Thai cuisine is known worldwide for its unique taste and identity. Combining spicy, savory, sour, sweet, and comforting flavors, Thai food is famous for its distinctive taste, and younger generations are increasingly appreciating the importance of food. In line with these trends, the Ajinomoto Young Chef Thailand project aimed to provide a platform for young chefs to showcase their talents by creating innovative and delicious low-sodium dishes.

About the “Ajinomoto Young Chef Thailand” Project

The competition challenged the participants to create a new recipe containing no more than 700 milligrams of sodium per serving, without sacrificing taste. Carrot Size Cube from Dusit Thani College was awarded “The Top Winner” award for their “Savory Tofu in Tom Yum Broth,” featuring a low-sodium tom yum soup, a classic Thai soup famous for its spicy and sour taste. The team successfully reduced the sodium content by using fresh herbs and spices, such as kaffir lime leaves, lemongrass, and galangal, along with low-sodium soy sauce and Ajinomoto umami seasoning.

The Ajinomoto Young Chef Thailand project offers training to young chefs, providing knowledge on using herbs to enhance flavors and the use of beneficial seasoning powder in food. Through workshops, the young chefs gained understanding of the benefits of using seasoning powder, which can reduce sodium intake while enhancing the taste of food.

The winning team’s success in reducing sodium content while maintaining the delicious taste is a testament to Thai cuisine’s ability to adapt to trends while preserving its distinctive charm. Thai cuisine is not only delicious, but it also offers many health benefits due to its nutritional content. With this in mind, the project encourages young chefs to create innovative and healthy dishes while preserving the unique taste and identity of Thai cuisine.

Thai Cuisine and Its Unique Identity

Thai cuisine is known worldwide for its unique taste and identity. Combining spicy, savory, sour, sweet, and comforting flavors, Thai food is famous for its distinctive taste, and younger generations are increasingly appreciating the importance of food.

The Ajinomoto Young Chef Thailand project aimed to provide a platform for young chefs to showcase their talents by creating innovative and delicious low-sodium dishes.

Carrot Size Cube Team’s Success

Carrot Size Cube from Dusit Thani College was awarded “The Top Winner” award for their “Savory Tofu in Tom Yum Broth,” featuring a low-sodium tom yum soup, a classic Thai soup famous for its spicy and sour taste. The team successfully reduced the sodium content by using fresh herbs and spices, such as kaffir lime leaves, lemongrass, and galangal, along with low-sodium soy sauce and Ajinomoto umami seasoning.