Japanese knives can benefit from a tune up on a steel when you don’t have time or simply can’t be bothered to use a sharpening stone.

This may be controversial but we think lobster may be one of the most overrated foods known to man … that is unless you’ve tried grilling it over binchotan with miso butter sauce.

You’ll find edamame in many a Japanese izakaya. Edamame are young soy beans still in the pod. The traditional preparation is to simply boil in water or dashi and season with salt but outside of Japan you will see a larger variety of seasonings.

Scampi are magical sea creatures much like unicorns. They also add a magical touch to a bowl of miso soup. A luxurious starter to get your tastebuds firing.

Nabe is a simple family meal we love to eat in winter. It’s a guilt free, non-stodgy and super healthy dish to replace the usual winter fare. This Japanese recipe can easily be altered to incorporate pretty much anything that may be lurking in the fridge.

About Chef’s Armoury Bespoke Choose the knifemaking region Choose your blade type Choose the steel Choose your handle material Your bespoke knife will be created in house at Chef’s Armoury…

If you like cream based seafood dishes you’ll love this recipe for scallop pies. Perfect for a cold night. Match with a chablis or dry sake. …….. Scallop, fennel and…

The secret to a perfect duck breast is a cast iron pan. Crispy skin, perfect caramelisation, juicy & moist inside. Watch as we use Naked Pan to cook the perfect…

People are very serious about soba – buckwheat noodles – in the Kansai region and nowhere more serious than Genji Soba. Genji was founded in 1929 down at Shinsekai and…

Shopping in Japan is exhausting and it is amazing what a little green tea and a whole lot of sugar can do to recharge your enthusiasm.