Fri, 15 Nov 2013 14:00:19 +0900 hourly 1 /release/201311146286 Fri, 15 Nov 2013 14:00:19 +0900 WWC 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 ... Washoku World Challenge 2013 Executive Committee
- 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.)

- Belgium: 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  
- China: Mao Yuming, 24 years old, Male, Cook of "RIVIERA Shokakuro,"  
Salmon and Potato Cake                                       
- Singapore: Li Kwok Wing, 60 years old, Male, Owner/Chef of "Santaro Japanese Restaurant,"     
Steamed Chestnuts and Pumpkin with Whipped Egg Whites          
- Singapore: 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 Bean Curd Skin in Starchy Sauce
- South Korea:  Kim HaYeon, 34 years old, Female, Student of Hattori Nutrition College,   
Ochazuke (rice with tea poured on it) Topped with Tilefish              
- South Korea: Park GeonWoo, 35 years old, Male, Student of TSUJI Culinary Institute,  
Pine Nut Tofu in Chicken Clear Soup                               
- Sri Lanka: Rawathawatta Widana KankanamLage Ruwinda Jayawi Rawathawatta, 31 years old, Male, Cook of "Rigoletto Bar and Grill,"
Deep Fried Bean Curd Skin Dumplings with Shrimp and Avocado
Covered with Mango Chili Sauce                                    
- Thailand: Jaran Deephuak, 40 years old, Male, Master Chef of "Japanese Restaurant Nanohana,"      
Steamed Corn Cake with Maitake Mushroom in Starchy Sauce         
- USA: Jeff Ramsey, 37 years old, Male, Sushi Chef, Menu Consultant,
Ochazuke-Roll                                                    
- USA: Wonny Lee, 32 years old, Male, Executive Chef of "Hamasaku Los Angels,"
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.
http://washoku-worldchallenge.jp/en/


Committee Chair Yuzaburo Mogi, Honorary CEO and Chairman of the Board of Kikkoman 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 Association
Seiji Yamamoto, Chef at RyuGin


Source: Washoku World Challenge 2013 Executive Committee
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