Our Japanese recipes
A indulgent reinvention of the traditional financier, this pastry combines a soft, melt-in-the-mouth texture with the intense, toasted notes of black sesame. A refined and delicately perfumed dess...
An exceptional Japanese beef raised according to exacting methods, the Himawari captivates with its remarkable tenderness and delicate marbling. Its flavourful meat, rich in umami, offers an elega...
A smooth and delicately perfumed dessert, where the gentle aromas of white sesame or the intense, toasted notes of black sesame reveal all their richness. A refined treat with a melt-in-the-mouth ...
A rare citrus fruit originating from Miyazaki Prefecture in Japan, the hyūganatsu captivates with its juicy flesh, gentle acidity and refined floral notes. Traditionally enjoyed with part of its w...
A refreshing sorbet that pairs the vegetal and slightly spiced notes of shiso with the sweetness of white rum. An original and elegant creation, offering a subtle balance between freshness, charac...
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Delicately pan-fried carrots, elevated by a sauce made with Aomori black garlic, with its gentle, balsamic and lightly liquorice-tinged notes. A refined recipe where the sweetness of the vegetable...
Along the shores of Matsue, a handful of fishermen still carry on the traditional harvest of wakame. Hand-harvested and carefully processed, this iconic seaweed reveals delicate briny flavours and...
A rare Japanese breed originating from Kōchi Prefecture, the Tosa Akaushi is distinguished by its fine and balanced marbling. Its tender meat, with rich and delicate flavours, offers a refined din...
Beyond its landscapes and culture, Japan can also be discovered through a gastronomy of exceptional richness. Outstanding products, ancestral know-how and a quest for balance of flavours compose a...
Originating from Kagawa Prefecture, Sanuki Udon are renowned for their firm, springy and particularly satisfying texture. True emblems of Japanese cuisine, these thick noodles can be enjoyed hot o...
On the occasion of the twinning between Reims and Nagoya, Nishikidôri celebrates the excellence of Japanese terroirs through a selection of exceptional products. A cultural and gastronomic encount...
From the emblematic region of Kōchi, the birthplace of yuzu in Japan, this purée concentrates the full aromatic intensity of this exceptional citrus fruit. Fresh, fragrant and delicately tangy, it...
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.
