Our Japanese recipes
A soft and delicately fragrant cake, elevated by the mild and lightly toasted notes of white sesame. An indulgent and elegant pastry, with a melt-in-the-mouth texture and a subtly refined flavour.
A subtle alliance between Italian softness and Japanese craftsmanship, this panna cotta is delicately set with kanten, a natural gelling agent derived from seaweed. Its light, melt-in-the-mouth te...
A delicate treat that celebrates the unique aromas of yuzu, Japan's emblematic citrus fruit. Melt-in-the-mouth and intensely fragrant, it reveals a subtle balance between sweetness and tangy fresh...
Light and airy, this mousse brings out all the freshness of yuzu, Japan's emblematic citrus fruit. Its delicately tangy and fragrant notes add a touch of elegance and vivacity to this refined and ...
Clams cooked in a marinière scented with mirin and ginger, revealing all their briny delicacy. Served with nori seaweed toast, this elegant recipe marries marine freshness, umami notes and delicat...
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A staple of Asian kitchens, hoisin sauce captivates with its balance of sweetness, saltiness and spiced notes. Perfect for marinades, stir-fries, grills or dipping sauces, it adds de...
Tender turnips simmered in a light and fragrant broth, served alongside delicately seared prawns. An elegant and refined dish that brings together the sweetness of vegetables and the subtle brinin...
Crafted according to a traditional Japanese method, Izumo Jidenshu is specially designed for cooking. Its aromatic richness, natural sweetness and high concentration of umami make it an ideal ally...
Ramen noodles served in a clear broth based on soy sauce, with deep and balanced aromas. A staple of Japanese cuisine, combining finesse, umami and authenticity.
A small, iconic red legume from Japan, azuki is prized for its mild and slightly sweet flavour. Often used in confectionery, it lends a melt-in-the-mouth texture and delicate notes to traditional ...
A traditional Japanese fish slaughtering technique, ikejime aims to preserve the quality of the flesh as best as possible. By reducing the animal's stress, it yields a firmer texture, better prese...
A symbol of excellence in Japanese gastronomy, Wagyu beef is renowned for its exceptional marbling, incomparable tenderness and aromatic richness. Raised according to exacting methods, it offers a...
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.
