| Here are the basics for making your own sushi. |
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| These toasted nori sheets are ideal for sushi. Simply cut to shape and use. 7 sheets per pack. | Un-toasted and natural, un-toasted nori very good for wrapping anything including fish, rice, beansprouts or vegetables. This pack contains 10 sheets. |
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Slivers of shiso pickled, zesty and juicy ginger. This is always served along side sushi and sashimi. | Pickled Daikon (or Japanese White Radish) is a tangy, crispy pickle. It can be added to rice and sushi dishes. | Traditional wasabi powder. Simply mix with water to form wasabi paste! |
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An excellent runny green wasabi-style paste with a milder kick than traditional wasabi. | Plums pickled in shiso (perilla) leaves and salt. Chop finely and add to salads, rice dishes, vegetables, dips and sushi. | Salt-pickled Japanese plum paste. Umeboshi puree has concentrated, tangy flavour. Add to salad dressings, dips and sushi fillings. |
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This is a vinegar blend traditionally used to season the sushi rice and enhance its flavour. | White wine vinegar is sometimes used to season the sushi rice or to season vegetable fillings. | Similarly to sushi vinegar, Mirin makes a tasty seasoning for sushi and sashimi. |
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Rich and Dark for Dipping & Drizzling
Soy sauce has a distinct sweet & slightly salty flavour. It is perfect for dipping your sushi but can also be cooked with or drizzled on your food. We offer low sodium and gluten free (Tamari) soy sauce too. | Deliciously Sweet & Peppery
- Use to cook with or to season a finished dish.
- A tangy blend of Soy Sauce, Corn Malt Syrup, White Wine Vinegar, Garlic, Apple Juice & Pepper.
| A Soy and Kelp Sauce
- Enhances the flavour of meats.
- Use to dress salads, tempura and sushi.
- Free from glutamate, fat & cholesterol.
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Traditional rolling mat with how-to-roll instructions. |
