On February 15, 2024, the final judging for “RED U-35 2023,” a competition to discover “food creators” who will pioneer a new era, was held, and Yui Yamamoto, Sous Chef of ESqUISSE, was awarded the Grand Prix “2023 RED EGG”.
She also received the Asako Kishi Award, the highest award given to the best female chef.
We would like to express our deepest gratitude to everyone involved.
For more details, please visit
https://www.redu35.jp/progress/year2023/red/
Final judging dishes (from RED U-35’s Instagram)
Name of the dish
Shedding
About the dish
Gastronomy using lobster and shellfish, honey, wild vegetables, miso, tofu
Main Ingredients (Ingredients and Place of Origin)
Lobster Mie Prefecture
Why did you choose this “main ingredient”?
Lobster from Mie Prefecture is registered in the Blue Sea Food Guide, which lists sustainable marine products. And the Ama culture in the seas of Mie Prefecture is one of Japan’s leading historical cultures, listed as a Japanese Heritage Site, and preserves a sustainable way of maintaining the resource.
I hope that the smiling faces of these women, who say, “I’m glad I became an ama diver,” will continue to be seen here in the future.
The intention behind this dish
I imagined the world 25 years from now, in which we wish to live.
If we can still enjoy seafood, traditional Japanese miso and tofu, and wild vegetables and honey that grow from healthy nature, it means that our deeds have led us to the future.
We hope that in 2050, people will be lucky enough to enjoy these dishes.