Meet the Winners of the Inspired by Kikkoman Chef Competition

Three gourmet dishes are artistically plated: one with purple elements and flowers, another with broth and vegetables, and the third with sauce, garnish, and Kikkoman soy sauce bottle nearby.

We challenged chefs to submit their most creative, trend-forward recipes featuring Kikkoman® Soy Sauce for the chance to win a trip to Japan.

Meet the winners and check out their amazing creations.

Kikkoman® Soy Sauce has inspired generations of chefs and foodservice operators to add umami and savory depth to all kinds of menu items, Asian and beyond.

This year, to celebrate our 50th anniversary of brewing Soy Sauce in the US, we came up with a very special contest with a once-in-a-lifetime prize: a trip to Japan!

The INSPIRED BY KIKKOMAN Chef Competition challenged chefs and culinary professionals to submit cutting-edge menu ideas featuring Kikkoman® Soy Sauce, and we were blown away by the more than 170 outstanding entries we received!

Thank you to everyone who participated and shared their recipes with us. We loved seeing how America’s #1 Soy Sauce* inspires your creativity! 

And congratulations to our Grand Prize winner and our two runner-up winners who impressed our panel of judges with their big thinking and culinary creativity! 

Grand Prize – Trip to Japan

A plated dessert with purple mousse dollops, edible flowers, a caramelized tuile, blackberry slices, cream, and a purple brushstroke on a white plate.

Chef Ian Ramirez of Mad Honey Culinary Studio

5 Spice Soy Sauce Caramel Mousse and Brown Butter Soy Sauce Brownies

Kikkoman Product Featured:  Kikkoman®️ Soy Sauce

This dish showcases the versatility of Kikkoman® Soy Sauce and how it can be used for sweet applications.

I started out by “fat-washing” the soy sauce using unsalted brown butter. I then used it to make a 5-spice soy sauce caramel mousse and brown butter soy sauce brownies. I paired this with an Ube bubble waffle, toasted sesame brittle, blackberries, and a sidecar of soy caramel sauce. The soy sauce brings a “salted caramel” taste by replacing the salt with soy sauce. However, the flavor profile adds so much more flavor and depth.

. . .

Chef Ian Ramirez

Runner Up – $3,000 Prize

Chef Mark Rivera, Private Chef

Kikkoman Soy- and Fig-Glazed Fire Roasted Liberty Farms Duck

Harmoniously accompanied by a symphony of flavors featuring garden-fresh figs, succulent plums, earthy beets, and the enigmatic forbidden black rice.

Kikkoman Product Featured: Kikkoman®️ Soy Sauce, Sriracha Hot Chili Sauce, Double Fermented Shoyu, and Sweet & Sour Sauce

A plated dish featuring glazed fish garnished with small flowers and accompanied by sliced fruit and greens, with a bottle of Kikkoman soy sauce in the foreground.

This submission is a testament to my enduring partnership with Kikkoman, which has been an indispensable element of my culinary journey.

Despite my extensive experience with this exceptional ingredient, the challenge of crafting a truly exceptional dish remained. I aimed to capture the essence of the season and pay homage to the exquisite local produce that is abundant in the Wine Country.

My garden currently overflows with an abundance of luscious figs, which served as my muse for this creation. Pairing them with the rich flavors of Liberty Farms Duck felt like a serendipitous choice. Additionally, I had the privilege of collaborating with a gifted local pottery artist to provide a visually stunning canvas for my gastronomic masterpiece.

. . .

Chef Mark Rivera

Runner Up – $3,000 Prize

A plated gourmet dish features pasta, foam, broth, radish slices, microgreens, and a decorative lattice garnish arranged artfully in a white bowl.

Chef Jackson Kalb of Memento Mori Hospitality Group

Beef Cheek Shoyu Cappalletti

Kikkoman Product Featured: Kikkoman®️ Soy Sauce and Kikkoman®️ Low-Sodium Soy Sauce

Cheeks braised with memmi soup base, tamari & mirin shrooms made with kappou & Mirin filling made with usukuchi and sesame oil.

Dough made with soy sauce. Pickles made with low sodium soy sauce. Tuile made with soy sauce. Consommé made with smooth aromatic & double brew soy sauces, finished with sesame oil. Bubbles made with tamari.

. . .

Chef Jackson Kalb

Meet the Winners of the Inspired by Kikkoman Chef Competition

We challenged chefs to submit their most creative, trend-forward recipes featuring Kikkoman® Soy Sauce for the chance to win a trip to Japan.

Follow Kikkoman Professional

Grand Prize – Trip to Japan

Chef Ian Ramirez of Mad Honey Culinary Studio

5 Spice Soy Sauce Caramel Mousse and Brown Butter Soy Sauce Brownies

This dish showcases the versatility of Kikkoman® Soy Sauce and how it can be used for sweet applications.

Runner Up – $3,000 Prize

Chef Mark Rivera, Private Chef

Kikkoman Soy- and Fig-Glazed Fire Roasted Liberty Farms Duck

This submission is a testament to my enduring partnership with Kikkoman, which has been an indispensable element of my culinary journey.

Runner Up – $3,000 Prize

Chef Jackson Kalb of Memento Mori Hospitality Group

Beef Cheek Shoyu Cappalletti

Cheeks braised with memmi soup base, tamari & mirin shrooms made with kappou & Mirin filling made with usukuchi and sesame oil.

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Celebrating the Winners of the 2025 Inspired by Kikkoman Chef Competition

Meet the Winners of the Inspired by Kikkoman Chef Competition

We challenged chefs to submit their most creative, trend-forward recipes featuring Kikkoman® Soy Sauce for the chance to win a trip to Japan.

Follow Kikkoman Professional

Grand Prize – Trip to Japan​

Chef Ian Ramirez of Mad Honey Culinary Studio

5 Spice Soy Sauce Caramel Mousse and Brown Butter Soy Sauce Brownies

This dish showcases the versatility of Kikkoman® Soy Sauce and how it can be used for sweet applications.

Runner Up – $3,000 Prize

Chef Mark Rivera, Private Chef

Kikkoman Soy- and Fig-Glazed Fire Roasted Liberty Farms Duck

This submission is a testament to my enduring partnership with Kikkoman, which has been an indispensable element of my culinary journey.

Runner Up – $3,000 Prize

Chef Jackson Kalb of Memento Mori Hospitality Group

Beef Cheek Shoyu Cappalletti

Cheeks braised with memmi soup base, tamari & mirin shrooms made with kappou & Mirin filling made with usukuchi and sesame oil.

Related Blog Posts

Cool School Cafe Rewards Program

An Icon Turns 60

Celebrating the Winners of the 2025 Inspired by Kikkoman Chef Competition

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We challenged chefs to submit their most creative, trend-forward recipes featuring Kikkoman® Soy Sauce for the chance to win a trip to Japan.

Grand Prize – Trip to Japan