OUR INGREDIENTS

Koshihikari rice

At Hot Stone all our sushi and maki rolls are made using Koshi Hikari rice, which is widely considered as one of the best Japanese sushi rices. What makes Koshihikari stand out from others is that this short grain rice retains moisture longer than other varieties of rice to assist in perfect sushi shaping. The texture and the taste of the rice makes big difference for the best eating experience with its strong reputation for consistency, aroma and natural sweetness.

Sanpuku nori

Our Sanpuku nori is grown in the Ariake Sea, Japan. Under water at high tide, nori absorbs the sea’s plentiful nutrients and minerals. At low tide, when the water level falls below the nets, the exposed nori receives direct sunlight and an extra boost of photosynthesis.

This natural cycle gives the nori of the Ariake sea an unrivalled melt-in-the-mouth softness, rich aroma, and concentrated umami flavour. Our premium handrolls are made using Sanpuku nori and are available to order for delivery. We use Sanpuku Nori (dried seaweed) on our premium handrolls.

Aged Soy sauce

A range of aged soy sauces, up to 30 years matured are used on our sushi, Sashimi and Omakase boxes depending on the fish, as we believe each fish need different strength of soy sauce to bring out their umami to its fullest. We use the following aged soy sauce: 2-Year-old, 3-Year-old, 5-year-old, 10-Year-old, 20-Year-old and 30-Year-old on our sushi, sashimi & omakase boxes.

All our aged soy sauce is brewed in a 100-year-old cedar barrel and are from the Okada family who has been making soy sauce since 1753. They brew their soy sauce according to traditional methods passed down by generations. Okada family are the only soy sauce brewer in Japan to use the old mushiro (woven mat) method of making the base soy sauce koji that is the foundation of soy sauce.

Fresh Japanese wasabi

Wasabi’s taste is often confused and thought of as a very pungent and overpowering, however, fresh wasabi is very subtle and aromatic with a slight spice and herbal taste. Wasabi is a rare plant and are aren’t readily available to buy from supermarkets.

“Wasabi prefers cool, shady conditions and will sometimes thrive if left undisturbed in misty mountain stream beds. It generally requires a climate with an air temperature between 8 degrees Celsius (46 degrees Fahrenheit) and 20 degrees Celsius (70 degrees Fahrenheit), and prefers high humidity in summer. Since it is quite intolerant of direct sunlight, wasabi is typically grown under shade cloth or beneath a natural forest canopy.”

Due to its very specific growing conditions and years it takes to mature (up to 3 years) experts consider it to be one of the most difficult plant in the world to grow commercially.

Wagyu

Our Japanese wagyu comes from Kagoshima, Japan.

The fat in wagyu has a melting point lower than the human body temperature – making it melt in your mouth. Wagyu cows live for three years, whereas normal beef cattle live to about 1.2 to 2 years. At Hot Stone we offer variety of Wagyu cuts: A5 Japanese Sirloin, Halal Australian Wagyu and Halal Australian Picanha.

Our Japanese wagyu is not only mouth-wateringly delicious but is also proven to be good for your health. Wagyu has a higher percentage of monounsaturated fats (the good fats), omega-3 and omega-6 fatty acids and is lower in cholesterol than other beef.

Certified Kobe beef

Hot Stone is 1 of 8 Restaurants to sell certified Kobe beef. To qualify as a Kobe beef, it must be of Tajima strain Japanese Black cattle raised in Hyogo, Japan.

Kobe beef is highly sought after, partly because only about 3,000 cattle may qualify as Kobe per year. Of that 3000 only few hindered is exported to other countries and the majority staying in Japan.  

All Kobe’s are wagyu however in order for a wagyu to be known as ‘KOBE’ the wagyu cattle must meet some of the stringiest criteria outlined below set by Kobe Beef Marketing and Distribution Promotion Association. For e.g. they must be fed a specific diet consisting of dried grasses and special mixes of soybean, corn and barley, slaughtered between the age of 2 1/2 and 5 years, produce beef that has high marbling that meets tough grading criteria, meat quality score of 4 & 5 only.