Our Japanese recipes
A staple of Asian kitchens, hoisin sauce captivates with its balance of sweetness, saltiness and spiced notes. Perfect for marinades, stir-fries, grills or dipping sauces, it adds de...
Tender turnips simmered in a light and fragrant broth, served alongside delicately seared prawns. An elegant and refined dish that brings together the sweetness of vegetables and the subtle brinin...
Ramen noodles served in a clear broth based on soy sauce, with deep and balanced aromas. A staple of Japanese cuisine, combining finesse, umami and authenticity.
An authentic Japanese speciality, yaki onigiri is a rice ball grilled until a golden, crispy crust forms. Brushed with soy sauce before cooking, it develops smoky aromas and an umami richness that...
A great classic of Japanese cuisine, prawn tempura delights with its light, crispy batter that delicately coats the prawns. Thin, airy and not at all greasy, this preparation highlights the delica...
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A fresh and colourful chirashi salad combining seasoned vinegar rice, crunchy vegetables and miso-marinated eggs. Cherry blossom rice vinegar lends a delicately floral touch, for an elegant recipe...
Inspired by the traditional Japanese kimpira, this dish combines finely sliced beetroot and carrots sautéed with delicate seasonings. A colourful, crunchy and flavourful recipe where gentle vegeta...
Achieve perfectly tender, glossy and slightly sticky rice with a simple and precise cooking method. Ideal for Japanese specialities, Kyodori rice reveals its full delicate texture and subtly sweet...
Ramen noodles served in a long-simmered chicken broth, rich in umami and full of flavour. Topped with tender chicken and traditional accompaniments, this Japanese classic is generous, comforting a...
An iconic dish of Japanese cuisine, dobin mushi is a delicate soup served in a ceramic teapot. Prepared from a refined dashi broth and enhanced with mushrooms, seafood or poultry, it captivates wi...
A great classic of Japanese cuisine, chicken karaage is made from pieces of chicken marinated in soy sauce, ginger and garlic, then deep-fried until golden and crispy. A delicious, flavourful and ...
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...
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.
