Grand Prix Winner Selected Among 1,636 Entries: Lumi Hayashi’s “Gifu Medicinal Yakuzen Ozoni” Takes Top Prize at the 4th Z-1 Grand Prix
The Japan Association of Training Colleges for Cooks has announced the winners of the 4th Z-1 Grand Prix, a national food education contest where students compete with original Ozoni (New Year's soup) recipes to preserve traditional culinary culture for future generations.
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The Japan Association of Training Colleges for Cooks (President: Junichi Nakagawa; Location: Shibuya, Tokyo) held the final round of the “4th Z-1 Grand Prix” on May 22, 2026. This original Ozoni contest aims to pass down the traditional Ozoni culture to younger generations.
The Grand Prix was awarded to Lumi Hayashi from Gifu Prefecture for her “Gifu Medicinal Yakuzen Ozoni.” Her recipe focuses on local ingredients and SDGs principles, such as local consumption and reducing food loss. Reflecting Gifu’s harsh winter climate, the dish uses a medicinal (yakuzen) soup base designed to warm the body from within. Judges praised the entry for its exceptional creativity and its ability to make diners feel healthier even before eating, perfectly suiting the spirit of the New Year.
Out of 1,636 recipes submitted by elementary, junior high, and high school students across Japan, five finalists were selected through two preliminary rounds of document screening. On the day of the final, faculty and students from the Tokyo Sushi & Washoku College reproduced the recipes for a tasting jury consisting of the school’s principal, professional chefs, and actors.
Awards were presented to the Grand Prix and Runner-up winners, while all five finalists received supplementary prizes. A video capturing the event will be released at a later date.
Finalists of the 4th Z-1 Grand Prix:
- Grand Prix: Gifu Medicinal Yakuzen Ozoni (Lumi Hayashi, Jonan High School 2nd Year)
- Runner-up: Tenmusu Ozoni (Chisako Kinoshita, Aichi Prefectural Zuizyo High School 2nd Year)
- Inankur (Happiness) Kaisen Ozoni (Misa Kondo, Hokkaido Bunkyo University High School 2nd Year)
- Ise no Megumi Ozoni (Momoka Tokunaga, Mie Prefectural Akeno High School 2nd Year)
- Hachifuku no Irodori Inamuduchi Ozoni (Kino Higashiyonaha et al., Ishigaki City Ishigaki Junior High School 2nd Year)
Judging was based on originality, resourcefulness (SDGs), presentation, and flavor. The association will also showcase these initiatives at the upcoming 21st Shokuiku Promotion National Convention in Tochigi on June 6, 2026.
The Grand Prix was awarded to Lumi Hayashi from Gifu Prefecture for her “Gifu Medicinal Yakuzen Ozoni.” Her recipe focuses on local ingredients and SDGs principles, such as local consumption and reducing food loss. Reflecting Gifu’s harsh winter climate, the dish uses a medicinal (yakuzen) soup base designed to warm the body from within. Judges praised the entry for its exceptional creativity and its ability to make diners feel healthier even before eating, perfectly suiting the spirit of the New Year.
Out of 1,636 recipes submitted by elementary, junior high, and high school students across Japan, five finalists were selected through two preliminary rounds of document screening. On the day of the final, faculty and students from the Tokyo Sushi & Washoku College reproduced the recipes for a tasting jury consisting of the school’s principal, professional chefs, and actors.
Awards were presented to the Grand Prix and Runner-up winners, while all five finalists received supplementary prizes. A video capturing the event will be released at a later date.
Finalists of the 4th Z-1 Grand Prix:
- Grand Prix: Gifu Medicinal Yakuzen Ozoni (Lumi Hayashi, Jonan High School 2nd Year)
- Runner-up: Tenmusu Ozoni (Chisako Kinoshita, Aichi Prefectural Zuizyo High School 2nd Year)
- Inankur (Happiness) Kaisen Ozoni (Misa Kondo, Hokkaido Bunkyo University High School 2nd Year)
- Ise no Megumi Ozoni (Momoka Tokunaga, Mie Prefectural Akeno High School 2nd Year)
- Hachifuku no Irodori Inamuduchi Ozoni (Kino Higashiyonaha et al., Ishigaki City Ishigaki Junior High School 2nd Year)
Judging was based on originality, resourcefulness (SDGs), presentation, and flavor. The association will also showcase these initiatives at the upcoming 21st Shokuiku Promotion National Convention in Tochigi on June 6, 2026.
FAQ
What is the purpose of the Z-1 Grand Prix?
It is a food education project aimed at encouraging the younger generation to engage with and preserve the traditional culture of Ozoni.
Who were the judges for the final round?
The panel included Toru Okuda (Owner of Ginza Kojyu), actor Wataru Ikeda, Tetsuya Hasegawa (Principal of Tokyo Sushi & Washoku College), and two students from the college.
What are the requirements for entering the contest?
Participants must be elementary, junior high, or high school students. Recipes must be original, include mochi, feature at least one local ingredient, cost under 500 yen per serving, and consider SDGs.