Sushi essentials


Real Wasabi? That’s horseradish!

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Last edit October 20, 2016 | by osowakki

  The myth As it turns out, what is sold in many restaurants and stores as wasabi paste is often no other than horseradish mixed with mustard and other ingredients. If you are lucky, it might include some wasabi at the very bottom of the ingredient list. Sounds bizarre right? But that’s true nonetheless. For […]


Kewpie mayonnaise (Japanese mayo)

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Last edit July 19, 2016 | by osowakki

What’s Kewpie Mayonnaise? A 1pound jar of Kewpie Mayonnaise. Kewpie is the Japanese version of Mayonnaise. The Kewpie mayo is yellow, unlike white western mayo. It is sweeter than western mayo, thinner, and contains apple vinegar and egg yolks. In sushi, Kewpie mayo is used mainly as an ingredient in the famous “spicy mayo” sauce, […]


Unagi sauce

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Last edit April 30, 2016 | by osowakki

How to make Unagi sauce at home? To make Unagi sauce at home you’ll need: 1/2 cup soy sauce 1/2 cup mirin (sweet rice wine) 1/4 cup sugar Instructions: Mix ingredients together, and pour into a small pan. Put on low heat and simmer for a few minutes until sugar dissolves, while stirring with a […]


Ponzu sauce

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Last edit April 30, 2016 | by osowakki

What is Ponzu sauce? Ponzu is a type of Japanese sauce, usually served with Sashimi or Tataki. You can make Ponzu sauce at home from Soy sauce, lemon juice, rice vinegar and Dashi.


Soy Sauce

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Last edit April 30, 2016 | by osowakki

What is Soy Sauce? Soy sauce, as its name suggests is a dark, salty sauce made from fermenting soybeans. Soy sauce is traditionally used in many Asian cuisines, and Japanese in particular. A small bowl of soy sauce (per person) is a must in sushi dinning since you dip almost any kind of sushi in […]



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Last edit April 30, 2016 | by osowakki

What is Tobiko? Tobiko is flying fish roe, and you can find it decorating different types of sushi. This nicely colored orange-reddish roe, is often used to cover inside-out rolls such as the california roll, or as a dish of it’s own. Tobiko isn’t very expensive in comparison with alternative Caviars which makes it very […]



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Last edit April 30, 2016 | by osowakki

Shiitake Shiitake is a kind of mushroom, very common in asian cooking. Most chances you will to come across dried Shiitake as in the photo, rather than fresh. Dried Shiitake needs to be soaked in hot water for a few minutes, and then the stem should be removed. The stem is harder than the rest […]


Black sesame

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Last edit April 30, 2016 | by osowakki

What is black sesame? Black sesame is a kind of slated & toasted sesame used to decorate and enrich flavor. There isn’t much to elaborate on the matter of using it, simply sprinkle as much as you dare on top, or all around an inside out sushi roll to create the desired ratio of black […]



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Last edit April 30, 2016 | by osowakki

What is Panko? Panko are basically japanese breadcrumbs. It is used in all kind of dishes, and can be found mainly in those that include fish and seafood. Panko is commonly related with deep-fried dishes. One of its most common uses in sushi, is soaking an inside-out roll in tempura, then rolling it in panko, […]