The 17th Creative Cooking Contest, Grand Prize Winner (Chef Mori) was featured in the Yomiuri Shimbun on Wednesday, February 20, 2019.
Grand Prize for Creative Cooking, Ms. Mori
Island Gohan" sukishabu with Awaji beef
The Grand Prize winner, "Sukishabu with grated oni and Japanese pepper
The 17th Awaji Island Creative Cooking Contest (sponsored by the Awaji Island Tourist Association) was held at the Iwaya Health Center in Awaji City on January 19, 2011, with the theme of "Island Gohan - Awaji Beef. The top prize went to "Sukishabu with grated oni and Japanese pepper" prepared by Kazuhito Mori, 40, of the restaurant Uzunooka in Minami Awaji City.
The purpose is to promote the appeal of delicious island produce both on and off the island, with conditions such as "the menu must be for one person, and the cost of ingredients must be no more than 1,500 yen.
This year's contest received 36 entries from 11 restaurants, hotels, inns, and other facilities. The eight entries that passed the document screening, including food photos and recipes, were reviewed by editors of local newspapers on the day of the event.
Mori-san's dish was Awaji beef shabushabu. The loin meat is served shabu-shabu with a sprinkling of Japanese pepper in the broth. The beef is then tossed with coarsely grated daikon radish and shabushabu-shabu. Afterwards, miso and tofu are added to the broth to make marbo tofu.
The judges commented, "The mabo doufu after shabu shabu was surprising and unexpected. The idea was wonderful. Mr. Mori said, "I am very happy with the recognition. I hope to commercialize it and have many people enjoy it.
Dear Editorial Staff
Thank you very much for introducing us in your wonderful newspaper!
The 17th Creative Cooking Contest
Right] Chef Mori won the Grand Prize! Sukishabu with grated oni and Japanese pepper
Left: Executive Chef Fujimi won the Excellence Award! Awaji Beef - Island Red Toro Meshi
