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.
Filter by content type
Stories | Cooking Japanese Rice
Words & Thoughts | Akira Shimizu
Stories | Flavourings: Kaeshi
Stories | Kitchen Utensils: Part I
Stories | Japanese Knives: Part I
Stories | Japanese Knives: Part II
Quick Reads | Varieties of Japanese Tea
Interviews | Shimizu Akira – Executive Chef of AKIRA at Japan House London
Stories | Japanese Wine
Stories | Washoku - Japanese Cuisine
Stories | Shimizu Akira
Stories | Bread
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
Stories | Rice
Stories | SAKE 'Nihonshu'
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 | Cooking with Chicken
Stories | Making Dashi