Over the centuries, Japan has established a cuisine that's respected and loved around the world. It's a food culture that's developed in tandem with the country's political and social changes, from the influences of China and the west through to its rice cultivation and embrace of Buddhism, its impact on haute cuisine and embrace on social media.

This richly varied eating culture is steeped in rice and seasonal ingredients – and is so important that, in 2013, Unesco added it to its Intangible Heritage list. And while Japanese chefs can spend decades mastering ramen noodles, perfectly wrapped onigiri and crafting the most beautiful desserts, it's still a cuisine you can replicate at home.

We've gathered Japanese recipes – both traditional and non-traditional – from a slate of top chefs over the years. They run from weekend-project ramen to homemade sushi rolls and a fusion cacio e pepe udon.

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