MADE IN JAPAN

Shichimi togarashi contains dried chilli, peppercorns, sesame seeds, ginger and seaweed. This spice blend adds a real kick to dishes.

Used in soups and marinades, kombu tsuyu is a concentrated stock base that highlights the subtle flavour of kelp (kombu).

Oroshi ginger is a ginger paste that is typically used for sushi, sashimi and hotpot. @jonathanbarthelmess

key in Japanese cooking, but behind the scenes there s always more to a dish than meets the eye – and that’s what draws restaurateur Jonathan Barthelmess in. “It always seems so simple, but there is usually a lot of technique involved, whether it is the knife skills, the way the product has been treated, how it s been cured or wrapped,” says Barthelmess. “There is always a story or a trick.” It’s the intrigue that he celebrates, whether it’s through the use of ferments or specialty ingredients. “Kombu, rice, miso, ... the next time you are thinking of wasabi replace it with yuzu , you will