Our Japanese recipes
The matcha tea tiramisu recipe: soaking syrup, mascarpone cream and choosing the right powder to avoid bitterness.
Delicate Japanese confections made from a soft glutinous rice outer layer filled with azuki bean paste. Wrapped in a salted cherry leaf, Daifuku Sakura offer a subtle balance of sweetness, floral ...
An emblem of the Japanese spring, hanami dango consists of delicate glutinous rice morsels in pink, white and green. Traditionally enjoyed during cherry blossom season, this dessert symbolises the...
Light and delicately soft, these rice flour crêpes offer a gentle, melt-in-the-mouth texture. Their subtle flavour makes them an ideal base for indulgent toppings.
A refined dessert where the subtle sweetness of azuki bean meets delicate flavours and a melt-in-the-mouth texture. A indulgent, balanced and original creation that invites you on a journey from th...
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A soft and delicately fragrant cake, elevated by the mild and lightly toasted notes of white sesame. An indulgent and elegant pastry, with a melt-in-the-mouth texture and a subtly refined flavour.
A subtle alliance between Italian softness and Japanese craftsmanship, this panna cotta is delicately set with kanten, a natural gelling agent derived from seaweed. Its light, melt-in-the-mouth te...
A delicate treat that celebrates the unique aromas of yuzu, Japan's emblematic citrus fruit. Melt-in-the-mouth and intensely fragrant, it reveals a subtle balance between sweetness and tangy fresh...
Light and airy, this mousse brings out all the freshness of yuzu, Japan's emblematic citrus fruit. Its delicately tangy and fragrant notes add a touch of elegance and vivacity to this refined and ...
An elegant and delicately fragrant dessert, yuzu panna cotta combines a smooth, melt-in-the-mouth texture with the unique freshness of this Japanese citrus fruit. Its bright, floral and slightly t...
Daifuku mochi is an iconic Japanese sweet associated with spring. Combining soft, yielding mochi, silky anko and tangy strawberry, it offers a perfect balance of flavours and textures. Discover ou...
A smooth and comforting drink combining the aromatic richness of black sesame with the sweetness of milk. Its intensely roasted and lightly nutty notes offer a indulgent and elegant experience, in...
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.
