Master sake brewers Gekkeikan and Japan Centre have come together to host an exciting cooking competition, with the champion awarded an exclusive trip to Japan and hands on training at the Gekkeikan brewery in Kyoto. Have you got the culinary know-how to be a Geikkeikan master?
Rules of entry
All entrants must submit two recipes; one savoury dish and one sweet dish, both of which must be non-Japanese and an original recipe.
Gekkeikan sake must be the integral part of the recipes.
The dishes will be judged upon:
1) Taste, flavour and texture
3) Presence of aroma and/or flavour of sake
Entry is open to all chefs and experienced home cooks. Recipes must use metric measurements and fit the description of ‘dinner for two.’ Applicant must be 18 or over as of 1 October 2015.
Six shortlisted finalists will be selected by Japan Centre.
Closing date for entrants will be scheduled on:
Sunday 6 December 2015
The final Cook Off will take place on Sunday 24 January 2016 at ICHIRYU, 84 New Oxford Street, London WC1A 1HB . All finalists must be available to attend on this date.
One week trip to Kyoto, Japan (return flight & hotel) including 2 day training at Gekkeikan Sake Brewery School, Fushimi, Kyoto in February 2016
2 day Certified Sake Sommelier Course at Sake Sommelier Academy
Case of Gekkeikan 2015 Gold Medal Sake with special Horin Riedel Glass Set
Signature Dinner for 2 at SHORYU designed by Chef Kanji Furukawa, paring with selection of Gekkeikan Sake
Judging Panel on Sunday 24 January 2016:
Toshihiko Sakaguchi, Director General, JETRO London
Rie Yoshitake, Sake Consultant, Sake Samurai
Anna Greenhous, Sake Journalist, Harpers
Yukimasa Noda, GM, Gekkeikan Sake Company
Kanji Furukawa, Chief Executive Chef, SHORYU & ICHIRYU
*Gekkeikan Masters Cooking Competition reserves the rights to amend or cancel the competition and substitute prizes of equal or greater value at any time.