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