Our Japanese recipes
Buying guides & blog articles
What is the best Japanese charcoal: binchotan or bamboo charcoal?
Binchotan or bamboo charcoal? Konro cooking, water filtration, food-grade powder: a comparison by use to choose the right Japanese charcoal.
What is the best sesame oil for your cooking: toasted, roasted or white?
Toasted, roasted or white? How to choose the best sesame oil according to use: seasoning, finishing or cooking.
WASABI
An iconic condiment in Japanese cuisine, wasabi captivates with its sharp heat and fresh vegetal notes. Used with sushi, sashimi or certain hot dishes, it brings character, balance and elegance to...
SHOCHU
A traditional Japanese spirit made from a variety of ingredients such as barley, sweet potato or rice. Appreciated for its aromatic finesse and smoothness, it is enjoyed neat, on the rocks, or dil...
