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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

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When it comes to approaching someone you like at a bar, it may be more a case of alcohol giving you liquid courage than “beer goggles”, researchers say. A new study suggests drinking alcohol makes people more likely to approach someone they already find attractive, but does not make others appear more attractive. Some people argue that intoxication makes others seem better-looking – but according to the researchers, this has not been systematically studied. Past research typically had people simply rate others’ attractiveness while sober and while intoxicated based on photos. But the new study added the possibility of meeting the people being rated. The study, led by Molly Bowdring of the Stanford Prevention Research Centre, Stanford University, in the USA (affiliated with University of Pittsburgh at the time of this study), and her dissertation adviser, Michael Sayette, involved 18 pairs of male friends in their twenties. The men were brought to the laboratory to rate the attractiveness of people they saw in photos and videos. They were also told that they may be given the chance to interact with one of those people in a future experiment. After the ratings were given, the men were asked to pick those who they would most like to interact with. Pairs of men visited the lab on two occasions – on one occasion they both received alcohol to drink – up to about a blood alcohol concentration of .08 per cent, the legal limit for driving in England, Wales and Northern Ireland, and the United States, and on the other occasion, they both received a non-alcoholic drink. Friend pairs entered the lab together in order to mimic social interactions that would typically take place in a real drinking situation. The researchers say they did not find evidence of beer goggles – whether or not the men were intoxicated had no effect on how good-looking they found others. Professor Sayette, from the University of Pittsburgh, said: “The well-known beer goggles effect of alcohol does sometimes appear in the literature, but not as consistently as one might expect.” However, according to the findings, drinking alcohol may affect how people react to those they find attractive in a different way. The researchers found it impacted how likely the men were to want to interact with people they found attractive. When drinking, they were 1.71 times more likely to select one of their top-four attractive candidates to potentially meet in a future study compared with when they were sober. The researchers suggest alcohol may not be altering perception but rather enhancing confidence in interactions, giving the men liquid courage to want to meet those they found the most attractive. According to the researchers, the findings could have implications for therapists and patients. Prof Bowdring said: “People who drink alcohol may benefit by recognising that valued social motivations and intentions change when drinking in ways that may be appealing in the short term, but possibly harmful in the long term.” The findings are published in the Journal of Studies on Alcohol and Drugs. Read More Yewande Biala thought she was unique in never having had an orgasm – then she made a film about it The dish that defines me: Evelin Eros’s rum cake Woman adopts husband’s ex-wife’s son after growing up in foster care herself Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

With the temperature outside rising, we feel compelled to introduce bright colors back into our wardrobes. Vibrant shades, such as orange and turquoise, always seem to end up among the mix. But for 2023, the trending spring and summer colors feel somewhat unexpected. For example, neutrals, which are typically big during the fall and winter months, ended up gracing the season’s hottest runways, with black being a designer favorite for the summer. And after seasons of a hot pink takeover (a hue that, yes, is still going strong), we spotted a brand new interpretation of Barbiecore trend: a bright blue that the character would no doubt approve of (and has definitely worn before). A great thing about focusing on spring and summer color trends instead of specific products is that it leaves plenty of room to showcase your personal style (no need to sport a maxi skirt if that’s not your thing). For those hoping for a quick update, adding a seasonal accessory to your look, whether it’s a tote bag or a piece of jewelry, is an easy way to join in on the fun. There’s also the opportunity to go all out, rocking one color scheme, like a bold red, from head to toe with a monochromatic outfit. The choice is up to you, though, of course, we’re here to provide a little help. Ahead, we’ve rounded up six spring and summer color trends to wear from now until September, along with a few great pieces to shop for each.

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The 2023 MTV Video Music Awards (VMAs) on Tuesday night was a star-studded event, with Taylor Swift, American rapper Megan Thee Stallion and Shakira all in attendance. It took place at the Prudential Center in Newark and was hosted – for the second year in a row – by American rapper Nicki Minaj, who was also nominated for six awards, including video of the year and artist of the year. Here’s what the stars wore on the red carpet and onstage… American singer-songwriter Taylor Swift made a grand entrance onto the pink carpet in a sultry black Atelier Versace halter neck gown, with gold button detailing and a high slit. The 33-year-old styled it with a variety of necklaces and black barely-there stiletto heels, and swept the VMAs in nine categories, including her single Anti-Hero winning her the song of the year award. Clombian superstar Shakira wore the thigh-high trend too as she picked up the video vanguard award and gave a electrifying performance. Her flowy chrome blue Versace gown, which included the Italian luxury brand’s signature safety pins, really turned heads. She paired it with gold heels. Elsewhere underwear as outerwear seemed to be the theme of the night. Nicki Minaj wore a baby pink Dolce & Gabbana lingerie gown, finished off with a mermaid skirt. Underneath the lace detailing, was a satin strapless body suit. The 40-year-old finished off the look with a short veil in the same colour. American singer and actor Sabrina Carpenter wore a bright white strappy tulle diaphanous dress, over a silver embellished bralette. The 24-year-old who performed her songs Feather and Nonsense at the VMAs pre-show, paired her look with gold peep toe platform heels and a dainty necklace. Rapper Megan Thee Stallion wore a black custom made boned sheer corset fitted gown by designer Brandon Blackwood, who used two layers of bobbinet and silk grosgain, so it could appear as second skin. She paired the look with a diamond chocker necklace, matching bracelet and studs, to complete the look. While Sean “Diddy” Combs who accepted the Global Icon Award at the VMAs, took the audience back in time with a melody of hits, including I’ll Be Missing You and Bad Boy for Life. Dressed in red from head to toe, the 53-year-old rapper and business mogul wore a shiny three piece outfit, which used straps for detailing. He paired it with matching red trainers. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Gabrielle ‘Coco’ Chanel was the first superstar fashion designer, says curator of V&A exhibition 6 times Kate has worn London Fashion Week designers Pro-gamer Jukeyz ‘died for two minutes’ after cardiac arrest which left him ‘scared to sleep’