Taste 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.

Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal

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.

Another Japanese delicacy brought to our tables in Thierry Voisin's unique style.

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.

Soy is one of the great Japanese staples, and Theirry Voisin uses it to great effect in this latest recipe for "Taste".

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.

In the latest edition of euronews' culinary magazine "Taste" from Japan, Thierry Voisin raves about the excellence of Japanese scallops, and shares a recipe.

It can be harvested all year round, but precise growing conditions make wasabi rare and extremely precious.

The French master chef has spent a decade working in Japan, and knows the secrets of this important element in Japanese cuisine.