Discover the different ingredients found in Japanese cooking and recipes which highlight their amazing flavours.

Flavours of Japan

15 features

Flavours of Japan - flour and Panko
Flavours of Japan: flour and panko
Flavours of Japan: flour and panko
by Kate Doran
17 August 2019
Kate Doran offers valuable insight to the many uses of Japanese flours and panko breadcrumbs.
The complete guide to Japanese comfort food
Flavours of Japan: comfort food
Flavours of Japan: comfort food
by Rosana McPhee
14 August 2019
Japanese cuisine has a surprising amount of warm, comforting dishes that are popular with cooks looking to recreate the flavours of their childhood. Rosana McPhee introduces us to some of the most popular recipes.
Flavours of Japan - noodles
Flavours of Japan: noodles
Flavours of Japan: noodles
by Shu Han Lee
13 August 2019
Shu Han Lee extols the virtues of shirataki, ramen and soba noodles, including quick, simple recipes for you to try at home.
Dashi
Flavours of Japan: dashi
Flavours of Japan: dashi
by Rosana McPhee
12 August 2019
Dashi is featuring increasingly on menus with the rise in popularity of Japanese cuisine. Rosana McPhee gives us the rundown on this classic stock, which is truly unique in flavour and impact.
Flavours of Japan - seaweed
Flavours of Japan: seaweed
Flavours of Japan: seaweed
by Kate Doran
11 August 2019
Delve into the wonderful world of seaweed with Kate Doran's guide. An ingredient that has long been put to fantastic use in Japanese cooking, seaweed is becoming increasingly popular in Western dishes, thanks to its delicious umami flavour and health-giving properties.
Flavours of Japan – Mirin
Flavours of Japan: mirin
Flavours of Japan: mirin
by Nisha Thomas
10 August 2019
Nisha Thomas explores the history and flavour profile of mirin, suggesting innovative new ways of using this Japanese cooking wine in creative dishes.
Flavours of Japan - bento
Flavours of Japan: bento
Flavours of Japan: bento
by Louise Robinson
09 August 2019
Louise Robinson takes us through the exciting history of bento – the traditional Japanese lunch boxes that have blossomed into something of an art form.
Flavours of Japan – matcha
Flavours of Japan: matcha
Flavours of Japan: matcha
by Elly McCausland
08 August 2019
Elly McCausland guides us through the history and uses of matcha – the powdered Japanese green tea that is making its mark in kitchens around the world.
Ingredient focus – wasabi
Flavours of Japan: wasabi
Flavours of Japan: wasabi
by Sally Abé
07 August 2019
Sally Abé sheds some light on the fiery bright green root beloved in Japanese cooking and looks into how it pairs with other flavours.
Ingredient focus – Japonica rice
Flavours of Japan: Japanese rice
Flavours of Japan: Japanese rice
by Izzy Burton
06 August 2019
Explore the types of japonica rice most popular in Japanese cooking and learn more about the characteristics of these grains.
Ingredient focus – tofu
Flavours of Japan: tofu
Flavours of Japan: tofu
by Nancy Anne Harbord
05 August 2019
This guide to the different kinds of tofu available takes a look at some of the more unfamiliar types and explains how to showcase their unique features.
Ingredient focus – Japanese pickles (tsukemono)
Flavours of Japan: Japanese pickles (tsukemono)
Flavours of Japan: Japanese pickles (tsukemono)
by Food Urchin
04 August 2019
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 their perfect accompaniments.
Ingredient focus – yuzu
Flavours of Japan: yuzu
Flavours of Japan: yuzu
by Rachel Walker
03 August 2019
Rachel Walker extols the virtues of yuzu – the tart, tangy Japanese citrus fruit that is more commonly being found on UK shores.
Ingredient focus – sake
Flavours of Japan: sake
Flavours of Japan: sake
by Victoria Glass
02 August 2019
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.
Ingredient focus - miso
Flavours of Japan: miso
Flavours of Japan: miso
by Shu Han Lee
01 August 2019
Shu Han Lee unravels the wonderful world of miso, that most ubiquitous of Japanese ingredients, and talks us through the flavours of the four main types: white, barley (yellow), red and hatchi.