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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.

Stir-frying is a method of cooking where ingredients are fried in a small amount of very hot oil while being stirred. This technique originated in China but has spread into other parts of Asia and the West. To traditionally stir-fry, the most obvious tool you need is a good wok and spatula. However, if you don’t have a wok, that shouldn’t stop you! Simply use a large, wide frying pan with some other basic pantry ingredients. You’ll soon be able to whip up the most delicious stir-fry recipes.