There’s nothing quite like the taste and texture of real wagyu beef. A little taste of this 'Japanese cow' can cost a small fortune, is it worth the price?
A look at Fugu, a Japanese puffer fish, one of the most dangerous products in the world. Discover where to eat this sought-after and expensive delicacy.
Natto is one of Japan's hottest fermented superfoods. It can be an acquired taste that’s often best paired with other flavours, but natto is extremely nutritious and easy to make.
Chefs Yuki Chidui, Richard Ekkebus, Cho Hee-sook, Ivan Brehm and Natsuko Shoji discuss breaking rules on the theme "Shattering Myths" at the annual talk ahead of the awards ceremony in Saga Prefecture, Japan.
Dashi is the king of umami. From ichiban dashi to shiitake dashi, find out about all the different types of dashi, how they are made and what dishes to use them in.
After five years of by-invitation-only, Été is moving and opening to online reserve: meet chef Natsuko, born as a pastry chef and now experimenting a new cuisine based on seasonal Japanese ingredients
