Let's start off with the classics – sandos, katsu, nigiri and many more dishes are among some of the great culinary treasures Japan has given the world. Take a look at our complete Japanese recipe collection, or continue scrolling for a deep-dive into some of the nation's iconic ingredients and flavours.

The Japanese larder is vast, containing a huge number of products unique to the country's cuisine. Get to know more about some of them with our Flavours of Japan series.

Udon, soba, ramen, shirataki – there are countless varieties of Japanese noodles, many of which form the basis of entire sub-genres of Japanese cuisine. Discover the varieties and cook the recipes that showcase them at their finest.

You can't talk about Japanese cuisine without mentioning sushi – it's what many people associate the most with the country. And while it's only a small part of the country's offering, it's an important one. Make your own by learning from the experts.

Rice wine has always struggled to break the mainstream in the UK, but for those in the know it's a fascinating, complex, varied tipple that offers all the nuance and flavour profiles of regular wine. Learn more about it and see how it's used in cooking with our recipes.

It takes years for a chef to truly master Japanese cooking – although following their recipes certainly gives you a good head start. From Masaki's east-meets-west cuisine to Shuko's mastery of udon noodle dishes, these are the chefs cooking some of the best Japanese food in the UK today.

Miso is arguably the most important ingredient in Japanese cooking. Whether it takes centre stage in a soup or provides a gentle backnote of umami to a sauce, it's found everywhere in the country's cuisine. Learn more about it and even find out how you can make your own at home.

Yuzu is a very special citrus fruit, offering a distinct flavour that changes things up from the more commonly used lemons and limes. It works wonderfully in both sweet and savoury dishes – take a look at our recipes to see what we mean.

A terribly misunderstood ingredient in the UK, tofu is often dismissed as bland and uninteresting. That couldn't be further from the truth, and it makes up a huge part of Japan's cuisine. Here are some of our favourite Japanese recipes that show how versatile it can be.

Dashi – a stock made from seaweed and bonito – forms the basis of a huge number of Japanese dishes, imbuing them with a deep umami flavour that's responsible for the cuisine's popularity. Here's how to cook with it at home.