Japanese chefs will be cooking up US beef when they go head to head with culinary experts from around the world in the 2012 International Exhibition of Culinary Art.
The event, which will take place in Efurt on 5-10 October, will see more than 1,000 chefs from 33 countries competing in national teams, with each given six-and-a-half hours to prepare a meal for 110 guests.
The Japanese team was formed by the All Japan Culinary Chefs Association, which has strong ties to the US Meat Export Federation (USMEF). Chef and team captain Miura said that corn and soybean-fed US beef was “tender, tasty and juicy with just the right amount of marbling”, making it perfect for the chosen dish of slow-roasted beef fillet before it is wrapped in a burdock and veal-based mousse.
Takemichi Yamashoji, USMEF-Japan senior marketing director, added: “It is an honour for US beef to be featured by Japan’s national team in this worldwide competition. Japan is the home of world-class Kobe beef, but the chefs felt that US beef is the right choice for this event.”
