INGREDIENTS

HOZE is a traditional sushiya where we serve “edomae” which we translate as “edo” (former Tokyo) and “mae” (in front, also meaning style).

Therefore we use seafood from only the northern waters surrounding the Scandinavian countries, as it is there we are currently located.

Over the years we have sourced the best produce we can get our hands on by building personal relationships with other passionate people, our rice is from a young producer in Shika, Ishikawa prefecture, which works with his parents, the vinegar is made by a family that has produced it for over 5 generations from Miyzazu, Kyoto prefecture, our wasabi comes from a small collective of farmers in Shizuoka prefecture, the soy sauce is from a factory that is now over 300 years old and considered one of the oldest in the world located in Ibaraki prefecture, still making soy sauce as in the old days, and most of our fish comes from a small fishmonger here in Gothenburg, which I have built up a relationship with since the 10+ years we’ve been open.

We think traditions should be learnt from, and relationships kept strong to keep the spirit of sushi alive.