Japanese food

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

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

Learn more about the beloved Edo style of long and thin buckwheat noodles.

Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.

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

This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.

IPPUDO Ramen founder Shigemi Kawahara may have 175 restaurants around the world, but to him, each steaming bowl of noodles represents a story.

We follow 14 chefs and F&B insiders from Singapore as they embark on an eye-opening trip to Tokachi in Hokkaido to discover its wide variety of produce.

The Japanese chef is modernising Kappo cuisine with Western cooking techniques, global ingredients and more intimate service.

Singapore’s only certified Japanese rice sommelier dishes out tips for cooking rice the right way.

He talks about what it takes to become a certified rice expert and how rice is the cornerstone of Japanese cuisine.

EXCLUSIVE: Three Michelin-starred Sushi Saito finally opens in Hong Kong. With just two sushi counters and 16 seats, the new Saito will accept reservations six months in advance. We bring you Saito’s story exclusively from Tokyo.

Craving for exquisite Japanese food in Taipei? Say Konichiwa to these five restaurants that received stars in the MICHELIN Guide Taipei 2018.

Get a taste of the Japanese island paradise at these 5 restaurants participating in the Okinawa Menu Fair this month.

Celebrate the Japanese Girl’s Day with Mikuni’s annual Hina Matsuri bento.

Today it's all about eating clean and eating well with this gluten-free recipe from the COMO Shambhala kitchen.

Chef Junya Kudo of two-Michelin-starred Sushi Ikko in Hokkaido has come on board as Shoukouwa’s Master Sushi Chef. We find out his plans for the two-Michelin-starred sushi-ya in Singapore.

It’s a dazzling dining experience you won’t soon forget