Washoku World Challenge in Asia unveils diverse perspectives on Japanese cuisine
On November 20, the ABC Cooking Studio Funan Studio ignited the culinary stage, playing host to the 11th Washoku World Challenge Asia regional competition. This gastronomic extravaganza gathered six talented chefs from Japan, Singapore, Malaysia, and Australia, each eager to showcase their culinary prowess and vie for a coveted spot in 2024’s prestigious cuisine training in Kyoto.
The theme for the culinary showdown is intriguing – Your Perspective on Japanese Cuisine. Contestants were tasked with a challenging feat: crafting five assorted dishes on a designated plate within a tight 120-minute timeframe. More than a mere display of culinary skills, participants are expected to infuse their creations with philosophy and originality, elevating the competition beyond a conventional cooking event.
The esteemed judging panel was comprised of three distinguished Japanese chefs, each playing a significant role in promoting the rich culture of Japanese flavours across Asia. Among them, Mr. Masahiro Nakata, the Director of Taiwa Gakuen School Inc. and Taiwa Gakuen Hospitality Industry Promotion Center; Mr. Akihiro Maetomo, a Japanese Cuisine Goodwill Ambassador; and Mr. Mitsutake Watanabe, the winner of the 5th Japanese Culinary Art Competition and a chef at Hazuki Singapore. Joining them as the fourth judge is Ms. Evelyn Chen, a seasoned food and travel writer and editor from Singapore.
The competition program extends beyond the battle in the kitchen, featuring a workshop where the three Japanese judges demonstrated their culinary finesse. This segment emphasized the skillful use of Japanese ingredients, providing a unique opportunity for participants to witness and learn from the experts.
Takes Koga, the first secretary of the Embassy of Japan in Singapore, stands at the helm of the closing remarks for the Washoku World Challenge in Asia. With genuine enthusiasm, Koga commends the contestants for delivering authentic Japanese dishes that have undoubtedly left an indelible mark on the event. Expressing his gratitude, he extends appreciation to both the contestants and the esteemed panel of judges, acknowledging the time and dedication invested in making the competition a resounding success.
Having recently arrived in Singapore, Koga shares his surprise at the deep-seated desire among locals to experience Japan. A survey conducted by him revealed two primary reasons behind Singaporeans’ interest in Japan: the allure of its beautiful natural scenery and the irresistible taste of Japanese cuisine. Koga notes the proliferation of Japanese cuisine in Singapore, boasting an impressive 1200 restaurants, clear indication of the culinary fusion happening in the region..
In an intriguing revelation, Koga shares an anecdote about Japanese cuisine restaurants in Singapore being run by local Singaporeans. These establishments not only incorporate traditional Japanese ingredients but also infuse a creative twist that may not have been considered in Japan. He underscores the importance of incorporating diverse cultural perspectives into Japanese cuisine, applauding the chefs for their exceptional sensibility and exploration in creating a unique culinary experience.
Koga acknowledges the contestants’ determination and hard work throughout the competition, expressing optimism about their potential to inspire people globally to appreciate and explore the nuances of Japanese cuisine. He envisions a future where more individuals discover the beauty of Japanese views and savour the richness of Japanese cuisine, fostering a cultural exchange that transcends borders.
For more information, visit Washoku World Challenge’s Facebook page here.