Devised an original menu associated with Kyoto
A second try at the Washoku World Challenge

Jaran Deephuak (41, Thailand)
Of the ten finalists of this year’s Washoku World Challenge, Jaran Deephuak is the only one who has returned tomake his challenge for the second time. At the final round of the Washoku World Challenge 2013 held in December
2013, Deephuak, a head chef at a Japanese restaurant in Bangkok, Thailand, presented “Steamed corn buns withmaitake mushroom ankake sauce.” This was a simple but tasty dish featuring a filling made of mashed potatoes plus
mentaiko and chicken, wrapped in corn dough to create a bun. Unfortunately, it was not selected for the Grand Prize.
Undaunted, Deephuak was waiting for an opportunity to give it another try.
The dish that decided his advancement to the final round for the second time was “Tilefish steamed with satoimo
eddoes and soba.” Tilefish, also called guji in Kyoto, is a popularly-used ingredient, and satoimo eddoes are also oneof the famous vegetables grown in Kyoto. Deephuak selected food ingredients associated with Kyoto since it ishosting the Second Washoku World Challenge. Having built his career as chef of Japanese cooking, he regards
steamed dishes as his unique specialty.
By steaming tilefish and satoimo eddoes, he brought out the original tastes of the ingredients, then combined themwith a mixed bonito-and-kelp-based dashi, topped with nori and fresh wasabi horseradish to complete a plate.
Deephuak recommends eating it while savoring the sweet flavor of tilefish and satoimo eddoes, and seeing the taste
gradually change with nori and wasabi. This is a dish conceived and presented by this talented chef with confidence.
What appears like soba noodles are actually made of satoimo eddoes. This visual surprise adds an element of fun tothe dish. The satoimo eddoes, cut thinly by the katsuramuki rolling technique, does not create a form that, by itself,
resembles soba noodles. So, he solved the problem by soaking the pieces in salt water to soften them.
Deephuak was born in a small rural town in southern Thailand. After graduating from a local junior high school, hemoved to Bangkok and worked at a Japanese restaurant inside a hotel. This was where he met Hiroshi Izaki who wasto later open Osaka Ryori Nanohana, a Japanese restaurant in Bangkok. Izaki scouted Deephuak, and taught all theknowledge and skills associated with Japanese cooking, from the basics to kaiseki dishes. This teacher-student
relationship has continued for fifteen long years. At present, Deephuak serves as the head chef at the same Japaneserestaurant Nanohana. He dreams of opening a small sushi shop someday.
The appeals that Deephuak perceives in Japanese cooking are that it incorporates the four seasons not seen inThailand, and that the fresh food ingredients change according to the season, as well as the beauty of thearrangement and presentation as symbolized by kaiseki dishes. Participation in the final round of the Washoku World
Challenge 2013 marked his first-ever visit to Japan. Having come in contact with authentic washoku in Japan was said
to have greatly stimulated and inspired him. For this second challenge, he intends to demonstrate all that he hadlearned while in Japan, and more.

Tilefish steamed with satoimo eddoes and soba