Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!
Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.
Hokkaido-inspired coconut milk buns. Just a simple, fluffy, soft vegan milk bread with no weird ingredients. Great recipe for impressing your friends and fam.
Everything you need to know about shine muscat grapes: what makes these big green grapes so expensive, where they grow, and whether they’re worth the cost.