Japanese pickles – known as tsukemono (or, "pickled things") in Japan, are vegetables and fruits that are preserved and served as a side dish or garnish to a larger meal.
Japanese cuisine includes a number of popular sauces that are easy to make or can be bought ready-to-use.
Japanese noodles are a key ingredient in Japanese cuisine, whether hot in soups, or served cold with a dipping sauce.
Find out what spices & seasonings are used in Japanese cooking & how their unique flavours make Japanese cuisine so popular.
Wasabi (also known as Japanese horseradish) is a plant from the brassica family. It’s perhaps the most well-known Japanese condiment outside of its native country
Tofu is a delicious ingredient made from pressed bean curds, suitable for vegetarians and vegans.
Nori is a form of dried, edible seaweed, used in the preparation of sushi and other Japanese dishes.
Mirin is a fermented rice wine, much used in Japanese cuisine for the making of sauces.
Japanese rice fall into two categories – uruchimai and mochigome – both of which are important in Japanese cuisine.
Once you start getting interested in cooking Japanese food, you may be surprised by the variety of Japanese vinegar. The vinegar that you put on your fish and chips is...