Masterclass
Japanese whisky is a distilled spirit built on the Scotch method but tuned to a different palate: less peat, and a character built to survive dilution in a highball. It...
Japan makes a remarkable range of drinks from rice, and they are easy to muddle. Sake is brewed, shochu is distilled, mirin is a sweet rice seasoning, and umeshu is...
Almost everything that makes Japanese food taste deep and satisfying comes back to two linked ideas: umami, the savoury fifth taste, and dashi, the stock that delivers it. Understand the...
Junmai and daiginjo answer two different questions: one is about ingredients, the other about polishing. What each means, what they taste like, and which to buy.
Shirodashi is a seasoned liquid concentrate; hondashi is instant dashi powder. What separates them, which to use when, and what we stock on both sides.
Hon mirin is true brewed mirin: rice, koji and shochu, fermented and naturally sweet, at around 14% alcohol. Aji-mirin, sometimes labelled "mirin-style seasoning", is a made-up alternative built from sweeteners,...
Learn everything about shochu: what it is, how Honkaku Shōchū is distilled, what it's made from, how to drink it, and where to buy it in the UK. SushiSushi guide.
Dan Ashmore has been on our radar for some time as Dean Banks Group Executive Chef, overseeing all of Dean's venues. He's now ready to open a place of his...
We sat down with James Nicklin, the new Head Chef at the iconic Winteringham Fields, to find out about his culinary journey and to talk all things Japan!
We sat down with Matt Sampson, Sous Chef at Two Michelin-Starred Ynyshir Restaurant in Wales, to talk all things Japan and find out about his culinary journey...
After winning his first Michelin-star on Monday, it was fantastic to catch up with Miller Prada to find out how he uses Japanese ingredients in his menu and to find...
We sat down with Brayden Davies, Head Chef at the iconic Boxtree Restaurant, to talk about his culinary journey and how SushiSushi ingredients has influenced his menu!