Japanese cuisine rewards restraint: a handful of ingredients, treated exactly right. Start with Sushi — vinegared rice and raw fish in their purest form — then the opposite pole, Ramen, a bowl of controlled chaos built on 18-hour broths and springy noodles, and Tonkatsu, the crisp panko cutlet that shows Japan's talent for adopting foreign food and perfecting it.
The Japan collection sits naturally beside Vietnam's Phở collection (another broth culture, another noodle obsession) and Thailand's Pad Thai collection (sweet, sour, salty, hot — the Thai counterpoint to Japanese balance).
Explore the Japan collection: Sushi, Ramen and Tonkatsu — with descriptions, ingredients and full recipes.