Join us on a journey to the land of sushi and so much more! With a varied cuisine rich in regional specialties, Japanese cooking favours seasonal and fresh ingredients, and delicate seasonings and presentation. Ignite all your senses with our delicious recipes and tips.
Our Basic Sushi Kit
Utensils
• 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 regularly clean the fish, the knife and your hands
Ingredients
• Fresh fish - ask the fishmonger to prepare it for sushi
• Sushi rice - short grain and high in starch
• Rice vinegar - to flavour cooked rice
• Dried seaweed leaves - store them in an airtight container in a dark place
• Soy sauce - there are lighter and darker versions. Pick your favourite.
• Wasabi - the original version is made with fresh wasabi root, but it might be hard to find outside Japan. An alternative is to mix the powdered version with water.
• Start with the milder white fish and finish with the fattier, more intensely flavoured fish.
• Use soy sauce moderately. Just lightly dip the corner in sauce.
• Eat sushi in one bite, without breaking it.
• Hold nigri sushi upside down, so that the fish touches the tongue first.
• Cleanse your palate with pickled ginger between each type of sushi.
• Use wasabi lightly - it serves to intensify the flavour of sushi and should not overpower it.
