Please check the Washoku World Challenge website for details on applications and submissions processes.
Notice: You need to fill in the form at once, you cannot save all the data.
*You MUST fill in the same name, email address and telephone number as those on your application form.
* is a Required field.
Assignment 1 : Basic test of making “dashi” Japanese broth
Please answer multiple-choice questions on making "dashi."
Q1) Which statement regarding “dashi” is incorrect?
(1) "Dashi" is a liquid with pure umami extracted from natural ingredients and has (almost) no calories.
(2) "Ichiban-dashi" is the first soup stock made from kombu or dried bonito flakes, which is refined and free of any off-flavors. This dashi can bring out the full flavors of ingredients in a dish.
(3) Soft water with a hardness content of less than 120 mg is suitable for fully extracting the umami components of kombu and dried bonito flakes.
(4) Dashi made with some vegetable ingredients, such as kombu and dried shiitake mushrooms, but no animal-based ingredients, such as dried bonito flakes, which contain inosinic acid, is called "Niban-dashi."
Answer
Q2) Select the incorrect sentence on how to make 1600ml of “Ichiban-Dashi (the first soup stock).”
(1) The most basic ratio of ichiban dashi is 35 g of kombu and 35 g of dried bonito flakes per 1.8 L of soft water.
(2) To maximize the umami of kombu, it is best to heat the kombu at 60°C (140°F) for 1 hour.
(3) After removing the kombu, heat the liquid up to 85°C (185°F) and put the dried bonito flakes in it, then turn off the heat.
(4) Put the dried bonito flakes in the hot water with the flavor of kombu, turn off the heat, leave it for 10 minutes, and strain the dried bonito flakes through cloth while squeezing hard.
Answer
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)
Please upload your cooking photo. (No.1) *
Please upload your cooking photo. (No.2) *
Please upload your cooking photo. (No.3)
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.
Please describe the dish title, Japanese ingredients information that you use in cooking, and simple steps used in making the dish (Recipe).
Please describe your thoughts and ideas about the dish.
Please upload your cooking photo. (No.1) *
Please upload your cooking photo. (No.2) *
Please upload your cooking photo. (No.3)
Points to Note
・Please specify the names and production area of the Japanese ingredients.(e.g., from Nagano, from Chiba)
・Dishes must not have already received awards in other Japanese cooking contests.
・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.
If you have any questions or inquire about the Washoku World Challenge, please fill out this form.