Japan

We take a look at why handmade soba tastes better.

If you're an adventurous foodie with exacting standards, these 8 Michelin-starred fugu specialist restaurants might just be what you need.

How Japanese anglers and chefs prepare their fish for superior quality.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Unagi might not be the best looking of sea creatures but it has a special place in the Japanese culinary canon.

We glean rare insight into the workings of Tsukiji's famous tuna auctions - and insider knowledge you never knew about tuna