Abercynon-based sushi suppliers, Sushi Day, have developed an innovative new way to attract Welsh sushi virgins, by adding ‘swshi’ to the menu – an exciting blend of Welsh lamb, laverbread and leeks wrapped up in a traditional Japanese rice roll.
The idea launched a year ago after business co-founders, husband and wife Kai and Josephine Chan, noticed that many Welsh people were reluctant to try raw fish. The development of the new dish has been supported by UWIC’s Food Industry Centre and the University of Glamorgan.
“People are really interested and it’s so different,” Mr Chan says when I ask how popular swshi has been. “It’s a fusion between the East and the West.”
Mr and Mrs Chan set up Sushi Day in 2007, operating a limited delivery service from their small kitchen before growing to supply several Welsh universities including Cardiff and UWIC. They have achieved SALSA accreditation and are committed to using fresh, quality ingredients.
Looking to the future, they hope to expand by opening an outlet, supplying more customers and hosting food events.