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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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A robot dubbed the 'world's most-advanced humanoid' has left tech-lovers shocked for her ability to complete request-based tasks. The public are already familiar with Ameca, after she previously went viral for her ability to speak multiple languages. However, in the new video by Engineered Arts, Ameca is given a pen and told to drawer a 'cute-looking cat'. "Whether it's a cuddle when we're feeling down or a playful scratch behind the ears when we need a pick-me-up, they are always there for us", she says, as she gets to work. Within a minute, the robot has sketched a super-accurate looking cat drawing on the canvas. Read More Be loud, be proud: My life after leaving countries dangerous for the LGBT+ community Aspartame: What effects do carcinogens have on your body? Sprawling nature art installation takes over London’s ‘super sewer’ 50m below ground

Pamela Anderson is turning the page on her old life in a big way. Speaking to People, the 56-year-old actress revealed she has plans to sell her entire wardrobe full of fashion archives, including her most sought-after piece: her Baywatch swimsuit. Her desire to clear out her closet stems from an intent to “make room” for a “new life”. “I don’t like to waste. Better to clear my mind, clear my closet. Make room for this new life,” she explained. “I can’t wait to see others enjoy these pieces.” Anderson continued: “My style has undoubtedly changed over the years, and it thrills me to think others will find the joy I did. There’s no reason to hang on to it. These memories are made to share.” As of now, she’s not announced the date of her closet sale but has expressed a will to dispose “truly all of it” in a “thoughtful, sentimental way” online. While imagining the 90s icon breaking up with her renowned looks that irrevocably shaped beauty and style fads is difficult, this isn’t the first time Anderson has mentioned leaving her old aesthetic in the past. Recently, the Borat star has been substituting heavy eye makeup with a light underpainting to enhance her natural facial features following the death of her former makeup artist, Alexis Vogel, in 2019. But, also to rebel against the now favoured exaggerated beauty features. In conversation with Elle, Anderson noted of Vogel: “She was the best. And since then, I just felt, without Alexis, it’s just better for me not to wear makeup.” She continued: “I did notice that there were all these people doing big makeup looks, and it’s just like me to go against the grain and do the opposite.” Between bouncy blowouts, skinny brows, blue eyeshadow, and cropped clothing, Anderson was a driving factor in setting the fashion of the 90s and early 2000s. Being a model and on-screen star, her visibility was consuming, prompting her to become an icon of the time. Although her focus may have been more on her career, many were enamored by Anderson’s appearances behind the scenes, especially with her infamous beau Tommy Lee. The two were known to match their looks under the same rockstar, grunge tone. Anderson stuck to bodices and mini skirts while the famed Mötley Crüe member donned leather everything. Her love for corsets was honoured by many of Vivienne Westwood’s original designs. The designer, who recently passed away, often saw Anderson as a muse for her brand, like many other fashion enthusiasts. From sitting front row at Chanel and Balmain, to stunting on the Hugo Boss runway for their spring/summer 2023 fashion show in Miami, it’s safe to say Anderson’s face is rooted in the industry. However, the Playboy model couldn’t always credit herself for her iconic outfits, as she previously revealed a lot of her style creation was thought of by her partners. “There was a time in my life when everyone was doing everything for me - even my husbands were dressing me,” she noted in an opinion piece for The Guardian. “But for the first time in my life I don’t have an army of people making decisions for me. I can finally decide for myself.” In the same article, Anderson detailed her decision to no longer sport fur or leather as an animal rights activist and spokesperson for Peta. However, the Home Improvement actor told Elle she thought her old looks from the 90s were “wild and uninhibited”. “I don’t know if it was a defense mechanism or what. I just thought, ‘I’m going to have fun,” she proclaimed. Read More Pamela Anderson shares heartbreaking reason she’s ditching makeup Pamela Anderson and Naomi Campbell walk the Miami runway for Hugo Boss Pamela Anderson says she had ‘debilitating’ shyness before becoming a Playboy model Tabi Swiper: How a woman’s Tinder date committed a ‘sinister’ fashion crime 4 viral TikTok make-up trends you’ll actually want to try Secondhand September: The best places to buy pre-loved fashion online

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The daughter of Dame Deborah James has helped create a one-year anniversary collection of her late mother’s In The Style clothing line to continue raising funds for cancer research. Dame Deborah raised more than £1.7 million for her Bowelbabe Fund when she launched her fashion collection last year, which featured T-shirts with the words Rebellious Hope across the chest. In memory of her late mother, Eloise James has collaborated with In The Style to create an anniversary clothing line using Dame Deborah’s favourite prints and colours. In a video shared on Instagram, she said: “I am so excited to be working with In The Style to help create the one-year anniversary collection of my mum’s line. “I know she loved making this collection and so did I. She got all of her favourite patterns and designs so we took them out and put them into this new collection so I really hope you enjoy it. “100% of the profits are going to the Bowelbabe Fund and we’re keeping everybody in mind while doing this, this collection is for everybody.” You, Me And The Big C podcast host Dame Deborah, known as Bowelbabe online, died in June 2022 at the age of 40 after suffering from bowel cancer. She set up the Bowelbabe Fund for Cancer Research UK which has raised more than £10 million. On Instagram, In The Style said: “Just over a year ago, we launched a very special collection with our hero, Dame Deborah James. “Captivated by her rebellious hope and inspiring journey, together we created a range to raise awareness of her life-changing Bowelbabe fund. “This was something that Deborah felt really passionate about and she really put her all into creating this range with the team. “She had an immense love for fashion and the way you can use clothes to ‘make you feel better & get you through the day’, which is something we wanted to champion throughout her collections.” The online fashion house ​said despite raising almost £2 million through her collection, “in true Deb style, we’re not done yet”. “We promised Deborah that we would work closely with her family to continue to spread her message of hope and positivity and help keep her legacy going,” it said. “With this in mind, we are thrilled to announce that we’ve collaborated with her daughter Eloise James over the past few months to bring you a new collection! “This stunning range includes a variety of dresses, skirts, tops and more in sizes six to 28, and Eloise and the team have included many prints and colours that were Deborah’s favourites. “We hope you love the collection as much as we do and continue to support Deborah’s charitable legacy with these beautiful pieces.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Government has more work to do to ensure families secure quality childcare – MPs Wall squat exercises can help lower blood pressure, study suggests Wall sits and planks the best exercises for lowering blood pressure, study suggests

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