Spain – Japan
Japanese chefs Yosuke Tezuka and Kaito Kakiuchim were the winners of the “5th Ham Carving Competition in Japan” organized by Extenda and sponsored by the companies Consorcio de Jabugo (10 Vetas) and Cinco Jotas, who also sponsored the prize with a visit today to the Iberian pig breeding area in the Sierra de Aracena (Huelva) and specifically Jabugo, where they learned about the production and drying process of Iberian ham.
This is the prize that both Japanese cooks They are enjoying being considered the Japan's best ham carversThe presentation took place at the Iberian Pig Innovation and Promotion Center in Jabugo, alongside Sara Cañizares, brand manager of Consorcio de Jabugo (10 Vetas), and the Cinco Jotas communications director, Iván LlanzaBoth companies are sponsoring this marketing campaign aimed at To position Iberian ham in the professional and quality food segment in JapanThe mayor of [location] also attended the event. JabugoJosé Luis Ramos Rodríguez, and Miguel Ángel Mejías, provincial manager of the IDEA Agency in Huelva.
Japanese chefs Yosuke Tezuka (Bogavante 346), winner of the Osaka edition, and Kaito Kakiuchi (Ibérico-Ya Roppongi), winner of the Tokyo edition, were selected from among the 55 professionals participating in the competition held last June. Their prize was a trip to Andalusia to learn firsthand about the entire production process of Iberian ham, from the pasture to the drying facility.
The “5th Japan Ham Carving Competition” has been organized by Extenda since 2007 to promote the consumption of Andalusian Iberian ham in the Japanese market in collaboration with the Japanese Association of Chefs (AJCA), and the Andalusian companies sponsoring the competition, producers of Iberian ham that are currently present in the Japanese market, the Huelva-based Cinco Jotas and Consorcio de Jabugo (10 Vetas).
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