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
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...
