japan time).
Please go to:
Schedule of the day
December 15, 2016(Japan time)
Nationality:U.S.A. / Work location:U.S.A.
Restaurant:Five Gold Inc.Profile
Nationality:Malaysia / Work location:Malaysia
Restaurant:ORIBE SUSHI RESTAURANTProfile
Nationality:Scotland / Work location:Denmark
Nationality:U.S.A. / Work location:U.S.A.
Restaurant:Il Buco Alimentari e VineriaProfile
Nationality:Sri Lanka / Work location:Sri Lanka
Restaurant:IKOI-TEI (HILTON COLOMBO)Profile
Nationality:Singapore / Work location:Singapore
Restaurant:Fat Cow RestaurantProfile
Nationality:Romania / Work location:Romania
Restaurant:TOKYO JAPANESE RESTAURANTProfile
Nationality:Australia / Work location:Australia
Nationality:Thailand / Work location:Thailand
Nationality:Taiwan / Work location:China
The results of the initial screening of Washoku World Challenge 2016 are in. A panel of Japanese cuisine experts judged the entries their "Japanese-ness," perfection, originality, and attitude towards washoku. 23 chefs (covering 18 countries and regions) have been selected to progress to the next stage.
Kihachi Kumagai, Head of the Judging Committee , Washoku World Challenge
Chief Advisor to SAZABY LEAGUE, Ltd., IVY COMPANY . Held key posts such as Chief Technical Advisor , All Japan
Chefs Association. Also recipient of the Award for Contemporary Master Craftsman by the Ministry of Health.
Last year, I was moved by the splendid posture and skillful handling of the knives by all of the finalists while they were cooking. For the "Sake-steamed tilefish with egg yolk sauce and the aroma of Yuzu" by the Gold Prize winner, essential critical element was how much salt is sprinkled on the Tilefish beforehand, but it was exceptionally executed. Dishes prepared by the other finalists were also extremely close to the Gold Prize winner. This year again, I look forward to seeing people who are spreading Washoku around the world step up to the challenge.
Yukio Hattori, The Judge in Washoku World Challenge
President of Hattori Nutrition College. Currently holding senior roles such as Chairman of the Japan Association of Training Colleges for Cooks; "Special Goodwill Ambassador to Spread Japanese Food Culture" Ministry of Agriculture,
The WWC is a once-a-year chance to come to Japan, see, cook and taste Japanese cooking, and open up new paths of opportunity. I encourage you to submit your delicious a la carte recipe, win the screening, and come to Japan. I will also be judging your cooking in the final competition. In the courses, I will be teaching the essence of Japanese cooking. I am looking forward to meeting you in December.
Ministry of Agriculture, Forestry and Fisheries Director of Food Service Industry Office
・Dishes must not have received an award in other cooking contests, and must either be an original created by the applicant or by the restaurant managed by the applicant (or where the applicant is employed).
・Dishes must be one a la carte dish. An applicant can submit up to three dishes.
・Recipes entered must be able to be correctly replicated by a third party, including ingredients, ingredient volumes, the process of making the dish, and the presentation.
・Sweets, desserts, and drinks cannot be entered in the competition.
Cooks or cooking school students of non-Japanese nationality
(regardless of current address, be it in Japan or overseas)
1) First, download the application document.
2) After filling in the application document with the necessary information, attach a photograph of the dish, and compress both files into one ZIP file.
3) Click the button "To Apply" at the bottom of this screen, and complete the application form that appears with the necessary information.
4) Upload the application document compressed in 2) to the application form.
5) When the upload is complete, the application is complete.
Dishes entered may be published on the website or pamphlets of this competition.
First deadline: applications received on or before July 20th (five points for early submission towards a total score of 35 points)
Second deadline: applications received on or before August 10th (three points for early submission towards a total score of 35 points)
Final deadline: applications must be received no later than August 31st
Washoku specialists will evaluate the content of the application forms based on the Japanese character of the dish, the level of perfection in cooking, originality, and the way of thinking towards Japanese cooking (total 30 points). To recognize the technical element of being able to quickly materialize an idea, submission by July 20th gains five additional points; submission by August 10th gains three additional points. (Total score 35 points). An announcement on the results of the initial screening (twenty dishes) is planned to take place in the middle of September.
Recipes passing the initial screening will be asked to newly submit a more detailed recipe. Based on this detailed recipe, the dish will be recreated in Japan, and upon tasting evaluation, ten finalist dishes will be chosen.
The final competition will take place on December 15th, 2016 in Tokyo. Travelling and accommodation expenses for the participants of the final competition will be borne by the Washoku World Challenge Executive Committee. At the final competition, contestants will be asked to cook the recipe they submitted as well as a task recipe common to all contestants; the judges will evaluate the results based on cooking technique and the degree of perfection of the dishes.