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

2014 Umami Recipe Contest Finalists

Surf Clam Ceviche
Apricot, Miso, Shishito Peppers, Enoki Mushrooms

by Aaron Bludorn

Foie Gras
Mushroom, Celery Root, Green Apple Sake

by Arnold Marcella

Butternut Consume
Tofu, Honshimeji Mushrooms, Uni, Smoked Trout Roe

by Jacob Clark

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