Japanese ingredients

If you want to cook Japanese food at home, you need to know the ingredients to know how to use them and transpose them into your own recipes. We will therefore present here the Japanese ingredients, many of which form the basis of Japanese cuisine.

Kabocha, Japanese pumpkin

In Japan, in autumn is the season of kabocha かぼちゃ, a Japanese pumpkin widely used in Japanese cuisine both in savory and sweet dishes. Discover in this article, this autumnal Japanese pumpkin.

Best wasabi in tube, which wasabi to choose?

We tested several wasabi in tube and we give you our opinion on the best wasabi of the market to decorate your Japanese dishes.

How to cook sushi rice?

Cooking Japanese rice is an essential element to have very good sushi. We will see in this article how to prepare it well.

Which sauce for sushi?

Sushi is a dish that has become extremely popular all over the world, but do you really know which sushi sauce to choose to accompany it?

Matcha, high quality Japanese green tea powder

Matcha (抹茶、粉茶 ), is a finely ground, high-quality green tea powder that has been consumed in Japan for centuries.

Katsuobushi, dried bonito flakes

The katsuobushi is dried bonito, it is omnipresent in Japanese cuisine and is found in particular in the dashi. Discover its characteristics:

Rice vinegar, ideal for sushi rice

Rice vinegar or “komesu” “米酢” is a typical Japanese seasoning. It is initially in Japan that this vinegar was elaborated for the first time.

Miso, fermented soybean paste

Miso is made from cooked soybeans, with rice and/or wheat depending on the region. It is used in many dishes including the famous miso soup.

Mirin, typical Japanese seasoning

The mirin “みりん” or “味醂” is a typical Japanese seasoning. It is very interesting because it adds subtle sweet notes to the dish and allows the ingredients to be lightly lacquered and caramelized. Its slightly golden color perfumes and subtly colors all dishes.

Shoyu, Japanese soy sauce

Very versatile, shoyu soy sauce is often used in Japanese dishes or as a side dish. It is an indispensable product in Japanese cuisine.