Hyoteiis a traditional kaiseki restaurant located at the entrance of Nanzen-ji Temple in Kyoto. It also boasts 3 Michelin stars. Crossing the doorstep of Hyotei is like traveling back in time. The restaurant has been owned and operated by the same family for 450 years, with the current chef-owner, Yoshihiro…

Soba noodles is a staple food originating from the Edo period and one of my favourites in Japanese cuisine. During this period, it was considered a cheap and fast food that was enjoyed by people of all social classes. Made of buckwheat, Soba noodles are often served with a dipping…

If you’ve ever had the good fortune to visit Japan, you’ll doubtless have been left with the same wealth of feeling I have, as I write from my home in London. The chaotic modernity of Tokyo versus the historical richness of Kyoto, to the Idyllic countryside, kind gestures of the…

More than a staple food, rice is a way of life in Japan. From a baby’s first solid food, in the form of a soft rice porridge, to the national beverage: saké made from fermented rice, consumed in bars and restaurants throughout the country, rice lies at the culinary and…

Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

One of my best discoveries recently is 8 places sushi-ya in Wimbledon Takahashi, run by a husband and a wife team. Before moving to London, Nobuhisa Takahashi worked at a kaiseki restaurant in Japan as well as Nobu Tokyo, where he acquired great skills for both, sushi and Japanese fine dining.…

A single word holds the key to the magic to so much of what we understand about the world of taste and flavour today – Umami. But what is this famous fifth taste, where do we find it, and why is it that we can’t get enough of it? In…

Throughout this series, we’ve delved into the world of Umami – the indescribable fifth flavour – which was discovered in Japan by Professor Ikeda in 1908. To put it simply, when something is really tasty and delicious, it’s very often the case that it’s got umami in it. Scientifically, these…

Umami is synonymous with Japan in many ways, in everything from their cuisine to their tea ceremonies, but there’s no reason the illusive ‘fifth taste’ can’t be produced in other countries too. This was exactly the thought that struck journalist Nina Gruntowski one day, when she discovered that green tea…

A PhD in microbiology may not seem an obvious background for the creator of a trendy ramen shop in Oslo, but the connections run deeper than you might think. David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect…