ITAMAE takes us, in its fourth chapter, to Osaka: a traditional Japanese restaurant operating since 1999, where tradition is essential. Discover the dishes prepared with New Kenji Premium Sushi Rice.
ITAMAE: Mambo Tony Sushi, a taste of Japan at the base of Monte Rosa
Mambo Tony Sushi is the third stop on the ITAMAE journey: discover the recipes created by Chef Tony Dimartino with New Kenji Sushi Premium at his restaurant in Varallo Sesia.
The second stop in ITAMAE is Poporoya, the very first sushi bar in Italy. Chef Hirazawa Minoru presents two delicious recipes, in collaboration with New Kenji Sushi Premium.
The ITAMAE journey begins at Mikachan, a traditional Japanese Izakaya in Rome. Discover the recipes created by Chef Micaela Giambanco with New Kenji Premium Sushi Rice.
A journey in search of the true Japan in Italy: the best sushi masters, the most authentic locations, and the unmistakable flavors of a tradition in constant evolution.
Water and rice: the virtuous system of rice fields
The use of water in rice cultivation is not just a means to grow plants, but a truly virtuous system that combines agricultural production, environmental protection and sustainable water resource management.
