About Yoko & Photo Gallery
Take a look at the exquisite food, and the person behind the delicious Sushi…
A few words about Yoko
Introducing our local Sushi Artisan
Yoko comes from Kansai region, often referred to as “the nation’s kitchen”.
The Kansai region lies in the southern-central region of Japan’s main island Honshu.
Kansai is known for its food, especially Osaka.
Yoko’s family have been rice growers for more than 400 years. They are also highly experienced Sushi artisans.
Yoko preparing product in her state of the art fully licensed commercial Sushi kitchen in Te Puke.
Genuine Japanese Sushi
How a nutritious meal can benefit you…
HEALTH BENEFITS
The Japanese diet of raw fish, vegetables and rice is low in fat and contributes to a healthy nation.
Raw fish
On average, each person in Japan consumes around 100 grams of fish every day, in forms such as sushi, tempura and sashimi. The omega-3 fatty acids in fish are linked to heart protection and improved circulation.
Rice
Rice is the staple of the Japanese diet. It is a good source of energy and provides a supply of protein. Long used by naturopaths to promote good health.
Wasabi
This is the green paste, often served with sushi, that is the Japanese equivalent of English mustard.
Wasabi has been found to aid cancer prevention and to improve circulation.
Seaweed
The Japanese have been eating sea vegetables for centuries. They use seaweed in large amounts in their diet because of its concentrated mineral content.
Up to a quarter of Japanese food contains seaweed to boost flavour. In sushi, dried sheets are wrapped around rice and vegetables to form a mini-parcel. It is rich in iodine -vital for a healthy thyroid – copper, calcium iron and magnesium.
