COMPETITION

Announcing the results of the Food Category of the Shirokane Gochome Award vol. 2, presented by KIGI and OFS!

For this year's Food Category of the Shirokane Gochome Award vol. 2, we called for applicants to produce foods or catering plans that centered around the theme of "delicious foods that are kind to the body and soul" which places special emphasis on ingredients used. We at OFS run many food events, and this time we decided to run a second round of judging with the public as the judge so we can foster new meetings and communication through food.

Please enjoy this report about the events of the day. 

Here we will share the comments given to the entrants this year from our two KIGI judges and our guest commentator, sweets researcher Ricca Fukuda.

A talk event will be held on Wednesday August 22 at OFS featuring  AWRD's Chief Editor Kao Kanamori as facilitator who will be joined by jewelry maker Etsuko Sonobe as well as the winner of the jewelry and craft category of the Shirokane Gochome Award. One of the entrants, Kana Igarashi, will also be there serving her delicious Chinese catering, so this is an event not to be missed.

Title

健全な中国料理 - Wholesome Chinese Cuisine

Creator

Kana Igarashi

Concept

I'd like to share with you a glimpse of Chinese food that uses seasonal ingredients to give us a taste of all four seasons.

Not just healthy, but wholesome. I want to aim for more than just 'healthy'. Strong flavors that aren't heavy on the stomach. That's the kind of Chinese food I'd like to share with the world.


Menu presented to the judges: Mixed Steamed Meat Dumplings, Century Egg and Tofu, Sweetfish Spring Rolls and Apricot Liqueur Fruit Salad.

  • Judge’s comment: Ryosuke Uehara (KIGI)

    Thank you for this scrumptious entry! It's obvious that you put great care into everything you make ― you can really sense the love you have for your food. The subtle seasoning is certainly to my liking. Please continue making more. I'm looking forward to where you go next!

  • Judge’s comment: Yoshie Watanabe (KIGI)

    As I ate it I silently wished there existed a restaurant that served this kind of Chinese food. Each and every dish and its ingredients have been chosen and put together in a clever and original way. I like how healthy the dishes are. Many of my favorite restaurants are run by arts graduates, and you said you attended a college of the arts as well. I think you're all fantastic at the visual aspect of food.

  • Judge’s comment: Rika Fukuda (sweets researcher)

    Your arts education must have helped you create this dish that looks beautiful and ties in well with its flavors. The flavors are all good. It's nice to see you've incorporated seasonal flavors. Having seasonal produce in a catering menu really livens up the conversation in a room. Using seasonal ingredients also simplifies things for you on the catering side. Another thing to think about is the importance of the amount of food when catering. You don't need as much as you think. You also have to think about displays and fittings and the current trends, so for research purposes I recommend you sneak a peek at as many parties as you can.

Title

みんなにやさしいヴィーガンドーナツ-Vegan Donuts Are Good For Everyone

Creator

Ai Hayashi

Concept

One day I was struck by a craving for additive-free donuts, and that led to the creation of these beloved donuts of mine. My café (Futatsunoki) has a lot of customers that have allergies or choose a vegan lifestyle so I added many flavors of vegan donuts because I thought there would be customers out there who would enjoy donuts that contain no eggs or dairy products.

I currently run a donut day once every month on the 8th and greet every customer personally. I use safe ingredients including a delicious type of oil which doesn't lie heavy on the stomach, so many customers come back every month.


Menu presented to the judges: Old Fashioned Maple, Double Chocolate, French Cruller, Old Fashioned Wholegrain and Chocolate Rum donuts.

  • Judge’s comment: Ryosuke Uehara (KIGI)

    Lately I've been on a restricted diet of reduced wheat and sugar, so this entry is greatly appreciated by myself in particular. It's so important to consider the future diets and well-being of those with allergies and children. I'm glad to see you thinking of the needs of your customers and the ingredients you use.

  • Judge’s comment: Yoshie Watanabe (KIGI)

    I am not a fan of the overly sweet, sugar-filled food that one usually imagines when you think of donuts. I don't usually eat them, but I would gladly buy these donuts that are so considerate of the consumer's health. I'm always making allergy-friendly lunches so that part stood out to me. I love healthy food, so please continue making these donuts.

  • Judge’s comment: Rika Fukuda (sweets researcher)

    It's incredible how you've created five unique and memorable flavors that fit the restrictions that vegans follow, which you overcame beautifully. The donuts themselves were surprisingly light and didn't weigh me down after eating them. The theme of your café is "Living and Eating" so you must serve a lot of vegans. Being creative to make it so everyone can eat your food is like making your food 'accessible' to everyone. It's so important and very thoughtful of you. You're doing a fantastic job.

The food category's regulations were tightened this year for hygiene reasons, so we only have two entrants. The two entrants who met all our criteria both produced healthy food and shared their feelings with us at the public judging session. We are hoping to invite these two to future events at OFS when they have the chance.

Ms. Igarashi will be providing Chinese catering for the Shirokane Gochome Award Jewelry and Craft Category talk event on Wednesday August 22. Please visit Ms. Hayashi who can be found at her café and event venue "Living and Eating - Futatsunoki".

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