Our Japanese recipes
A staple of Japanese cuisine, tamagoyaki is a rolled omelette with a soft, tender texture and a delicately sweet-savoury flavour. Prepared in successive thin layers, it captivates with its lightne...
A velvety cream where the intensity of chocolate meets the lightness of Kanten Ultra, a natural gelling agent derived from seaweed. A indulgent and delicate dessert, with a melt-in-the-mouth textu...
An exceptional vegetable charcoal used for centuries in Japan, binchotan is renowned for its long burn, intense heat and remarkable purity. Ideal for grilling, it preserves the flavo...
Surprise your guests with bites inspired by Japanese gastronomy. Featuring crunchy textures, briny flavours, umami notes and refined seasonings, these appetiser recipes offer a gourmet journey to ...
Inspired by traditional gravlax, this recipe pairs the delicacy of salmon with the aromatic richness of miso. Slowly marinated, the fish develops a melt-in-the-mouth texture and balanced flavours ...
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Fresh oysters elevated by a tosazu sauce — a delicate blend of dashi and vinegar — accompanied by red shiso-infused pearls with vegetal and lightly tangy notes. A refined creation where marine fre...
A delicately semi-cooked foie gras, enhanced by refined Japanese flavours such as miso, yuzu or soy sauce. An elegant recipe where the richness of foie gras meets the subtlety of Japan's umami and...
An essential speciality of Japanese cuisine, yakitori are grilled chicken skewers, delicately glazed with a sauce made from soy, mirin and sake. Simple and delicious, they captivate with their smo...
A comforting miso soup rich in umami flavours, served alongside crispy ramen ideal for aperitif. An original recipe combining the gentle warmth of Japanese broth with the satisfying crunch of gril...
Crispy on the outside and melt-in-the-mouth at the centre, these cromesquis combine the delicacy of prawns with the briny notes of seaweed and the surprising sweetness of black garlic. A refined r...
An exceptional vegetable charcoal made from Ubamegashi oak, binchotan is renowned in Japan for its long burn, intense heat and remarkable purity. Highly prized in cooking, it enhances ingredients ...
Sake is a traditional Japanese alcoholic beverage made from rice, water, yeast and kōji, a ferment that converts the starch in rice into sugars. Prized for its aromatic richness and finesse, it is...
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.
