1. Screening Assignments

Competitors must submit the following 3 assignments for review.

[Assignment 1] Basic test of making “dashi” Japanese broth

Competitors will be given multiple-choice questions on making “dashi.”

*The questions are listed on the assignment form.

[Assignment 2]Photo showing a dish incorporating your cooked on a normal day with simple instructions on how to make it

Please provide photos of 1 Japanese dish you cooked on a normal day, explain your cooking practices including the ingredients and simple steps used in making the dish. (Approx. 200 words)

Points to Note

• Please specify the names and production area when you use the Japanese ingredients. (e.g., from Nagano, from Chiba)
• Photos should be clear enough to show the ingredients.
• Send photos taken at different angles (2-3 photos).

[Assignment 3]Photos showing a dish you cooked with your own perspective including Japanese ingredients, with simple instructions on how to make it.

Please provide photos of 1 Japanese dish with your own perspective including Japanese ingredients and explain your cooking practices including the ingredients and simple steps used in making the dish. Also, please describe your thoughts and ideas about this dish.

*Assignment 3 does not have to be the same dish you are planning to cook when you advance to the regional competition.
*Not all of the ingredients used need to be from Japan.

Points to Note

• Please specify the names and production area of the Japanese ingredients.(e.g., from Nagano, from Chiba)
• Dishes which have already received awards in other Japanese cooking contests are excluded from this competition.
• Sushi recipes are excluded from this competition.
• Recipes for sweets, snacks, desserts, and drinks are excluded from this competition.
• Photos should be clear enough to show the ingredients.
• Send photos taken at different angles (2-3 photos).
• Photos and content submitted by applicants may be posted on the official websites and social media accounts of the Washoku World Challenge and the Ministry of Agriculture, Forestry and Fisheries of Japan.

Example Photos

*The example photos show a Nimonowan (Soup), The type of dish shown in the example photos is unrelated to the type of dish you need to submit.

Criteria for Judging

The screening will be conducted based on photos and comments regarding applicants’ dish.

Points considered are as follows:

• Does the dish strike a good balance between the plate/bowl and cuisine?
• Is the whole dish vibrant?
• Is “dashi” made and used correctly?
• Are the ingredients cut nicely?
• Are the cooking instructions written in a concise and easy-to-understand manner?
• Are the ingredients used correctly?
• Does the dish look appetizing from the photos?
• Attitude and thoughts on Japanese cuisine and Japanese ingredients

To ensure that the screening process is fair, personal information of applicants is not disclosed to the judges.

2. Regional Competition

The competitors who pass the Document Submission will be required to complete the following assignment on the competition.

Judging assignment

Using Japanese ingredients to prepare “Your Perspective on Japanese Cuisine : five kinds of assorted dishes” on the designated plate (120 min).

The contestants are asked to cook an assortment of five dishes as appetizers for four people to be served on the designated Fan-shaped plate in line with the theme “Your Perspective on Japanese Cuisine” using ingredients purchased in Japan.

All ingredients for Assignment will be provided by the contestants.

*The menu preparation that can be finished in time also be an Assignment in this judging.

*Plate used for Assignment is shown below:
Size: 23.6×23.6×1.5cm Fan-shaped plate

Notes

• Fan-shaped plates used for Assignments will be provided by the Executive Committee.
• The competitors must prepare ingredients used for assignment on their own.
• The competitors must bring their own white chef’s coat, apron, chef’s hat, knife, and mask.
• On the day of the Competition, We will offer transportation fees and accommodation fees (UP to ＄300), and the cost of ingredients (UP to ＄200) after confirming with receipts

Points Evaluated

Points to be evaluated are as follows:

• How to think and create a dish for the theme “Your Perspective on Japanese Cuisine”
• The attitude and thoughts toward Japanese cuisine and Japanese ingredients
• Taste
• Use of basic kitchen utensils
• Sanitation
• Time allocation (Efficient cooking procedure)
• Knowledge and skills about cooking
• Used Japanese cooking methods
• The finished dish’s presentation, coloring, and balance on the dish, etc.