Beautiful things do not require attention... Good food doesn’t require attention... So we have to discover it for ourselves!

We are a young, dynamic, resilient, digital company. Besides these things we share together 'a crush 4 good food', because love goes through the stomach! For example, we regularly look for tasty eateries in Belgium, the Netherlands and even as far as Germany. 'Fish, meat, poultry, vegan, low-calorie and nutritious', we did not encounter these 6 combinations anywhere else than in the Oriental cuisine.

Our Story

The idea originated as a project in response to the Corona crisis and a lack of overview of all the sushi restaurants. We love the Oriental cuisine, the culture and customs that it carries with it. The current developments of the Covid-19 are accompanied by measures and restrictions. Since 2020, we have seen meeting places such as cafes and restaurants forced to close by government order and lose contact with their public.

Despite the popularity of these delicious Oriental dishes, not all restaurants are fully present on the digital market and not always easy to find. The market is wide in terms of restaurants, but we focus on Oriental cuisines. We don't want to see this quality, care and with passion prepared dishes disappear like snow in the sun. Therefore, my partner and I joined forces.

With our many years of experience in the hospitality and services sector, we saw an opportunity in the market and what is needed. Together with a team of experts, we developed a digital marketplace where supply and demand meet.

Our Mission

An online marketplace for Oriental cuisine lovers:

• Clear.
• User-friendly.
• Easy.
• Fast and does what it should.

Because who has time for the hassle that a website or app can entail when we are squinting from hunger?

Sushi : A Journey from Southeast Asia to Global Delicacy

Many people associate sushi with Japan, but its origins actually lie in Southeast Asia. The precursor to what we now know as sushi is Narezushi, a fermented fish dish wrapped in sour rice. This preservation technique was common in Southeast Asia during the early era, where fish was fermented with rice and left to mature for up to a year. The rice was discarded, and only the preserved fish was consumed. This method eventually spread to China through the Mekong River, reaching perfection in Japan.

The history of sushi is a fascinating evolution. Initially, the Japanese also consumed the fermented fish, but as the Edo period (1603-1868) dawned, they began to enjoy the rice together with the fish before it was fully fermented. As fresh fish became more accessible to the Japanese, they started adding rice vinegar to give it a slightly tangy flavor, reminiscent of the partially fermented rice. What started as street food in Japan's Tokyo Bay area grew into an exquisite delicacy, with various fish, seafood, vegetables, and seaweed carefully crafted into small, delectable bites. An earthquake in Tokyo in 1923 resulted in the dispersion of sushi restaurants throughout Japan, further popularizing the dish nationwide. Thanks to modern techniques and the migration of Japanese people around the world, sushi made its way to international shores, becoming a global culinary sensation. Restaurants serving sushi sprouted up worldwide, offering a plethora of creative variations on traditional sushi dishes.

Savoring Sushi : A Delicate Art

When indulging in sushi, one can use either chopsticks or their hands, but the traditional way is to eat sushi by hand. Using cutlery to cut sushi is considered impolite, as each piece is thoughtfully composed by the skilled chef, and the amalgamation of ingredients creates the harmonious taste that is meant to be savored in one bite.

The Building Blocks of Sushi : Ingredients and Varieties

• Rice : Known as meshi, the rice used for sushi has short, thick grains that become delightfully sticky when cooked, making it easy to mold. Rice vinegar, mirin (a sweet rice wine), and a dash of salt are often added during preparation, lending the rice its subtly tangy flavor. It can be served either cold or lukewarm.
• Nori : Sushi often features nori, thin sheets of processed seaweed made from purple seaweed. Traditionally, the seaweed was scraped off the quays in Japanese harbors and sun-dried. Today, it's cultivated on nets in the sea, mechanically harvested, sliced, and trimmed for easy use.
• Fish and Others :  Raw fish is a highlight of sushi, with popular choices in Europe including salmon, tuna, and mackerel. Additionally, seafood such as shrimp, crab, and squid are commonly used as ingredients. Fish roe, known as caviar, adds a burst of flavor to some sushi varieties. In addition to fish and seafood, a variety of vegetables like carrot, cucumber, avocado, asparagus, and corn make appearances in sushi, especially in Western adaptations.

Types of Sushi : A Medley of Delights

• Nigiri : This classic Japanese sushi features a small ball of rice molded with fingers, topped with a piece of raw fish. Sometimes, a thin strip of nori is wrapped around the rice and fish, especially with smooth-textured seafood like squid or eel.
• Oshi : Originating in Osaka, Japan, Oshi-zushi involves pressing sushi into rectangular blocks in a wooden container, with vegetables or nori strips in the middle between the rice and the toppings.
• Chirashi : Meaning to spread, chirashi presents a bowl filled with rice, accompanied by various ingredients, either placed on top or mixed through the rice, offering regional variations across Japan.
• Maki : A popular sushi type in the West, maki, or rolled sushi, features rice, other ingredients, and nori rolled tightly into a cylinder and sliced into bite-sized pieces. Futomaki is a thicker roll with multiple fillings, while hosomaki is a thinner version with a single filling. Uramaki, like the California Roll, has the rice on the outside and the fillings inside.
• Inari : A unique sushi variant, Inari involves stuffing sushi rice into fried tofu pouches called aburaage, creating a delightful combination of flavors.

Sushi Accompaniments : Completing the Experience

• Soy Sauce : A fermented blend of soybeans, wheat, water, and salt, soy sauce complements sushi flavors.
• Wasabi : With its antibacterial properties, wasabi enhances the safety of consuming raw fish and prevents unpleasant odors.
• Gari : Thin slices of pickled ginger, often bright pink or beige, serve to cleanse the palate between sushi bites.
• Daikon :  Pickled radish, similar in taste to radish, adds a vibrant touch to the sushi experience.
• Green Tea : Bitter green tea, commonly enjoyed with sushi in Japan, further aids in neutralizing tastes.

Sushi is a culinary masterpiece that has transcended borders, captivating taste buds worldwide with its exquisite blend of flavors and textures. Whether enjoying traditional nigiri or exploring creative maki variations, sushi offers a delightful journey through the art of Japanese cuisine.