02 SLOW AND STEADY

First, let’s talk pickles. These need to be prepared at least a week in advance. Buy some good mason jars

(£16 for 6, lakeland.co.uk).

Then you can get creative. ‘Soya-pickled chilli is good in stir-fries, while pickled greens will bring a mature flavour to many dishes,’ Oda says. She recommends mixing the brine with your chosen herbs and spices, or adding extra umami via dried kombu or shiitake mushrooms. For the onsen tamago egg, you’ll need a digital timer to get the texture right (£6, procook.co.uk.) The hot springs approach demands precision. Or splash out on a sous vide water bath (£129, souschef.co.uk.)