Guides and articles
What is the best Japanese dashi? Explore our comparison of traditional broths: kombu, katsuobushi, shiitake. Pure umami.
Junmai, ginjo, daiginjo, koshu: how to read polishing ratios, pair sake with food, and serve at the ideal temperature.
Yuzu, sudachi, daidai, kabosu: how to choose ponzu sauce, identify real citrus juice, and use it without losing its aromas.
Hosomen, futomen, chijiremen: which noodle shape suits which broth, the role of kansui, and cooking tips to preserve koshi.
Ju-wari, ni-hachi, cha-soba: which buckwheat ratio to choose, and the cooking method that ensures noodles keep their bite.
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Shoyu, tamari, shiro, saishikomi: comparing artisan Japanese soy sauces, from cedar barrels to ageing time.
Akazu, junmaisu, kurozu: comparing Japanese rice vinegars, their uses, and the right way to season sushi rice.
Hon mirin or mirin-fū? How to read labels, recognise authentic fermented mirin, and use it for glazes, braises, and sauces.
Shiro, aka, awase, mugi: how to identify unpasteurised artisanal miso, choose it for your dishes, and store it properly.
95% of wasabi sold in Europe is dyed horseradish. Our guide to identifying and choosing real wasabi (Wasabia japonica): fresh, tube, or powder.
What is kokuto, Okinawa’s black sugar made from 100% sugar cane? Our guide compares the eight producing islands, explains ageing and helps you choose the right kokuto for cooking, baking or enjoyin...
Which nori seaweed should you choose for sushi and maki? Our guide: yaki nori vs seasoned, quality criteria, grades, and storage.
