Washoku World Challenge

While respecting the umami-based concept of Japanese cuisine, the chefs create their own original Japanese cuisine, which you believe to be the best, by combining Japanese and local ingredients in a well-balanced manner.

Dashi is an indispensable element of Japanese cuisine. For the 10th anniversary of the WWC, the theme was decided to hope that contestants will return to the basic technique of making dashi.

The theme was decided in the hope of offering an opportunity for participants to polish their skills even further by reconsidering the basis of Japanese cuisine.

As the first online Challenge, the theme was decided to create a contest challenging not just chefs of Japanese cuisine, but also a wide range of people including chefs and students interested in Japanese food and food culture.

The theme was “Texture”, carefully attended to in Japanese cuisine and an important element in the creation of “deliciousness”.

Japanese cuisine is said to be cuisine to savor with the five senses (sight, hearing, smell, touch and taste). The theme was “IRODORI” (colorfulness), with focus on “sight” among the senses.

The theme was “UMAMI” (savoriness), one of the five flavors after “Sweet, sour, salty, bitter”, and forms the basic flavor of Japanese cuisine.