Tabesai Store Grand Prix

Image: Delicious! Hiroshima Tabesai Grand Prix Photo from the day

Second screening

A Taste of HIROSHIMA Food Shop Grand Prix Winner
The 12 dishes/products that made it through the first round of judging were
We will gather at Hijiyama University on Wednesday, January 2024, 1,
Based on presentation to judges and tasting test
A second screening was conducted.

The Grand Prix will be announced on Wednesday, February 2th.
... is my plans. Detail isplease use this form.

Dishes/products that will take on the second round of judging

1,000Within yen

  • Image: 100% Hiroshima beef hamburger steak (frozen, no additives)

    100% Hiroshima beef hamburger steak (frozen, no additives)

    Ingredients from the prefecture used
    Hiroshima beef
    From the judges
    I liked that it was reasonably priced while making use of various parts of Hiroshima beef. It was a dish that showed the dedication and love that goes into meat, such as mincing it into larger pieces so that you can enjoy the texture.
  • Image: Lumbini Farm's Komatsuna Miyajima oysters soaked in the scent of Hamago

    The aroma of Lumbini Farm's Komatsuna Miyajima oysters soaked in Hamago

    Ingredients from the prefecture used
    Komatsuna from Lumbini FarmOysters from MiyajimaHatsukaichi Sakurao Gin Hamagou
    From the judges
    The appearance of the dishes was refreshing and interesting, and I thought the combination of local ingredients and ingredients that are ``speak of Hiroshima'' was wonderful. It had a high-quality feel for the price, the taste of the Japanese mustard spinach was sweet, and Sakurao Jin was able to bring out the aroma of the Japanese Hamago well.
  • Image: Bauern Brot country bread

    Bauern Brot country bread

    Ingredients from the prefecture used
    Reduced pesticide wheat from Konu-cho, Miyoshi City
    From the judges
    It has a simple taste and you won't get tired of it even if you eat it every day. Not only is it produced in Hiroshima Prefecture, but it is also made from wheat grown without pesticides on abandoned farmland, making it a dish with a strong philosophy.

1,001Yen~ 3,000Yen

  • Image: Hiroshima salmon chilled confit with Gion parsley cream and citrus juice

    Hiroshima salmon chilled confit with Gion parsley cream and citrus juice

    Ingredients from the prefecture used
    Hiroshima salmonKakibishoEtajima Olive Oilseaweed saltGion parsleyFresh creamlotus rootchili pepperHerbsmicro greens
    Image: Doguyen Chiran
    CHILAN Dogguyen Cilan Official website
    From the judges
    I thought it was wonderful that they didn't intentionally use Hiroshima's famous ingredients, but instead made use of various ingredients that are still unknown to many people, including Hiroshima salmon. The mandarin oranges and sauce accentuated the dish, making it both delicious and beautiful to look at.
  • Image: Hiroshima Wagyu beef “Samurai BEEF Motonari” steak bowl

    Hiroshima Wagyu beef "Samurai BEEF Motonari" steak bowl

    Ingredients from the prefecture used
    Hiroshima Wagyu “Samurai BEEF Motonari”Oasakoshihikari from Hiroshima PrefectureSeasonal Hiroshima vegetables
    From the judges
    The meat's fat doesn't have a strong taste, and it's bite-sized, so it's delicious and easy to eat for both children and adults. A satisfying dish with plenty of meat and vegetables.
  • Image: Hiroshima lemon cheesecake

    Hiroshima lemon cheesecake

    Ingredients from the prefecture used
    Hiroshima lemon
    From the judges
    Even though it was a cheesecake, it had the texture and flavor as if I was eating a whole lemon. It has a three-layered structure and the flavors change wonderfully, making it a delicious cheesecake that anyone can enjoy.

3,001Yen~ 5,000Yen

  • Image: Hiba beef and oyster tart wrapped in dough and served with Shobara vegetables

    Hiba beef and oyster tart wrapped in dough and served with Shobara vegetables

    Ingredients from the prefecture used
    Hiba beefOysterSeaweedShobara vegetables
    Image: Yuji Shiraki
    YPSILON Yuji Shiraki
    From the judges
    The oysters and beef, both of which could be the main ingredients, were successfully harmonized. Hiroshima was packed into one plate, and the ingredients from the mountains and the sea matched well, making it a luxurious dish.
  • Image: Conger eel hitsumabushi gozen “Onomichi Ohitsu”

    Conger eel hitsumabushi gozen “Onomichi Ohitsu”

    Ingredients from the prefecture used
    congerRiceChirimen
    From the judges
    Miyajima's conger eel is well known nationwide, so I could feel the story behind Setouchi's conger eel and chirimen. The aroma of genmaicha and the sweet and salty sauce went well together, and it was a taste that you could enjoy twice at once.
  • Image: Oyster and lemon sushi tacos

    Oyster and lemon sushi tacos

    Ingredients from the prefecture used
    OysterRed snapperLemonHinohikari from OtakeRaw shichimi (Otake City specialty)
    From the judges
    Not only is the idea fun and interesting, but the oysters and ``shari porridge'' have a good balance. When I ate it, I had a new taste of Japanese food. Even though it combines unexpected ingredients, it has a sense of unity and I felt that it was a dish that would change the way I eat oysters.

5,001Yen or more

  • Image: 4 dishes from the omakase course (squidfish liver with pistou sauce, oyster royale, grilled Hiba beef tenderloin with Hiroshima vegetables, and a fantastic apple dessert)

    4 dishes from the Omakase course (squidfish liver with pistou sauce, oyster royale, grilled Hiba beef fillet with Hiroshima vegetables, and a fantastic apple dessert)

    Ingredients from the prefecture used
    Kawahagi (Leatherback Sea Bream)OysterHiba beeffree range chicken eggsfree range chickenTakano appleseaweed saltSakurao (whiskey)onionPerillaradishTomatoHerbsasparagus greensSkewered Shitake MushroomじゃがいもRed core radishGinsenggreen pepperSkewered Shishito
    From the judges
    The concept of ``travelling through Hiroshima'' is wonderful as it looks like you can see the scenery. This is a product that conveys the great care that is given to each and every material, and is filled with skill and ingenuity.
  • Image: Fried sea bream with lemon

    Fried sea bream with lemon

    Ingredients from the prefecture used
    Red snapperHiroshima lemon
    From the judges
    Good balance of acidity and harshness. The use of lemon peel as a coating was unexpected and surprising. The taste matches the appearance, which takes advantage of the ingredients. The appearance also took advantage of the lemon and sea bream characteristics, and it was fun.
  • Image: Oysters and seasonal vegetable garden

    Oysters and seasonal vegetable garden

    Ingredients from the prefecture used
    Oysterseasonal vegetablesseasonal herbs
    From the judges
    The abundance of more than 30 types of vegetables in one dish conveyed the commitment to the producers and Hiroshima Prefecture ingredients. I was drawn to the concept of ``eating the whole ocean.''

Judge

food expert
  • Image: Mitsuru Kawamura

    Institute
    Chairman of Hiroshima Prefecture Japan Culinary Technicians Association

    Mitsuru Kawamura

  • Image: Isamu Kurokoshi

    All Japan Chefs Association Hiroshima Prefecture Headquarters
    Hiroshima Branch Deputy Branch Chief

    Isamu Kurokoshi

  • Image: Kazuya Nakamura

    Japan Chinese Cuisine Association
    Hiroshima Prefecture Branch Chief

    Kazuya Nakamura

Media personnel
  • Image: Koji Kitamura

    Chugoku Shimbun
    Senior Managing Director, General Manager of Sales Headquarters

    Hiroshi Kitamura

Prefectural citizen representative
  • Image: Tatsuya Inoue

    Prefectural citizen representative
    HIT Hiroshima Tourism Ambassador

    Tatsuya Inoue

  • Image: Yuki Yoshikawa

    Prefectural citizen representative
    HIT Hiroshima Tourism Ambassador

    Yuki Yoshikawa

  • Image: Emi Inaba

    Prefectural citizen representative
    Living Hiroshima SHUFU-1 Mrs.

    Emi Inaba

[Hiroshima Prefectural Office]
Manager, Sales Collaboration Promotion Division, Agriculture, Forestry and Fisheries Bureau, Hiroshima Prefecture
Misa Ito

[Hiroshima Prefectural Office] Misa Ito, Manager, Sales Collaboration Promotion Division, Agriculture, Forestry and Fisheries Bureau, Hiroshima Prefecture

Situation of examination

  • Image: Participants cooking

    Participants cooking

  • Image: Participants cooking

    Participants cooking

  • Image: Participants cooking

    Participants cooking

  • Image: Examination scene

    Situation of examination

  • Image: Examination scene

    Situation of examination

  • Image: Examination scene

    Situation of examination

Overall comments from the judges

Today, I tasted a variety of everyone's dishes, and I was very moved to see everyone's thoughts and feelings toward Hiroshima prefecture, as well as everyone's honed techniques. I learned a lot from everyone's creative thinking. When people from outside the prefecture come to Hiroshima, they always seem to eat Hiroshima's Okonomiyaki before leaving, but now I have a strong desire to have them enjoy Hiroshima beef and oysters as well. There is no goal in honing your cooking skills, so I would like to ask you to continue working hard, improving your skills, and spreading Hiroshima Prefecture's agricultural, forestry, and fishery products to the world.

Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.

  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”