Our Japanese recipes
As autumn approaches, the first yuzus are harvested in Japanese orchards. Still young and intensely fragrant, they unveil a vivid freshness and vibrant aromas that herald the beginning of an iconi...
Crafted according to traditional Japanese expertise, Nishikidôri katsuobushi is made from bonito that has been carefully dried, smoked and aged. It reveals deep aromas and an exceptional umami ric...
A traditional speciality of Japanese Buddhist cuisine, goma dofu is made from sesame and kuzu. Its incredibly smooth and silky texture brings out the delicate, lightly toasted aromas of sesame, fo...
Considered one of the most prestigious beef cattle in Japan, the Matsusaka is renowned for its exceptional marbling and melt-in-the-mouth texture. Raised with the utmost care in Mie Prefecture, it...
A generous bowl of ramen noodles served in a fragrant broth, enriched with mushrooms of deep, delicately woody aromas. Comforting and rich in umami, this recipe celebrates all the finesse of veget...
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A fresh and refined salad celebrating the delicate flavour of scallops. The yuzu ponzu sauce, with its citrusy and lightly tangy notes, elevates the briny flavours of the ingredient for an elegant...
Prepared according to a traditional Japanese recipe, kombu seaweed is slowly simmered in a fragrant dashi and a flavourful shoyu sauce. A delicate accompaniment with marine notes and umami depth, ...
Inspired by the traditional Japanese dengaku, this recipe combines meltingly tender vegetables and lamb with a generous layer of delicately caramelised miso. A rich and refined dish, where the dep...
A fillet of red mullet delicately prepared and perfumed by the floral and lightly saline notes of Sakura cherry leaves. An elegant recipe in which the delicacy of the fish harmonises beautifully w...
A cod fillet delicately steamed to preserve all its delicacy, accompanied by the flavoursome Kiku sauce with its balanced, umami-rich notes. A light, elegant recipe subtly inspired by Japanese cul...
A reflection of ancestral craftsmanship, Japanese tableware combines aesthetics, functionality and a respect for the seasons. Bowls, plates and ceramics in varied forms enhance every dish and play...
Delicate grilled scallops paired with the meaty texture and woody aromas of shiitake mushrooms. An elegant recipe where the briny sweetness of the scallops meets the umami richness of one of Japan...
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.
