Our Japanese recipes
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 ...
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.
A creamy and generous risotto, elevated by the woody aromas and meaty texture of shiitake mushrooms. A comforting recipe in which the richness of rice meets the umami intensity of this iconic mush...
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...
Heir to an ancestral expertise, Kantoya crafts exceptional misos prized for their finesse and aromatic depth. A true treasure of Kyoto, this miso reveals a subtle balance between sweetness, charac...
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A delicately pan-fried salmon fillet, elevated by the crunch and toasted notes of black sesame. Served with a smooth, lightly sweetened beetroot sauce, this dish brings together elegance, balance ...
Founded in 1753 on the island of Shikoku, Kamebishi-Ya perpetuates a unique traditional brewing expertise. Slowly aged in wooden barrels, its soy sauce develops an exceptional aromatic depth, comb...
The intensity of chocolate meets the deep, toasted notes of black sesame in this molten-centred dessert. An indulgent and elegant creation where aromatic richness and sweetness are perfectly balan...
A refined take on a great classic, combining the creaminess of crème caramel with the intense, toasted notes of black sesame. An elegant and indulgent dessert where sweetness and character are del...
Delicately marinated in miso, the salmon develops a melt-in-the-mouth texture and rich umami aromas. This iconic preparation from Japanese cuisine elevates the fish through a subtle balance of swe...
In the heart of the forests of Ōita, the birthplace of Japan's most renowned shiitake mushrooms, discover an ancestral expertise. Grown on wood according to tradition, these exceptional mushrooms ...
Prized for its soft texture and mildly sweet flavour, Milky Queen Japanese rice reveals its full potential through careful cooking. An exceptional rice — tender and glossy — ideal for accompanying...
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.
