Ten Finalists Chosen for Washoku World Challenge 2013

            Ten Finalists Chosen for Washoku World Challenge 2013

PR Newswire

TOKYO, Nov. 15, 2013

TOKYO, Nov. 15, 2013 /PRNewswire/ --

- Finalists advance to the first Japanese cuisine competition for
non-Japanese, to be held on December 8 -

The Washoku World Challenge 2013 Executive Committee announced the finalists
for "Washoku World Challenge 2013", the first Japanese cuisine competition for
individuals of non-Japanese nationality, on November 15. The "Washoku World
Challenge" received submissions from 21 countries and regions, and ten of the
106 dishes submitted were chosen to go to the final round of competition. The
cooks of those ten dishes (finalists) will gather in Tokyo for the final round
and an award ceremony to be held on Sunday, December 8.

The finalists and their dishes are as follows. (Honorifics abbreviated;
nationalities listed in alphabetic order.)

  oBelgium: Robrecht Wolters, 41 years old, Male, Owner/Chef of "KO'UJI sushi
    & fine foods,"
    Pork Fillet with Miso Sauce along with Buckwheat Tea and Cacao Spice
  oChina: Mao Yuming, 24 years old, Male, Cook of "RIVIERA Shokakuro,"
    Salmon and Potato Cake
  oSingapore: Li Kwok Wing, 60 years old, Male, Owner/Chef of "Santaro
    Japanese Restaurant,"
    Steamed Chestnuts and Pumpkin with Whipped Egg Whites
  oSingapore: Mark Tay Kuan Jin, 41 years old, Male, Cook of Restarurant
    "Akane," inside Japanese Association Clubhouse in Singapore,
    Steamed Egg Hotchpotch with Simmered Yellowtail and Daikon Radish Topped
    with BeanCurd Skin in Starchy Sauce
  oSouth Korea: Kim HaYeon, 34 years old, Female, Student of Hattori
    Nutrition College,
    Ochazuke (rice with tea poured on it) Topped with Tilefish
  oSouth Korea: Park GeonWoo, 35 years old, Male, Student of TSUJI Culinary
    Pine Nut Tofu in Chicken Clear Soup
  oSri Lanka: Rawathawatta Widana KankanamLage Ruwinda Jayawi Rawathawatta,
    31years old, Male, Cook of "Rigoletto Bar and Grill,"
    Deep Fried Bean Curd Skin Dumplings with Shrimp and AvocadoCovered with
    Mango Chili Sauce
  oThailand: Jaran Deephuak, 40 years old, Male, Master Chef of "Japanese
    Restaurant Nanohana,"
    Steamed Corn Cake with Maitake Mushroom in Starchy Sauce
  oUSA: Jeff Ramsey, 37 years old, Male, Sushi Chef, Menu Consultant,
  oUSA: Wonny Lee, 32 years old, Male, Executive Chef of "Hamasaku Los
    Tofu and tuna tartar with squid ink nori vinaigrette

The Washoku World Challenge (Organizers: Washoku World Challenge 2013
Executive Committee/Ministry of Agriculture, Forestry and Fisheries of Japan,
Sponsored by: Nikkei Business Publications, Inc.) is being held to identify
talented individuals engaged in the field of Japanese cuisine in different
countries and to popularize the special appeal of Japanese food even further.
This Japanese cuisine competition between foreign nationals is supported by
individuals, organizations, corporations and governmental organizations
working with Japanese cuisine. Cooks and cooking students of non-Japanese
nationality from 19 countries and regions, including South America, Africa and
Europe, participated in this competition. At the award ceremony, the winner
(Grand Prize, one person) will be presented with a prize of 1 million yen, and
a dinner with some of Japan's top chefs at renowned Japanese restaurants will
be given.

The theme of this competition is "health." The major reason Japanese cuisine
is of interest in countries around the world is that it is low in calories and
healthy. We asked for submissions of healthy dishes that take into account a
feature of Japanese cuisine: ability to provide delicious and highly
satisfying dishes while reducing use of fat by emphasizing flavors of the
ingredients themselves and utilizing "umami" ambiance elements. In the initial
screening of documents, Japanese cuisine specialists actually prepared dishes
according to the submitted recipes. They judged based on the level of
conformance to the theme of being "healthy," and they also took into
consideration aspects such as the flavor and originality of dishes and the
approach to Japanese cuisine demonstrated. The finalists will be awarded prize
money of 200,000 yen each as Second Prize, and the organizers will pay for
their travel to Japan and accommodations. Contestants will be asked to make
the dish that they described in their applications, and judges will evaluate
the degree of perfection achieved.

Dishes of the finalist can be seen at the website below.

Committee Chair Yuzaburo Mogi, Honorary CEO and Chairman of the Board
                     ofKikkoman Corporation
Competition Advisors Yoshiki Tsuji, Principle of TSUJI Culinary Institute
                     Yukio Hattori, Principle of Hattori Nutrition College
                     Yoshihiro Murata, Owner of Kikunoi
Contest Judges Kihachi Kumagai, Chief advisor of IVY, INC.
                     Joel Bruant, President of Academie Culinaire de France
                     Filiale du Japon
                     Kumiko Ninomiya, Director of Umami Information Center
                     Tadashi Yamagata, Chairman of the All Japan Sushi
                     Seiji Yamamoto, Chef at RyuGin

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SOURCE Washoku World Challenge 2013 Executive Committee

Website: http://washoku-worldchallenge.jp/en
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