Gran Final, 25 noviembreTokio
Hora de comienzo: All day Lugar: Tokyo Marriott Hotel ( Mapa )
The Global Sushi Challenge is pleased to welcome the country challengers to the Grand Finals in Tokyo on November 25, 2015.
The Grand Finals will be held at the Tokyo Marriott Hotel, where chefs will compete in creating Edomae sushi and creative sushi to be crowned the winner of the Global Sushi Challenge.
The 14 challengers earned their spot to represent their countries at the Grand Finals in regional competitions held from May-October 2015.
We wish the best of luck to all competitors.
“PICHIT” sheets are an easy-to-use kitchen wrap for fish and meat to remove excess water without the use of salt, eliminate smells, and concentrate juices when refrigerated.
Kewpie Jyozo Co.,Ltd. produces and distributes vinegar products, and we are one of a group company of Kewpie corporation witch hold the largest mayonnaise market share in Japan.
The town of Tako is located east of Tokyo’s Narita Airport, the world’s gateway to Japan. There is the rice in Tako which grew up with a rich ground named “Tako Koshihikari Rice”, side dishes are unnecessary because of the amazing taste of the rice. Sushi chefs, who are especially particular about their rice, say, “Sushi rice should be ‘Tako Koshihikari Rice’.” This rice will be used during the Global Sushi Challenge.
HASEGAWA CORPORATION, provides the range of Kitchen Wares most befitting to esteemed Sushi Chefs. Our product line, like cutting boards, sushi mats; are considered second to none when it comes to meeting and upholding "Hygiene" to its highest standards. Today, with sushi being readily available in many parts of the world, we are all the more committed to provide kitchen wares not only with high standards of hygiene, but ones that are also functional and user-friendly, from Japan to the world!
The highest quality recognition:
We produce the very best soy sauce in our state-of art plants, however, brewing processes remains the same as in 1645. YAMASA soy sauce has been preferred among the majority of high-end
Japanese restaurants, sushi restaurants and kabayaki-eel restaurants.
We have strived to produce genuine soy sauce and to maintain authentic skills since we first started soy sauce brewing in 1645. The brilliant reds and delicious flavours are the result of all this tradition and history.