SushiSushi’s products all originate from Japan – but that doesn’t stop the UK's best non-Japanese chefs and restaurants making the most of the flavours of these incredible ingredients in a variety of different ways. One such chef is Michael Wignall at the Michelin-starred Angel at Hetton, who uses products supplied by SushiSushi to enhance the flavours of his contemporary British menu. Here, Michael discusses how he elevates his dishes by using Japanese ingredients such as tomato ponzu and Koshihikari rice alongside seasonal British produce, demonstrating how to prepare elements including an English cherry umeboshi in the process.
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