Masterclass

So you want to cook Japanese food? Well a cook is only as good as their ingredients,..

Tea is a significant part of Japanese culture, with entire ceremonies centred around the beverage.

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.

Sake is a fermented rice drink and widely accepted as Japan’s traditional alcoholic drink.

Ceramics is a catch-all term that refers to a range of hard, brittle, materials formed by firing non-organic and non-metallic materials, such as clay, at a high temperature. 

Kombu is a form of edible kelp or seaweed, commonly used in East Asian cooking. It refers to a wide variety of kelp, most of which are from the laminariaceae...

Dashi is a general term that refers to a range of stocks used in Japanese cuisine.