In Japan, mochi are soft, round snack-sized pucks, usually made from pounded glutinous rice, sometimes stuffed with bean paste or jellied fruit. Mochi are usually sweet but savoury ones are great too. Award-winning chef Michael Ryan's delicious version achieves the distinctive pillowy mochi texture by using whipped potatoes and a little potato starch.

I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!

Japanese curry is based on a roux (a cooked mixture of flour and butter or oil) that is mixed with spices and usually stored in block form. In fact, most Japanese households will have a readymade curry in the pantry. In this recipe, we make the curry cubes from scratch so you can have homemade Japanese curry ready to go. It’s a flavourful instant meal that I just love to have on hand because you can put just about anything in it - it’s a fabulous way to use up little bits of this and that.

This incredible seaweed butter is luxurious with deeply rounded flavours and very dramatic to look at: inky black and mysterious. The recipe comes from Kazuki's, a modern Japanese restaurant in Melbourne. It's one of their signatures, served with crusty sourdough, and emblematic of the way chef Kazuki Tsuya takes traditional Japanese elements on new adventures. This recipe is so Japanese yet also so European, with its rich butter base spiked with key Japanese flavours.

Okonomiyaki are Japanese cabbage pancakes - they're easy and versatile, a great clear-out-the-fridge dinner. They're also even better with kimchi!

I caught up with chef Sean Connolly and came away with a really simple but totally delicious spin on hollandaise. I serve it with greens but it's also fab with steak.

The wonderful Sharon Flynn shows us how to use the Thermomix's automatic yoghurt function to create a sweet (but sugar-free) fermented paste that's so versatile and delicious.

You've read the heading and you're all like, "What? What am I poking?" Watch the video! This is the easiest and best light lunch or sit-outside-and-sweat summer dinner that you can imagine.

I'm a big fan of Japanese food (OK, I'm obsessed!) and really enjoyed Goma Dofu, or sesame tofu, while travelling in Japan. This easy vegan recipe can be served as an entree or cut into smaller pieces and added to stir-fries or braised dishes.