Join us on a journey to the land of sushi and so much more! Japanese cuisine is unique, varied, exciting and delicious. Rich in regional specialties, Japanese cooking favors seasonal and fresh ingredients, with delicate seasonings and presentation. Ignite all your senses with our delicious recipes and tips.
Our Basic Sushi Kit
• Thermomix® - to cook your rice to perfection
• Fish knife - with a long, thin blade
• Bamboo mat - a large mat with tightly wound bamboo works best. Wash and dry well immediately after each use
• Humid cotton or linen cloth - to frequently clean the fish, the knife and your hands
• Fresh fish - ask the fishmonger for sushi grade, the freshest fish possible
• Sushi rice - short grain and high in starch
• Rice vinegar - to season cooked rice
• Nori seaweed sheets - store in an airtight container in a dark place
• Soy sauce - light or dark, choose your favorite version
• Wasabi - the original Japanese version is made with fresh wasabi root, but it can be hard to find outside Japan. An alternative is to mix the powdered version with water
Tuna Avocado Bowl
Smoked Salmon Rolls
• Start with the mild white fish and finish with the fattier, more intensely flavored fish.
• Use soy sauce moderately. Just lightly dip the corner in sauce.
• Eat sushi in one bite, without cutting it.
• Hold nigri sushi upside down, so that the fish is the first to touch the tongue.
• Cleanse your palate with pickled ginger between each type of sushi.
• Use wasabi lightly - it serves to intensify the flavor of sushi and should not overpower it.
Sriracha Chicken with Soba Noodle Salad
Spicy Udon Noodles with Tempeh (Matthew Kenney)
Ramen Noodle Soup
Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
Bao with Pulled Mushroom in BBQ Sauce
Pork Buns (Nikuman)
Asian Chicken Noodle Soup
Chicken Noodle Bowl