Latest Issue

Omnivore that I am, I like to eat everything from everywhere. Years ago, teaching myself how to cook Japanese from books, I noticed that four ingredients—soy sauce, mirin, dashi stock and miso—kept reappearing in every recipe. I conceived a pet theory that the world’s cuisines are really only different flavours applied to familiar ingredients. Take any ordinary steak or salmon, say, or aubergine or cucumber, and add one or more of the above and it would come out Japanese. This was an enticing idea (easy! no foreign techniques, no need to buy a hibachi grill or to master sushi rolling!)…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect