27 Mar Report on the 2nd Dutch Veal Cooking contest 2019
Since last year, a Dutch Veal Cooking Contest” has been held in Japan among professional chefs in collaboration with the culinary magazine Senmon Ryori, in which it is important to make the most of the special characteristics of Dutch veal.
The second edition this year had 52 entries. There were applications from chefs representing various cuisines from all over the country, indicating a high interest in veal. The six finalists selected by a paper screening on September 6, advanced to the final on October 30 at the ‘Kibo BO! SHIODOME’ cooking studio in Tokyo. On the day of the event, all chefs prepared the recipes they entered in the competition and judges Junji Koga, chef at popular restaurant Chez Inno and Yoshihiro Takahashi of three star restaurant Hyotei scored on taste, preparation, originality and presentation. The dish had to be prepared within 60 minutes.
The finalists were interviewed and a rigorous examination was conducted to determine whether the characteristics of Dutch veal were utilized to its full advantage. Different parts of veal were used and it seemed that most dishes were cooked at low temperatures to ensure the optimum flavor and tenderness of the meat.
First prize was awarded to Mr. Tomochika Usuki, chef at the Tokyo Disneyland Hotel with a well-balanced dish, using both a fillet and a sirloin portion. The Excellence Award was awarded to Mr. Yuzo Yamamoto of Pizzeria Picchi in Tokyo with roasted veal with vegetables and tuna and a white miso sauce, a very original dish.
The prizes were handed over by Evert Jan Krajenbrink is Agricultural Counsellor at the Netherlands Embassy in Japan.
This year’s contest was very successful and the judges lauded the high level of creativity of the entries which also shows the potential of Dutch veal in the Japanese market.