News

Everything a beginner needs for Japanese hot pot: choosing and seasoning a donabe, the main types of nabe from shabu-shabu to oden, building the broth, and the shime course at the end.

Mochi, wagashi and the seasonal Japanese sweet calendar, explained from Fukuoka, with the serving plates, picks and tea that go with them.

The Japanese festival year month by month, from New Year to Shichi-Go-San, with the food, the objects and an honest local view of Fukuoka's two big matsuri.

What the four numbers on a sake label mean, the serving temperature that changes everything, and the tokkuri, ochoko and masu they are poured into.

The difference between udon and soba, the regional styles including Fukuoka's deliberately soft udon, how to cook them without ruining the texture, and what to serve them in.

What Japanese diners actually do at a sushi counter, what chefs notice, and the rules you can safely ignore.

Every fish and topping you will meet at a sushi counter, what it tastes like, when it is in season in Japan, and what sushi-grade really means.

Why Mount Fuji is printed on everything in Japan - from Hokusai's Thirty-six Views to sake cups, jubako boxes and jigsaw puzzles - and how to read the motif.

The genkan, the slipper rules, and the reason socks are taken seriously in Japan - plus what tabi socks are, why they have a split toe, and how to wear them.