Recipes & Guides

Tiny pearls, big crunch. What tobiko actually is, how the colours differ, how it compares with masago and ikura, and how sushi chefs use it to make a plate pop.

Heat, citrus and crunch in one shake. What goes into Japan's seven-spice blend, how it differs from ichimi, and three dishes where a pinch makes all the difference.

After months of shipping delays and material shortages, our most in-demand Japanese pantry staples are finally back in stock in Dubai — from Shimadaya ramen noodles to real chopped wasabi and premium shellfish.

From the temaki boom and hojicha to Korea's viral ‘Dubai chewy cookie’ — why Japanese and Korean flavours are taking over Dubai's menus, and how to cook them at home.

The Japanese and Asian ingredients Dubai's chefs and home cooks order most — Kewpie mayo, RYK panko, sushi nori and more — plus how we use AI to connect kitchens with the products they need.