Articles | Morskyi Dim
Not only for sushi: what is Mitsukan and what does it for?
Is Mitsukan a special type of seasoning for sushi rice or a special kind of rice vinegar
Where do nori come from?
Nori seaweed (nori sheets) is not just an ingredient for sushi. It is a valuable, important product, especially in oriental cuisine, with a long production chain.
"Morskoi Dom" Invites you to travel around the culinary trends of the world
We, the Morskoi Dom Group of Companies, regularly study all world trends and bring the best ones to us. Our main mission is the development of the gastronomic culture of the Ukrainians. That is why we constantly familiarize chefs with new ingredients, and also offer only relevant products on store shelves.
Salmon for professional cuisine: how to prepare the perfect semi-finished product
In the world of sushi, sashimi, and signature fish dishes, it all starts with well-prepared fish. The taste, texture, and safety of your dishes—and therefore your restaurant's reputation—depend on how you fillet them.
A brand for professionals - Yamasa. What is the secret?
Yamasa is a world leader among producers of soy sauces. Founded in 1645 in Japan, this brand in three centuries has gained a high reputation and a place of honor on the tables of the most prestigious institutions in the world, including the emperor's table.
Funchoza. Three reasons to cook "glass" noodles
An unusual name for a Ukrainian, but almost native to everyone who loves Asian cuisine - funchoza noodles (or "funkoza") have long served as an excellent basis for various dishes.
Worcester sauce: the secrets to the success of an ancient culinary find
Worcester sauce, also known as Worcestershire sauce, is one of the most famous and popular sauces in the world. Its unique taste and aroma made the sauce indispensable for many dishes, especially for meat delicacies. What is the secret of Worcestershire sauce?
Do you love ramen as much as we do?
One of the world's most popular soups has long been represented in Ukraine, but it has never tasted as good as it does now.
Light soy sauce versus Dark. Which to chose?
It's no a secret that the most common ingredient in any Asian cuisine is soy sauce. But does everyone understand for what they are?
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