Welcome to the Masterclass.
On this page, you will find all our latest articles about different aspects of Japanese cuisine. Whether it’s a detailed look at some core ingredients, utensils, and techniques, interesting articles and advice, or recipes you can try at home, there is something for everyone.
This page is updated regularly with new articles and fresh takes, so be sure to bookmark it and keep coming back for more content.
November 18, 2023
Japanese foods are often fermented for several reasons, and this culinary tr...
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July 27, 2023
Koji is malted rice used in the fermentation process for miso, sake, and soy...
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May 30, 2023
Kanzuri is a traditional condiment that is made in only nigata Japan. Kanzuri...
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September 03, 2021
Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting s...
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