

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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Story | How to Cook Japanese Rice

Quick Read | Bizen yaki - rustic earthenware from Okayama Prefecture

Story | Cooking Chicken Tempura

Quick Read | Oboro kombu – paper-thin seaweed from Sakai City

Story | Japanese Knives: Part I

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

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

Story | Kitchen Utensils: Part I

Story | Japanese Bread

Story | Japanese Knives: Part II

Story | Cooking with Daikon

Story | Making Vegan Dashi

Story | Flavourings: 'Kaeshi'

Story | Japanese Wine

Story | Washoku - Japanese Cuisine

Story | The story of AKIRA Restaurant

Story | Japanese Rice

Story | Sake: Japanese Rice Wine

Quick Read | Types of Japanese Tea

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

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

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

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

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

Recorded Event | Discover Shōchū: Distillery Visit and Introduction

Recorded Event | Exploring Nihonshu: Sake Brewery Visit and Introduction

Story | Making Dashi

Story | Kitchen Utensils: Part II

Story | Sushi Rice

Story | Flavourings: Yuzu Koshō