

Food & Drink
Japanese cuisine is renowned worldwide for its finesse and flavours. Find out more about the artistry behind washoku - Japanese cuisine - in these stories and interviews with leading chefs, or dig deep into the details of Japanese staples such as rice, sake, bread and wine.
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Stories | How to Cook Japanese Rice

Stories | Cooking Chicken Tempura

Stories | Japanese Knives: Part I

Recorded Events | Iro (colour): Lecture by Urasenke Tea Master Kimura Sōkei

Quick Reads | Chadō, the Japanese Way of Tea, from its origins to today

Stories | Kitchen Utensils: Part I

Stories | Japanese Bread

Stories | Japanese Knives: Part II

Stories | Cooking with Daikon

Stories | Making Vegan Dashi

Stories | Flavourings: 'Kaeshi'

Stories | Japanese Wine

Stories | Washoku - Japanese Cuisine

Stories | The story of AKIRA Restaurant

Stories | Japanese Rice

Stories | SAKE 'Nihonshu'

Quick Reads | Types of Japanese Tea

Recorded Events | Oboro kombu – The Art of Shaved Seaweed with Sakai Craftsmen Gōda Mitsunobu and Hasegawa Yū

Recorded Events | Windows on Tea: Online Lecture by Urasenke Tea Master Kimura Sōkei

Recorded Events | Sharpening Japanese Knives: Masterclass with Sakai City’s Yamatsuka Mitsuo

Recorded Events | Why Sell Sake in the UK? Discover Trade Secrets from Market Experts

Recorded Events | Japanese Drinks at Home: Sake Pairings and Shōchū Cocktails

Recorded Events | Discover Shōchū: Distillery Visit and Introduction

Recorded Events | Exploring Nihonshu: Sake Brewery Visit and Introduction

Stories | Making Dashi

Stories | Kitchen Utensils: Part II

Stories | Sushi Rice

Stories | Flavourings: Yuzu Koshō