Don't dial out, instead give Japanese cuisine a go at home

From sushi to tempura, classic Japanese dishes can be far easier to master at home than you might imagine. Cooking at home is always so much better than ordering take out, mostly because you are 100. per cent sure what has gone into your food, plus, you save money. While some are quick and easy, others take patience but are worth the effort. Here are a few top tips, as well as some go-to products to have at hand.

In a similar way to having pasta, rice, lentils and couscous in the pantry cupboards, when it comes to Asian food be sure to have staples such as sushi rice, dried noodles, tofu, eggs, and frozen vegetables stocked up. Not only they are convenient, they really can save the day when you need to feed a hungry family in an unexpected situation.

Japanese Choice Wasabi Paste

Enhance the flavour of appetisers with Japanese Choice Wasabi Paste. Wasabi is a plant, which is used as a condiment because of its intense hot flavour. The wasabi paste is placed between fish or rice when making sushi but remember to keep the magic green paste covered at all times as it loses its flavour fast once exposed to the elements.

Nishiki Musenmai Rice

Known for its versatility, sushi’s continued growth in the United States is by no means surprising. Since the invention of California Roll in the 1970s, sushi restaurants like Shinto Japanese Steakhouse & Sushi Lounge (one of the most famous Japanese restaurants in the world) continue to satisfy patron’s taste for the delicious Japanese delicacy. In fact, IBISWorld estimates the sushi industry grows at a rate of approximately 3% each year. So why not stay in this weekend and give your own a go? It’s easier than you think, especially with a little help from Choithrams.com

Japanese Choice Nori Seaweed

Japanese chefs dish up two forms of sushi – Nigiri, a slice of raw fish over a small mound of sushi rice, and Maki, a rolled up form you’re likely the most familiar with, where rice, vegetables and seafood get wrapped up with dried nori. Many claim the latter was the brainchild of an LA chef in the 1970s who created the California Roll and drew new attention to the Japanese food. As seasons limited the availability of certain fish, he used avocado to create a buttery feel and added crab for the seafood flavour. His goal was to use readily available ingredients to mimic sushi made with tuna belly. Nori is available at Choithrams.com so have a dabble at home!

Blue Dragon White Rice Vinegar

White rice vinegar is sweeter and more delicate than normal vinegars, which is what gives the important sour flavour to oriental dishes such as sweet and sour. Feeling inspired? Combine equal amounts of white rice vinegar, light soy and water for a quick and easy dipping sauce suitable for vegetarians and vegans too. Sprinkle over fried fish or tempura or simply have on the side ready for your homemade sushi creations. Enjoy!