FREE RANGE CHICKEN
Where is it from?
UK, Gloucestershire/Shropshire
Our birds are sourced from primarily two breeds; the Cotswold White & Ross Traditional. Itsu’s free range chickens are fed a balanced diet of shelled corn and roasted soya. Itsu chicken is free range, and has always been.

SUPERIOR FARMED SALMON
Where is it from?
Shetland island, Scotland and Norway
Superior farmed fish is tightly controlled, including strict controls on amount of fish in the pens. This ensures our fish are not overstocked. There are 3 levels of farmed fish; production, standard and superior. Itsu uses fresh, not frozen superior salmon.

SPICY SALMON MIX
Where is it from?
Salmon from Scotland/Norway
Superior grade salmon, with Tabasco and mayonnaise, the salmon mix is spiced up using shichimi pepper (see shichimi pepper)

YELLOW FIN TUNA
Where is it from?
Indian & Pacific Oceans
Itsu tuna is approved by the 'Friends of the sea'. Tuna for itsu is only caught with deep set lines, which avoids the horrors of by catch. We only ever use A grade tuna loin, adult fish. This protects the long term sustainability of the species. (see Bluefin Tuna at itsu)Our tuna is frozen at -60 because it comes from far away it is superfrozen immediately after harvest so the quality and freshness is sealed in.

DUCK
Where is it from?
Thailand
Asian countries eat lots of duck. They are the masters of good duck!

CRAB MIX
Where is it from?
Mixed source – depending on seasons
Blue swimmer and three spot crab mixed with a pepper mix (see shichimi pepper), mayonnaise and surimi stick (produced with Pollock fish, contains artificial colouring).

CHOCOLATE RICE CAKES
Where is it from?
Netherlands
Organic dark chocolate contains soya lecithin E322, which is naturally extracted from soya beans and used to aid emulsification. The rice cake base contains sesame seeds and 0.31% salt

MUNG BEAN NOODLES
Where is it from?
Vietnam
We use this noodle in both our salad mix and hot food range, also know as a glass/cellophane or vermicelli noodle. The noodle is fat free, low in calories and high in carbohydrate. The noodle is gluten free.

SUSHI RICE
Where is it from?
Spain
Medium grain rice has grain definition, by using superior white rice, we ensure a low count on broken grains which causes an inconsistent cook & appearance.

UDON NOODLES
Where is it from?
China
The noodles are wheat flour based, with tapioca (which is a natural starch extracted from plant root). Our noodles contain sodium alginate (an algae used as an emulsifier). Lactic acid is more commonly found in soured milk products i.e. yoghurts and soft cheeses, lactic acid is present in our noodles. The noodle is delicious with our dynamite broth.

AVOCADOS
Where is it from?
South Africa/Spain/Israel
Avocado’s are difficult to handle, but the nutty flavours and texture they add to our maki rolls and salads make them worthwhile. We always try to use Hass, (the one with a crocodile skin), it’s a far better flavour than its watery fuerte relation. Sometimes itsu avocado tastes citrusy, that’s because we bath the fruit in fresh lemon juice to prevent the enzymatic browning. Browning on the underside of the fruit is caused by oil from the stone. An avocado contains 60% more potassium than a banana and rich in vitamin E, K & B. 75% of an avocados calories comes from fat, which is of the positive variety, monosaturated.

BABY LEAF SPINACH
Where is it from?
Southern England during the summer, Italy during winter months.
Itsu spinach is washed in spring water, and passes the highest standards of foreign body removal and cleaning. Some people use chlorine to wash leafs; we never allow this at itsu. We love spinach in our hot food dishes; it provides such a good source of iron & calcium. Itsu uses a semi savoy variety of spinach, which has hardier leafs, making it perfect for our broth.

BEANSPROUTS
Where is it from?
UK
Our beansprout grower is based in West London. Bean sprouts take about 7 days to grow from seed to final bean. A bean sprout is grown from a mung bean.

BLUEBERRIES
Where is it from?
Italy/France/Chile
One of the superfruits, a strong source of vitamin C & K.

CARROTS
Where is it from?
UK
We use a special type of carrot, they are called ‘donkey’ carrots. Using an imported machine from Japan, it allows us to produce our wonderful long angel hair carrot. Carrots are a known source of vitamin C and carotene. The myth relating to improved eye sight from eating lots of carrots started during World War 2, when the RAF started the rumour to cover up the new use of radar equipment. That aside, they are very good for the skin.

CORIANDER
Where is it from?
UK
Coriander is a delicious aromatic herb, and really adds a touch of the east to the flavour profile of many itsu dishes. We prefer the English grown variety.

CUCUMBERS
Where is it from?
Holland
A dieters dream ingredient, being virtually calorie free. We like to use them in our makis as they give a good crunch and maintain a moisture in the product. This food is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.

EDAMAME BEANS
Where is it from?
China
Delicious soy beans, with Maldon sea salt. Edamame is also a good source of Dietary Fiber, Protein, Thiamin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin K.

FRENCH BEANS
Where is it from?
Kenya
A good crunchy bean, great in our noodles and soups. It is also a good source of Vitamin C, Vitamin B6, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A and Vitamin K.

GINGER
Where is it from?
China/Thailand
Ginger is a tuber, and provides a rich warm flavour to many of our dishes. We make fresh ginger juice each day in stores. It’s the key to our many great recipes. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.

MANGO
Where is it from?
Brazil/Ecuador/Puerto Rica/Mexico
Fresh ripe mango is delicious, the fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A. No wonder it’s considered a superfood.

NORI
Where is it from?
China
A roasted pressed sheet of dried seaweed, itsu uses these sheets holding the fillings in our rice maki rolls. Being a seaweed product, can contain higher levels of sodium.

PINEAPPLE
Where is it from?
Costa Rica/Ghana/Ivory Coast
An exciting, juicy sweet tasting fruit. A good dietary fibre source and contains Vitamin B6 and Copper, and a very good source of Vitamin C and Manganese.

POMEGRANATE
Where is it from?
India/Iran
Pretty little pearls, they really add colour and the seeds texture to our frozen yoghurt. There is much research on the internet about this fruit preventing cancer, arthritis etc. We just know it’s a good source of dietary fibre and vitamins C&K.

ROCKET
Where is it from?
Southern England during the summer, Italy during winter months.
Itsu rocket is taken from only first & second cut’s in the field, ensuring we have the best peppery flavour, yet a soft leaf with no bitterness. Itsu rocket is washed in spring water, and passes the highest standards of foreign body removal and cleaning. Some people use chlorine to wash leafs; we never allow this at itsu.

SPRING ONIONS
Where is it from?
UK/Spain/Holland
A mild onion, used in our soups and broths. Common used in Asian cooking. It is also a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese.

STRAWBERRIES
Where is it from?
UK Summer / Spain Winter
Bright red strawberries; the picture of summer!
Delicious on itsu’s fat free frozen yoghurt. They are also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese.

THAI BASIL
Where is it from?
Thailand
Unlike European basil, Thai basil has a lovely sweet aniseed flavour. It’s a wonderful herb. It is hard to handle, and can turn black when over chilled; we believe the flavour is worth the effort. We make our Thai lemonade using this herb, leaving it to steep for short timed periods of time creating the perfect flavour.

WAKAME
Where is it from?
China
A classic garnish of the traditional Japanese miso soup. This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Niacin, Pantothenic Acid and Phosphorus, and a very good source of Riboflavin, Calcium, Iron, Magnesium, Copper and Manganese. Wakame is high in Sodium, although to reduce this, we are careful to thoroughly wash in clear running water.

ITSU FRESH HERB DRESSING
Where is it from?
UK, London
As with all our sauces, we keep the actual recipe closely guarded. If you were to try and duplicate this sauce at home, it requires huge amounts of coriander (like making a good pesto). The sauce contains fresh lime juice, and does also contain the Thai fish sauce (See Sweet chilli sauce)

ITSU SHALLOT SAUCE
Where is it from?
London, UK
This sauce contains a whole host of fresh ingredients, shallots, fresh lemon juice etc. This sauce contains soy sauce, so does have a higher sodium content, and not gluten free. This sauce is particularly good with our seared tuna or fillet beef.

ITSU SWEET CHILLI DRESSING
Where is it from?
London, UK
Itsu sweet chilli dressing contains Thai fish sauce, which provides the sour contrast against the sweetness so well know in Asian cooking. Fish sauce is derived from fermented fish, it’s rather pongy on its own but really makes a huge difference to the sauce. All other ingredients are limejuice, oils, chilli’s of course and rice wine vinegar (a fermented rice product).

ITSU TERIYAKI SAUCE
Where is it from?
London, UK
Our teriyaki sauce has a good balanced flavour between the sweetness and saltiness from the added soy sauce. We add a little maize starch to thicken. An alcoholic beverage known in Japan as mirin is added to this sauce, Mirin has a very low alcohol content, which is largely cooked off during the making of the sauce in large pans.

FROZEN YOGURT
Where is it from?
UK
Itsu’s zero fat frozen yoghurt is made with real live A1 type pro-biotic cultures; it’s not made from a powder unlike other frozen yoghurts. The frozen yoghurt is suitable for vegetarians. The product is stabilised with guar gum, a natural extract from the guar bean.

DYNAMITE BROTH
Where is it from?
Japan
Itsu’s famous dynamite broth is made using miso soup as the base, to which we add a little coconut milk, fresh citrus juice, lime leaf, tamarind, freshly pressed ginger and a little garlic. The seasoning is sashimi pepper and hondashi (see Miso soup just below).

ITSU MISO SOUP
Where is it from?
Japan
Miso is the staple of all Japanese cuisine. They eat it for breakfast, lunch and dinner. Miso forms the basis of itsu’s miso soup and dynamite broth.
There are numerous references to how healthy it is on the web. Miso exerts the same cancer-fighting effects as other soy foods. Experimental studies done specifically with miso have shown it to protect against breast cancer.
There are a large number of miso soups available. The cheap ones are made with instant dried powder.
In contrast, Itsu makes it’s miso soup in store in big pots into which we mix ingredients carefully. We use the finest white miso. We serve our miso soup with wakame and silken tofu, and finely chopped spring onion.
To our miso soup we add a little garlic, a tiny amount of chilli, and of course kombu dashi. Kombu dashi is made from seaweed and is vegetarian. Hondashi is primarily made from shaved bonito, it is not vegetarian. Both are widely used in Japanese cuisine and contain flavour enhancer.
In 1907, a famous Japanese professor called Kikunae Ikeda discovered a natural flavour enhancer which came from the surface of dried kombu.
The name given to this taste was ‘umami’ and became the fifth taste in Japanese cuisine. The other four senses are: Sweetness , Bitterness , Sourness and Saltiness.
Sodium glutamate is a salt of the naturally occurring amino acid glutamic acid. Nowadays it’s made from bacterial fermentation, usually on the skin of tomatoes. It is acceptable for celiacs following a gluten free diet.
Sadly, the commonly used flavour enhancer, MSG, is added in a most heavy handed way in Chinese restaurants, Asian cuisine and nearly all prepared foods.
It’s overused and frequently a substitute for good ingredients, fresh herbs and spices.
Itsu does not add MSG to any of our dishes, other than in the hondashi or furikake seasoning which we put in some of our recipes. In restrained quantities, the Itsu chefs are happy to use these seasonings. Indeed they help bring out the really delicious balanced taste.

For research on the flavour enhancer, please see:
http://www.guardian.co.uk/commentisfree/2009/aug/12/msg-allergy-chinese-restaurant-syndrome-myth
http://en.wikipedia.org/wiki/Monosodium_glutamate

FIRM SILKEN TOFU
Where is it from?
Japan
A soya bean curd, used for garnishing itsu’s forever young miso soup, and also used as a thickening agent in our sauces. Tofu is made with soy beans, soy protein and firming agents (glucono-delta lactone - (GDL) E575 is a naturally-occurring food additive used as an acidifier. Calcium chloride – a common salt)

FREE RANGE EGGS
Where is it from?
UK
We only ever use UK, lion marked free range eggs.

FURIKAKE SEASONING
Where is it from?
Japan
Furikake is a dry Japanese seasoning mix used in much of their cuisine. Furikake has a great flavour, we often use it on our salads etc.
It consists of a mixture of dried and ground fish, sesame seeds, chopped nori seaweed, sugar, wasabi fleck, salt, and flavour enhancer.

For further information about the MSG flavor enhancer, please read the section about miso soup.

MALDON SEA SALT
Where is it from?
Maldon, Essex
A natural sea salt crystal.

PICKLED GINGER
Where is it from?
China
Pickled ginger is the most commonly used palette cleanser always enjoyed when eating raw sushi & sashimi. We import it from china, and only buy the natural yellow version, which contains no artificial colouring. The sliced young ginger is pickled in vinegar and sugar.

PICKLED KOMBU
Where is it from?
Japan
Pickled Kombu is a type of seaweed, commonly used in Asian cuisine.
Our pickled kombu contains the flavour enhancer, MSG.

please read the section about miso for further information on MSG.

RICE SEASONING
Where is it from?
Japan
Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi. Rice seasoning vinegar contains Spirit Vinegar, Rice Vinegar, Sugar(Sucrose, Cane Molasses), Salt. Rice vinegar is used to control the Ph of rice, preventing food bacteria growth.

SESAME SEEDS
Where is it from?
China
We roast our own seeds at itsu, they are much fresher and softer tasting. The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium, and contain vitamin B1 (thiamine) and vitamin E. They contain lignans, including unique content of sesamin, which have antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content.

SHICHIMI PEPPER
Where is it from?
Japan
Shichimi is a Japanese seasoning, meaning 7 spices. (mandarin orange, sesame seed, poppy & hemp seeds, nori and ground sansho (a relative of the Sichuan pepper. The seasoning adds the heat kick to many of our dishes.

SOY ROASTED PUMPKIN SEEDS
Where is it from?
China
We roast our seeds each afternoon, if you’re passing an itsu, you may smell the lovely aroma. The seeds are also good sources of protein, and the essential minerals iron a portion can provide over 20 per cent of the recommended daily intake of iron as well as zinc, manganese, magnesium, phosphorus, copper, and potassium. We toss our pumpkin seeds in low sodium soy sauce before roasting.

SOY SAUCE
Where is it from?
Japan
We have available in all our stores, low sodium soy sauce. Soy sauce is made by fermenting soy beans, therefore not gluten free. It is naturally brewed, therefore free from additives and E numbers.