News

  1. Wasabi Explained: Fresh Root, Paste, and Japanese TraditionWasabi is the green condiment commonly served beside sushi, sashimi and Japanese-style dishes. Its sharp, clean heat can seem similar to chilli, yet the…
  2. Shrimp tempura and vegetable tempura: what sets them apartTempura is one of Japan’s best-known fried dishes: seafood or vegetables are coated in a light batter and cooked quickly until crisp. The appeal comes from…
  3. How To Order A Custom Sushi Roll With Your Favorite IngredientsA custom sushi roll is an easy way to make a Japanese meal suit your taste, whether you enjoy delicate sashimi flavours, rich sauces, crisp vegetables, or a…
  4. Why pickled ginger belongs beside every sushi plateMany sushi lovers across Australia have probably wondered about that small mound of pale pink slices sitting quietly at the corner of their plate. Pickled…
  5. Kombu and the quiet science behind great dashiWalk into any serious Japanese kitchen and you will find a stockpot quietly simmering with a few sheets of dried kelp. That kelp, called kombu, is the…
  6. Tempura dipping sauces that turn golden batter into something memorableA perfectly fried piece of prawn or sweet potato tempura can feel complete on its own, yet the right sauce adds another dimension that lingers long after the…
  7. Sushi and Sake Pairing Guide: Matching Junmai, Ginjo, and DaiginjoAustralia has quietly become one of the most exciting destinations in the Asia-Pacific for authentic Japanese cuisine. From the bustling izakayas of Sydney's…
  8. The rainbow roll: a colourful chapter in sushi historyThe rainbow roll has become one of the most photographed dishes in Japanese cuisine served outside Japan. Yet its path from a small west coast kitchen to menus…
  9. What is unagi? The story behind freshwater eel in Japanese cuisineUnagi is the Japanese term for freshwater eel, most commonly the Japanese eel (Anguilla japonica), a long snake-shaped fish that has been farmed and eaten in…
  10. our hibachi kitchen runs on a flat-top grillHibachi has spread far beyond its Japanese origins, and Australian diners from Sydney to Brisbane now expect the smoky theatre of a griddle performance almost…