Our Japanese recipes
A generous bowl of ramen noodles served in a fragrant broth, enriched with mushrooms of deep, delicately woody aromas. Comforting and rich in umami, this recipe celebrates all the finesse of veget...
Inspired by the traditional Japanese dengaku, this recipe combines meltingly tender vegetables and lamb with a generous layer of delicately caramelised miso. A rich and refined dish, where the dep...
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...
A cod fillet delicately steamed to preserve all its delicacy, accompanied by the flavoursome Kiku sauce with its balanced, umami-rich notes. A light, elegant recipe subtly inspired by Japanese cul...
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...
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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...
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...
A Japanese reinvention of a great classic, miso mayonnaise seduces with its silky texture and aromatic depth. The rich, lightly fermented notes of miso bring an intense umami flavour, ideal for pa...
Udon are the thick noodles, made from soft wheat dough, water and salt, and are the most widely consumed in Japan. They can be enjoyed hot or cold. Ingredients for 4 people 320 g of Udon (ref. ...
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,...
A tender and flavourful duck breast, elevated by the peppery and citrusy notes of sansho berries. The sweetness of grape brings freshness and balance to this refined creation with Japanese accents.
A red mullet delicately sake-steamed and elevated by the subtle aromas of salted cherry blossom leaves. A refined recipe where the delicacy of the fish meets floral and briny notes, emblematic of ...
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.
