Japanese people have a long history of eating tofu, a filling food that always goes well with a drink. It is made simply by ...

It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. Bring a large pan of water to the boil. Peel the lotus ...

In this dish, they're grilled with butter and a little fish ... if you like. Karasumi is Japanese dried fish roe. Most of the fish roe you'll find at Japanese shops is actually from Taiwan ...