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.

Why Are Japanese Foods Often Fermented?

Why Are Japanese Foods Often Fermented?

November 18, 2023

Japanese foods are often fermented for several reasons, and this culinary tr...

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The All-Purpose Wonder Seasoning: Shio-Koji

The All-Purpose Wonder Seasoning: Shio-Koji

July 27, 2023

Koji is malted rice used in the fermentation process for miso, sake, and soy...

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What is Kanzuri paste?

What is Kanzuri paste?

May 30, 2023

Kanzuri is a traditional condiment that is made in only nigata Japan. Kanzuri...

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What is Kōji?

What is Kōji?

September 03, 2021

Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting s...

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