Our Japanese recipes
A fillet of red mullet delicately prepared and perfumed by the floral and lightly saline notes of Sakura cherry leaves. An elegant recipe in which the delicacy of the fish harmonises beautifully w...
Delicate grilled scallops paired with the meaty texture and woody aromas of shiitake mushrooms. An elegant recipe where the briny sweetness of the scallops meets the umami richness of one of Japan...
Tuna gently seared then thinly sliced, served as a salad with a smooth sesame paste sauce. Combining freshness, toasted notes and umami richness, this refined recipe offers a subtle balance inspir...
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 ...
Fillets of mackerel delicately marinated in a rice vinegar smoked with Sakura cherry wood. A refined recipe in which the briny flavours of the fish harmonise with the smoky, floral and subtly tang...
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A smooth and creamy clam velouté served chilled, lifted by the bright, citrusy notes of yuzu or sudachi. A refined starter where the delicate brininess of shellfish meets the elegant freshness of ...
A refined take on a great classic, this béchamel combines the creaminess of a traditional sauce with the gentle, delicately toasted notes of white sesame. A flavour-rich preparation,...
Delicate canapés combining the richness of sardine with the mildness of potato. Moromi sauce, made from fermented soy, adds depth, character and a beautiful umami intensity to this refined bite.
Fine slices of sea bream elevated by the delicately tangy intensity of umeboshi and the floral notes of Sakura cherry blossom vinegar. A fresh, refined and elegant starter, where marine flavours m...
Delicately pan-fried carrots, elevated by a sauce made with Aomori black garlic, with its gentle, balsamic and lightly liquorice-tinged notes. A refined recipe where the sweetness of the vegetable...
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.
