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The Japanese twist on foreign food

by Hazuki

You may think people in Japan always eat traditional Japanese food such as Sushi, Tofu, Miso soup.. so you may be surprised to find that in fact..

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Sushi Stu
Beginners guide to Japanese food
Chef's Life Blogs
News
May 16, 2017 #Sushi #rice

New Kuro Sushi Rice Launches

We're delighted to announce we've teamed up with Eurostar Commodities Ltd to launch a new brand of Japanese-style rice. 

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May 15, 2017 #Sushi #vegetarian

Vegetarian or vegan? Sushi can still be for you

Today marks the start of National Vegetarian Week, and to celebrate, we’ve put together a guide on choosing vegetarian sushi.

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Is sushi gluten-free?

Sushi is a delicious and flavorsome go-to meal enjoyed by many. But is it safe to eat for people with coeliac disease, or those who have gluten..

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Celebrate Easter and Spring with Chirashizushi

by Hazuki

Chirashizushi (Chirashi-sushi) is known as ‘scattered’ sushi, served on plates or bowls with colourful toppings for special occasions. On..

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Dassai the ultimate Sake

by Hazuki

Japanese Sake is becoming popular in the world these days . Dassai is the brand most sold due to its fine polish and the fruity flavour and it's..

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April 04, 2017 ##ChefsLife

Chef's Life: Liam Watton

 

As part of our Chef's Life series we caught up with our good friend Liam Watton. Liam is the head chef at the House of the Rising Sun in..

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March 31, 2017 #Beginners Guide #Culture

What does Sakura mean for people in Japan?

by Hazuki

Sakura is a symbolic flower of the spring and special flower for the people and the country in Japan. Every year, the Japanese track the progress..

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March 21, 2017 #SushiStu

We've launched a new Japanese alcohol e-commerce site

Our very own Stuart Turner has launched a new sister site which stocks the UK's largest range of Japanese sake.

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March 13, 2017 #news

Making sushi on BBC Radio Sheffield

Our very own Stuart Turner spent his Saturday morning cooking up a storm live on BBC Radio Sheffield, joining presenter Kat Cowan in her kitchen.

..

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