Our Japanese recipes
Nicknamed the "kitchen of Kyoto", the Nishiki Ichiba market brings together passionate artisans and producers. From local specialities to exceptional products and ancestral expertise, it offers a ...
Originating from the Iga region, the historical birthplace of ninjas in Japan, Iga Gyu is a wagyu beef renowned for its exceptional tenderness and delicate marbling. Its refined fles...
A staple of Japanese cuisine, nori seaweed is prized for its delicately briny flavour and nutritional richness. Used for sushi, onigiri or as a seasoning, it brings flavour, texture and a beautifu...
In Japan, auctions play an essential role in the marketing of the finest wagyu beef. Breeders, buyers and professionals gather there to assess the quality of the animals according to strict criter...
A little-known spice from the southern islands of Japan, pipatsu captivates with its complex aromas blending peppery, anise and slightly sweet notes. Used for generations in Okinawan cuisine, it b...
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Grown in Wakayama prefecture, sansho is an iconic berry in Japanese gastronomy. Renowned for its fresh, citrusy and slightly peppery notes, it delivers a unique sensation on the palate and enhance...
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...
