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 Japan Wine? A Guide to Japanese Wine What Is Japan Wine? A Guide to Japanese Wine 10 Aug 2026 What Is Japanese Whisky? The Complete Guide What Is Japanese Whisky? The Complete Guide 10 Aug 2026 Japanese Alcohol: Sake, Shochu, Umeshu and Mirin Explained Japanese Alcohol: Sake, Shochu, Umeshu and Mirin Explained 10 Aug 2026 Dashi and Umami: The Complete Guide Dashi and Umami: The Complete Guide 10 Aug 2026 Junmai vs Daiginjo: What Is the Difference? Junmai vs Daiginjo: What Is the Difference? 10 Aug 2026 Shirodashi vs Hondashi: What Is the Difference? Shirodashi vs Hondashi: What Is the Difference? 10 Aug 2026 Aji-Mirin vs Hon Mirin: What Is the Difference? Aji-Mirin vs Hon Mirin: What Is the Difference? 31 Jul 2026 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