Welcome to the Masterclass.
On this page, you will find all our latest articles about different aspects of Japanese cuisine. Whether it’s a detailed look at some core ingredients, utensils, and techniques, interesting articles and advice, or recipes you can try at home, there is something for everyone.
This page is updated regularly with new articles and fresh takes, so be sure to bookmark it and keep coming back for more content.
Taste of Japan: Tobaya
Tobaya is a Japanese vinegar producer that has been in business for over 300...
Chef Focus: Luke French, Jöro Sheffield
We caught up with our good mate Luke French from Jöro Sheffield this week for...
Chef Focus: Charlie Taylor, Aulis London
We caught up with Charlie Taylor, Head chef of London’s Aulis by Simon Rogan....
Geographical Indication (GI): Japanese Products
A Geographical Indication (GI) product is a type of intellectual property th...
Why Are Japanese Foods Often Fermented?
Japanese foods are often fermented for several reasons, and this culinary tr...
Ramen: All You Need to Know
Ramen has gained immense popularity worldwide due to its deliciousness and ve...
Kanji: Food Basics
When it comes to food, understanding Kanji characters related to various ingr...
Japanese Food Guide: Japanese Pickles
Japanese pickles, known as "Tsukemono" (漬物) in Japanese, are an essential par...
How to care for a Hangiri bowl
Hangiri bowls, also known as handai bowls are a traditional tool used in Japa...
Christmas in Japan
It's Christmas!! At SushiSushi we love all things Christmas and the festive p...
How are Bonito Flakes Made?
Bonito flakes - known as katsuobushi in Japanese - are a strange food upon fi...
World Sake Day: 1st October
"World Sake Day" is celebrated on October 1st every year. Sake, also known a...
Taste of Japan: Yawataya Isogoro
Yawataya Isogoro's shichimi is known as one of the 3 biggest and oldest shic...
Japanese Cooking at Home: 10 Tips and Tricks
Japanese cuisine is known for its delicate flavours, fresh ingredients, and m...
Taste of Japan: Amabuki
Amabuki Brewery has been producing sake for 300 years, its brewers have inher...
The Ultimate Guide to Sake Temperature
Many Westerners believe that sake should be drunk warm, but it really is a ma...
Japanese Food Guide: Matcha
Matcha is a form of powdered green tea that is used as much for a flavouring...
The All-Purpose Wonder Seasoning: Shio-Koji
Koji is malted rice used in the fermentation process for miso, sake, and soy...
Customer Service
News & Information
Awards
SushiSushi Knowledge
Stay up-to-date with our lastest recipes, education, reduced products and more...
© 2023 SushiSushi. | 01226 447299 | VAT No. 925604134 | Company Reg: 7894363
