Our Japanese recipes
A staple of Japanese cuisine, tonkatsu is a pork cutlet breaded with panko breadcrumbs and fried until golden and crispy. Served with finely shredded cabbage and a rich sauce, this generous dish w...
A beloved family staple in Japan, Japanese curry wins hearts with its smooth, mild and aromatic sauce. Prepared with tender vegetables and often served alongside meat and rice, it offers a satisfyi...
A modern twist on the onigiri, the onigirazu is a rice sandwich wrapped in a sheet of nori and filled as desired with vegetables, fish or meat. Practical, generous and colourful, it offers a perfe...
An iconic speciality from Nagoya, tebasaki are crispy chicken wings coated in a flavourful sauce made from soy sauce, mirin and spices. Indulgent and rich in umami, they captivate wi...
Beef delicately seared then thinly sliced, served with an umeshu sauce — the Japanese plum liqueur. A refined recipe where the tenderness of the meat harmonises with fruity, gentle a...
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A quintessential Japanese speciality from izakaya, tsukune are delicate minced chicken balls shaped onto skewers and grilled. Coated in a flavoursome soy-based sauce, they offer a tender texture, ...
Delicate soba noodles paired with crunchy vegetables and lifted by a rich umami miso sauce. A balanced and flavourful recipe where the finesse of buckwheat meets the aromatic depth of iconic Japan...
Fine Japanese noodles served cold, lifted by a smooth sesame sauce and the delicate, briny notes of karasumi. An elegant, refreshing and intensely flavourful dish.
An icon of Japanese cuisine, onigiri is a hand-shaped rice ball, often filled with fish, vegetables or condiments. Simple and authentic, it charms with its soft texture, practicality and the varie...
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...
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 ...
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...
Buying guides & blog articles
Binchotan or bamboo charcoal? Konro cooking, water filtration, food-grade powder: a comparison by use to choose the right Japanese charcoal.
Toasted, roasted or white? How to choose the best sesame oil according to use: seasoning, finishing or cooking.
An iconic condiment in Japanese cuisine, wasabi captivates with its sharp heat and fresh vegetal notes. Used with sushi, sashimi or certain hot dishes, it brings character, balance and elegance to...
A traditional Japanese spirit made from a variety of ingredients such as barley, sweet potato or rice. Appreciated for its aromatic finesse and smoothness, it is enjoyed neat, on the rocks, or dil...
