Food to make you
feel good

At this time of year the tube is full of adverts telling us we need to be 'beach ready'. Japanese food has long been known for it's low calorie and health giving properties, so I've put together a menu for the truly health conscious amongst us.

'Beach Ready Menu'

 • ankimo fish liver
 • ikura salmon roe & daikon radish
 • Dragon roll with brown rice
 • mushroom miso
 • seaweed salad


Ankimo monkfish liver
Our monkfish liver comes from our Slow Food fisher in Cornwall, and he used to throw the livers over board before our chef Hong went out on the boat and wanted to experiment with it. The liver has become a firm favourite on our menu, particularly with our Asian diners. It is rich in protein and low in fat, it has high amounts of B6 and B12, two vitamins that are essential for brain function, and myelin that promotes a healthy nervous system. The minerals in the liver are beneficial too: phosphorous and selenium help regulate enzyme production, and phosphorous is also good for healthy bones, while a 150gm portion contains a whole week's worth of selenium – a powerful antioxidant.

Ikura oroshi – salmon roe & white radish
'Unsurpassed for nourishing the brain'.
Salmon roe has the highest level of omega 3 of any other food. The omega 3 fats (EPA and DHA) in 25gm of salmon roe equate to 1800 mg - 3.5 times the amount found in salmon flesh. In addition to being rich in brain fats, salmon roe is rich in antioxidants and fat-soluble vitamins including high levels of vitamins C, D and E, thiamine, folate, vitamin B12 and selenium. Fish eggs are also high in protein, with 25gm of salmon roe containing 6 grams of protein. The perfect food for students heading into exams this month.

Our salmon roe comes from wild Alaskan fish – the fishery was MSC certified though it lost it for a while, but has recently recertified so you should be seeing the MSC logo back on our menus soon.

Slow Fish

We will be heading to Genoa again this year to join the discussions and note the progress, albeit slow, in the small scale fishing sector. In the recent Common Fisheries Policy discussions, it was agreed that quota should be allocated based on social and environmental considerations as well as economic. This is a significant step forward, and completely in line with Slow Food's principles of Good Clean & Fair food. Greenpeace haven't left big industry to implement the new policy mind, and despite the odds, recently the UK High Court granted Greenpeace permission for a full judicial review into whether the way the UK allocates fishing quota is unlawful under European law.

Click here to see their press release if you want to know more. Together with developments on the political front, this is very significant. Greenpeace now have promises from every major political party in the UK to give sustainable fishermen more fishing quota in the lead up to the election. Things are finally moving in the right direction.

That's all from me, but I would love to hear from you if you have any comments on the menu or a recent experience.

Caroline Bennett
Founder & owner

Moshi Monthly Member Deals

#1
25% off our 'Beach ready' Menu

#2
Complimentary mochi rice cake with your takeaway! **
Our mochi rice cakes are made by a local Chinese family business, Sun Fung Foods. We used to speak to mum, but we've been around so long now, her daughter has taken over the reins. We hope you enjoy them as much as we do!