Polls will show if Norway will continue to be a social welfare state or not?
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Discover the art of the surimi masters in Odawara
In partnership with Taste of Japan
In Japanese, its name means chopped fish. But the Surimi that has been produced in Japan for a millennium is nothing like the industrial sticks sold in Europe.
Konjac: the future of health food is already here
In partnership with Taste of Japan
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'
In partnership with Taste of Japan
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
In partnership with Taste of Japan
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.
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Michelin-starred chef Thierry Voisin shares his recipe for Shiitake mushrooms with "Taste"
In partnership with Taste of Japan
Another Japanese delicacy brought to our tables in Thierry Voisin's unique style.
"Taste" explores the unique qualities of Soy Milk Cream
In partnership with Taste of Japan
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"
In partnership with Taste of Japan
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
In partnership with Taste of 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 partnership with Taste of Japan
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
In partnership with Taste of Japan
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"
In partnership with Taste of Japan
The French master chef has spent a decade working in Japan, and knows the secrets of this important element in Japanese cuisine.