Our Japanese recipes
An emblem of the Japanese spring, hanami dango consists of delicate glutinous rice morsels in pink, white and green. Traditionally enjoyed during cherry blossom season, this dessert symbolises the...
The success of a good rice dish relies on careful washing, appropriate resting time and precise cooking. Soft, glossy and slightly sticky, the rice then reveals all its delicacy and perfectly acco...
Celebrate Valentine's Day with recipes inspired by Japan, combining refinement, indulgence and exceptional flavours. From delicate dishes and iconic ingredients to elegant beverages, discover ever...
An elegant cocktail with the vegetal, floral and lightly spiced aromas of red shiso. The Koishiso liqueur brings a beautiful freshness and an intense colour, for a refined creation w...
Light and delicately soft, these rice flour crêpes offer a gentle, melt-in-the-mouth texture. Their subtle flavour makes them an ideal base for indulgent toppings.
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Generous udon noodles grilled over binchotan charcoal, coated in a smooth and fragrant white sesame sauce. A hearty dish with authentic Japanese flavours, combining gentleness, character and finesse.
An iconic plant of Japan, wasabi is grown in pure, cool spring water. Its unique heat — intense yet fleeting — is accompanied by delicate vegetal notes that enhance fish, noodles and many Japanese...
Delicately marinated in shōchū, the soft-boiled egg reveals a meltingly soft yolk and subtly fragrant flavours. Black sesame adds an intense, toasted note, for a gourmand, elegant bite rich in umami.
Discover the authentic recipe for miso and mirin glazed aubergines (Nasu Dengaku). Elevate your dishes with our Japanese artisan ingredients.
Ramen noodles in a rich miso and vegetable broth, developing a beautiful depth of umami. A generous, comforting and flavourful dish, elevated by seasonal vegetable toppings.
A refined dessert where the subtle sweetness of azuki bean meets delicate flavours and a melt-in-the-mouth texture. A indulgent, balanced and original creation that invites you on a journey from th...
A delicately grilled veal accompanied by crisp and colourful spring vegetables. The matcha sauce adds an original touch, with vegetal and slightly bitter notes, for a refined recipe that harmoniou...
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.
