{"id":2543,"date":"2023-10-20T14:23:11","date_gmt":"2023-10-20T14:23:11","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=2543"},"modified":"2024-07-22T17:50:41","modified_gmt":"2024-07-22T17:50:41","slug":"meet-the-winners-of-the-inspired-by-kikkoman-chef-competition","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/meet-the-winners-of-the-inspired-by-kikkoman-chef-competition\/","title":{"rendered":"MEET THE WINNERS OF THE INSPIRED BY KIKKOMAN CHEF COMPETITION"},"content":{"rendered":"
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MEET THE WINNERS OF THE INSPIRED BY KIKKOMAN CHEF COMPETITION<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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We challenged chefs to submit their\u202fmost creative, trend-forward recipes featuring Kikkoman\u00ae Soy Sauce for the chance\u202fto win a trip to Japan.<\/h2><\/br>

Meet the winners and check out their amazing creations.<\/h4>\n\n\n\n
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Kikkoman\u00ae 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.\u00a0\u00a0<\/p>\n\n\n\n

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This year, to celebrate our 50th<\/sup> anniversary of brewing Soy Sauce in the US<\/a>, we came up with a very special contest with a once-in-a-lifetime prize: a trip to Japan!\u00a0<\/p>\n\n\n\n

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The INSPIRED BY KIKKOMAN Chef Competition challenged chefs and culinary professionals to submit cutting-edge menu ideas featuring Kikkoman\u00ae Soy Sauce, and we were blown away by the more than 170 outstanding entries we\u202freceived!\u202f\u202f\u00a0<\/p>\n\n\n\n

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Thank you to everyone who participated and shared their recipes\u202fwith us.\u202fWe loved seeing how America’s #1 Soy Sauce* inspires your creativity!\u202f\u200b\u00a0<\/p>\n\n\n\n

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\u200bAnd congratulations to our\u202fGrand Prize winner and our two runner-up winners who impressed our panel of\u202fjudges with their big thinking and culinary creativity!\u202f\u200b\u00a0<\/p>\n\n\n\n

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Grand Prize \u2013 Trip to Japan\u200b\u00a0<\/h2>\n\n\n\n
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Chef Ian Ramirez of Mad Honey Culinary Studio<\/a> <\/h2>\n\n\n\n

5 Spice Soy Sauce Caramel Mousse and Brown Butter Soy Sauce Brownies\u00a0<\/h2>\n\n\n\n

\u201cThis dish showcases the versatility of Kikkoman\u00ae Soy Sauce and how it can be used for sweet applications. I started out by \u201cfat-washing\u201d 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 \u201csalted caramel\u201d taste by replacing the salt with soy sauce. However, the flavor profile adds so much more flavor and depth.\u201d<\/em> <\/p> <\/br>\n\n\n\n

Kikkoman Product Featured:<\/strong><\/strong>\u202fKikkoman\u00ae\ufe0f Soy Sauce <\/p><\/a>\n<\/div>\n\n\n\n

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Runner Up – $3,000 Prize <\/h2>\n<\/div>\n<\/div>\n\n\n\n
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Chef Mark Rivera, <\/br>Private Chef<\/a> <\/h2>\n\n\n\n

Kikkoman Soy- and Fig-Glazed Fire Roasted Liberty Farms Duck <\/h2>\n\n\n\n<\/br>\n

Harmoniously accompanied by a symphony of flavors featuring garden-fresh figs, succulent plums, earthy beets, and the enigmatic forbidden black rice. <\/br>\n<\/br>\n\u201cThis 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.”\n\n<\/br>\n<\/br>\n\n\u201cMy 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.\u201d <\/em> <\/p> \n<\/br>\n\n\n\n

Kikkoman Product Featured:<\/strong><\/strong>\u202fKikkoman\u00ae\ufe0f Soy Sauce,<\/a> Sriracha Hot Chili Sauce,<\/a> Double Fermented Shoyu,<\/a> and Sweet & Sour Sauce <\/a><\/p>\n<\/div>\n\n\n\n

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Runner Up – $3,000 Prize <\/h2> <\/br>\n\n\n\n
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Chef Jackson Kalb of Memento Mori Hospitality Group <\/a> <\/h2>\n\n\n\n

Beef Cheek Shoyu Cappalletti <\/h2>\n\n\n\n<\/br>\n

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