To effectively communicate the appeal of Japanese food, culinary culture, and products overseas, it is essential to not only highlight Japanese products, but also to emphasize the rich traditions and unique culture behind Japanese cuisine. The JCDC organizes and conducts Japanese cuisine and sushi competitions to foster foreign Japanese chefs who are well-versed in Japanese food and culinary culture and can effectively convey its appeal. By nurturing these talented chefs, we create opportunities to promote Japanese food, culinary culture, and products around the world.
Japanese Cuisine Competition for Foreign Chefs
Road to Japanese Culinary Arts Award (R2JCAA)
R2JCAA is open to chefs, licensed cooks, and culinary researchers of Japanese cuisine from around the world who wish to learn from each other about menu creation and Japanese cooking techniques. By gathering talented people with the requisite skills and personalities to represent Japanese cuisine and culture, the R2JCAA aims to invigorate the Japanese food service industry and promote Japanese food culture worldwide.
Organized by Japanese Culinary Academy (JCA)
Precursor to R2JCAA
Washoku World Challenge (WWC)
WWC was a Japanese cooking contest designed for foreign chefs of Japanese cuisine around the world. Eleven competitions were held yearly beginning in 2012.It was organized by Ministry of Agriculture, Fishery and Forestry (MAFF) of Japan.
Sushi Competition for Foreign Chefs
World Sushi Cup (WSC)
WSC is an international competition for non-Japanese chefs to compete for the title of the “world’s best foreign sushi chef” based on sushi preparation, hygiene, and presentation skills.
