A Blog

to inspire wonder and curiosity about sushi, sake and Japanese culture.

ecofriendly Japanese 'FUROSHIKI'

Edo period, between 1603 and 1868, is known to be one of the most eco friendly times in Japanese History. Reusing and recycling was a huge part of daily day life for the general public. Today we focus on the heavily recycled and reused item of everyday life....

by Nadiah Sorait

Japanese Street Art: Manhole Covers

Tokyu Hands Store aka 'shopping heaven' hosted 'Manhole Festival'. A collection of colourful designs inspired by ancient heroes, manga, crocodiles, and even fairy tales...

by Nadiah Sorait

Sake Tasting - 利酒会 Kikizake Kai 🍶

16 breweries from around the country gathered to offer their prided sake, from Akita, a mountainous northern prefecture on the main island of honshu, to Saga prefecture in Kyushu, the most southwestern of Japan’s main islands.

by Nadiah Sorait

Tempura by the Tempura Master Chef!

Another well-known and much loved Japanese food, Tempura. We visited one Tempura restaurant that has been in business for 116 years. The facade of black timber stripes through which we can see glimpses of the interior feels very promising.

by Nadiah Sorait

Living Japanese Paintings - Adachi Museum of Art

A walk through the garden of 'Adachi Museum of Art' that has been honoured as 'Japan's No.1 Garden' by The Journal of Japanese Gardening for the 16th consecutive year since 2003.

by Nadiah Sorait

Shijo Hocho Knife Ritual 四條流庖丁儀式

The oldest among the schools of 'Hocho-do', 包丁道, the traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. This Shinto 神道 ritual is held at 'Kanda Myoujin' 神田明神 in Tokyo every year, on a Sunday in ...

by Nadiah Sorait

New Year Mochi Talk 餅の話

Popular Japanese New Year's food mochi - the stickiness represents perseverance and the stretchy quality symbolizes longevity... let's discuss the numerous ways to enjoy mochi!

by Nadiah Sorait

'Nabe' - a winter favourite for 'ie-nomi'

'Nabe' 鍋, hot pot, literally means 'saucepan' but when it's used as a name of a recipe, the possibilities are infinite. 'Nabe' can be spicy hot, sweet or sour in broths of made with soysauce, fish broth, miso or seaweed with ingredients from the ocean to the mountain. ...

by Nadiah Sorait

Frosty and colourful November - 'Shimo-tsuki'

The old Japanese name for November is 'Shimo-tsuki'. 'Shimo' means frost, and it was given this name as it is considered the start of winter. The 'shun' 旬 'in season' Seafood around this time are 'iwashi' 鰯 sardines, 'sanma' 秋刀魚 mackerel pikes, 'hirame' 平目 flounders, 'kinme-dai' 金目鯛 red snappers and 'kaki' 牡蠣 oysters - all perfect sushi ingredients.

by Nadiah Sorait

Wasabi is tricky to grow but good for you

Wasabi is good for you! Wasabi was originally included in sushi to ward off food poisoning for it’s antimicrobial properties and deodorizing effects since as early as the Asuka Period (592-710) - but for the more health conscious modern person, it may also be appealing that the fiery green plant is also packed with potassium, calcium, Vitamin C and phytochemicals that strengthen antioxidants in your body and help your skin fight free radicals.

by Nadiah Sorait