11 Jul 2014
From Japan, via New Zealand with a little help from China: secrets of a global cooking business
Jess Malcolm Cowper |
Escaping a grey, dreary Auckland morning into Sachie Nomura’s gently humming cooking school is something of a relief. Delicious things are sizzling, and cooks are quietly bustling about the kitchen stations, making handmade sushi that will sell out within 15 minutes of opening time.