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At Moshi Moshi, we believe in the fundamental principles of Japanese culinary tradition. We only use the freshest seasonal ingredients to create food that is bold in its simplicity. |
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In Japan, nothing is overcooked; there are only degrees of rawness. It is a way of preparation which respects what we eat and keeps it close to its natural essence. |
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At Moshi Moshi, we make many of our sauces ourselves, including our wonderful teriyaki sauce, which is made by simmering fresh vegetables in soy for five hours. The stock for our soup noodles is also homemade, which is why it tastes so good. |
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Our "Cornish Catch of the Day” is the freshest, most sustainably caught fish you can have anywhere. We know that for a fact because we know the fisherman, Chris Bean, who caught it, and have worked with him to improve his fishing methods to make them more sustainable. |
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We get many of our vegetables from Ikuko and Robin, who run a tiny farm outside of Lewes growing Japanese vegetables and herbs such as daikon and mizuna. Our tofu is handmade and organic and is made by Sara Gosling in Lewes. |
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