As we cannot currently hold our Japanese cooking classes, we will be launching a series of feature articles on traditional food from regional areas of Japan in the coming weeks. The articles will introduce ingredients and recipes while exploring their fascinating cultural, historical and environmental context. Tips for healthy, resourceful and frugal cooking (useful at a time when supermarket shelves are being emptied out through panic buying!) based on age-old Japanese traditions will also be provided. Discover the side of Japanese cuisine that you would never get to know otherwise.

 

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