NARASUSHI

Japan's cuisine is about impeccable presentation, clean flavours and fresh ingredients. Meals are elaborate affairs steeped in ceremony and ritual with numerous main dishes served alongside steamed rice, pickles and dipping sauces- each presented in carefully chosen, individual bowls... A distinctive Japanese taste is an 'umami' savouriness which often occurs in fermented foods. The bonito fish is fermented into 'katsuobushi' which, combined with umami-rich seaweed or konbu, creates dashi - the base stock in Japanese cooking. Fermented soy beans are another staple ingredient in the form of red miso, white miso and soy sauce which are all key ingredients in dressings, soups and dipping sauces.

Primary location: Southampton United Kingdom