Professional Chefs in Japan Collaborate to Create Prize Winning Rice Recipes

TOKYO – Over the weekend, USA Rice hosted the final competition of the 8th U.S. Medium Grain Menu Contest for professional chefs, selecting three winners from a field of 137 participants.  The contest theme was “Soup To Eat,” with top prize going to Hiroaki Hayami, a chef from the Totanuki restaurant, for his Angel Prawn Salad with Cold Tomato Gazpacho.

“Typically, contestants cook their recipes at the competition site,” said Jim Guinn, USA Rice director of Asia promotion programs.  “However, this year’s event was virtual due to ongoing social distancing restrictions imposed in Japan as a result of the latest outbreak of COVID-19.  Contestants made cooking presentations online and answered questions from judges while Hattori Nutrition College teachers prepared the top dishes following the submitted recipes.  It was a major departure from the way past contests have been conducted, but the virtual event worked well, exceeding expectations.”

The professional chef competition is a popular event, garnering press participation and good news coverage.  Social media posts and a newsletter highlighting the event also help promote the contest.  

Dates and themes for next year’s contest will be announced next month.