Crumbs – October 2013

In an interview with Crumbs Magazine, Masterchef runner-up Andrew Kojima shows Sophie Rae how to cook some Japanese classics, and recommends Wai Yee Hong as a oriental foods supplier.

“So, to perfect those authentic Japanese flavours, Koj tell me how miso paste, sake or mirin (sweetened rice wine), dashi (a light stock made of kelp called konbu) and katsuobushi (shaved bonito flakes) – “think somewhere between a mackerel and skipjack tuna” – form the backbone of Japanese cuisine. When I ask where Koj gets his ingredients from, he advises Bristol-based oriental supermarket Wai Yee Hong for everything. “