The trophy the Gran Concorso di Cucina 2024 on December 9. (©JAPAN Forward by Hidemitsu Kaito)
The finals of the Gran Concorso di Cucina 2024 took place in Tokyo on December 9. The competition is organized by the Italian Chamber of Commerce in Japan for non-Italian nationals residing in the country. It has been held annually since 2011 to promote authentic Italian cuisine in Japan.
The event also aims to discover and nurture promising chefs who will shape the country's Italian culinary scene.
Best Lasagna Wins
The theme of this year's finals was lasagna. After a preliminary round starting in April with around 50 chefs competing, the final showdown was between Kiminori Ito from the Japanese leisure and tourism company Oriental Land and Mitsumasa Kadohira, executive chef of the Italian restaurant Azzurri KOEDO. After an intense competition, Kadohira was crowned champion.
Under the watchful eyes of four Italian culinary judges and around 50 general judges, the final round commenced with a one-hour time limit. Both chefs showcased their expertise, crafting dishes that brought out the best in their ingredients.
Although lasagna is widely known as a classic homemade dish in Italy, its flavors vary by region. Each chef carefully crafted their own interpretation, striving to bring their vision to life.
The tension in the room heightened as the judges interacted with the chefs, asking questions during the cooking process. Once the chefs completed their intricate preparations, their creations were elegantly plated for evaluation.
At the end of the time limit, the lasagna dishes were served to both the judges and the audience for tasting. The professional judges were evenly split, with two votes for each chef. However, the general audience vote tipped the scales in favor of Kadohira, securing his overall victory.
Italy's Influence in Japan
Italian cuisine is one of the most popular in Japan, with over 10,000 restaurants nationwide. The surge in Italian dining establishments began in the 1980s, leading to a sharp rise in imports of ingredients such as wine, olive oil, and balsamic vinegar.
Various pasta types became widely available, and desserts like panna cotta and tiramisu, along with pizza, became especially popular.
Italian fashion also gained traction in Japan during the 1980s. High-end brands such as Prada, Gucci, Ferragamo, Bulgari, and Giorgio Armani saw a surge in demand, reflecting Japan's economic prosperity.
As the Italian boom swept the country, more Japanese chefs traveled to Italy to train in both major cities and small towns. These chefs returned to Japan, opening Italian restaurants with new styles and approaches. Some chefs specialized in creating Italian cuisine using local Japanese ingredients.
The champion of this year's competition, Kadohira, commented: "I focused on the ingredients and flavors from my hometown of Saitama Prefecture. My commitment to showcasing these local elements was central to my recipe for the finals."
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Author: Hidemitsu Kaito
