We are thrilled to present the THREE FINALISTS of the 2025 INSPIRED BY KIKKOMAN Chef Competition! Hundreds of chefs competed for the chance to win a grand prize trip to Japan, and 60 were selected to create their best original dishes utilizing either Kikkoman® Soy Sauces, Teriyaki Sauces, or Finishing Sauces.
The Chef’s Roll and Kikkoman judging panel then took on the challenging task of evaluating each mouthwatering entry for visual appeal, originality, and prominent use of Kikkoman products to determine our three Finalists. Below are their Top 3 Recipes; congratulations chefs!
VOTE FOR YOUR FAVORITE ENTRY!
In addition to a GRAND PRIZE WINNER and two RUNNER-UP PRIZE WINNERS, one entry will additionally be awarded the “FAN FAVORITE” PRIZE of $1,000 USD. Here’s how it works:
- Grand Prize: A culinary trip for two to Japan – includes airfare, hotel, and a curated itinerary, including a tour of the Kikkoman Noda Plant and Soy Sauce Museum
- Two Runner-Up Prizes: $2,000 each
- Fan Favorite Prize: $1,000, selected by public vote
Voting Details:
Scroll down to see the three finalists, then cast your vote at the bottom of the page. Voting closes at 11:59 PM PT on Sunday, September 28th, 2025.
Winners will be announced on Wednesday, October 1st, National Soy Sauce Day.
Please review the three incredible finalist entries, then vote at the bottom of this page:
SOY SAUCE CATEGORY: Soy-Squid Ink Dumplings with Clarified Mushroom Consommé by Chef Mark Rivera
“Dumplings featuring a hand-laminated dough infused with Kikkoman® Soy Sauce and squid ink for striking color and depth. Filled with a delicate blend of sautéed mushrooms seasoned with white miso and soy, the dumplings are served in a crystal-clear consommé made from dried porcini, shiitake, and fresh mushrooms, clarified with egg whites for a refined finish. Garnished with seasonal mushrooms, herb oil, and fresh herbs.”
TERIYAKI SAUCE CATEGORY: Blackberry Tamarind Char Siu Pork Ribs by Chef Faron Dexter
“This dish is a playful twist on traditional ‘charsiu’ recipe, infused with the tangy sweetness of tamarind and fresh Oregon blackberries – reminiscent of a rich, Spanish-style chamoy. Kikkoman® Teriyaki Marinade & Sauce and Soy Sauce provide a familiar umami base, while Thai chilies, molasses, and Chinese five spice round out the bold flavor profile.”
FINISHING SAUCE CATEGORY: Tapioca & Thai Chili Dessert by Chef Maria Renteria
“Creamy coconut tapioca pudding served with a refreshing Thai chili mango sorbet, Kikkoman® Thai Style Chili Sauce gelee, ripe mango, and garnished with lemon balm leaves and crunchy coconut chips.”
VOTING IS NOW CLOSED
Judging and next steps
What happens now?
A judging panel – including former Kikkoman Chef Competition Winners Brian Redzikowski, Nathaniel Malone, and Evan Gonzalez along with Kikkoman Executive Chef Andrew Hunter – will collaborate with Kikkoman to select the following winners:
- (1) Grand Prize Winner – Trip to Japan!
- (2) Runner-Up Winners – $2,000 cash each
This contest is subject to the official Terms and Conditions.
Images courtesy Chef’s Roll and Kikkoman.
