Washoku World Challenge the 5th Competition

Six contestants from four countries and one region, will gather to the Final held in Tokyo on February 13th and 14th.
They passed the qualifying tournaments took place in six cities around the world, and will be invited to Japan for the Final.

On Day1 finalists will make “New year’s nimono wan” by the same specified ingredients in 90min. The evaluation will be based on cooking process and skillful handling, including the appropriate dashi extracting procedure for Japanese cuisine. On Day2, their original “Fuchidaka” recipe reflecting the competitions theme UMAMI, which hey submitted at the document screening, will be prepared for the last battle. Evaluation criteria include the basic attitude towards cuisine as a washoku chef, cleanliness knowledge, cooking knowledge and skills, appearance including color balance, and seasoning.



The Washoku World Challenge is a cooking contest in which Japanese cuisine chefs from all over the world compete in technical expertise and passion for Japanese food.

This time, contestants applied through sending two original UMAMI recipes of Suimono (Japanese soup) and Fuchidaka.

Approximately 100 contestants from 21 countries and 2 regions (Australia, Brazil,　Canada, China, Hong　Kong, Hungary, India, Italy, Malaysia, Mexico, Nepal, Netherlands, Pakistan, Portugal, Puerto Rico, Romania, Singapore, Sri Lanka, Taiwan, Thailand, UK, USA and Vietnam) had applied and 43 advanced to the qualifying tournaments (Contestants number for each tournament; London 9, New York 6, Los Angeles 6, Bangkok 7, Hong Kong 10, Tokyo 5).

At the qualifying tournaments, they were judged strictly by basic knifes skills using Daikon (Japanese radish) and making Suimono by Japanese washoku chefs.

LONDON

NEW YORK

LOS ANGELES

BANGKOK

HONG KONG

TOKYO

Here are six finalists profile.
(Photo of Suimono is what they made at their qualifying tournament.)

Finalist from London: Mr. Daniele Codini (Italian). He is now working at The Ned London.

Finalist from New York: Mr. David Israelow (American). He is now working at Hawthorne Valley Farm in New York.

Finalist from Los Angeles: Mr. Samuel Flores Garcia (Mexican). He has participated the 3rd Competition, and now working at Restaurante Suntory Lomas in Mexico City.

Finalist from Bangkok: Mr. Jidtinan Yotapakde (Thailand). He is working at Nihon Tei Inter-Co.Ltd. in Bangkok and it will be his first visit to Japan.

Finalist from Hong Kong: Mr. Ho Wai-Leung (Hong Kong). He is working at Matsunichi in Hong Kong.

Finalist from Tokyo: Mr. Christopher Massad (American). He is training at Tankuma Kitamise in Kyoto.

Details of Final tournament.
Date
SCHEDULE: 13&14th February
DAY1 Open 9:30, Opening Ceremony 10:00, Competition Begin 10:40, End of Competition 15:00
DAY2 Open 9:30, Opening Ceremony 10:00, Competition Begin 10:40, End of Competition 14:00, Comendation Ceremony 15:50, Close 17:00
VENUE: Chu Bo! SHIODOME
ACCESS: Higashi Shinbashi 2-14-1 NBF Comodio Shiodome 2F, Minato-ku, Tokyo (7min walk from Shiodome Station, 8min walk from Hamamatsucho Station, 9min from Shinbashi Station)
Google MAP


JUDGES

Yoshihiro Murata(Head Judge, Owner & Chef of Kikunoi, Chairman of Japanese Culinary Academy)


Masahiro Nakata(Deputy Head Judge, Director of Taiwa Gakuen Education Inc., President of Kyoto Culinary Art College）


Kimio Nonaga（NIHONBASHI YUKARI）


Lucy Birmingham（Journalist, author, editor and former president of the Foreign Correspondents’ Club of Japan）


Kazuhiro Shimane（Deputy Director/ Food Industry Affairs Bureau, Food Cultures and Market Development Division, Ministry of Agriculture, Forestry and Fisheries）

Judging：
DAY 1　Make “New year’s nimono wan” and preparation of Fuchidaka
DAY 2　Make Fuchidaka

Please give us huge support and we will update the report promptly on Facebook(https://www.facebook.com/WashokuWorldChallenge/), so don’t miss out!!!!
WWC official site
http://washoku-worldchallenge.jp/5th/en/