The first in our #QuickTip series is how to make Onsen Tamago. What is Onsen Tomago? Good question! It is simply the half sliced hard boiled egg..
As part of our Chef's Life series we caught up with Graysons Restaurants development chef Barry Nichols. Barry works with a number of chefs at..
This Saturday, 28th January, marks the start of Chinese New Year - the most important holiday for the Chinese and one fifth of the world’s..
This is a great infographic on how to make ramen noodles from scratch. Simply add a pre-made Ramen Soup Stock from our Ramen range to complete..
Young chef Kazuhiro Hamamoto seeks to redefine traditional Kyoto cuisine following a culinary philosophy of evolution and refinement.
In the second in our #ChefsLife series we spoke to top development chef Hefin Roberts who hails from Anglesey in Wales. Hefin currently works at..
As part of our Chefs focus feature we bring you a tasty recipe for Mixed Hirata Buns with a choice of 3 fillings: Belly Pork, Tempura Halloumi..
2016 was quite a year for me and SushiSushi. The highlight for me was probably my trip to Japan to sail on the nori farming boats in the Ariake..
As part of our Chefs focus feature we bring you a tasty recipe for Steamed Takoyaki (Octopus dumplings) with an amazing smoked wasabi mayo and..
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