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Japanese Cooking

Japanese Food Guide: Ramen

February 08, 2016

What is it? Ramen is essentially, noodles in stock. The stock can be made traditionally from either meat or fish, but modern variations can be made from vegetable bases. Every region in Japan has it's own variation of Ramen.  What types of ramen are there? The basic types of ramen are based on their stocks; there is Tonkotsu ramen, which... Continue Reading →

The Japanese Food Guide: Sushi Types

February 01, 2016

Sushi doesn't just come in roll form - although California rolls are delicious! It's important if you consider yourself a sushi lover, that you understand the difference between a maki roll and nigiri, so read on and discover the correct terminology! Maki Makizushi is rolled sushi, but more specifically in western restaurants, it is usually a roll where the nori seaweed... Continue Reading →

The Japanese Food Guide: Dashi

January 25, 2016

What is it? Dashi is a soup base or stock which is the foundation for many Japanese dishes. Most elements of Japanese cuisine that require simmering, a soup, or cooking in stock will involve a dashi stock. It is made from Kombu, which is a dried seaweed, and Kastsuobushi, which is dried fish flakes. It is used to provide Umami... Continue Reading →