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Japan is home to some of the most amazing ingredients and seasonings in the world, many of which have a rich heritage that stretches back centuries. This issue of Eat-Japan offers a comprehensive and detailed look at the most important of these, including tips on how to make the most of each, along with other key elements that make up Japanese cuisine. The issue also features an indispensable glossary of ingredients and a showcase of the very best Japanese food, drink and related products currently available.

• Nature and food: how Japan’s climate and geography influence its cuisine
• Rice culture: discover the sheer versatility of Japan’s staple food
• Dashi culture: the savoury stock that lies at the heart of Japanese cooking
• Fermented foods: the secret behind Japan’s rich tasting condiments
• Japanese food and culture: the fascinating social and cultural aspects of eating in Japan
• Detailed glossary of key ingredients

• Making the Most of Konbu: A special feature on the kelp sea vegetable and how its umami taste is being harnessed by top chefs around the world, including the UK’s Heston Blumenthal.
• Sushi Master Course: Renowned sushi chef Masayoshi Kazato's guides you through the huge variety of sushi ingredients available.
• Traditional and Contemporary Japan: How classic Japanese architectural features have influenced modern restaurant design
• Exploring the spiritual side of Japanese taiko drumming with internationally renowned musician Joji Hirota.