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Much of the food that exists in Korea today and the customs surrounding it have come from royal cuisine and the complex customs of the ancient court. The food is so well balanced, with careful consideration given to temperature, spiciness, colour and texture and presentation.

Starting with ritual bowls of rice and soup, the main meal is built around numerous shared dishes selected to complement each other. These multiple side dishes, known as banchan, traditionally accompany cooked short grain rice, noodles, vegetables and other dishes. The number of sides may vary from two to a dozen or even more!  Everyday shared meals include at least a few accompaniments served all at once, rather than in courses. The abundant plates of food are cooked using a wide range of techniques including steaming, simmering, frying, stewing, fermenting and leaving some items raw.

Rice is a staple of the Korean household and forms the backbone of almost every meal, although it is sometimes replaced with noodles. Other common aromatics and spices seen in Korean cuisine include sesame and sesame oil, garlic, ginger and chilli pepper flakes. Korean food tends to be intensely flavoured, pungent and often really spicy.

Miso is highly affiliated with the flavour sensation known as umami. The thick paste is deeply savoury, with a nutty, funky and salty/sweet richness. This source of umami forms the base of many delicious Japanese meals.

Have you ever eaten something only to have a hard time describing the yummy taste? What you may have been unable to describe is umami. Biologically speaking, your taste buds are equipped to experience four basic flavours: sweet, salty, sour and bitter. After many years of eating and research, cooks and chefs now add umami to dishes, the (almost mythical) fifth taste of glutamates and nucleotides. 

Dashi is an incredibly simple and delicious stock. It forms one of the culinary cornerstones of Japanese cooking and it’s made with just three ingredients: water, kombu (dried kelp), and bonito (fish) flakes. The Vegan version can replace the bonito flakes with umami rich shiitake mushrooms. The resulting broth has a rich aroma and tastes like the essence of the sea. Dashi can be used to make a warming bowl of miso soup or ramen, in dipping sauces, or to add savoury flavour to any number of Japanese dishes.

Here, the ultimate guide that is essential for Japanese recipes, from staples to intensely flavourful condiments and hot chillies.

All around the world, Japanese cuisine is appreciated, respected and most of all enjoyed.

When it comes to food, the Japanese are among the most passionate of any race. For many Japanese travelling to any region in Japan, food is often one of the main reasons for them to go. Many towns and cities in Japan are known for their local speciality, whether a type of sweet, noodle, seaweed or even tofu.     

Japanese foods are well known for their excellence in preparation and presentation. Food is an art form and even the simplest dishes are often prepared by chefs who have trained and worked in the field for many years.