Healthy, convenient and hugely popular, sushi is a regular meal choice for millions of people across the world. But who would have thought that the largest sushi producer in the UK is actually located in the Suffolk countryside? ichiban (meaning ‘number one’ in Japanese) makes 500,000 packs of own label and branded sushi every week, which are then distributed to shops and supermarkets across the country, 364 days per year. T he origins of sushi can be traced back to south-east Asia where it was recorded in 8th century documents as a way of preserving fresh fish This uncompromising attention to high standards extends to ichiban’s factory and the local environment. Andrew Wilkinson, managing director explains: ”We are committed to becoming a greener company and have set a number of targets such as 15% carbon footprint reduction over three
One thing is for certain: given sushi’s continuing popularity after 2000 years, then the future for this forward-thinking Suffolk business is certainly bright and ichiban will continue to thrive. For more information about ichiban UK Limited please see their website at www.ichibanuk.com tel 01449 710910 or email info@ichibanuk.com If you are going through a business development process, or if you need support or assistance with corporate finance issues then Scrutton Bland have a team of specialist advisers who can help with professional advice.
Originally part of an international conglomerate, ichiban was purchased by local entrepreneurs Bob and Trish Baker on 31 December 2013. Scrutton Bland’s Sue Gull was part of the corporate financial advisory team which helped start this new chapter in the company’s history. “The influence of Bob and Trish as locally-based owner managers has been profound,” says Sue. “They have worked closely with Andrew and the management team at ichiban and together they have created a sustainable and environmentally-responsible strategy which has had a huge impact on the business.”
ichiban’s commitment to the environment was recognised last year when they were named ‘Suffolk’s Greenest Business’ followed by being shortlisted in the East Anglian Daily Times’ Business Awards for the ‘Environmental and Sustainability’ category. “Our management team has worked extremely hard to implement a strategy which reduces waste and energy consumption,” says Andrew. “To be named as winner of the Greenest Business title, and finalist in the EADT Business Awards, is a real credit to them. We place great emphasis on educating our staff about our efforts, so it very much feels as if environmental awareness is part of everyday culture on the ichiban site.”
In its immaculate factory near Stowmarket, the heritage of this ancient cuisine is rigorously observed as the 450 ichiban UK staff all pride themselves on the high quality of the sushi they produce. Traditional Japanese production methods are used; all the rice is cooked in 5kg pots in individual ovens and every one of the nigiri blocks are topped by hand, which in 2016 amounted to over 21 million! The company has round-the- clock assessors at the facility, and maintains the highest BRC accreditation (Double A) as well as a five-star EHO food safety rating.
and meat in fermented rice. Over the years people started adding vinegar to their rice to aid the fermentation process and in the 19th century Japanese chefs experimented to create what is known as Edo-style sushi, which is the style that most sushi lovers would recognise today. The prevalence of Buddhism in Japan means that many people abstain from eating meat, using fish as their dietary staple; Japanese chefs are credited with being the first to prepare sushi as a complete dish, combining the fermented rice and preserved fish together.
years. In the last year we have invested £650,000 on a new woodchip biomass boiler to significantly reduce the amount of energy used to produce the 40 tonnes of cooked rice we require each week. We have also implemented a scheme to replace all 400 mostly fluorescent light fittings within the business to LED, as well reducing landfill waste by 23 tonnes (11%) combined with a water reduction of 25%.”
Contact Sue Gull on sue.gull@scruttonbland.co.uk or 01473 267000 .
Sustainable sushi in Suffolk
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