Yoshinori Ishii, Executive Chef at Umu, in Mayfair, London, has recently been featured on the online version of the Guardian newspaper, introducing basic Japanese recipes to a general audience. He introduces how to cook Japanese rice, how to make temaki, or hand-rolled, sushi (a great choice for home cooking), how to make dashi (the key to good miso soup), as well as three different kinds of basic miso soup. Although designed for home cooks, professional chefs can also make great use of this comprehensive reference material. Click below to see the videos:

How to cook Japanese rice

How to make sushi

How to make tempura

How to cook Japanese miso soup

Also on the Guardian, Henrietta Lovell, owner of the Rare Tea Company, has started a video series exploring sake making and sake culture in Japan.