Our Japanese recipes
A staple of Japanese cuisine, tonkatsu is a pork cutlet breaded with panko breadcrumbs and fried until golden and crispy. Served with finely shredded cabbage and a rich sauce, this generous dish w...
A beloved family staple in Japan, Japanese curry wins hearts with its smooth, mild and aromatic sauce. Prepared with tender vegetables and often served alongside meat and rice, it offers a satisfyi...
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...
An iconic speciality from Nagoya, tebasaki are crispy chicken wings coated in a flavourful sauce made from soy sauce, mirin and spices. Indulgent and rich in umami, they captivate wi...
Beef delicately seared then thinly sliced, served with an umeshu sauce — the Japanese plum liqueur. A refined recipe where the tenderness of the meat harmonises with fruity, gentle a...
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A quintessential Japanese speciality from izakaya, tsukune are delicate minced chicken balls shaped onto skewers and grilled. Coated in a flavoursome soy-based sauce, they offer a tender texture, ...
Delicate soba noodles paired with crunchy vegetables and lifted by a rich umami miso sauce. A balanced and flavourful recipe where the finesse of buckwheat meets the aromatic depth of iconic Japan...
Fine Japanese noodles served cold, lifted by a smooth sesame sauce and the delicate, briny notes of karasumi. An elegant, refreshing and intensely flavourful dish.
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...
A staple of Japanese cuisine, tamagoyaki is a rolled omelette with a soft, tender texture and a delicately sweet-savoury flavour. Prepared in successive thin layers, it captivates with its lightne...
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 ...
A traditional speciality of Japanese Buddhist cuisine, goma dofu is made from sesame and kuzu. Its incredibly smooth and silky texture brings out the delicate, lightly toasted aromas of sesame, fo...
Buying guides & blog articles
About the cultivation methods Specially cultivated rice is grown with both the number of pesticide applications and the nitrogen content of chemical fertilisers limited to 50% or less of...
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.
