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Take a gastronomic journey through Japan
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Konjac: the future of health food is already here
Konjac has been grown in Japan for centuries. Historically, the plant was appreciated for its healing qualities. It is now cooked in many forms and popular among westerners keen to keep an eye on their physique and health.
In Japan, Miso is known as 'food for the soul'
Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal
Tasting Japan with Thierry Voisin - Michelin Japanese cusine you can try at home
A voyage around Japan reveals the depth of its culinary treats, and in this Taste special, we have some recipe suggestions that you can try and serve up yourselves.
Michelin-starred chef Thierry Voisin shares his recipe for Shiitake mushrooms with "Taste"
Another Japanese delicacy brought to our tables in Thierry Voisin's unique style.
"Taste" explores the unique qualities of Soy Milk Cream
Japan knows how to use soya like no other nation, and soy milk cream can be used in both sweet and savory dishes, as "Taste" discovered.
Michelin-starred chef Thierry Voisin shares his Soy Milk Cream Poultry Tiramisu recipe with "Taste"
Soy is one of the great Japanese staples, and Theirry Voisin uses it to great effect in this latest recipe for "Taste".
"Taste" savours the majesty of Hokkaido Scallops in Japan
They are reputed to be among the best in the world, so "Taste" had to go to Japan's north-east to find out, and chef Thierry Voisin had to cook some in his inimitable way.
Thierry Voisin reveals his recipe for Coquille St. Jacques for "Taste"
In the latest edition of euronews' culinary magazine "Taste" from Japan, Thierry Voisin raves about the excellence of Japanese scallops, and shares a recipe.
"Taste" looks into the plant that few Japanese meals can do without - Wasabi
It can be harvested all year round, but precise growing conditions make wasabi rare and extremely precious.
Thierry Voisin shares his recipe for Marinated Mackerel with Wasabi sorbet with "Taste"
The French master chef has spent a decade working in Japan, and knows the secrets of this important element in Japanese cuisine.