fire-roasted red wine foie gras made into sushi, peanut tofu with abalone tempura, salmon, Arctic shell sashimi platter... A peak showdown of Japanese cuisine was held in Changsha, the roasted aroma and exquisite and elegant decorations opened the eyes of the judges and the audience.
On November 1, the 8th China Japanese Food Industry Development Conference and the first National Japanese Food Creative Cuisine Special Competition were held in Changsha. The event was hosted by China Hotel Association .
This conference is themed "New track, new services, new development", and in-depth discussions on new market trends in the Japanese food industry format and supply chain innovation, promote advanced operation experience of Japanese food supply chain + catering stores, and promote the high-quality development of Japanese food industry . The most exciting part is the National Japanese Creative Food Special Competition Invitational Competition. At the
Invitational Competition, Takeki Kimura and Yoshimorikawa created cuisine, late-night cafeteria, Murakami Ichiya, and other well-known Japanese brands in the country competed on the same stage. The competition judges are professional jury composed of the Japanese Cuisine Committee of the China Hotel Association. Each of them is a senior expert in the industry and have extremely strict requirements for each participating company and entries.
"This tray has 8 inches, so it is called 'Kaiseki Eight Inch', and uses five or six kinds of stone, including tofu, fresh shrimp, cod white seeds, etc.," chef Zhang Jianchao introduced to reporters.
On another cooking table, a white, semicircular "cover" aroused the audience's interest. "This is a salt kettle made of salt. If you knock it open with a small hammer, you can see the abalone inside." Chef Lu Shihong introduced. I saw that he cut the abalone larger than his palm into thick slices, and the thick shell of the abalone became the most natural dish.
The King of Green Tornado, overwhelming fire beef sushi, signature foie gras , Kyoto thorny platter, orange seaweed fish body roll... one dish after another was served on the table. After a 3-hour competition, Takeshi Kimura's gold medal Japanese ingredient won the high score of the judges for his superb cooking skills and outstanding creativity, and won the title of "Green Tornado-King of Sushi" for his special gold medal in the National Japanese ingredient invitational tournament.
Changsha has tens of millions of permanent residents, and "happiness" and "Internet celebrity city" are the prominent labels of this city. The bonus brought by the Internet celebrity tag is attracting more and more young people, and the continuous traffic supply also gives the city's catering industry a more active survival ability and development opportunities. Takera Kimura, the award-winning Japanese food brand, was born in Changsha. It currently has two chain brands: "takera Kimura Gold Medal Japanese Food" and "Kimura Yoshiki Cuisine". So far, there are more than a dozen chain stores covering the mainstream core business districts of various cities in Hunan Province. The direct-operated brand "Take Kimura Gold Medal Japanese Food" has been on the Dianping must-eat list for many years and has been selected as the "Golden Japanese Food" by the Changsha Catering Association.
As of 2021, the number of Japanese cuisine stores in my country is close to 100,000. The competition for Japanese cuisine restaurants in first-tier cities is very fierce. Qualified first-tier and strong second-tier cities have also become the main markets of Japanese cuisine. It is estimated that the market size of Chinese Japanese cuisine will reach 486.1 billion yuan in 2025.
Xiaoxiang Morning News reporter Li Shu
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