At MOSHIMO, 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.
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.
At MOSHIMO, 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.
MOSHIMO has put a lot of work into a sustainable fish sourcing policy, but where our sustainable credentials really stand out is that we are the people behind the massively successful Fishlove campaign, which creates images of celebrities holding fish to raise awareness of destructive fishing practices.
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.