The Japanese kitchen is one of the most unique, refined and intriguing in existence, from the ingredients right down to the tools and utensils used to prep, cook and serve dishes. This can make it a daunting cuisine to learn to cook yourself – stories of sushi chefs cooking rice for years before they move onto the fish and ramen broths taking days to simmer before they're ready can make Japanese food feel out of reach – but when it's broken down into its core building blocks, it becomes far more accessible than you might think.
Japan House London’s mission is to immerse its visitors in all parts of Japanese culture, both at its base in Kensington and online, but its 'Essentials of the Japanese Kitchen' series specifically aims to tell the story of Japanese cuisine and how it’s prepared. Taking a closer look at everything from the cooking utensils used to some of the most common Japanese ingredients such as daikon, the series features videos from chef Shimizu Akira, accompanied by further tips and insight on the website. Akira is executive chef of his eponymous restaurant at Japan House London, and has spent decades in the industry honing his craft to become a modern master of Japanese food – meaning you’re learning from a true expert. We touch on some of the topics chef Akira covers in the series below, but to fully immerse yourself in his teachings be sure to visit Japan House London's website.