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