Masterclass

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.

No Japanese kitchen is considered complete without its own set of Japanese kitchen knives.

Soy sauce is a traditional condiment and cooking ingredient common in East Asian cooking.

Japanese rice fall into two categories – uruchimai and mochigome – both of which are important in Japanese cuisine.

Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting sake, soy sauce, and miso.

Miso is a fermented soybean paste and one of the most important ingredients in Japanese cooking. Learn about the three main types, the traditional three-year production process, health properties, and...

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...