Louise Robinson takes us through the exciting history of bento – the traditional Japanese lunch boxes that have blossomed into something of an art form. Read on for helpful tips for making your own bento boxes at home.

Elly McCausland guides us through the history and uses of matcha – the Japanese powdered green tea that is making its mark in kitchens around the world.

Sally Abé sheds some light on the fiery bright green root beloved in Japanese cooking and looks into how it pairs with other flavours.

With most supermarkets in the UK stretching little beyond long and short grain rice, it is astounding to think that there are almost 40,000 different varieties around the world. Explore the types of japonica rice most popular in Japanese cooking and learn more about the characteristics of these grains.

Nancy Anne Harbord takes us through some of the more unusual types of tofu on the market – silken tofu, dried tofu and sweet sesame dessert tofu – and explains how to showcase their unique features.

Danny Kingston makes no secret of his love of pickles. Here he guides us through four various varieties of Japanese pickles, their unique characteristics and perfect accompaniments.

Rachel Walker extols the virtues of yuzu – the tart, tangy Japanese citrus fruit that is more commonly being found on UK shores.

Victoria delves into the world of sake, the rice wine (that's actually brewed like beer) drunk throughout Japan. As with wine, there are lots of varieties and uses, both for drinking and cooking, as well as a rich history within Japanese culture.