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Potatoes weren’t cultivated in Japan until the 19th century, however they now feature in popular recipes such as nikujaga and Japanese curry. What’s more, washoku is defined by its …

The Japanese New Year is a time when everyone in the family takes a break, even the person who would normally be slaving away in the …

Autumn is a season of transitions. The weather gets cooler, colours shift from green to fiery shades of red, yellow and orange, and although we …

It’s getting cold out and the memories of summer are long gone… There couldn’t be a better time to find something to celebrate, so I …

Agedashi tofu is an easy and delicious traditional dish you can find as an appetizer at Japanese izakayas. Similar to our tofu steak recipe, this one is …

Chirimenjako is the Kansai region name for small dried whitebait fish, often from Japanese anchovy, herring or sardine. If it is boiled instead of dried, it …

Some can’t stand the texture, but for others, that’s the best part! Konnyaku is a jiggly grey-coloured food made from the corm of the konjac plant, which …

In Japanese, this type of dish is called kobujime, or “tightened with kombu”, and was originally used during the Edo period to extend the shelf life of …

Komatsuna, meaning “greens of Komatsu”, is a leafy plant from the same family as turnip and bok choi, although it’s also known as Japanese mustard spinach. …

Daikon, the long, white, giant carrot-shaped radish, is a popular winter root vegetable in Japan. It is commonly added to soups and simmered dishes because …