Masterclass
Guides to Japanese ingredients, kit and culture, grouped by family. Pick a thread.
Drinks
Sake, shochu, umeshu and the rest of the Japanese drinks cabinet.
Fermented
Miso, soy and koji. The backbone of Japanese flavour.
Dashi & Umami
Kombu, katsuobushi and the savoury depth they build.
Pantry & Seasoning
Vinegars, oils, chilli, rice and the everyday staples.
Technique
Knives, grills, sake ware and how to use them.
Chefs
How top kitchens put Japanese ingredients to work.
Culture
Seasons, history and the context behind the food.
Producers
The makers behind the label — sake breweries, vinegar houses and spice blenders.Latest from the Masterclass
Best Japanese Green Tea UK: 3 Picks for 2026
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Best Furikake UK: 4 Picks for 2026
11 Sep 2026
Best Dashi UK: 5 Picks for 2026
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Best Soy Sauce UK: 5 Picks for 2026
9 Sep 2026
Best Miso UK: 5 Picks for 2026
7 Sep 2026
Maki Roll vs Hand Roll (Temaki): What's the Difference?
2 Sep 2026
Can I Use Arborio Rice for Sushi? Arborio vs Sushi Rice
2 Sep 2026
Kabayaki vs Teriyaki: What's the Difference?
2 Sep 2026
American Mayo vs Japanese Mayo: What's the Difference?
2 Sep 2026
What Sake to Buy as a Gift
2 Sep 2026