Our Japanese recipes
A delicate and creamy dessert blending the intensity of black sesame with the sweetness of white sesame. A subtle balance of flavours and textures for an elegant and indulgent finish.
Achieve perfectly tender, glossy and slightly sticky rice with a simple and precise cooking method. Ideal for Japanese specialities, Kyodori rice reveals its full delicate texture and subtly sweet...
Ramen noodles served in a long-simmered chicken broth, rich in umami and full of flavour. Topped with tender chicken and traditional accompaniments, this Japanese classic is generous, comforting a...
An iconic dish of Japanese cuisine, dobin mushi is a delicate soup served in a ceramic teapot. Prepared from a refined dashi broth and enhanced with mushrooms, seafood or poultry, it captivates wi...
A refreshing creation where the vegetal and lightly spiced notes of red shiso harmonise with a delicate acidity. An elegant, aromatic and surprising non-alcoholic cocktail with a resolutely Japane...
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An elegant and refreshing drink, the sake cocktail showcases the aromatic finesse of Japanese rice wine. Combined with citrus fruits, fresh fruit or delicate herbs, it offers a subtl...
A great classic of Japanese cuisine, chicken karaage is made from pieces of chicken marinated in soy sauce, ginger and garlic, then deep-fried until golden and crispy. A delicious, flavourful and ...
An iconic Japanese confection, dorayaki consists of two soft pancakes filled with a generous layer of azuki bean paste. Indulgent and delicately sweet, it charms with its melt-in-the-mouth texture...
A cornerstone of Japanese cuisine, dashi is a delicate stock traditionally prepared from kombu and katsuobushi. A true concentration of umami, it forms the base of many soups, sauces and iconic di...
Appreciated for its light and silky texture, silken tofu lends itself to a wide range of both savoury and sweet preparations. Versatile and delicate, it brings creaminess and finesse to soups, sau...
Rooted in Japan's greatest traditions, matcha is prepared by finely whisking green tea powder with hot water until a light, creamy froth forms. A simple method that reveals the full aromatic richn...
A true invitation to travel, Japanese cuisine captivates with the diversity of its iconic specialities. From sushi to ramen, by way of tempura, donburi and yakitori, each dish reflects a unique ex...
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.
