Masterclass

Guides to Japanese ingredients, kit and culture, grouped by family. Pick a thread.

Add image

Drinks

Sake, shochu, umeshu and the rest of the Japanese drinks cabinet. Add image

Fermented

Miso, soy and koji. The backbone of Japanese flavour. Add image

Dashi & Umami

Kombu, katsuobushi and the savoury depth they build. Add image

Pantry & Seasoning

Vinegars, oils, chilli, rice and the everyday staples. Add image

Tools & Technique

Knives, grills, sake ware and how to use them. Add image

Chefs

How top kitchens put Japanese ingredients to work. Add image

Culture

Seasons, history and the context behind the food.

Latest from the Masterclass

What Is Shochu? What Is Shochu? 16 Jun 2026 Chef Focus: Dan Ashmore, ASKR Chef Focus: Dan Ashmore, ASKR 27 Feb 2024 Chef Focus: James Nicklin, Winteringham Fields Chef Focus: James Nicklin, Winteringham Fields 26 Feb 2024 Chef Focus: Matt Sampson, Ynyshir Chef Focus: Matt Sampson, Ynyshir 14 Feb 2024 Chef Focus: Miller Prada, HUMO Chef Focus: Miller Prada, HUMO 8 Feb 2024 Chef Focus: Brayden Davies, Boxtree Chef Focus: Brayden Davies, Boxtree 7 Feb 2024 Chef Focus: Tom Brown, The Pearly Queen Chef Focus: Tom Brown, The Pearly Queen 1 Feb 2024 Chef Focus: Adam Summers, James Martin Group Chef Focus: Adam Summers, James Martin Group 29 Jan 2024 Prefectures of Japan and What They Are Famous For Prefectures of Japan and What They Are Famous For 18 Jan 2024 Chef Focus: Aaron Harris, Latymer Restaurant Chef Focus: Aaron Harris, Latymer Restaurant 17 Jan 2024