• Kyodo

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Chefs from eight countries participated in a Japanese cooking contest Friday in Kyoto to see who could had the best offerings in “washoku,” or traditional Japanese cuisine.

A total of 110 people from 27 countries and regions applied to compete in the event, which was hosted by the Agriculture, Forestry and Fisheries Ministry.

The final was narrowed down to 10 chefs from countries including Pakistan, Italy and Thailand.

The experts prepared dishes ranging from Western-style “nikujaga,” made with simmered meat and potatoes, to soymilk “shabu shabu,” in which meat is dipped in boiling soymilk instead of boiling water as in traditional shabu shabu.

The contest was part of Washoku-Do (The World Japanese Cuisine Show), a state-backed campaign aimed at promoting Japanese cuisine in Japan and overseas.

A series of related events and a symposium by well-known French chef Alain Ducasse will be held through Feb. 1. Visitors can also taste seasonal food used in traditional cuisine and learn different styles of cooking.

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