A tasty (and healthier) alternative to potato, Sally Abé tells us why and how we should all be eating Jerusalem artichokes over the winter months.

As a result of our national hummus addiction, tahini is fast becoming an essential pantry staple in the UK – but what else can we do with it? Join us for a deep dive on tahini’s myriad uses as well as how to identify the good stuff.

Dashi is featuring increasingly on menus with the rise in popularity of Japanese cuisine. Rosana McPhee gives us the rundown on this classic stock, which is truly unique in flavour and impact.

Delve into the wonderful world of seaweed with Kate Doran's guide. An ingredient that has long been put to fantastic use in Japanese cooking, seaweed is becoming increasingly popular in Western dishes, thanks to its delicious umami flavour and health-giving properties.

Nisha Thomas explores the history and flavour profile of mirin, suggesting delicious new ways of using this Japanese cooking wine in creative dishes.

Elly McCausland guides us through the history and uses of matcha – the Japanese powdered green tea that is making its mark in kitchens around the world.