Our Japanese recipes
Appreciated for its light and silky texture, silken tofu lends itself to a wide range of both savoury and sweet preparations. Versatile and delicate, it brings creaminess and finesse to soups, sau...
A modern twist on the onigiri, the onigirazu is a rice sandwich wrapped in a sheet of nori and filled as desired with vegetables, fish or meat. Practical, generous and colourful, it offers a perfe...
Simple and flavourful, this dressing combines the umami intensity of soy sauce with the delicately toasted notes of sesame oil. Perfect for seasoning salads and vegetables, it brings balance, char...
An icon of Japanese cuisine, onigiri is a hand-shaped rice ball, often filled with fish, vegetables or condiments. Simple and authentic, it charms with its soft texture, practicality and the varie...
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 ...
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Inspired by traditional gravlax, this recipe pairs the delicacy of salmon with the aromatic richness of miso. Slowly marinated, the fish develops a melt-in-the-mouth texture and balanced flavours ...
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...
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 fresh and refined salad celebrating the delicate flavour of scallops. The yuzu ponzu sauce, with its citrusy and lightly tangy notes, elevates the briny flavours of the ingredient for an elegant...
Prepared according to a traditional Japanese recipe, kombu seaweed is slowly simmered in a fragrant dashi and a flavourful shoyu sauce. A delicate accompaniment with marine notes and umami depth, ...
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.
