Umami Recipe Contest

The Organization to Promote Japanese Restaurants Abroad (JRO) announces the search for contestants for the Umami Recipe Contest. This contest aims to promote Japanese food culture through demonstrations of the versatility of fundamental Japanese ingredients in diverse dishes.


  • December 3, 2013 - Contest begins
  • January 25, 2014 - Applications due
  • February 1, 2014 - Three finalist are chosen and announcement
  • March 3, 2014 - Finalists will compete in the JRO Umami Recipe Contest held at JRO Umami Pavilion’s Demo Stage at the International Restaurant & Foodservice Show NY

Contest Criteria

Prospective participants must fill out the entry form, submitting one (1) original Japanese Traditional or fusion recipe conforming to the following criteria:

  • The recipe must contain one (1) known umami-rich ingredient, such as kelp, bonito, dry mushroom, mirin, miso, soy sauce, rice vinegar
  • The recipe must include a list of ingredients and amounts, the method, and cost (less than $20). Photographs of the finished dish are required.
  • The contestant must demonstrate a sincere interest in utilizing umami in his or her cooking.
  • Each contestant must be professional chef or cook
See the Full Umami Recipe Contest Rules →

Results of the Recipe Contest in 2012

Pistachio Miso-Cured Bacalhau Cheeks
by George Mendes

Bonito-Wakame Steamed Salmon
by Bill DeSoto

Sardine & Piquillo Pepper Terrine
by Rodolfo Contreras

Results of the Recipe Contest in 2011

Black Cod Skin and Tails Served with Napa Cabbage
by Shirley Cheng

Broiled Sea Scallop "Rosette" with Brussels Sprouts
by Roger Ma

Clam Chowder
by Ben Pollinger

Results of the Recipe Contest in 2010

Scallop Sliver Carpaccio
by Ronald Hsu

Bonito Miso Custard, Seared Yellowfin Tuna
by Matt Lambert

New Bedford Sea Scallop "Shabu Shabu"
by Yuhi Fujinaga

Umami Recipe Contest is organized by