Our Japanese recipes
Sakamushi: clams steamed in sake with garlic and butter, ready in ten minutes. A classic of the izakaya.
Chicken seared and then glazed in a four-ingredient homemade sauce: soy sauce, mirin, sake and sugar. Ready in 30 minutes.
Kamo nanban, the soba soup with roasted duck breast: dashi broth, spring onion caramelised in duck fat and buckwheat noodles.
Soy sauce, mirin and sake: the sweet-savoury marinade that elevates chicken, beef, fish, tofu and grilled vegetables.
A refined dish featuring a crispy corn crust and juicy chicken, showcasing the natural flavours of the ingredients.
Newsletter sign-up
Sign up to our newsletter and receive all our news and special offers.
A typical dish from southern France, made with salmon coated in a light herb and corn crust, with a tangy touch of mustard. Preparation: 1. Lightly season the salmon with salt and pepper, then leav...
A refined speciality from Kyoto, Saikyo Yaki involves marinating salmon in sweet white miso before grilling it gently. This preparation reveals tender, flavourful flesh with subtly sweet notes, ri...
The success of a good rice dish relies on careful washing, appropriate resting time and precise cooking. Soft, glossy and slightly sticky, the rice then reveals all its delicacy and perfectly acco...
Generous udon noodles grilled over binchotan charcoal, coated in a smooth and fragrant white sesame sauce. A hearty dish with authentic Japanese flavours, combining gentleness, character and finesse.
Discover the authentic recipe for miso and mirin glazed aubergines (Nasu Dengaku). Elevate your dishes with our Japanese artisan ingredients.
A delicately grilled veal accompanied by crisp and colourful spring vegetables. The matcha sauce adds an original touch, with vegetal and slightly bitter notes, for a refined recipe that harmoniou...
Clams cooked in a marinière scented with mirin and ginger, revealing all their briny delicacy. Served with nori seaweed toast, this elegant recipe marries marine freshness, umami notes and delicat...
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.
