Dessert Competition

Past Contestants

2017 Finalists-spread with captions

At least one of the top three ingredients must be a soy product (i.e. tofu, soy milk, kinako).
Entry must be in English.
Submit photo, 100-word description, and recipe.
Soy products used in the recipes must be available at regular stores.
All ingredients and cooking utensils must be supplied by competitors.
Those selected must attend the Finals at the Northern California Soy & Tofu Festival on June 29, 2019 at The Event Center at Saint Mary’s Cathedral in San Francisco’s Japantown. The contestant must prepare enough 1 fluid ounce samples for 60 audience judges, and five full servings for the panel of judges.
Contestants are allowed and encouraged to prepare ahead, although space will be available for plating at the Festival.
Contest is open to both professionals and amateurs.
The Nichi Bei Foundation reserves the right to publish the competitor’s name, recipe, city of residence and occupation.
All Semi-Finalists will receive a $20 Berkeley Bowl gift card donated by Berkeley Bowl.
Applications must be received by the Nichi Bei Foundation by May 8, 2019. Semi-Finalists will be selected from the entries. Semi-Finalists will be informed of their selection by May 13, 2019.
Finalists at the Festival will be judged by a panel upon: taste, creativity, presentation and incorporation of soy, and the Audience Judges will select a People’s Choice winner.