When it comes to selecting the annual award for the Dish of the Year®, the process begins with the extraction of 40 keywords from the extensive search and user activity data on the GURUNAVI platform. Following this initial step, a questionnaire is distributed to the platform's vast user base, comprising over 20 million members. These results are then narrowed down to the top 30. Subsequently, a meticulous evaluation is conducted by influential figures in the media to determine the four food trends that will be nominated.

During the selection process, three specific criteria are taken into consideration: the dish's relevance to current social changes and events, its significance as a cultural record with lasting value, and its role in generating public interest and becoming a trending topic throughout the year. These criteria collectively play a pivotal role in determining the best Dish of the Year.

The four delectable contenders for the 2023 'Dish of the Year®' award include 'Gochisou Onigiri,' 'Rice Flour Gourmet,' 'Land-based Aquaculture Fish,' and 'Scallops.' Now, let's take a closer look at the reasons for their nominations and find out which dish emerged as the ultimate winner!

When you take a glance at 'Gochisou Onigiri,' it's evident that it's brimming with a rich array of ingredients, making it look incredibly appetizing. Looking at the reasons for its selection, it's not just about the delicious ingredients; its diverse choices and the impression of promoting Japanese culinary culture are equally captivating

Unlike the common rice noodles found elsewhere in Asia, 'Rice Flour Gourmet' refers to various delicacies made using Japanese domestically produced rice flour. The reasons for its selection extend beyond its deliciousness and Japanese origin, encompassing a health-conscious aspect as well!

As environmental awareness and sustainability practices gain prominence, the source of seafood ingredients has garnered increased attention. The 'Land-based Aquaculture Fish' category emerged from such influences, offering the added advantage of maintaining the freshness of seafood!

In 2023, due to certain international policies affecting Japan's seafood exports, there was a decline in the volume of seafood being exported. To prevent wastage, domestic efforts in Japan to consume these ingredients increased, allowing many consumers to savor ingredients they might not have encountered regularly.

After intense and rigorous evaluation, "Gochisou Onigiri" was selected as the Dish of the Year® for 2023! Over the past few years, Japan's culinary culture has been evolving in response to global changes, presenting a unique blend of tradition and innovation.

Gochisou Onigiri, with its fusion of traditional and contemporary elements, not only embodies the essence of Japanese cuisine but also serves as a means to promote Japanese culinary culture worldwide. We hope to see more delightful variations of Japanese cuisine in the future. As we look forward, we can't help but wonder what the next year's best dish will be. Let's continue to anticipate the culinary awards of the coming year!

Let's take a moment to introduce the nine annual dishes selected as the Dish of the Year® from 2014 to 2022.

In 2014, the inaugural Dish of the Year® was awarded to the Gibier Cuisine promoted by the Ministry of Agriculture, Forestry and Fisheries as part of its 6th industry project. This choice was a significant milestone as wild game cuisine marked a new chapter in Japanese culinary culture.

The second edition in 2015 celebrated Onigirazu ("non-shaped rice balls"), which redefined the essential rice ball in Japanese household dining. This creative idea of shaping rice balls without squeezing them gained immense popularity and attention at the time.

In 2016, the third annual dish was Cilantro Cuisine, which ignited a fragrance sensation among young women. It even led to the emergence of terms like "pakuchi (cilantro) taste" to refer to those who absolutely love cilantro.

The fourth annual dish in 2017 celebrated Chicken Breast Dishes. That year, the trend leaned towards healthy eating with a focus on low-carb, low-fat, high-protein diets, making chicken breast, with its high protein and low-fat content, a topic of discussion and selection.

The fifth annual dish in 2018 was Mackerel. Due to various disasters occurring across Japan in 2018, disaster preparedness gained prominence. This renewed discussion about long-lasting food supplies, particularly canned foods, dried goods, and freeze-dried foods like mackerel, became a hot topic.

The 2019 winner was Tapioca. A tapioca boom, particularly amongst high school students, lead to the coinage of two new words, "tapiru" and "tapikatsu" (both of which mean "to have tapioca"). This new, widespread fame took place mostly over social media, making it a social phenomenon truly representative of the times.

The 8th winner in 2020 was Take-Out Gourmet. In the wake of coronavirus, the demand for take-out increased along with people's new lifestyle changes, reaffirming the joy of eating out and the importance of the restaurant business.

The eighth annual dish in 2021 was Alcohol-Flavored Drinks. That year, the Japanese government implemented strict guidelines on alcohol due to efforts to prevent the spread of COVID-19. As a result, food establishments began offering alcohol-flavored drinks as an alternative to alcoholic beverages, marking a year of significant culinary innovation for those who enjoy drinking.

The ninth annual dish in 2022 celebrated Frozen Gourmet. Due to the continued impact of the COVID-19 pandemic, dining out demand remained subdued. To address this, many eateries cleverly introduced rapid freezing machines, enabling more delightful dishes to be preserved and delivered intact to customers.

As 2023 finally breaks free from the pandemic's influence, the world is once again in motion, and Japan continues to undergo various changes. When you next travel to Japan, be sure to explore different restaurants and seek out the cuisine that best represents the essence of Japan!