Konro Grill in Red - 37.5cm gifts gardeners Tim Anderson's latest book explores

Tim Anderson's latest book explores one of his favourite genres of Japanese food - isakaya

or treat yourself to a citrusy culinary adventure

The fermentation and ageing techniques used to produce Kurozu black vinegar date from the Edo period

six big flavoured spices are incoming

these thin bonito flakes offer a savoury depth to your soup stock (dashi)

Konro Grill in Red - 37.5cm gifts gardeners Tim Anderson's latest book exploresThe Konro Grill is a traditional Japanese charcoal grill made of a porous clay called Keisodo, with a striking red finish. This clay, formed by the fossilized remains of ancient algae accumulating at the bottom of the ocean, has around 40,000 small holes per micron. This gives the Konro grill extraordinary heat retention power, making it possible to cook with very little heat. With a grill size of 360 x 205mm, this charcoal barbecue is suitable for