Are there any advantages to using Japanese ingredients?

Without a doubt yes.
Ingredients have different flavors and taste according to the world they come from. The fewest are aware that Japan, Korea and China produce seaweed to sushi.

Here I think the variety used to produce the tang, the taste and the quality. The same applies when it comes to pickled ginger, soy sauce and vinegar.

Sushi is a nice and delicate eating so it is worth paying to buy ingredients that emphasize the fine shades of the food without dodging or dominating.

Via my webshop I sell different ingredients for sushi.

Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.