22 janvier 2018
Formation Back to basics

Sushi Chef Recruitment Site opens

The demand for qualified sushi chefs in the UK & Europe is higher than ever before. UK immigration minister Damian Green’s revised laws are projected to […]
22 janvier 2018

Marinade for Salmon from Chef Kiyoko

Hi, Thanks to the hard working salmon farmers in Scotland, we have plenty fresh salmon available all year round.  So that’s the main fish I use […]
22 janvier 2018

Designer Nori now available…laser cut…taking Sushi to a new high!

Designer Nori Futomaki rolls The Designer Nori range has finally arrived into the Sushi World…taking Sushi to another level! For now they are still a work […]
22 janvier 2018

Temari Sushi – Little balls of heaven!

Temari Sushi Stylish, vegetarian, with meats, fish or fruits…these Sushi are amazing in terms of display. Very easy to do, these little balls of rice can […]
22 janvier 2018

You can now Eat raw Salmon…SAFELY!!! Fishmongers…read on!!!

www.sushi-school.com Farmed Scottish Salmon for Sashimi and Sushi – No more freezing! Great news!  Farmed salmon produced in the UK no longer has to be frozen […]
22 janvier 2018

Your Sushi dips into Kikkoman

“KIKKOMAN SOY SAUCE AND SUSHI ARE OBVIOUSLY AN ESSENTIAL COMBINATION, AND WITH QUALITY BEING KEY TO BOTH BRANDS, IT WAS A NATURAL FOR US TO LINK […]
22 janvier 2018

Deba, Yanagiba, Usuba…Sushi knives explained…

The Japanese kitchen can be a daunting place, especially when it comes to discerning what is what from the selection of tools within. Simply choosing a […]
22 janvier 2018

Rice Vinegar vs. Sushi Vinegar

You will no longer be confused if you remember this: “Rice Vinegar + Salt + Sugar = Sushi Vinegar” It is Sushi vinegar that you want […]
22 janvier 2018

Strictly No Fish Sushi

Despite the fact that sushi by definition – as I am sure the majority of you are well aware of – is a mixture of cooked […]