Japanese food has achieved stunning growth in its global popularity in recent years , but much of what is offered outside Japan is lacking in authenticity and it has been difficult to train in traditional Japanese cuisine without traveling to Japan. This is all set to change with the opening of the Tokyo College of Sushi & Washoku in London, and we have a special offer for chefs looking to develop their sushi skills.
Read Moreckbk co-founder Matthew Cockerill takes a deep dive into Japanese cooking, via cult TV show Midnight Diner, and we report back from the 2024 Guild of Food Writers awards ceremony.
Read MoreTo mark the recent addition of The Japanese Cookbook to ckbk’s Japanese bookshelf, ckbk co-founder Matthew Cockerill looks at the Japanese comfort foods that are showcased in the cult TV series Midnight Diner (available to stream on Netflix).
Read MoreWe’ve teamed up with our friends at Kokoro Care Packages for your chance to win a hand-crafted care package filled with artisan Japanese food.
Read MoreYou may be familiar with the little dab of light green paste that sits next to your sushi. How deep does your wasabi knowledge go? Take our quiz, created in partnership with the first growers of fresh wasabi in Europe - The Wasabi Company, to find out how much you really know.
Read MoreChef Danny Chu shares the spiritual side of Living Shojin Ryori.
Read MoreAn expert-level quiz created in partnership with Ann Yonetani, microbiologist and founder of NYrture New York Natto.
Read MoreCookbook author and Japanese expert Elizabeth Andoh gives us a crash course on the Setsubun break. A time for celebration before the beginning of spring. Learn the basic traditions and how to make your own good fortune sushi.
Read MoreLisa Gershenson, publisher of the online magazine Cook’s Gazette, shares how the cookbook Dashi & Umami impacted her understanding of Japanese food and her cooking style.
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