Our Japanese recipes
Tuna gently seared then thinly sliced, served as a salad with a smooth sesame paste sauce. Combining freshness, toasted notes and umami richness, this refined recipe offers a subtle balance inspir...
A delicately grilled mackerel with flavoursome, melt-in-the-mouth flesh, accompanied by an umeboshi sauce with fruity, saline and lightly tangy notes. A balanced recipe where the intensity of the ...
Fillets of mackerel delicately marinated in a rice vinegar smoked with Sakura cherry wood. A refined recipe in which the briny flavours of the fish harmonise with the smoky, floral and subtly tang...
A Japanese reinvention of a great classic, miso mayonnaise seduces with its silky texture and aromatic depth. The rich, lightly fermented notes of miso bring an intense umami flavour, ideal for pa...
Udon are the thick noodles, made from soft wheat dough, water and salt, and are the most widely consumed in Japan. They can be enjoyed hot or cold. Ingredients for 4 people 320 g of Udon (ref. ...
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A smooth and creamy clam velouté served chilled, lifted by the bright, citrusy notes of yuzu or sudachi. A refined starter where the delicate brininess of shellfish meets the elegant freshness of ...
Delicate Japanese-inspired shortbreads, flavoured with yuzu zest or matcha tea. Crisp and refined, they reveal fresh and tangy notes for the yuzu, or vegetal and lightly bitter ones for the matcha...
A refined take on a great classic, this béchamel combines the creaminess of a traditional sauce with the gentle, delicately toasted notes of white sesame. A flavour-rich preparation,...
Show partner Top Chef, Nishikidori celebrates the excellence of Japanese products with the greatest chefs. A collaboration that showcases exceptional ingredients, artisanal craftsmanship and the f...
An iconic Japan-inspired dessert, this ice cream captivates with its velvety texture and the delicately bitter vegetal notes of matcha tea. A refined and refreshing treat, combining sweetness, fre...
A tender and flavourful duck breast, elevated by the peppery and citrusy notes of sansho berries. The sweetness of grape brings freshness and balance to this refined creation with Japanese accents.
Sensitive to light, heat and temperature variations, sake is best stored in a cool place. Depending on its style, it is enjoyed chilled, at room temperature or gently warmed, thus revealing the fu...
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.
