Challenge your talentin TokyoFebruary 2018

APPLY NOW !!
The Washoku World Challenge is a cooking contest in which Japanese cuisine chefs fromall over the world compete in technical expertise and passion for Japanese food. Thecontest, in its 5th time, is organized by the country’s Ministry of Agriculture, Forestry andFisheries for non-Japanese chefs.
To widen the door for chefs like you to share your love for Japanese cooking, this time wewill be holding qualifying tournaments in six cities worldwide (London, New York, Los
Angeles, Hong Kong, Bangkok and Tokyo). The six chefs who pass the qualifiers will be
invited to the final tournament, to be held in Tokyo on February 13th and 14th, 2018. Thisis an excellent opportunity for you to test your talent in washoku. Don’t miss it!

DATE OF FINALS

February 13 &14, 2018
VENUE

CHU-BO! SHIODOMENBF COMODIO Shiodome 2F
2-14-1 Higashi-Shinbashi, Minato-ku,TokyoQUALIFYING TOURNAMENT
It will be held in six cities worldwide (London, NewYork, Los Angeles, Hong Kong, Bangkok and Tokyo)* Check the schedule on the back page.

GOLD2016

SILVER

Message from with the Winner of WWC2016

2016

Mr. Cheong Cherng Long
Chef AssistantOribe Sushi Restaurant
Malaysia
I challenged WWC 2016 as a great occasion to improve on myBRONZE
2016

working experience and knowledge. Finally, it was a goodexperience that improved my skills and I learned a lot of knowledge
through this competition. It was also an important time for me,
because I met other chefs from all around the world. We still keep intouch and share cooking ideas with each other. After WWC2016, I
received many greetings from customers and other chefs. Lots ofmedia came to interview me. I am so happy because after I shared
my experience with them, more people in Malaysia began to know
about washoku. WWC is a place to make your dreams come true!

Send us recipes that reflects your distinctive style and your passion for umami!
If you win in the qualifying tournament, you will:- Be invited to the final tournament, to be held in Japan- Be able to participate in Japanese cooking seminars in Japan- Have the chance to apply for the Certification of Cooking Skills
for Japanese Cuisine in Foreign Countries (Bronze)- Be covered by international media

Contest Theme: UMAMI
UMAMI is the source of the savoriness of Japanese cuisine. One of thefive basic tastes, the others being sweetness, sourness, saltiness, andbitterness, it is an important component of a dish’s flavor. Recognitionof umami has increased in recent years, and the word has made its way
into many non-Japanese dictionaries. The umami taste is usually aproduct of some combination of inosinic acid, amino acids such as
glutamic acid, and nucleic acids such as guanylic acid.
HOW TO APPLYELIGIBILITY- Chef must be of non-Japanese nationality with experience in cooking Japanesecuisine AND over 2 years of experience as a chef (current place of residence canbe any country, including Japan).
- Chef must be able to participate in one of the six qualifying tournaments.

SUBMISSION (RECIPES) REQUIREMENTS- Recipes must be originals created by the applicant, the restaurant managed by
the applicant, or the restaurant where the applicant is employed, and must nothave received an award in any contest.

TO WRITE THE ORIGINAL RECIPES《Categories》
1. One suimono (with at least three ingredients) reflecting the UMAMI theme2. One fuchidaka mori (with at least five dishes) reflecting the UMAMI theme* Contestants that pass the application screening will be asked to make the soup at the qualifying
tournament (for five people, in 90 minutes).

《Judging》
Judges will evaluate based on the recipes and photos of the prepared dishes.
* Please provide one photo for each category (1.one of the suimono, 2. one of the fuchidaka mori, for a
total of two photos). In order to ensure fair judging, please avoid having the name of the restaurant orapplicant appear in the photos.

APPLICATION PROCESS

Application
docs
screening

Qualifying
Tournaments

Final
Tournamentin Six Cities

in Tokyo

SCHEDULE
Final tournament in Tokyo: February 13th and 14th, 2018
Regional qualifying tournaments:
Application
deadline

The result
announcement

Qualifying Tournaments

Europe18 Aug6th Sep

London: 16 Sep

US22 Sep

Mid-Oct

NewYork: 30 Oct
Los Angeles: 2 Nov

Asia

29 Sep

Mid-Oct

Bangkok: 21 Nov
HongKong: 6 Dec
Tokyo: 22 Jan, 2018

* Travel and hotel expenses for qualifying tournaments are to be paid for by the contestants.
* Travel and hotel expenses for the final tournament will be covered by the contest organizing committee.
* There is no participation fee.

Please check the official web for more detail

A MESSAGE FROM THE HEAD JUDGEA Perfect Opportunity
to Test Your Washoku Talent on a Global Stage
We hope that you will enter the Washoku World Challenge, anofficial cooking contest organized by the Japanese government, andtake the opportunity to test yourself in skill and understanding ofJapanese cuisine. Should you advance to the final tournament, you will
be invited to Japan and have the chance to experience the cuisine in its
native land. We hope that the contest willcontinue to serve as a launching point for chefs
eager to increase Japanese food fans worldwide.

Yoshihiro Murata
Owner & Chef of Kikunoi
Chairman of Japanese Culinary Academy

ADVICE FROM THE DEPUTY HEAD JUDGEBalance between Umami and Other Tastes Is Key
I feel that Japanese restaurants around the world have done just that,and are serving unique dishes. Unfortunately, I have also found that often
the dashi, the very foundation of Japanese cuisine, is being neglected.
The theme for this contest is UMAMI, one of the five basic tastes,
found in abundance in good dashi. In Japanese cuisine, UMAMI isused as a base to which other tastes such as saltiness and sweetness
may be added, to create a delicate balance andvary the flavor. I advise you to take this into
consideration when developing your recipe.

Masahiro Nakata
Director of Taiwa Gakuen Education Inc.
President of Kyoto Culinary Art College

Application and inquiries from here;

http://washoku-worldchallenge.jp