Toyosu Marine Products Co., Ltd. (Headquarters: Tokyo, President: Nobutaka Sumimoto) held the final competition of the 'Smile "Food" Project in Tohoku 2024' on November 30, 2024, in Sendai City, Miyagi Prefecture, determining the winning entries. This initiative has been carried out since July of this year, targeting high school students interested in 'food' in the Tohoku region. It is a contest soliciting soup recipes that utilize the local characteristics, aimed at the healthy development of youth who will be responsible for the future of food and contributing to the local community. This year's 10th edition received entries from a total of 46 schools and 184 teams (including special support school high school division), and through a rigorous document review, six teams from each prefecture advanced to the final competition along with two teams from the 10th-anniversary commemorative competition. At this final event, based on criteria such as 'deliciousness,' 'regionality,' 'originality,' and 'feasibility,' in-house judges and food-specialized newspaper reporters determined the winner, runner-up, and special awards.

■Award-winning entries
Champion
(School Name) Akita Prefectural Kanashimino Agriculture High School / (Team Name) Niko Niko Three Sisters
(Entry Name) Hinasidori Tantan-style Creamy Nut Soup
This soup is inspired by the Akita local dish 'Kyanoko Soup' and 'Tantan Soup.' It is finished with the stock of Hinasidori chicken, soy milk, and soybeans for a rich flavor. Akita Prefecture's soybean production is among the highest in the country. Historically, 'Kyanoko Soup,' made by mashing soybeans and incorporating them into soups, has been consumed as a valuable protein source in winter. This has been modernized by enhancing the nutritional value with chicken soup and ground chicken, while adding richness with soybeans and sesame oil.
The above features and the content of the work will be used as a reference for commercialization.
Runner-up.
(School Name) Yamagata Prefectural Yamagata North High School ／ (Team Name) 4A north girls.
(Work Title) This is Yamagata!! Creamy Dadaccha Taro Soup.
Using plenty of Dadaccha beans, a specialty of Yamagata Prefecture, and taro used in yam stew, it was created with the image of a taro potage. The sweetness and stickiness of taro enhance the umami of the ingredients and match the saltiness of the bacon. The texture can be enjoyed with Dadaccha beans and onions, and the flavor can be savored when it is in the mouth. This cup is characterized by the nutrients and sweetness of taro, and the flavor and vividness of Dadaccha beans.
10th Anniversary Special Award.
(School Name) Aomori Prefectural Hachinohe Fisheries High School ／ (Team Name) Stand up! Hachisui High III.
(Title) Warm and Comforting, Aomori Scallop Dumpling Soup
To contribute to the consumption of Aomori prefecture's scallops, we used a generous amount of scallops. Drawing inspiration from squid menchi, a local dish from the Tsugaru region, we made the scallops into dumpling shapes to enhance the flavor. Additionally, we used edible chrysanthemums (Afangong) which are a traditional vegetable from Hachinohe, allowing for a rich color and a subtle chrysanthemum scent. Other vegetables sourced from Aomori prefecture, including burdock, which has the highest production volume in japan, are also used.
■決勝大会概要