Our Japanese recipes
Ramen noodles in a rich miso and vegetable broth, developing a beautiful depth of umami. A generous, comforting and flavourful dish, elevated by seasonal vegetable toppings.
A great classic of Japanese cuisine, prawn tempura delights with its light, crispy batter that delicately coats the prawns. Thin, airy and not at all greasy, this preparation highlights the delica...
A delicate Japanese speciality, kimi no misozuke involves marinating egg yolks in miso to concentrate their flavours and achieve a melt-in-the-mouth, almost creamy texture. Rich in umami, this ref...
Inspired by the traditional Japanese kimpira, this dish combines finely sliced beetroot and carrots sautéed with delicate seasonings. A colourful, crunchy and flavourful recipe where gentle vegeta...
A delicate Japanese savoury custard with a silky texture, chawanmushi showcases the finesse of scallops. Served warm, it reveals elegant flavours and a subtle umami richness, emblematic of refined...
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Surprise your guests with bites inspired by Japanese gastronomy. Featuring crunchy textures, briny flavours, umami notes and refined seasonings, these appetiser recipes offer a gourmet journey to ...
Fresh oysters elevated by a tosazu sauce — a delicate blend of dashi and vinegar — accompanied by red shiso-infused pearls with vegetal and lightly tangy notes. A refined creation where marine fre...
A delicately semi-cooked foie gras, enhanced by refined Japanese flavours such as miso, yuzu or soy sauce. An elegant recipe where the richness of foie gras meets the subtlety of Japan's umami and...
An essential speciality of Japanese cuisine, yakitori are grilled chicken skewers, delicately glazed with a sauce made from soy, mirin and sake. Simple and delicious, they captivate with their smo...
A comforting miso soup rich in umami flavours, served alongside crispy ramen ideal for aperitif. An original recipe combining the gentle warmth of Japanese broth with the satisfying crunch of gril...
Crispy on the outside and melt-in-the-mouth at the centre, these cromesquis combine the delicacy of prawns with the briny notes of seaweed and the surprising sweetness of black garlic. A refined r...
A delicately grilled mackerel with flavoursome, melt-in-the-mouth flesh, accompanied by an umeboshi sauce with fruity, saline and lightly tangy notes. A balanced recipe where the intensity of the ...
Buying guides & blog articles
Which nori seaweed should you choose for sushi and maki? Our guide: yaki nori vs seasoned, quality criteria, grades, and storage.
Which kombu should you choose for the perfect dashi? Our guide compares the four main types (Rausu, Rishiri, Ma-kombu, Hidaka) and Kura-gakoi cellar-aged kombu by use and quality.
Panko or conventional breadcrumbs? How to recognise artisan panko, choose between wheat, rice, maize and buckwheat varieties, and make successful tonkatsu, tempura and gratins.
Size, material, shape: the guide to choosing a ramen bowl made in Japan, from everyday bowls to full sets with a renge spoon.
Pure or salted, pasteurised or not, from Kôchi, organic or powdered: what to look for in a good Japanese yuzu juice.
Minoyaki porcelain, Bizen stoneware, lacquerware and wood: how to recognise authentic Japanese tableware and choose the right piece.
Cooking sake or mirin? Umami, sweetness, shine: understand their roles, choose the right bottle, and master Japanese classics.
Black or white sesame: flavour differences, seeds, paste or oil, and which to choose for each Japanese dish.
Arabushi, shavings or a whole block: how to choose quality katsuobushi for dashi and Japanese cooking.
Nori komi, okaka, salmon: how to choose and use furikake.
