Our Japanese recipes
A delicate and creamy dessert blending the intensity of black sesame with the sweetness of white sesame. A subtle balance of flavours and textures for an elegant and indulgent finish.
An iconic Japanese confection, dorayaki consists of two soft pancakes filled with a generous layer of azuki bean paste. Indulgent and delicately sweet, it charms with its melt-in-the-mouth texture...
A smooth cream combining the natural sweetness of sweet potato with the silky texture of kuzu, a traditional Japanese starch. Delicate and comforting, this preparation reveals subtle flavours and ...
Celebrated for their airy, fluffy texture, Japanese fluffy pancakes are here adorned with the vegetal and delicately bitter notes of matcha tea. A light and refined treat, perfect for combining sw...
A velvety cream where the intensity of chocolate meets the lightness of Kanten Ultra, a natural gelling agent derived from seaweed. A indulgent and delicate dessert, with a melt-in-the-mouth textu...
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Delicate Japanese-inspired shortbreads, flavoured with yuzu zest or matcha tea. Crisp and refined, they reveal fresh and tangy notes for the yuzu, or vegetal and lightly bitter ones for the matcha...
An iconic Japan-inspired dessert, this ice cream captivates with its velvety texture and the delicately bitter vegetal notes of matcha tea. A refined and refreshing treat, combining sweetness, fre...
The intensity of chocolate meets the deep, toasted notes of black sesame in this molten-centred dessert. An indulgent and elegant creation where aromatic richness and sweetness are perfectly balan...
A refined take on a great classic, combining the creaminess of crème caramel with the intense, toasted notes of black sesame. An elegant and indulgent dessert where sweetness and character are del...
A indulgent reinvention of the traditional financier, this pastry combines a soft, melt-in-the-mouth texture with the intense, toasted notes of black sesame. A refined and delicately perfumed dess...
A smooth and delicately perfumed dessert, where the gentle aromas of white sesame or the intense, toasted notes of black sesame reveal all their richness. A refined treat with a melt-in-the-mouth ...
A refreshing sorbet that pairs the vegetal and slightly spiced notes of shiso with the sweetness of white rum. An original and elegant creation, offering a subtle balance between freshness, charac...
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.
