Kobe Jones Blog

Since most sushi or sashimi includes raw seafood ingredients, it is essential to know how to select the correct fish, and how to keep it fresh. Proper food-safety precautions are the key to creating good sushi, as this will minimise the risk of foodborne illnesses associated with eating raw fish. Raw fish is not something to be afraid of. Virtually every fish or sea creature is edible, it’s just that

Japanese cooking has been big news in Australia of late, widely perceived as being a ‘healthy’ cuisine. The Japanese use a wide variety of vegetables and legumes, and are one of the very few cultures to use sea vegetables, which are low in calories, high in fiber, and packed with minerals. Fish is widely used in Japanese cuisine also, as are fermented products (think Miso) and beneficial floras that are

If you want to emulate good Japanese cooking at home, it’s no use substituting authentic ingredients with what you have on hand in the cupboard. Sourcing Japanese brands and the specific ingredients used by top chefs from Japanese restaurants can make all the difference to your end dish. Take rice, for example. It’s tempting to save a trip to the supermarket and use something like Jasmine, but for the correct